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. Select basic ads. Create a personalised ads profile. Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside.
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. Rest your steak for five minutes under aluminum foil before eating. This lets the juices within the meat be reabsorbed , leading to a tastier cut of beef. Steak that is cooked to be blue is the least cooked level that you can reach. Blue steak is seared on the outside, usually for only a few seconds to a minute, and then served.
The interior is almost completely red and raw. Blue steaks may be tough to chew, and won't have the same amount of juice as other levels of cooked steak. The interior of the steak is unlikely to be warm at all. You'll want to sear each side of your steak for a minute on high heat, and let rest before serving. Rare steaks are cooked so that they are still bloody on the inside. It's a step past blue, and the inner edges should be light brown, fading to pink with a deep red center.
The middle of a rare steak is likely to be just barely warm or still cool. For 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.
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. Medium rare steaks are red only in the very middle of the steak. The rest should be various shades of pink, with the outer edges browned. A medium steak is the best choice for people with different tastes who want to share a steak. Medium steaks will usually have a little bit of charring on the top and bottom, but not so much as to dominate the taste of the entire cut of beef.
It should have no red or cool parts within it, with a small to medium-sized pink and warm center. Cooking a steak to medium doneness can be done on high heat with five minutes on one side, four minutes on the other.
A medium well-done steak won't have any red in it. There may be the slightest of a pink tinge at the very middle of your steak, but that should be it. Medium well steaks will have charring on either side, due to the longer cooking time, though the middle of the steak will necessarily be a little softer. A well-done steak is a steak that is seared on the outside and then broiled or cooked so that the entirety of the steak is brown.
This provides a crispy outside texture and a consistent cooked texture throughout, while still locking in the juices and flavor. Well done steaks are a little tougher to chew than steaks cooked to other levels. Well done steaks are the only level of doneness that you don't have to do at a high temperature.
Cooking at a lower temperature over a longer period of time can prevent burning and ensures that the steak's flavor is not compromised. Cook a well-done steak at medium or medium-high temperature instead. While you can sear a well-done steak for seven to eight minutes each side, it may be better to broil it instead.
Put the steak on a baking rack about six inches away from the heating element, and broil it for eight minutes on each side. While most people will tell you their opinion, the fact is that there is no single correct type of steak cooking level. While the "industry-standard" would be medium rare, when you're ordering your meal you're only ordering for yourself.
Don't worry about what other people would say or recommend and order what you know you'll enjoy. For more information about grilling meat, check out the recipe section of our website! We can walk you through some of our favorite dishes so that you can impress your family and guests throughout the year!
Salt has been used in culinary pursuits essentially since the dawn of man, though its use was much less glamorous then than it is now. The first recorded use of salt goes back to China around B. Salt back then was mostly used as a preservative. People in civilizations around the globe learned that by packing perishable foods with salt, they would last much longer than thought possible. Judging meat doneness only by its color is one of the most common food handling mistakes home cooks make.
According to Massip, all home cooks should invest in a meat thermometer. Another reason to use a thermometer instead of your subjective eyesight? Steak usually isn't a cheap cut of meat and since it can be less forgiving, cooking it requires more precision. The desired internal temperature for a rare steak should be degrees. For a 1-inch thick steak, this will take about 5 minutes of cooking on each side.
Then let it rest for at least 5 minutes before cutting or serving. Which steaks are best cooked rare? Season with salt and pepper, add grapeseed oil to a really hot pan and then sear. Medium-rare is the most-requested doneness at Capa where Massip's personal favorite is the ounce bone-in filet.
For medium-rare, aim for an internal temperature of around degrees. For a 1-inch thick steak, this should take about 7 minutes of cooking on each side. Let the meat rest for up to 10 minutes before serving. Massip says stick with leaner cuts if you like your steak cooked medium-rare and recommends a hanger or strip steak.
The internal temperature for a medium steak should be around degrees. This takes about 10 minutes of cooking on each side for a 1-inch thick steak.
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