Want to learn how to cook a steak to your desired doneness? You’re in the right place.
Feed your meat-tooth with a juicy thick-cut Traeger grilled steak. Whether you like it fresh from the field or medium rare with some pink, we’ve got you covered. We’ll teach you how to get the perfect steak temperature that fits your preferences.
How do you know when the center of your steak has reached the proper temperature? Chefs who have cooked millions of steaks can do it by feel, but for home cooks, a wireless meat thermometer is the surest way.
Steak Doneness – Note that these temperatures are what you want the final temperature to be. Because a steaks temperature will rise some after it comes off the grill, its best to pull the steak from the heat about 5 degrees earlier than what you want the final reading to be.So for a medium rare steak, take if off the grill at about 125°F.
Follow this guide to find your perfect doneness:Rare: 125 degrees F + 3 minute rest off the heat.Medium-Rare: 130 to 135 degrees F.Medium: 135 to 140 degrees F.Medium-Well: 140 to 150 degrees F.Well-Done: 155 degrees F +
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Rare: 125 degrees F + 3 minute rest off the heat.
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Medium-Rare: 130 to 135 degrees F.
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Medium: 135 to 140 degrees F.
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Medium-Well: 140 to 150 degrees F.
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Well-Done: 155 degrees F +
How to Rest Your Steak
Once your steak is done, you need to let it rest on a plate or cutting board at room temperature. Let it rest for half of its cooking time, up to 10 minutes. The rest will help the steak retain its juices and give it an amazing flavor.
Pro Tip: For very thick steaks, consider taking them off the grill a few degrees before they hit your desired steak temperature to allow for carry-over cooking while the steaks rest.
How to Buy the Perfect Steak
First, always purchase high-quality meat. The quality determines the texture, tenderness, and how flavorful the steak will taste.
The thicker the steak, the easier it is to cook and the better it will taste. Stop by your local butcher shop and ask for exactly what you want, i.e., a 2” thick-cut steak. Most grocery stores stock steak that is ½” to 1” thick. Thin steak cooks faster and has less flavor.
For the very best quality, seek out meat labeled Prime by the USDA. Its not always easy to find, however. Select is the next best option.
Steak Doneness and Temperature Guide – Cook a Perfect Steak Every Time
FAQ
What is the doneness of a steak at 135?
Should steak be at 350 or 400?
Is steak safe at 130 degrees?
What temperature should steak be cooked to?
Steak cooked to 120 degrees is considered rare. You can remove your steak from the heat source when it is 120 degrees and let it rest for about five minutes. The temperature of the meat should rise another 5-10 degrees after cooking. Keep in mind that the FDA says that 145 degrees is the safest temperature for cooking steak.
What temperature should a rare steak be cooked at?
The internal temperature of a rare steak falls between 120 and 120℉. Rare steak does not need to be cooked for very long, but it’s still somewhat warm in the middle. To achieve a rare internal temperature, you’ll remove the steak when it reaches 115℉. Medium rare steak is the golden standard.
What temperature should a medium-rare steak be cooked to?
A medium-rare steak should be cooked to an internal temperature of 145 degrees. Getty Images Medium-rare is the most-requested doneness at Capa where Massip’s personal favorite is the 12-ounce bone-in filet. For medium-rare, aim for an internal temperature of around 130 degrees.
How do I check the temperature of a steak?
To record the temperature, insert the metal prod into the centre of each steak and check the temperature. Do this as often as you need to – steaks won’t lose any juices from being poked with a thermometer. Check out our guide below on what temperature to remove steak and what the final cooked temperature should be.