Imagine that you are out dinning, and tonight you ordered a nice steak. You are excited but yet , uneasy for the fact that every time you order a steak it never seems to come out just right. The waiter presents the steak to you and the moment of truth is here. You take your knife and fork and you slice into the steak, and you are filled with disappointment. Why! Why can no one every get my steak right. Well first off I want to say that no restaurant is ever completely innocent, even the best steak house can have this happen from the grill cook is having a bad night or a cut of meat that is misleading. If you are having this issue every were you go, you may need a refresher on how a steak is cooked. I will go over the different degrees that a steak is cooked. I am using the guide lines set by the C.I.A. just to clarify that is the Culinary Institute of America not the guys with the matching sunglasses. Lets start with Rare and make our way to well done.
A rare steak is eighty percent red through out the steak. It is very tender
Technique 5 minutes on the presentation side and 5 minutes on the reverse side.
total cook time 10 minutes.
Temperature 135 degrees F / 57 C
A medium rare steak is pink on the outer edges and a cool red center
Technique 5 minutes on the presentation side and 6 1/2 minutes on the reverse side.
total cook time 11 1/2 minutes.
Temperature 145 degrees F / 63 C
A medium steak has a warm pink center through out the steak
Technique 5 minutes on the presentation side and 8 minutes on the reverse side.
total cook time 13 minutes.
Temperature 160 degrees F / 71 C
A medium well steak has a thin line of pink in the middle
Technique 5 minutes on the presentation side and 9 minutes on the reverse side.
total cook time 14 minutes.
Temperature 165 degrees F / 74 C
A well done steak is cook through to where there is no pink at all and tends to be not as tender
Technique 5 minutes on the presentation side and 11 minutes on the reverse side.
total cook time 16 minutes.
Temperature 170 degrees F / 77 C
These cook times are based on cooking the steak on a preheated grill at 350 degree with out pressing it so the steak stay as tender as possible.
I hope these examples will be helpful and maybe even prevent a moment of frustration and replace it with a moment of joy that comes with cutting into a perfectly cooked steak.
Enjoy
 |
RARE |
A rare steak is eighty percent red through out the steak. It is very tender
Technique 5 minutes on the presentation side and 5 minutes on the reverse side.
total cook time 10 minutes.
Temperature 135 degrees F / 57 C
 |
| MEDIUM RARE |
Technique 5 minutes on the presentation side and 6 1/2 minutes on the reverse side.
total cook time 11 1/2 minutes.
Temperature 145 degrees F / 63 C
 |
| MEDIUM |
Technique 5 minutes on the presentation side and 8 minutes on the reverse side.
total cook time 13 minutes.
Temperature 160 degrees F / 71 C
 |
| MEDIUM WELL |
Technique 5 minutes on the presentation side and 9 minutes on the reverse side.
total cook time 14 minutes.
Temperature 165 degrees F / 74 C
 |
| WELL |
Technique 5 minutes on the presentation side and 11 minutes on the reverse side.
total cook time 16 minutes.
Temperature 170 degrees F / 77 C
These cook times are based on cooking the steak on a preheated grill at 350 degree with out pressing it so the steak stay as tender as possible.
I hope these examples will be helpful and maybe even prevent a moment of frustration and replace it with a moment of joy that comes with cutting into a perfectly cooked steak.
Enjoy
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