If you’re a steak aficionado who prefers using Celsius temperatures, look no further! With the “Steak Cooking Chart for Celsius Temperatures,” you’ll have the ultimate tool to cook the perfect steak every time. This handy chart takes all the guesswork out of achieving your desired level of doneness, providing precise cooking times and temperatures for various cuts of steak. Whether you’re a rare, medium, or well-done lover, this chart will ensure your steak is cooked to perfection, leaving you with a delicious, juicy meal that will impress even the most discerning palates.
1. Rare
1.1. Blue rare
When cooking steak, one of the options is to cook it to a rare temperature. But did you know that there are different levels of rareness? Blue rare is one of the rarest levels you can achieve when cooking steak. This means that the steak is quickly seared on high heat, leaving the inside cool and bright red. It is often referred to as “bloody rare” due to its juicy and blood-red appearance.
1.2. Rare
Another level of rareness you can choose is simply rare. This is when the steak is seared on high heat, but cooked a bit longer than blue rare. The inside of the steak will have a warm pink center and still be extremely juicy. This level of rareness is preferred by many steak enthusiasts as it allows the true flavor of the meat to shine while still maintaining a tender texture.
2. Medium Rare
2.1. Rare to medium-rare
For those who prefer a slightly more cooked steak, but still want to enjoy the tenderness and juiciness of the meat, the range between rare and medium-rare is the way to go. This involves cooking the steak a bit longer than rare, so the inside will have a larger pink area and a slight hint of red. The texture is still tender and moist, making it a popular choice among steak lovers.
2.2. Medium rare
The classic medium-rare steak is cooked to perfection when the inside has a warm pink center with a narrow band of red. This level of rareness strikes the ideal balance between tenderness and flavor. It allows for a slight char on the outside while retaining a juicy and succulent interior. Medium rare is often considered the gold standard for steak cooking as it showcases the meat’s flavor without compromising on texture.
3. Medium
3.1. Medium rare to medium
If you prefer a steak that is more on the cooked side but still retains some pink in the center, the range between medium rare and medium is what you should aim for. As you move towards medium, the pink center becomes larger, and the redness decreases. The meat will be cooked through but will still maintain tenderness and juiciness, although slightly less than the rarer levels.
3.2. Medium
At the medium stage, the center of the steak will have a warm pink color that is evenly spread throughout. The meat will still be juicy and tender, but the pinkness will be more pronounced compared to the previous levels. This level of doneness is perfect for those who enjoy a balance between a cooked steak and preserving its natural flavors and texture.
4. Medium Well
4.1. Medium to medium well
As we move towards the more well-cooked options, the meat becomes less pink and more brown. To achieve a medium to medium-well level of doneness, the steak is cooked for a longer duration. The pink center will be significantly reduced, and the overall color of the meat will turn more towards a light brown shade. While the steak may lose some of its juiciness at this stage, it still retains a moderate level of tenderness.
4.2. Medium well
Medium well is a level of doneness where the meat is mostly brown with a slight hint of pink in the center. The interior will be considerably cooked, resulting in a decreased tenderness and juiciness compared to the earlier stages. This level of doneness is preferred by individuals who enjoy a more well-done steak but still appreciate some residual moisture and flavor.
5. Well Done
5.1. Medium well to well done
For those who like their steak thoroughly cooked and don’t want to see any pinkness in the center, the journey from medium well to well done is the path to follow. At this stage, the steak is cooked for an extended period, resulting in a uniformly brown interior. The meat becomes less tender and loses some of its natural juices, acquiring a firmer texture.
5.2. Well done
Well done is the final stage of cooking steak, where the meat is fully cooked throughout. The center of the steak will have no pinkness and will be uniformly brown. Well-done steaks tend to be drier and less tender compared to the earlier stages. While the flavor might not be as pronounced, some people enjoy the firmness and texture of a well-done steak.
6. Choosing the Right Temperature
6.1. Factors to consider
When selecting the ideal temperature to cook your steak, there are several factors to take into consideration. First and foremost, personal preference plays a significant role. Some individuals enjoy the taste and texture of a rare steak, while others prefer a more well-done option. Additionally, the thickness and cut of the steak will impact the cooking time and the desired temperature. Thicker cuts may require a lower temperature to ensure even cooking.
