What is rare steak

The second part of grilling is searing. All great steaks require searing for flavor, texture, and killing surface bacteria. There are six main levels of doneness you can cook a steak to. This is because your steak retains heat and will continue to cook and heat up for a few more minutes after you pull it off the grill, making its internal temperature rise.

This steak doneness chart will help you learn the difference between a rare steak and other steak cooking levels all temperatures are denoted in degrees Fahrenheit :. Blue Rare steaks are only seared on the outside, meaning the inside remains almost completely uncooked and raw.

Blue Rare steaks are often still cool on the inside and may be placed in an oven at a low temperature to warm. Because of this, Rare is an excellent choice for low-fat steaks, such as tenderloins, but should be avoided for well-marbled cuts such as rib-eyes, strips, and porterhouses. Ask almost any chef or steak aficionado: Medium Rare means the best tasting, most tender steak you can grill.

A medium-rare steak is red at the center, with a ring of pinkness between the center and the crust. Medium steaks retain the buttery, flavorful taste of Medium-Rare steaks, but have slightly less juiciness and tenderness, due to moisture loss.

Turn and continue grilling for another 3 minutes. Cook to an internal temperature of to F 49 to 55 C. This is the recommended level of doneness for a good steak ; ask any chef how they like their steak prepared and they will almost all say medium rare.

A medium rare steak should be warm through the middle with most of the center pink in color with a hint of red. The sides should be well browned, the top and bottom caramelized to a dark brown color with good grill marks. This steak's firm surface should give a bit toward the middle it will spring back quickly. For a 1-inch steak, place steak on a hot grill for 5 minutes. Turn and continue grilling for another 4 minutes to an internal temperature of to F 55 to 57 C. If you are grilling for a large group of people, this level of doneness often pleases most everyone.

A medium-cooked steak should have a thick band of light pink through the middle but have more browned meat than pink overall. The sides should be a rich brown color and the top and bottom charred darkly but not black. This steak will have some play through the middle, but feel firm to the touch. For a 1-inch steak, place steak on a hot grill for 6 minutes. Turn and continue grilling for another 4 minutes until an internal temperature of to F 60 to 66 C is reached.

This level of doneness is for those who don't want a lot of pink in their meat. A medium well steak should have just a hint of pink in the very middle of the steak with a dark brown surface and good charring on the top and bottom. The steak will be very stiff but still have a little squish in the center. For a 1-inch steak, place steak on a hot grill for 7 minutes. Turn and continue grilling for another 5 minutes. Cook to an internal temperature of to F 68 to 74 C. Well done steak has gotten a bad rap, with some chefs even refusing to cook the meat to this doneness.

It may seem well done would be the easiest to cook, but in actuality, it is the hardest as cooking until the meat is no longer pink and not drying it out is a challenge. The secret is to do it low and slow—the only way to prevent burning while fully cooking it through the middle. This steak should not be burnt on the outside. While there is not the faintest hint of pink in the middle, it should be browned through, not burnt through.

This steak will feel solid to the touch. For a 1-inch steak, grill over medium heat between 10 and 12 minutes per side. It should reach an internal temperature of F 77 C or higher. It's vital that you let the steak rest for at least three minutes after cooking, and not cut into it immediately. Muscle fibers in meat contract and toughen when cooking, pushing the moisture to the surface.

That's why a pan sizzles, because the juices are being released. If the steak doesn't rest, these same juices won't have time to redistribute throughout the meat and will pool on your plate instead of remaining in the steak, where you want them.

Updated December 18, Department of Agriculture. Updated June 27, Van, D. Check the New Recommended Temperatures. June 22, Updated October 19, Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance.