For most people, a steak should be cooked in a certain way.
Do you know the color of each option or approximate times and temperatures for cooking?
Feast your eyes on today’s blog post to learn all about it!
Keep a meat thermometer in your arsenal of tools. It may become one of the most important tools in your kitchen. Using it is the only way to ensure meat is prepared to a safe minimum internal temperature and when harmful food bacteria, such as Salmonella and E.Coli, will be destroyed.
Extra-rare or Blue
Internal temp of 115 – 120° F
The steak is seared on the outside and cooked for 1 minute on each side. The center of the steak is 100% red.
Internal temp of 125 – 130° F
The meat is seared outside and cooked for 2.5 minutes on each side. This option leaves the steak with a 75% red center and the meat is fairly soft.
Internal temp of 130 – 140° F
This option is seared on the outside and cooked for 3-4 minutes on each side. A 50% red center is produced and the meat is firm to the touch. Often times, this is the ideal preparation for a steak lover.
Internal temp of 140 – 150° F
A safe bet for pleasing most diners preferences, this option is seared outside and cooked for 4 minutes on each side. The result is a 25% red center.
Internal temp of 150 – 155° F
This option leaves a slight hint of pink after it is cooked 5 minutes on each side.
Internal temp of 160 – 212° F
Cooked for 5 minutes on each side, a well-done steak is 100% gray-brown throughout and very firm. It can be dry and lack juiciness.
Looking for tips from Chef Scott to treat yourself to the very best?
If choosing the Filet, order it medium-rare to get the full flavor of the meat and optimum tenderness
Alternatively, when it comes to a New York strip steak or Ribeye, a medium temperature is where he finds the optimum flavor is reached along with peak juiciness.
Cheers to your next delicious meal!