Medium has a tender, pinker middle, while medium-well has a pink-brown hue when it’s cut open. Then comes rare, which is steak cooked until it has a warm, red centre. Blue involves a very quick sear – about one minute a side – while the meat inside stays cold. Have a question or other recommendation? We’d love to hear from you at Facebook.First off, you’re going to want to decide how you want your steak done. We cook burgers from 145 – 150F, but that’s about it unless we’re cooking a brisket or other low & slow cut. Medium Well and Well Done – You’re on your own. We’ve done it purposefully on occasion, and to achieve Medium doneness, you’ll want to pull the steak at approx 135F and allow at least 5 minutes to rest so the internal temperature can equalize. Medium – The “experts” call internal steak temp of 140 – 145F “Medium.” Around here, a medium steak will usually result in groans. We believe to hit the perfect Medium Rare, the finished internal temp should be 127 – 133F. The experts say medium rare is an internal temperature from 130 – 140F. We generally take the internal temperature to 120 – 125F before we pull the steak off the grill to rest. The middle 50% of the steak should be red, and both edges should be a dark brown color that migrates to light brown. Medium Rare – This is how the vast majority of steak lovers enjoy their steaks. If you leave it on a hot grill until the thermometer says 120 – 125F, you’ll end up with a “Medium Rare” steak, unless you’re using a cooler grill or oven. We cook HOT, and what we have found is that pulling the steak at an internal temperature of around 110 – 115F will generally “coast up” (latent heat will migrate to the center of the steak) to around 120F. Finished internal temperature of meat is recommended to be 120 – 130F. The middle 75% of the steak should be very red.
For those who like Blue steak, there is no substitute. It is executed best with a properly aged steak. The texture of a “Blue” steak is different, and for most fans of “Blue steak,” it is an acquired taste. Internal temperature will be from 100 to 110F. This is the most “rare” that a steak can be ordered at most restaurants, and not all restaurants will oblige the request.
The inside of the steak will remain uncooked. Its internal temp will not “coast up” as much it would at a higher temp.īlue – This is when a steak is quickly seared on both sides. If you are cooking at a lower temperature, pull the steak when it’s closer to the actual temperature you’re trying to achieve. We generally grill or cook at 400 – 450F. These are established on a HOT grill, not a warm grill. Here are some different levels of “doneness” defined in simple terms. But that’s WAY beyond where most folks we interact with want their steak cooked. What is internal temperature and how does it work? The USDA recommends that all beef be cooked to 145F or more. Refer to the Steak Temperature Chart below… We strongly recommend that instead of putting a lot of money into a fancy grill or oven, put a little extra money into a good digital meat thermometer and get very familiar with a CONSISTENT cooking method and the internal temperature to which you prefer your steak prepared.
Okay, so Sous Vide is a little different, but if you had to Google it, it’s not germane to this conversation anyway. The critical element in cooking the perfect steak is the steak’s internal temperature. The method that one chooses to apply heat doesn’t make a tremendous amount of difference, from the grill, to the oven, to broiler, even a toaster oven. From Uncle Bob’s secret “4 minute and 29 seconds per side” formula to the old thumb to forefinger “doneness” test, there are lots of wrong ways to judge how a steak is cooked. Cooking a steak is one of the simplest most primordial things a human can do - but it is still a mystery to many.
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