Can you truly master the art of steak cookery at home? The answer, unequivocally, is yes achieving steak perfection is within your grasp, and it all hinges on understanding and utilizing a meat thermometer.
The quest for the flawlessly cooked steak is a journey many embark upon, but few truly conquer. Restaurants often boast their mastery, but the truth is, the secrets to exceptional steak lie not in elusive techniques, but in precise temperature control. Armed with a reliable meat thermometer and a basic understanding of target temperatures, you can consistently achieve your desired level of doneness, from a barely-seared blue steak to a well-done, yet still juicy, masterpiece. This guide will demystify the process, providing you with the knowledge and the confidence to cook the perfect steak, every single time.
| Doneness | Internal Temperature (F) | Internal Temperature (C) | Characteristics |
|---|---|---|---|
| Blue (Very Rare) | 120-130F | 49-54C | Very red and cool center; soft in the center with firm edges. |
| Rare | 130-140F | 54-60C | Warm red center with more browning on the edges; pink center with slight red. |
| Medium Rare | 140-150F | 60-66C | Hot pink center; outer layers of meat are more colored and cooked compared to a cooler cook. The temperature of steak medium rare is the most popular internal temperature of steak. |
| Medium | 140-150F | 60-66C | Hot pink center and slightly firmer texture; entirely pink and hot inside, still tender, but starts to lose a bit of juice. |
| Medium Well | 150-160F | 66-71C | Light pink center with a thicker ring of brown; takes on a firmer texture. |
| Well Done | 160F+ | 71C+ | Fully cooked; firm texture. |
Mastering steak doneness begins with understanding the critical role of internal temperature. The color of a cooked steak can be a helpful visual cue, but its an unreliable indicator of true doneness. Factors such as lighting, the cut of the meat, and even the type of pan used can affect the appearance of the steak. The only truly accurate method for determining doneness is by using a reliable meat thermometer.
The key to consistent results lies in knowing the target internal temperatures for your preferred doneness levels. The provided chart above serves as your compass, guiding you toward steak perfection. Remember that cooking temperatures are relatively the same across all cuts of beef. But cooking times can vary based on the type, thickness and size of the steak.
The USDA guidelines and recommendations for safely enjoying your steak are included in this guide. Depending on your desired level of doneness, your steak needs to reach a specified internal temperature. For those who prefer a little more cooking, medium steak reaches temperatures of 140 to 145f (60 to 63c). At this level, the steak is mostly cooked through but still retains some moisture and tenderness. Medium well steak takes on a firmer texture as its temperature rises to between 150 to 155f (66 to 68c). Keep in mind that the fda says that 145f is the safest temperature for cooking steak.
Preheat an outdoor grill to high heat (about 500 degrees). Sear steaks for 3 minutes per side. The time it takes to grill a steak will depend on the thickness of the steak, the weather, and your grill, but below are some guidelines for steaks about 1 inch thick.
The process is remarkably simple:
- Insert the Thermometer: Carefully insert the probe of your meat thermometer into the thickest part of the steak, avoiding any bone or fat.
- Monitor the Temperature: Watch the thermometer closely as the steak cooks, paying attention to the target temperature range for your desired doneness.
- Remove and Rest: Once the steak reaches the target temperature, immediately remove it from the heat source. Allow the steak to rest for at least 5 minutes. The steaks will continue to rise by about 5 degrees while resting.
The resting period is crucial. During this time, the internal temperature of the steak will continue to rise (this is known as "carryover cooking"), and the juices will redistribute throughout the meat, resulting in a more tender and flavorful steak. Carryover cooking is not just based on the size of the steak, but also depends on the heat of the cooking method. Keep in mind, you can remove your steak from the heat source when it is 120f and let it rest for about five minutes. Pull off the grill at max 130 f. For medium rare steak temperature is the most popular internal temperature of steak.
Grill times and temperature for steak. 5 then 3 minutes per side; 5 then 4 minutes per side.
Cooking temperatures are relatively the same across all cuts of beef. But cooking times can vary based on the type, thickness, and size. The internal temperature for medium is no less than 140 f to 150 f (60 c to 66 c).
Medium sous vide steak (135f/57c): Your steak is a rosy pink throughout and has lost about four times more juices than a rare steak.
The following is a breakdown of steak cooking temperatures and doneness levels, based on USDA guidelines and recommendations for safely enjoying your steak:
Read steak temperature tips from the steak experts to learn how to cook your best steaks yet!
These temperatures ensure that any potential harmful bacteria are killed off, making the steaks safe to consume. Ideal temperatures for steak doneness. Doneness remove from heat final internal temperature.
