Rare, medium, well done, we all like our steaks cooked a certain way, but what exactly are the true guidelines for cooking a steak to the perfect doneness and how do you do it? Let’s take a look at this simple chart and learn the best way to achieve the perfectly cooked steak.
For extra rare (blue) beef steak: Red cold center, internal temperature of 120 degrees F
For rare beef steak: Red cool center, internal temperature of 125 degrees F
For medium rare beef steak: Warm red center, internal temperature of 135 degrees F
For medium beef steak: Warm pink center, internal temperature of 145 degrees F
For Medium well beef steak: Slightly pink center, internal temperature of 150 degrees F
For well done beef steak: little or no pink in center, internal temperature of 160 degrees F
When cooking steak, it always helps to have an instant read thermometer nearby. This allows you to check the internal temperature very quickly, without having to cut into the steak and letting all the juices out. Insert the thermometer directly into the center of the steak and make sure it’s not touching the grill or pan, and avoid fat if possible. The true temp will be right at the center of the steak. And here’s the BIG key… remove the steak from cooking when it’s 5 degrees below the desired doneness. The steak will continue to cook after it’s removed from heat. This resting process is essential to achieving perfection in your steaks. To rest a steak, remove from heat and place on a warm (not hot!) plate and lightly cover with aluminum foil. Do NOT tightly wrap the foil around the steak. Just take a piece of foil and tent it over the steak for 3-5 minutes. 3 minutes for smaller steaks, up to 5 minutes for larger steaks.