Have you ever wondered if undercooked steak is a real thing? Well, for those who enjoy their steak rare, they might argue that there’s no such thing as undercooked steak. But the truth is, steak that is undercooked can be just as tough to chew as a well-done one.
To achieve the perfect combination of tenderness and juiciness, it’s important to ensure that the steak reaches the right temperature before serving it. And that’s where this guide comes in handy.
A Spectrum of Undercooked Steak
When it comes to undercooked steak, there are different levels to consider. Let’s explore each one and discover the ideal serving temperature for the best dining experience.
Blue Rare: The Challenge
Have you ever heard of blue rare steak? It’s a term that isn’t as common as others, but it fits perfectly into our discussion on undercooking. Blue rare steak is barely cooked at all; it’s quickly seared on each side for about a minute. This method gives the steak a crispy exterior crust while keeping the inside cool and mostly raw. To achieve the perfect blue rare steak, cook it to 108-110 degrees Fahrenheit, with a serving temperature of 115 degrees.
Rare: A Red Delight
Moving along the spectrum, we have rare steak. This level of doneness requires slightly more cooking than blue rare. The center of a rare steak should be juicy and deep red, with a warmer temperature compared to blue rare. Remove the steak from the heat when the internal temperature reaches 115 to 120 degrees for a perfect rare steak.
Medium Rare: The Chef’s Favorite
Medium rare is often considered the preferred temperature by chefs and food enthusiasts alike. At around 130 degrees, the center of a medium rare steak will be warm and have a dark pink to red color, with plenty of savory juices. The tenderness may vary based on the cut of meat, but as a general rule, steaks that are already tender will be ideal for medium rare. Cook the steak to 125 degrees, then let it rest for at least 5 minutes to allow the juices to redistribute.
Medium: The Sweet Spot
For those who prefer a steak with a hot core temperature and a light pink color, medium doneness is the way to go. This level of doneness prevents the steak from leaving a pool of red juices on the plate, while still maintaining a pink center. Remove the steak from the heat when it reaches 130 degrees for a perfect medium doneness.
Medium Well: A Hint of Pink
If you prefer a steak with minimal pink remaining in the center, medium well is the level of doneness you should aim for. The outer edges of the steak will be brownish-grey, and the meat will have very little moisture remaining. For medium well steak, let it cook until it reaches 140-145 degrees.
Well Done: The Browning Point
When a steak reaches 155 degrees, it’s considered well done. At this point, the center of the steak will turn brown or grey, and the meat may become dry and tough. Well-done steak is not favored by serious steak enthusiasts, as it tends to lose its juiciness and tenderness.
The Safety Factor
You might be wondering if undercooked steak is safe to eat. While recipes like carpaccio and steak tartare call for raw beef, it’s important to note that cooking meat is the best way to eliminate potential bacteria and prevent food-borne illnesses. However, if the beef is fresh and handled properly, the risk of infection is greatly reduced. So, as long as you’ve seared the steak on the outside, any potential bacteria should be eliminated. The only downside to undercooked steak is its texture, which can be chewy if the inside is still raw. To avoid this, cook the steak to at least 115 degrees before serving.
Getting the Temperature Right
To ensure your steak reaches the perfect level of doneness, using an instant-read digital meat thermometer is the easiest and most reliable method. Place the thermometer in the thickest portion of the steak to get an accurate reading. If you don’t have a thermometer, you can use the hand method as a rough estimate. Press two of your middle fingers against the steak’s surface and compare the way it feels with the muscle just below your thumb. This method can give you a sense of the level of doneness, but it’s not as accurate as using a thermometer.
Distinguishing Between Raw and Rare
It’s crucial to understand the difference between raw and rare steak. Raw steak has been exposed to heat to some degree, with an internal temperature exceeding 100 degrees. On the other hand, raw steak has not been cooked at all, and the outside will still have a bright red color due to myoglobin. This distinction allows you to have a clearer understanding of how your steak is cooked.
In Conclusion
While some might argue that undercooked steak doesn’t exist, many prefer to cook their steak to a perfect medium rare. It’s a personal preference and depends on your taste. Remember to prioritize safety by handling and cooking your steak properly. So, whether you like it rare, medium rare, or well done, embrace your steak-cooking journey and enjoy the delicious results!