Internal Temperature Guide For Steaks
Not sure what internal temperature you should be aiming for to make your perfect steak? Officially, the FDA recommends that steak be cooked to an internal temperature of 145°C or 63°C. But weve got all the numbers below for you.
- Rare: 125°F or 52°C
- Medium-rare: 135°F or 57°C
- Medium: 145°F or 63°C
- Medium-well: 150°F or 66°C
- Well done: 160°F or 71°C
How Long To Cook Steak
Our cookery team have outlined what you can expect from each category of steak.
- Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
- Rare: Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
- Medium-rare: Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
- Medium: Pale pink in the middle with hardly any juice. It will feel firm and springy.
- Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
Its very important to consider the size and weight of your steak before calculating the cooking time. If youre unsure, take advantage of the expert eye of your butcher who should be able to tell you how long you need to cook your meat.
Perfectly Juicy Grilled Steak
Perfectly Juicy Grilled Steak gets marinaded in the best flavor and grilled to juicy perfection! Learn all of the tips and tricks to grill the BEST steak every single time!
We love a thick, tender steak in our home! Lemon Garlic Flank Steak, Skillet Garlic Butter Herb Steak and Potatoes, and Steak Foil Packets are a few of our favorite steak recipes we enjoy as a family.
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How Long Do You Cook 1/2 Inch Ribeyes
Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking. For the perfect medium-rare ribeye steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
Not Every Cut Is Melt
I think weve all been there: a new recipe or an unfamiliar cut of meat leaves us with a tough, chewy meal. It feels wasteful and it can be pretty embarrassing if it happens during a dinner party. So whats the cause, and how do you make tough meat tender?
Well, tenderizing meat isnt as difficult as you might think! With a few tricks, like the ones weve got below, you can have even budget-friendly and unfamiliar cuts super tender with just a little extra effort. Find out how below, and dont forget to ask your butcher about these cuts.
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Steak Doneness Temperature Chart:
A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about 5-10 degrees before reaching your desired doneness. Use this chart to determine steak doneness when testing with an instant-read thermometer. For example, if you desire a medium doneness steak, remove it from the pan at 145 degrees F and it should rise to 150-155F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more beef safety tips here. Use the following steak temperature chart. These numbers reflect the final temperature after resting 10 minutes.
- Medium Rare : 145 degrees F
- Medium : 160 degrees F
- Well Done : 170 degrees F
Pro Tip: Check the temperature using an instant-read thermometer, inserting it horizontally into the side of the steak, so it penetrates the thickest part of the center of the steak .
How To Test Your Steak For Doneness
For the most accurate results, use a meat thermometer to test for doneness:
- Rare — 125 degrees F
- Medium Rare — 130 degrees F
- Medium — 140 degrees F
- Medium Well — 150 degrees F
- Well done — 160 degrees F
You can also use your fist. Admittedly, this method is more art than science, but it will give you a general idea of doneness. First, make your hand into a fist. You’ll notice there’s a fleshy, roughly triangular patch of skin between your folded-up thumb and pointer finger. Touch that flap of skin and compare it to the steak. Here’s the deal:
- Very loose non-fist — Rare
How To Cook Mock Tender Steak
Because mock tender steak is so fibrous, high heat only makes the meat drier and harder. The optimal cooking method for this steakand most chuck cuts, for that matteris braising. Braising involves three steps:
If you prefer to grill your steak, you will need to follow a few steps before placing it on the barbecue in order to achieve a tender and tasty meat. While generally flavorful, mock tender definitely needs a good marinade if it is going to be grilled. But before you place it in the liquid mixture, it is also a good idea to use a mallet tenderizer to break up the tough fibers. Just be sure to create an even thickness and not to pound it too thin.
The marinade used should have a strong acid component , balanced with oil or fat to protect the surface of the meat and hold in moisture. Place the mock tender in the marinade the night before and flip over once or twice to make sure the marinade is evenly absorbed. For a medium-rare steak, grill the meat four to five minutes per side . Let rest and then slice thinly before serving.
What Cut Of Meat Is Sirloin
Sirloin steak comes from the rear back portion of the cow, and comes in two parts the top sirloin and the bottom sirloin. The top sirloin is the more tender cut, and is typically labeled as top sirloin on the packaging. Bottom sirloin is less tender, and is typically just referred to as sirloin or sirloin steak. Both types of sirloin are quite tender and flavorful, and benefit from a short cooking time.
