11/6/2022 0 Comments Well done steak![]() ![]() This means the surface has the tasty flavor and texture of the Maillard effect, but also means that the steak’s fats have not had a chance to melt properly. Rare (120 °): Rare steaks have a warm but very red center. Photo courtesy of Certified Angus Beef () Blue Rare steaks are often still cool on the inside and may be placed in an oven at a low temperature to warm. Blue Rare steaks are only seared on the outside, meaning the inside remains almost completely uncooked and raw. 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):īlue Rare (115 °): Also known as Very Rare, Blood Rare, Black & Blue, Pittsburgh Rare, or Bloody As Hell. 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. NOTE: You should always pull your steak off the grill when it’s 5° below the temperature you want it to reach. There are six main levels of doneness you can cook a steak to. But it’s the internal temperature that determines your steak’s doneness. Steak Doneness LevelsĪll great steaks require searing (for flavor, texture, and killing surface bacteria). This results in what’s called the Maillard effect, and it gives your steak the crunchy, brown flavorful exterior that steak lovers prize. Searing a steak involves exposing its surface to extremely hot temperatures (meaning 500°or hotter) for short periods. This gives your steak a better taste (fat contains the chemicals that gives beef its flavor) and a smoother, more tender and buttery texture. ![]() When the fat melts, it gets absorbed into the muscle.
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