Is achieving the perfect steak doneness a culinary quest you've been on? Mastering the art of grilling steak isn't just about the cut; it's about understanding the science of heat and the nuances of internal temperatures to unlock a world of flavor and texture.
The journey to a perfectly cooked steak begins with a reliable tool: the meat thermometer. This essential instrument is your guide to achieving the desired level of doneness, whether you crave a tender, rare experience or a more well-done, familiar bite. Using a meat thermometer is the most accurate way to determine if your steak is done. Simply insert the thermometer into the thickest part of the steak, avoiding the bone or any large pockets of fat.
Here's a breakdown of the internal temperatures and the corresponding doneness levels, based on USDA guidelines and recommendations for safely enjoying your steak:
| Doneness | Internal Temperature (F) | Internal Temperature (C) | Characteristics | Notes |
|---|---|---|---|---|
| Rare | 120-130 | 49-54 | Mostly red to dark pink in the center with cooked edges. The center will be just barely warmed through. | When pressing on the steak with your finger, you will feel the slightest bit of resistance. |
| Medium Rare | 130-140 | 54-60 | Warm red center with more browning on the edges. Pink center with slight red. | This is the most popular steak doneness, often served in restaurants. It's characterized by a warm red center, a hint of pink throughout, and a tender, springy texture. Cooking to medium rare allows the fat (marbling in the steak) to render and add buttery, rich flavors to your steak. |
| Medium | 140-150 | 60-66 | Light pink center with a thicker ring of brown. A small ring of grey may form on the outside. | The steak is entirely pink and hot inside, still tender, but starts to lose a bit of juice. |
| Medium Well | 150-160 | 66-71 | Light brown with a touch of pink in center. Soft in the center with firm edges. | A medium steak has a vibrant pink center with no remaining red. |
| Well Done | 160+ | 71+ | No Pink. | The steak is fully cooked, but the texture may be drier. |
Remember, the "holy grail" for most when it comes to internal steak temperatures is achieving that perfect medium-rare. A medium-rare steak offers the ideal balance of tenderness and flavor, as the fat begins to liquefy and add richness to the meat.
The time it takes to grill a steak will depend on the thickness of the steak, the weather, and your grill. For steaks about 1 inch thick, here are some general guidelines, remembering that cooking times are best used as a guideline, and a meat thermometer is the ultimate tool:
Preheat your grill to 450F, then reduce the heat to medium before cooking. Sear the steak over red-hot coals for a rich flavor. For steaks over 1 1/4 inches thick, you may want to finish cooking over indirect heat to avoid burning the outside before the inside is cooked to your desired doneness.
Cooking temperatures are relatively the same across all cuts of beef. However, cooking times can vary based on the type, thickness, and size of the steak. For steaks with more marbling, this is the temperature where the fat begins to liquefy and add flavor. Flank steak, hanger steak, and flat iron steak, which are naturally tougher cuts, benefit from a slightly higher temperature to help make them more tender.
Resting your steak after cooking is just as important as the cooking itself. Allow the steak to rest for about five minutes after removing it from the heat source. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Carryover cooking continues during the resting phase, so take that into account when determining when to remove the steak from the heat. For instance, you can remove your steak from the heat source when it is at 120F and let it rest for about five minutes for rare.
Consider these tips for steak success:
- Use a Meat Thermometer: This is the single most important piece of advice. It takes the guesswork out of grilling.
- Preheat Your Grill Properly: Get those grill grates screaming hot before you start.
- Sear for Flavor: Get a good sear to develop a crust and lock in juices.
- Don't Overcook: Remove the steak from the heat before it reaches your target temperature, accounting for carryover cooking.
- Rest, Rest, Rest: Let the steak rest to allow the juices to redistribute.
Whether you're grilling ribeye steaks, New York strip steaks, or sirloin steaks, or even if you're using a cast iron skillet, the principles of doneness remain the same. With practice and the right tools, you can easily become a steak master, crafting delicious meals for your family and friends. The best steaks and burgers will always bring a smile to your guest's faces and create a memorable experience for everyone. Dont forget to check out the summer grilling packages available with various steak and burger options for your next cookout, and download our easy steak cooking app with cooking guides and timers!
The key to delicious steak lies in mastering the art of temperature control. Use these guidelines and, most importantly, your meat thermometer to achieve the perfect results every time! Remember that 145F is the safest temperature for cooking steak per the FDA guidelines, though some steak enthusiasts may find their preference lies outside of this range. No, steak does not need to be cooked to 165F (74C).
