![]() ![]() You can also use the finger test, although checking using your hand and finger isn’t necessarily the most accurate method because it doesn’t check degrees. Plus, it’s more important to get an accurate reading from your instant read thermometer for food safety than it is to hold in the juices! It’s true that some will come out, but it won’t be enough to harm your steak. ![]() Some people will tell you not to do this, as poking a steak will let the juices leak out. ![]() Hold it firmly with your thumb and forefinger, and slide it into the side of your steak toward the center for a precise steak temperature reading. Find a quality food thermometer that gives accurate readings. The best way to make sure your steak has reached the temperature and level of doneness you’re looking for is to use a meat thermometer. When you order steak at a restaurant, it’s always a good idea to request that your steak be cooked to 145 degrees rather than naming a doneness level, just to be on the safe side. The core temperature you cook a steak to is ultimately up to you to decide, but it’s important to at least be aware that rare and even some medium rare steaks with pink middles might not be the safest to eat. Beef cooked lower than this temperature with a very pink or red center comes with a higher risk of harmful bacteria multiplying into dangerous levels. The reason for this recommendation is that cooking steak to this temperature ensures that it reaches a safe temperature to eat. The USDA, in fact, does recommend that steaks get cooked to at least 145 degrees, followed by a resting period of at least three minutes, to ensure their safety. Many people have concerns over eating rare steak that ranges from red to purplish on the inside, and some even avoid eating a medium rare steak with a pink to light pink center. By this point, enough moisture (and fat) has either evaporated or leaked from the steak that you’ll find your meat much drier and tougher than you’d probably like it. Most chefs and grillmasters would say this level of doneness is poorly named – “Over-Done” would be a better fit. Medium Well steaks still retain a little bit of pinkness and tenderness, but have begun to lose enough moisture that they will be drier and less tender than most steak lovers would care for. Medium steaks retain the buttery, flavorful taste of Medium-Rare steaks, but have slightly less juiciness and tenderness, due to moisture loss. A medium-rare steak is red at the center, with a ring of pinkness between the center and the crust Medium Steak Temp (140 ° F)Ī medium steak no longer contains a red center, but is pink throughout most of the steak. At this temperature, the steak’s fat has had a chance to melt, distributing butteriness and flavor, but not a lot of moisture has evaporated yet, meaning a supremely tender, juicy, and plump steak. Ask almost any chef or steak aficionado: Medium Rare means the best tasting, most tender steak you can grill. Because of this, Rare is an excellent choice for low-fat steaks, such as tenderloins, but should be avoided for well-marbled cuts such as rib-eyes, strips, and porterhouses. This means the surface has the tasty flavor and texture of the Maillard effect, but also means that the steak’s fats have not had a chance to melt properly. Rare steaks have a warm but very red center. Photo courtesy of Certified Angus Beef () Rare Steak Temp (120 ° F) Blue Rare steaks are often still cool on the inside and may be placed in an oven at a low temperature to warm. Blue Rare steaks are only seared on the outside, meaning the inside remains almost completely uncooked and raw. This steak doneness chart will help you learn the difference between a rare steak and other steak cooking levels (all temperatures are denoted in degrees Fahrenheit): Blue Rare Steak (115 ° F)Īlso known as Very Rare, Blood Rare, Black & Blue, Pittsburgh Rare, or Bloody As Hell. This is because your steak retains heat and will continue to cook and heat up for a few more minutes after you pull it off the grill, making its internal temperature rise. NOTE: You should always pull your steak off the grill when it’s 5° below the temperature you want it to reach. There are six main levels of doneness you can cook a steak to. But it’s the internal temperature that determines your steak’s doneness. Steak Doneness LevelsĪll great steaks require searing (for flavor, texture, and killing surface bacteria). This results in what’s called the Maillard effect, and it gives your steak the crunchy, brown flavorful exterior that steak lovers prize. Searing a steak involves exposing its surface to extremely hot temperatures (meaning 500°or hotter) for short periods. ![]()
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