Ideal internal temperature: 65 degrees Celsius. Both are known to have ample marbling, meaning there’s enough unsaturated fat to pull off a medium-well finish that isn’t too tough to eat.Ĭolour: Hints of pink with brown all over.Ĭooking time: 12 minutes on each side for a one-inch steak. Steaks that hold up well at this level of doneness include Wagyu and rib-eye. It’s got good charring on the top and bottom as well as a decadent inside to compensate for the obvious lack of moisture. Prefer your steak cooked through with just a hint of pink? Then the medium-well doneness will suit your appetite. Medium-Well Credit: Carlos Davila Cepeda via Unsplash Ideal internal temperature: 60 degrees Celsius. Texture: Firm to the touch and less tender.Ĭooking time: 10 minutes on each side for a one-inch steak. Which results in a flavourful finish that isn’t too dry.Ĭolour: Pink but with more brown in the middle. Since you’ll be cooking at higher temperatures to reach medium doneness, it’s recommended to use rib-eye or filet mignon steak because they have a higher fat content. The mouthfeel is distinguishable between the two as well, with medium steak having more of a robust bite to it. Medium steaks are on the reverse more brown than pink. Medium-rare steaks have more pink than browned meat. So how do you tell them apart? Just examine the middle. Medium Credit: iman zaker via UnsplashĪcross steak cooking levels, many get confused between medium and medium-rare steak doneness. Ideal internal temperature: 54 degrees Celsius. Texture: Soft but more fibrous compared to rare.Ĭooking time: Seven minutes on each side for a one-inch steak. The sides and outside are caramelised to a light brown shade. You don’t want that.Ĭolour: Pink in the centre with hints of red. Not doing this almost guarantees a dry steak. Lastly, don’t forget to let it rest for eight to 10 minutes. We recommend using a cast iron because it evens out heat quickly, allowing the meat to brown and sear better. If you opt for a one-inch steak, it should take about seven minutes of cooking time on each side. These include a striploin or hanger steak. Leaner cuts are recommended to achieve this steak doneness. The centre is slightly cooked through without losing moisture or flavour, which results in a melt-in-your-mouth and buttery sensation in every bite. The golden standard of steak cooking levels and also the most widely accepted, you can’t go wrong with medium-rare. Medium-Rare Credit: Emerson Vieira via Unsplash Ideal internal temperature: 48 to 52 degrees Celsius. Rare steaks are prone to overcooking, so be sure to use an instant-read thermometer to close monitoring.Ĭolour: Red in the middle with charred outsides.Ĭooking time: Five minutes on each side for one-inch steak. Don’t forget to remove excess moisture with kitchen towels, which will almost guarantee a crusty sear. Try using lean cuts with a minimal fat content like sirloins and tenderloins as they tend to brown quicker on the pan. It should be soft and tender to touch, much like fresh meat. Rare steaks have a warm but visible red centre, which is encased by light brown sides. This is rarely (pun very much intended) requested at steakhouses because it’s close to eating raw beef, if not for a slightly charred outside. Explaining Steak Cooking Levels: How Do They Look Like And What Do They Mean? Rare Credit: Max Kleinen via Unsplash To help you cook better steaks, we decipher the specifications between well and medium-well, and the preferred temperatures for each doneness, amongst other important aspects. You see, there are different steak cooking levels, and each requires some degree of finesse and knowledge to nail right. HOT TIP Timing will vary based on thickness of cut, your grill and the grill temperature.Now That You’ve Understood All Steak Cooking Levels, It’s Time For A Feastįrom the looks of it, grilling steak seems pretty straightforward, right? It’s not any different from cooking, say, chicken breast. Sirloin Strip Steaks, Ribeye Steaks & Porterhouse SteaksĬooking Time for Medium-Rare: 5-7 minutes If you don’t want to use a meat thermometer, it is possible to estimate your cooking times forĬooking Time for Medium-Rare: 3½-4½ minutes Simply read the temperature on the thermometer display and compare it to the desired doneness on the chart. HOT TIP Using a meat thermometer will take the guesswork out of determining if your steaks are ready to eat. Follow this estimated grilling temperature guide. But cooking times can vary based on the type, thickness and size of the steak. Internal Temperature for Steak Cooking temperatures are relatively the same across all cuts of beef.
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