Cooking steak can be a daunting task, especially for those who are new to the world of grilling and pan-searing. One of the most important factors in achieving a perfectly cooked steak is the internal temperature. In this article, we will explore the ideal cooking temperatures for different types of steak, as well as provide some tips and tricks for ensuring that your steak is cooked to perfection every time.
Understanding Steak Temperatures
Before we dive into the ideal cooking temperatures for steak, it’s essential to understand the different levels of doneness. Steak can be cooked to a range of temperatures, from rare to well-done, and each level of doneness has its own unique characteristics.
Rare, Medium Rare, Medium, Medium Well, and Well-Done: What’s the Difference?
- Rare: A rare steak is cooked to an internal temperature of 120°F – 130°F (49°C – 54°C). The steak will be red and juicy, with a warm red center.
- Medium Rare: A medium rare steak is cooked to an internal temperature of 130°F – 135°F (54°C – 57°C). The steak will be pink and juicy, with a hint of red in the center.
- Medium: A medium steak is cooked to an internal temperature of 140°F – 145°F (60°C – 63°C). The steak will be slightly pink in the center, with a hint of red.
- Medium Well: A medium well steak is cooked to an internal temperature of 150°F – 155°F (66°C – 68°C). The steak will be slightly pink in the center, with a hint of brown.
- Well-Done: A well-done steak is cooked to an internal temperature of 160°F – 170°F (71°C – 77°C). The steak will be fully cooked, with no pink color remaining.
The Ideal Cooking Temperatures for Different Types of Steak
Different types of steak have different ideal cooking temperatures. Here are some of the most popular types of steak and their ideal cooking temperatures:
Ribeye, Sirloin, and T-Bone Steaks
- Ribeye: 130°F – 135°F (54°C – 57°C) for medium rare, 140°F – 145°F (60°C – 63°C) for medium
- Sirloin: 135°F – 140°F (57°C – 60°C) for medium rare, 145°F – 150°F (63°C – 66°C) for medium
- T-Bone: 130°F – 135°F (54°C – 57°C) for medium rare, 140°F – 145°F (60°C – 63°C) for medium
Filet Mignon and New York Strip Steaks
- Filet Mignon: 120°F – 125°F (49°C – 52°C) for rare, 130°F – 135°F (54°C – 57°C) for medium rare
- New York Strip: 130°F – 135°F (54°C – 57°C) for medium rare, 140°F – 145°F (60°C – 63°C) for medium
How to Check the Internal Temperature of Steak
Checking the internal temperature of steak is crucial to ensure that it is cooked to the right level of doneness. Here are a few ways to check the internal temperature of steak:
Using a Meat Thermometer
A meat thermometer is the most accurate way to check the internal temperature of steak. Simply insert the thermometer into the thickest part of the steak, avoiding any fat or bone. Wait for a few seconds until the temperature stabilizes, then read the temperature on the thermometer.
The Finger Test
The finger test is a simple way to check the internal temperature of steak without a thermometer. To perform the finger test, touch the steak with the pads of your fingers. If the steak feels soft and squishy, it is rare. If it feels firm and springy, it is medium rare. If it feels hard and doesn’t spring back, it is well-done.
Tips and Tricks for Cooking Steak to the Right Temperature
Here are a few tips and tricks for cooking steak to the right temperature:
Use a Cast Iron Skillet
A cast iron skillet is ideal for cooking steak because it retains heat well and can achieve a nice sear. Preheat the skillet over high heat, then add a small amount of oil to the pan. Sear the steak for 2-3 minutes per side, then finish cooking it in the oven.
Don’t Press Down on the Steak
Pressing down on the steak with your spatula can squeeze out juices and make the steak tough. Instead, let the steak cook undisturbed for a few minutes per side.
Let the Steak Rest
Letting the steak rest for a few minutes after cooking allows the juices to redistribute and the steak to retain its tenderness. Simply place the steak on a plate and let it rest for 5-10 minutes before slicing and serving.
Conclusion
Cooking steak to the right temperature is an art that requires practice and patience. By understanding the different levels of doneness and using a meat thermometer or the finger test, you can achieve a perfectly cooked steak every time. Remember to use a cast iron skillet, don’t press down on the steak, and let it rest for a few minutes after cooking. With these tips and tricks, you’ll be well on your way to becoming a steak-cooking master.
