Steak Doneness & Temperature Guide

Did you know that getting the perfect doneness for your steak is all about temperature? Understanding the different levels of doneness, from rare to well done, will help you achieve that juicy, flavorful steak you’ve been craving.

In this guide, we’ll explore the characteristics and internal temperatures of each level, along with methods for testing doneness. So, whether you prefer a tender rare steak or a well-done one without any hint of redness, we’ve got you covered.

Let’s dive in and master the art of cooking steak to perfection.

Rare and Medium Rare Steaks

If you prefer a tender and juicy steak with a warm red center, medium rare is considered the best way to have your steak. Rare steaks have the advantage of being cooked at a lower temperature, which helps to maintain the natural juices and tenderness of the meat.

The health benefits of medium rare steaks come from the fact that they are cooked to an internal temperature of 135°F/57°C, which is enough to kill any harmful bacteria while keeping the meat moist and flavorful.

The warm red center of a medium rare steak indicates that it is cooked to perfection, allowing the fat marbling to melt and infuse the meat with richness and juiciness.

Medium and Medium Well Steaks

For a slightly firmer texture and a pinkish-red center with browning at the edges, opt for a medium steak. Cooking times for medium and medium well steaks vary depending on the thickness of the steak.

A medium steak is cooked to an internal temperature of 145°F/63°C and requires more time on the grill compared to a medium rare steak. This extra cooking time results in a stronger dark sear on the outside, giving the steak a drier texture compared to medium rare. However, the center of a medium steak can still be tender if cooked properly.

Resting time is crucial for medium and medium well steaks as well. Resting allows the juices to redistribute, ensuring a more even and flavorful steak. Rest for at least 3 minutes, up to 6 minutes depending on the thickness.

Keep in mind that resting time can increase the steak’s temperature by 5°F/2°C, so remove the steak from the grill just before reaching the desired doneness to account for this temperature increase.

Well Done Steak

To achieve a well-done steak, cook it until the internal temperature reaches 160°F/71°C and the entire steak is completely brown with no pinkness in sight. Cooking a steak to this level of doneness comes with some risks of overcooking.

Overcooking a steak can result in a loss of tenderness and juiciness, making the meat dry and tough. However, there are alternative cooking methods that can help mitigate these risks.

One method is sous vide, where the steak is cooked in a water bath at a precise temperature for an extended period of time. This method ensures that the steak is evenly cooked and retains its moisture.

Another method is reverse searing, where the steak is cooked at a low temperature in the oven first, and then finished off with a quick sear on high heat. This method allows for a more controlled cooking process, resulting in a well-done steak that is still tender and juicy.

Testing Steak Doneness

To determine the doneness of your steak, use a thermometer to measure its internal temperature accurately. This is especially important when cooking rare steaks.

Rare steaks are cooked to an internal temperature of 125°F/52°C, resulting in a bright red center and a soft and tender texture. The pros of rare steak include preserving the natural flavors and juices of the meat, while the cons include potential health risks due to undercooked meat.

Accurate temperature measurement ensures that the steak is cooked to a safe temperature, reducing the risk of foodborne illnesses. Using a thermometer provides a precise and reliable method of determining the doneness of your steak, ensuring it is cooked to your desired level of rareness while maintaining food safety.

Thermometer

Using a thermometer is the most accurate way to determine the internal temperature of your steak.

There are different types of thermometers available, each with their own pros and cons.

Instant-read thermometers are versatile and provide quick temperature readings, making them a popular choice among home cooks. They are easy to use and give accurate results within seconds. However, they are not suitable for continuous monitoring during cooking.

On the other hand, leave-in thermometers are inserted into the steak before cooking and remain in place throughout the process. They allow for continuous temperature monitoring, ensuring that your steak reaches the desired doneness without overcooking. However, they may be less accurate than instant-read thermometers due to variations in placement and positioning.

Ultimately, the choice between different types of thermometers depends on your cooking preferences and needs.

Finger Touch Test

Now let’s compare the finger touch test to using a thermometer to determine the doneness of your steak. The finger touch test is a popular method that can be done without any tools. It involves pressing your palm and fingers together and comparing the firmness of the steak to different parts of your hand.

The pros of the finger touch test are that it is quick and convenient. You don’t need to rely on a thermometer and it can be done on the spot. It also allows you to have a tactile feel for the doneness of the steak.

However, there are some cons to using the finger touch test. It is not as accurate as a thermometer, so there is a higher chance of overcooking or undercooking your steak. It is also not suitable for larger cuts of meat, as the thickness can affect the firmness of the steak.

Resting Your Steak

After cooking your steak, remember to let it rest for at least 3 minutes to allow the juices to evenly distribute. Resting your steak is an important step that shouldn’t be overlooked.

When you cook a steak, the heat causes the juices to move towards the center of the meat. By letting it rest, you give the juices a chance to redistribute throughout the steak, resulting in a more flavorful and tender bite.

The exact length of time you should rest your steak depends on its thickness, with thicker steaks requiring a longer resting period. Typically, a steak should rest for about 3-5 minutes, but for thicker cuts, you may want to let it rest for up to 6 minutes.

Remember, resting time can also cause the temperature of the steak to increase slightly, so it’s a good idea to remove the steak from the grill just before it reaches your desired doneness.

Conclusion

Congratulations! You have now mastered the art of steak doneness and temperature. Like a skilled chef, you can now navigate the culinary landscape with confidence, knowing exactly how to achieve the perfect steak for your palate.

Just like a thermometer piercing the meat, you have pierced the depths of knowledge on this topic, unlocking the secrets of rare, medium, medium well, and well-done steaks. With the touch of a finger, you can determine the doneness, unveiling the hidden mysteries of a perfectly cooked steak.

And remember, just as the steak needs time to rest, so do you. Take a moment to savor your newfound expertise and enjoy the fruits of your labor.

Happy cooking!