6.2. Recommended temperatures
To help guide you in choosing the right temperature for your steak, here are some recommended internal temperatures based on the level of doneness:
- Rare: 54-57°C (129-135°F)
- Medium rare: 57-63°C (135-145°F)
- Medium: 63-68°C (145-155°F)
- Medium well: 68-74°C (155-165°F)
- Well done: 74°C (165°F) and above
Remember that these temperatures are only guidelines, and personal preference should always be taken into account when cooking steak.
7. Cooking Techniques
7.1. Pan-searing
Pan-searing is a popular cooking technique that allows you to achieve a delicious crust on the outside of the steak while keeping the inside tender and juicy. To pan-sear a steak, preheat a cast-iron or heavy-bottomed skillet over high heat until it is smoking hot. Place the steak in the pan and sear it for a few minutes on each side until a golden brown crust forms. Finish cooking the steak to your desired level of doneness by adjusting the heat and cooking time accordingly.
7.2. Grilling
Grilling is a fantastic way to cook steak, providing it with a smoky and charred flavor that many people love. Start by preheating your grill to high heat. Place the steak on the grill grates and cook it for a few minutes on each side, flipping it only once. Use a meat thermometer to monitor the internal temperature and achieve the desired doneness. Remember to let the steak rest for a few minutes after grilling to allow the juices to redistribute for maximum flavor.
8. Types of Steak
8.1. Ribeye
Ribeye steak is known for its exceptional marbling, which gives it a rich and flavorful taste. It is cut from the rib section of the beef and is often praised for its tenderness and juiciness. Ribeye steaks are versatile, as they can be cooked to any preferred level of doneness and are a popular choice among steak enthusiasts.
8.2. Filet Mignon
Filet mignon is a highly coveted cut from the tenderloin region of the beef. It is known for its melt-in-your-mouth texture and delicate flavor. Filet mignon is often cooked to a medium-rare or medium temperature to fully appreciate its tenderness. Due to its higher price point, filet mignon is considered a luxury steak option.
8.3. Striploin
Striploin, also known as New York strip or sirloin strip, is a flavorful and slightly leaner cut compared to ribeye and filet mignon. It has a well-defined grain and is often praised for its rich, beefy taste. Striploin steaks can be cooked to various levels of doneness, making them a versatile choice for steak lovers.
8.4. T-Bone
T-Bone steak gets its name from the T-shaped bone that runs through the middle, separating the tenderloin and striploin. This cut offers the best of both worlds, combining the tenderness of the filet mignon and the flavor of the striploin. Due to its thickness and combination of muscles, T-Bone steaks require precision when cooking to ensure both sections are done to perfection.
8.5. Sirloin
Sirloin steak is a popular choice due to its affordability and robust flavor. It is cut from the hip region of the beef and comes in various sizes and levels of marbling. Sirloin steaks are best cooked to medium or medium-rare to maintain their tenderness and juiciness. They can be easily incorporated into different recipes or enjoyed on their own.
9. Resting and Serving
9.1. Resting the steak
After cooking your steak, it is crucial to allow it to rest before serving. Resting the steak allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender eating experience. Place the cooked steak on a cutting board and tent it loosely with aluminum foil. Let it rest for approximately five to ten minutes, depending on the thickness of the steak.
9.2. Serving the steak
When it comes to serving steak, there are a few options to consider. Some individuals prefer to serve the whole steak as is, allowing each person to cut their desired portion. Alternatively, you can slice the steak against the grain into thin strips, which can be visually appealing and easier to eat. Pair your steak with your favorite sides and sauces to create a well-rounded and enjoyable meal.
10. Tips and Tricks
10.1. Preheating the pan or grill
To achieve the perfect sear on your steak, it is crucial to preheat the pan or grill properly. Both should be heated to high heat before placing the steak on them. This creates a searing effect and locks in the juices, resulting in a flavorful crust.
10.2. Using a meat thermometer
Investing in a meat thermometer is a game-changer when it comes to cooking steak. It ensures accurate temperature readings and eliminates the guesswork. By using a meat thermometer, you can achieve the desired level of doneness without the risk of overcooking or undercooking your steak.
With these comprehensive tips and techniques, you are well on your way to cooking the perfect steak every time. Remember to experiment with different cuts, temperatures, and cooking methods to find your personal favorite. Happy grilling and enjoy your deliciously cooked steaks!