Note: Turn the heat down once the steak is seared on both sides.
If you’re looking to cook a steak rare, then follow these simple steps: As a chef, I rarely see people ordering rare steak – only a real stake lover prefers their steak to be cooked to rare.
STEAK DONE TEMP HOW TO
How To Cook Rare SteakĪ rare steak should be warm through the center, look brown on the outside but be bright red in the center. You can use these cooking methods to cook steak in a pan and on a grill.įor the cooking methods below, I’m using a one-and-a-half-inch rib-eye steak. Make sure to follow these steps to get the desired degree of doneness. Steak Cooking Guideīelow you’ll find quick guides on how to achieve five different doneness temperatures for steak. For example, if you wish your steak to be medium-rare, make sure to remove it from the heat source when the internal temp reaches 135° F. Note: It’s essential to remove the steak from the heat source when the internal temperature is 5° F lower than the preferred doneness. The doneness temperatures are based on a meat thermometer reading. Then, wait until the temperature reading stabilizes. Make sure that the probe is in the center of the steak. To use a meat thermometer, first, pierce the steak with the probe into the thickest part of the steak. Here’s a more detailed video explaining how to use a finger test method:Ī meat thermometer is a great way to check the doneness of your steak for a less experienced home cook. For medium steaks, your finger will leave an indentation that quickly fills back in. If the meat feels soft, it is rare or medium-rare. To check steak doneness temperature using the “ finger test” method, press your finger against the center of the steak. How To Use a Finger Test Method To Check Steak Doneness This final stage is called carryover cooking, in which internal heat continues to cook the steak for another few more minutes after it has been removed from the heat source. The last stage is done once you’ve removed your steak from the heat. This searing process makes the outside crispy and caramelized while simultaneously sealing in moisture – it’s called a Maillard’s reaction. The second step involves heating the meat’s exterior by placing it on a hot grill or pan.
The first step is to bring the steak up to room temperature. Steaks come to temperature in three steps. Note: The cooking process on the grill and in the oven is slightly different therefore, cooking times can be somewhat different.
Here’re a one and a half-inch steak cooking times on the stovetop: Steak cooking times depend on steak thickness.