The rest should be various shades of pink, with the outer edges browned.Ĭook steak to medium-rare on high heat for four minutes on one side and then three on the other. Medium rare steaks are red only in the very middle of the steak.
Well done steak professional#
If you were to ask a professional chef how they would want their steak to be cooked, nine times out of ten they would tell you medium-rare is the way to go. The middle of a rare steak is likely to be just barely warm or still cool.įor a one-inch-thick steak, cook the steak in a pan for three minutes on one side and two on the other, resting the steak for five minutes or so before serving. It's a step past blue, and the inner edges should be light brown, fading to pink with a deep red center. Rare steaks are cooked so that they are still bloody on the inside. You'll want to sear each side of your steak for a minute on high heat, and let rest before serving. The interior of the steak is unlikely to be warm at all. The interior is almost completely red and raw.īlue steaks may be tough to chew, and won't have the same amount of juice as other levels of cooked steak. Blue steak is seared on the outside, usually for only a few seconds to a minute, and then served. Steak that is cooked to be blue is the least cooked level that you can reach. This lets the juices within the meat be reabsorbed, leading to a tastier cut of beef. Rest your steak for five minutes under aluminum foil before eating. Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside. Keep in mind that the USDA recommends that all beef is cooked to an internal temperature of 145 degrees Fahrenheit for safe consumption, though studies have shown that eating steak cooked to lower temperatures is still safe. Remember that different cuts of steak and different thicknesses will lead to varied cooking times, and the guidelines below are only rough suggestions. The different levels of "doneness" are usually an issue of time, not temperature. The level that steak is cooked to will change the flavor and texture of the meat. Read on for a quick overview of the type of steak cooking levels.
But it also has to do with how the steak is cooked. What a steak tastes like largely depends on the cut, the seasoning, and the sauces used to cook it. There's nothing better than a well-cooked steak dinner to start off (or close) a great night.
How Would You Like Your Steak Cooked? The Different Types of Steak Cooking Levels, Explainedīack to Blog Do you know the true difference behind the types of steak cooking levels? Here's a helpful guide!
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