Food Fact Friday: Steak Temperatures !

  • This Food Fact Friday we break down temperatures of steak
  • Steak is served and safe at many temperatures and even served raw in certain dishes
  • From rare to well done, we break down what to expect and pros and cons to each
  • Most red meat is so dense bacteria cannot penetrate which is why the main goal is to at least sear or grill the exterior of the beef to kill off any bacteria
  • Steak sauce is normally added to Well-done steaks because of a loss of moisture
Image via: Certifiedangusbeef.com

Rare

A rare steak is cooked the shortest amount of time of all the temperatures (besides a blue steak). The center of the steak will be cool and a deep red color. A steak cooked rare has a  core temperature of 125 degrees Fahrenheit. The steak should have a seared, dark outer layer and a soft, bright red interior layer that feels like the interior of your relaxed palm if you touch your pointer and thumb. They are often warm to cool on the inside.

Medium Rare

A medium rare steak  has a warm, light red center that and tends to be the juiciest of the temperatures. A standard temp for a medium rare steak can be between 130° to 135°F, a temperature at which the proteins within the meat start to denature but can’t fully finish. The result is a steak with the perfect amount of tenderness and juice when cut. This temperature should feel like the upper center of your palm below your thumb.

Medium

A medium temperature steak should have a light pink center but also a light ground band around the outer edges of the steak.The top and bottom should be charred darkly (but not black) if on the skillet or on the grill. This steak will have some play through the middle, and should feel like the springy but firm like the middle of your palm below your thumb. This temp is the recommended temp for all cuts of steak by the USDA. This is an acceptable temp to start your beef cuisine journey, as long as you plan to step up your game to a medium-rare steak.

Medium Well

A medium-well steak has a temp a true of at least 145 degrees, and has only a sliver of pink in the center of the steak. At this stage the meat becomes much tougher and loses most of the juices that come form the meat. At this temperature the steak loses most fo its flavor and starts to need steak sauce to add additional moisture. This is the decent into madness , and you should be ashamed of destroying a beautiful piece of meat by cooking it to this temp.

Well Done

A well-done steak is a steak that’s been cooked to an interior temperature of 160 F or higher. The steak has reached the most tough texture that it can at this temperature. There is no pink in at this temp and the outside of the steak has a dark char and may have burnt edges. All of the juices from the meat will have left the steak and will look visibility dry. This type of steak will always need sauce to add some type of moisture, its basically like eating a well seasoned tire. We don’t cook well done steaks in the GarwoodGrub Community!



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