The average American consumes 79 pounds of beef per year, so it’s vital to know the right steak cooking levels. The internal temperature of beef varies widely, and medium-rare or medium-well meat is the most tender. But be warned: this level can also make the meat dry or raw. If you’re unsure about how to cook a steak, read on for a quick guide. The key to medium-rare steak is to keep it tender and juicy, but don’t overcook it.
For a medium-well steak, the juices no longer come out of the meat when pressed between your fingers. The flesh is still slightly pink in the middle, but the outside of the steak is an even, dark brown. This steak may be a little more tender than medium-rare, but it will be firm and juicy. The meat should reach room temperature before serving, and you can salt and pepper it ahead of time to taste the finished product.
Medium-rare steaks are generally less expensive than well-done steaks. Steaks at this level are well-done and have a golden-brown colour. This is the ideal cooking level for most cuts of beef. Typically, the USDA recommends 145 degrees for beef, but studies have shown that eating steaks at lower temperatures is perfectly safe. You can also opt for a higher-quality steak with more fat content.
Medium-rare steaks take approximately 5 minutes per side. This is the gold standard of steak cooking and the most widely accepted. This level of steak is just slightly cooked through, but not so far that the meat loses its moisture and flavour. Once cooked to this level, you’ll have a juicy, melt-in-your-mouth steak. If you’re unsure of steak cooking levels, ask a professional for guidance. They’ll be happy to help you decide which is the best for you.
Medium-rare is considered well-done. This level is slightly above medium and retains its pink colour. However, it is still rare. A steak at this level is often more tender than well-done. It is considered rare when it is red inside and pinks on the outside. Rare meats are cooked to 115 degrees. Generally, steaks at this level are medium-rare. The inside of a medium-rare steak should be a temperature of 170 degrees Fahrenheit.
Well-done and Rare
Well-done steaks should be seared or grilled for approximately seven to eight minutes per side. Then, the steak should rest for about five minutes under aluminium foil. Resting the steak allows its juices to return, making it more tender and juicy. Medium rare steaks are the gold standard and the most common grilled steak. You should always follow the guidelines for medium-rare steak. You can also try a blue steak if you’d like it to be more rare.
While steaks that are rare to the medium are perfectly edible, they can also be dangerous. If the centre of the steak is still pink, it is probably not safe to eat. In general, it’s best to order a steak at 145 degrees for maximum safety. But remember that this is only a guideline. There’s no exact science to determining the right steak cooking level, so always follow the recommendations. This is what we’ve all been waiting for!
The easiest way to determine whether your steak is cooked to perfection is to use a meat thermometer. These tools are inexpensive and easy to use, and they work great for cooking any kind of food. Even gas grills come with built-in thermometers, but they’re often inaccurate. Steaks continue to cook after you remove them from the heat. If you are unsure of the exact temperature, then aim to cook it for five degrees below your target temperature.
The most popular steak cooking levels are rare, medium-rare, and well-done. Filet mignon, which is a cut from the heart of the tenderloin, should be cooked to medium-rare. A well-done steak needs about 12 minutes to be tender, and it’s better to go for the medium than medium-well. If you’re cooking a steak on the grill, it’s important to watch the temperature of your meat. A medium-rare steak is more tender than a rare one, and it should be done quickly and evenly.
The meat needs to be seasoned properly to enhance its flavour. Salt is a must in steak preparation. Use Kosher salt as its larger crystals allow for prime absorption into the outer layer of the steak. Freshly ground black pepper adds flavour and aroma to the steak, and you can also use bay leaves or chopped herbs. These seasonings can also increase the tenderness of the meat, which makes it much more delectable to eat.