What is the ideal internal temperature for a perfectly cooked steak?
The ideal internal temperature for a perfectly cooked steak depends on the level of doneness desired. For a rare steak, the internal temperature should be at least 120°F – 130°F (49°C – 54°C), while a medium-rare steak should be cooked to an internal temperature of 130°F – 135°F (54°C – 57°C). For a medium-cooked steak, the internal temperature should be between 140°F – 145°F (60°C – 63°C), and for a well-done steak, the internal temperature should be at least 160°F (71°C).
It’s essential to note that the internal temperature of the steak will continue to rise after it’s removed from the heat, a phenomenon known as “carryover cooking.” This means that the steak should be removed from the heat when it reaches an internal temperature that’s 5°F (3°C) lower than the desired level of doneness. This allows the steak to reach the perfect temperature as it rests.
How do I ensure a perfect sear on my steak?
A perfect sear on a steak is achieved by cooking the steak over high heat for a short period. This creates a crust on the outside of the steak, which is known as the “Maillard reaction.” To achieve a perfect sear, preheat a skillet or grill pan over high heat until it’s almost smoking. Add a small amount of oil to the pan, then carefully place the steak in the pan. Cook the steak for 2-3 minutes per side, depending on the thickness of the steak and the level of doneness desired.
It’s also essential to pat the steak dry with a paper towel before cooking to remove excess moisture. This helps create a better crust on the steak. Additionally, avoid pressing down on the steak with a spatula while it’s cooking, as this can squeeze out juices and prevent the steak from cooking evenly.
What type of steak is best for achieving a perfect sear?
The type of steak best suited for achieving a perfect sear is a high-quality steak with a good balance of marbling and tenderness. Ribeye and strip loin steaks are popular choices for achieving a perfect sear, as they have a good balance of fat and lean meat. The fat content in these steaks helps create a rich, beefy flavor and a tender texture.
Other types of steak, such as filet mignon and sirloin, can also be used to achieve a perfect sear. However, these steaks may require slightly different cooking techniques and temperatures to achieve the desired level of doneness.
How do I prevent my steak from becoming tough and chewy?
To prevent a steak from becoming tough and chewy, it’s essential to cook it to the right temperature and avoid overcooking. Overcooking can cause the steak to become dry and tough, while undercooking can result in a steak that’s too rare or raw. To prevent overcooking, use a meat thermometer to check the internal temperature of the steak, and remove it from the heat when it reaches the desired temperature.
It’s also essential to let the steak rest for a few minutes after cooking to allow the juices to redistribute. This helps the steak retain its tenderness and flavor. Additionally, avoid slicing the steak too thinly, as this can cause it to become tough and chewy.
Can I achieve a perfect sear on a steak in the oven?
While it’s possible to achieve a perfect sear on a steak in the oven, it’s more challenging than cooking on the stovetop or grill. To achieve a perfect sear in the oven, preheat the oven to a high temperature (around 400°F or 200°C), then place the steak in a hot skillet or oven-safe pan. Cook the steak for 2-3 minutes per side, depending on the thickness of the steak and the level of doneness desired.
To enhance the sear, broil the steak for an additional 1-2 minutes after cooking. This helps create a crispy crust on the outside of the steak. However, keep in mind that the oven may not produce the same level of crustiness as cooking on the stovetop or grill.
How do I store leftover steak to maintain its quality?
To store leftover steak and maintain its quality, it’s essential to cool it to room temperature as quickly as possible. This helps prevent bacterial growth and keeps the steak fresh. Once the steak has cooled, wrap it tightly in plastic wrap or aluminum foil and refrigerate it at a temperature of 40°F (4°C) or below.
When reheating leftover steak, it’s essential to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety. Avoid reheating the steak multiple times, as this can cause it to become dry and tough.
Can I freeze steak to maintain its quality?
Yes, it’s possible to freeze steak to maintain its quality. In fact, freezing is one of the best ways to preserve the quality of steak. To freeze steak, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Label the bag with the date and contents, then store it in the freezer at a temperature of 0°F (-18°C) or below.
When freezing steak, it’s essential to freeze it as soon as possible after cooking to prevent bacterial growth. Frozen steak can be stored for several months, but it’s best consumed within 3-4 months for optimal flavor and texture.