Is It Better To Cook Or Fry A Steak
As a result, the broiler will grill the top of the meat while the roast is cooked evenly in the middle. Grilling uses very high heat 550 degrees F to fry the top of the steak. Grilling uses less heat about 400 to 450 degrees F. Due to the high heat, cooking often cooks steaks faster than grilling.
From Tenderloins To Tri
The farmer/rancher-funded Cattlemen’s Beef Board explains that sirloin is made up of several top and bottom sirloin cuts. Top sirloin cuts include the butt tenderloin, which makes butter-soft steaks and roasts, as well as top sirloin steaks, which are also very tender.
Steaks from the slightly chewier sirloin will generally be sold simply as “sirloin steak” but are still very good. The triangular piece of muscle at the lowest right hand corner of the bottom sirloin is the sirloin tip, which creates cuts like the tri-tip, petite sirloin and sirloin flap .
Confusingly, a steak labelled as a sirloin strip steak will usually come from the short loin not the sirloin. Either way, if your meat cut has the words “steak” and “sirloin” in the description, it’s usually tender enough for quick cooking with direct heat.
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Best Way To Cook Sirloin Steak
In Gordon Ramsey’s Ultimate Cookery Course series on YouTube, the celebrity chef outlines these steps for cooking the best sirloin tender steak:
- Take the steak out the fridge 20 minutes before you start cooking and season with salt and coarsely ground black pepper.
- Heat a dry cast iron skillet on a hot stove. When it gets to the point where it is starting to smoke, drizzle in some oil.
- Lay the steaks in the pan you should hear a loud sizzling noise. Sear both sides and, using tongs, the edges of the steak, too.
- At this point add some lightly crushed garlic cloves and fresh thyme to the pan.
- Once the steaks are browned, add half a tablespoon of butter and, still on high, keep turning every minute it shouldn’t take more than a few minutes for the steaks to cook.
Note that the U. S. Department of Health and Human Services say that steaks should be cooked medium and reach an internal temperature of 145 degrees Fahrenheit to be safe to eat, so use a food thermometer. If you want to consume less fat, sirloin steaks will also cook well on an indoor grill, or can be barbecued.
The Cattlemen’s Beef Board says lower-grade sirloin cuts like tri-tip steak or sirloin flap will grill or broil well but are better if first marinated with acidic ingredients like vinegar and lemon to help tenderize the meat, and then sliced against the grain. Prepared this way, sirloin flap makes great fajita meat, for example.
Read more:How to Cook Steak on a Baking Sheet
Can I Bake Steak Without Searing
You want to cook the steak in the broiler, as it gets so hot, its enough to roast the steak without the need to sear. And the process is straightforward Place the steak on the counter to cool at room temperature and preheat the broiler. After 45 minutes, season the steak with olive oil, black pepper, and kosher salt.
Read Also: Seasonings For Ribeye Steak
How Do You Cook Steak So Its Tender
8 Simple Ways to Make Tough Meat TenderPhysically tenderize the meat. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Use a marinade. Dont forget the salt. Let it come up to room temperature. Cook it low-and-slow. Hit the right internal temperature. Rest your meat. Slice against the grain.
How Long To Cook Steaks In The Oven
I get this question so often and it is actually my least favorite one. I can understand the ease of setting a timer and wanting the steak to take that exact time and voila, its perfect. Unfortunately, it doesnt work that way. You have to track the steaks temperature and not the time because each steak is different in amount of fat, in thickness, in muscle structure, and simply the way it will react to cooking.
To get truly the steak you want at the level of doneness that you want, use a meat thermometer to check the temperature. The times that I will give you below is just the estimates and to be used as a guide and not exact measurement.
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How To Cook Steak The Cheffy Way
Todays recipe is more of a technique than a recipe but its one that all steak lovers should know because its easy, worthy of using on high quality steaks and also a way to really elevate economical steaks.
Its as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.
Its pan seared steak made Outrageous and thats Outrageous with a capital O!
