Summer is finally here, and the symphony of grills being fired up can be heard across the country. And what better food to grill than a succulent, well-marbled USDA Prime steak? But before you don your “Kiss The Chef” apron, let’s make sure you have mastered the art of steak doneness.
In this guide, we will explore the cooking process for steak, the various levels of doneness, and how to achieve the perfect level of tenderness and flavor. Whether you prefer a rare delight or a well-done masterpiece, we’ve got you covered!
Unleashing the Magic: What Cooking Does to Your Steak
Grilling a perfect ribeye or strip steak has two crucial components. The first is ensuring that the steak reaches a consistent internal temperature, which determines its doneness.
When you cook meat, three key things happen:
- Protein Breakdown: The tightly balled muscle proteins start to unwind, making the steak less chewy as it cooks.
- Water Evaporation: As you cook the steak, water content evaporates, resulting in a reduction in mass and juiciness.
- Fat Melting: The small streaks and pockets of fat inside the steak melt, enhancing flavor and imparting a tender, buttery texture.
The second part of grilling involves searing the steak. By exposing the surface to high temperatures, the Maillard effect creates a crunchy, flavorful exterior that steak lovers adore.
The Spectrum of Steak Doneness
While searing is necessary for all great steaks, the internal temperature determines the doneness level. Here are the six main levels of steak doneness:
1. Blue Rare Steak (115°F): Often referred to as Very Rare or Blood Rare, this steak is seared on the outside while remaining almost completely uncooked on the inside. It can be gently warmed in an oven if desired.
2. Rare Steak (120°F): With a warm, red center and a flavorful Maillard effect on the surface, rare steak is perfect for low-fat cuts like tenderloins but not recommended for well-marbled cuts like rib-eyes.
3. Medium Rare Steak (130°F): The gold-standard of steak doneness, medium rare offers the best balance of taste and tenderness. The fat has melted, resulting in a tender, juicy, and plump steak with a red center and pink ring.
4. Medium Steak (140°F): This level of doneness features a pink center throughout the steak while retaining the buttery flavor of medium-rare. It is slightly less juicy and tender due to moisture loss.
5. Medium Well Steak (150°F): While still retaining some pinkness and tenderness, medium-well steaks are drier and less tender than their medium counterparts.
6. Well Done Steak (160°F): Often mistakenly named, well-done steaks tend to be drier and tougher due to evaporation and fat loss.
Is Rare Steak Safe?
Safety concerns arise when it comes to enjoying rare or medium-rare steaks with pink centers. The USDA recommends cooking steaks to at least 145 degrees to ensure safety. Cooking below this temperature increases the risk of harmful bacteria multiplying to dangerous levels.
Ultimately, the decision of the desired core temperature rests with the individual. When dining out, requesting a steak cooked to 145 degrees is a prudent choice for added safety.
Ensuring the Perfect Temperature
To achieve your desired level of doneness accurately, it’s best to use a meat thermometer. Insert it into the side of the steak toward the center for an accurate reading. Some argue that poking a steak causes juices to leak out, but the accuracy gained from an instant-read thermometer outweighs any minor juice loss.
While the finger test can be helpful, it may not provide precise results due to variations in beef breeds, cuts, and thickness. For delicate cuts like Wagyu or Kobe-style steaks, relying on a thermometer is crucial.
Time to Fire Up the Grill
Now that you have mastered the art of steak doneness, it’s time to channel your inner steak chef. With a raw steak in one hand and a reliable thermometer in the other, let the grill be your stage. Medium-rare, medium-rare, medium-rare – that’s the secret to unlocking the perfect steak.
For more tips on achieving steak perfection, check out Steak U’s videos featuring top chefs and steak lovers from Chicago’s renowned steakhouses.
FAQs on Steak Doneness
Have questions about steak doneness? Here are some commonly asked questions:
- Can I enjoy a rare steak? The USDA recommends cooking steaks to at least 145 degrees for safety.
- How can I determine the temperature of my steak? Use a meat thermometer for accurate results.
- Should I rely on the finger test? While it can be helpful, using a thermometer is more reliable, especially for delicate cuts.
Now, armed with this comprehensive guide, you can confidently create the perfect steak that will tantalize your taste buds and impress your friends. So fire up the grill, savor the sizzle, and indulge in the mastery of steak doneness.
Get grilling with Hook’d Up Bar and Grill! Visit their website here for more information.