Steak doneness is a matter of personal preference, ranging from rare to well-done, with nuances in between. Achieving your desired level of doneness hinges on precise internal temperatures. The difference between a perfectly cooked steak and an overcooked one can be just a few degrees, so accuracy is paramount. This guide will explain how to achieve your preferred steak temperature every time.
Understanding Steak Cooking Temperatures
Steaks cook rapidly from the outside inwards. This means the exterior cooks faster than the interior. While this is essential for creating a delicious crust, it also increases the risk of overcooking the outer layers before the center reaches the desired temperature.
The doneness of a steak is determined by its final internal temperature. Crucially, you must stop cooking the steak before it reaches your target final temperature. This is because of carryover cooking.
After removing a steak from the heat, its internal temperature continues to rise as heat redistributes throughout the meat. This process, known as carryover cooking, can increase the internal temperature by several degrees. By resting the steak on a plate or cutting board for a few minutes after cooking, you allow this carryover cooking to bring it to the perfect final temperature.
If your steak is slightly undercooked after resting, you can bring it back up to temperature. A quick French-style finish in a pan with butter and herbs, or a brief period in the oven, will do the trick.
Using a Meat Thermometer for Accuracy
The most reliable method for determining steak doneness is using an instant-read meat thermometer. Forget guesswork – a thermometer provides an accurate reading of the internal temperature, taking the uncertainty out of cooking steak.
To check the temperature, insert the probe of the thermometer into the center of the steak. Ensure the probe reaches the thermal center for an accurate reading. Don’t hesitate to check the temperature multiple times during cooking. Piercing the steak with a thermometer probe will not cause a significant loss of juices.
Beef Temperature Chart for Perfect Doneness
Refer to the temperature chart below to determine when to remove your steak from the heat and the final cooked temperature for each level of doneness.
| Doneness | Remove from Heat (Approx.) | Final Cooked Temperature (Approx.) | Description |
|---|---|---|---|
| Rare | 118°F (48°C) | 120°F (50°C) | Cool red center. |
| Medium Rare | 125°F (52°C) | 130°F (54°C) | Warm red center. |
| Medium | 136°F (58°C) | 140°F (60°C) | Pink center. |
| Medium Well | 143°F (62°C) | 149°F (65°C) | Slightly pink center. |
| Well Done | 154°F (68°C) | 160°F (71°C) | Little or no pink. |
It’s always better to err on the side of undercooking your steak. You can always cook it a little longer if it’s not done enough, but you can’t undo an overcooked steak.
Mastering steak doneness is about paying attention to temperature and using your meat thermometer frequently. Relax, enjoy the process, and probe your steak until it reaches your desired temperature. With a little practice, you’ll be cooking perfect steaks every time.