Dry Baking Tender Prime Steaks
Tender cuts of prime steak such as T-bone, tenderloin, porterhouse, New York strip, Kansas City strip, sirloin and rib eye have little connective tissue and collagen, so they’re best cooked for short periods of time using dry methods. Overcook these tender cuts and they become tougher, as the protein strands coil under the heat.
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Dont Refrigerate For 30 Minutes Before Cooking
Its vital to bring steak to room temperature before cooking.
At the risk of stating the obvious, while its in the fridge, its cold. You want it pretty close to its natural state before you start cooking it.
If not, you could have a situation where the outer part could burn while the inside is still cold! But you dont want to leave it outside for more than 30 minutes. The food temperature danger zone is between 40° F and 140° F.
So once something goes into that range, the danger of food-borne illness begins to increase. But most foods are safe outside of refrigeration for up to 2 hours.
How To Cook A Perfect Steak
When cooking an expensive steak, you want to make sure you cook it right. With Whats Cooking Americas step-by-step cooking instructions, you will learn how to cook perfect steaks every time!
You will not only learn how to cook the perfect steak but also how to purchase and prepare the steaks. Well walk you through methods for pan-seared in a cast-iron skillet, sear-roasted in the oven or grilled on the barbecue.
This page will cover the following topics:
The most important tip I have learned over the years is that using dry heat is the best way to cook perfect steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the Maillard reaction. The moisture on the surface of the meat also evaporates and the juices become concentrated, forming the appealing brown crust.
When buying steaks, buy the best grade of meat you can afford. It should be USDA Prime Aged Beef. If your butcher does not have this, the next best grade is USDA Choice.
Look for steak with fine texture and firm to the touch. You want the color to be a light cherry red color .
Grading Cuts of Beef:
Use coarse, kosher, or sea salt only .
Cook the steak to you liking.
Using A Meat Thermometer:
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What Steak To Choose
There are many, many cuts of steaks out there but when it comes to a simple cooked steak in the oven or on the grill, go with prime cuts. These steaks are beautiful on their own and dont require any excessive seasoning or sauces. Simply cook the steak and serve it with your favorite side.
Ribeye steak juicy and tender steak that is sliced from from the primal rib section. This cut of steak has a great amount of marbling throughout, which makes it tender, juicy, and flavorful. For best tasting steak, you are looking for a lot of fine marbling of fat throughout the slice as opposed to thick fat lines concentrated in certain areas.
Rib steak is also called bone-in ribeye. It is the same as ribeye but with the rib bone still attached.
Top Sirloin also known as sirloin, this cut comes from the primal loin section located in the upper middle part of the cow. Its a flavorful and juicy cut of beef that is as good cooked whole or cut into pieces and cooked as a kebab. This cut of steak is leaner than a ribeye cut and therefore, not quite as tender when cooked. Top sirloin is also much more tender than bottom sirloin so dont mistake the two.
Filet Mignon also known as a tenderloin steak. A true Filet Mignon comes from the smaller, narrower end of the tenderloin. This is the leanest and yet, the most tender piece of steak. And for that reason, its usually the more expensive one.
Ingredients For The Perfect Steak
To make this Oven Steak recipe, you will need:
- Steak: When it comes to buying steak, I recommend looking for:
- Good-quality: Its important to me to buy good quality steak. I look for organic, grass-fed and sustainably-raised.
- Thick Cut: I like to use top sirloin steak for this recipe I recommend your steak to be cut 1 to 1.5 inches thick.
- Oil: Whatever your preferred high-heat cooking oil may be. I like to use olive oil.
- High smoke point oils like peanut oil, vegetable oil, coconut oil, avocado oil, even olive oil are the best. This is because they can withstand the high temperature of the oven broiler for a longer period of time without burning.
- Seasonings: I keep it simple and use only coarse sea salt and fresh ground black pepper. Feel free to use whatever other dried seasonings that you prefer.
You will also need:
- Baking Sheet and an Oven rack: We use a rack so the heat can circulate under the steak, and you wont have to flip over the meat while cooking.
- A Skillet: I recommend using a cast-iron skillet if you have one. It will hold heat the best and cook the steak evenly. If not, a nonstick heavy-bottomed skillet will do just fine.
- An instant-read thermometer: A cooking thermometer is the best way to ensure with 100% accuracy that your steak reaches the exact degree of preferred doneness.
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