![]() ![]() The long cable connects to the display which is magnetized and can stick just about anywhere. The thermometer probe can stay in the meat while it is on the grill or in the oven. It’s an Oneida Digital Thermometer & Timer, and it’s awesome. There are a bunch of options, and here are the three different types I have in my kitchen. So how do you know when your steak is cooked to perfection? (Well, at least to what is perfection for you.) The best way is to use a meat thermometer. ![]() The trouble with cooking a steak to medium-well or well done is that it needs to be cooked so long that a lot of the natural juices and the fat (it’s all about the marbling) are cooked out and you end up with a dry, and not as flavorful piece of meat. The nice thing about rare or medium-rare beef is that it will still be nice and juicy. Medium-well should be between 155-165 degrees, and well done beef, should be at least 170 degrees F. To cook beef to medium-doneness, you’re looking for an internal temperature of 160 degrees F. This is why all menus have a disclaimer about consuming raw or “under-cooked” meat and poultry. (My husband likes his steak rare, I prefer mine medium-rare.) These temperatures are below the USDA recommended minimum of 145. A medium-rare steak should have an internal temperature of 130-135 degrees F. The Grilling guide has some quick-and-dirty information on how to grill the perfect steak, right down to the internal temperatures you’re looking for.Ī rare steak should be cooked to an internal temperature of 120-130 degrees F. A very common question is “how do I know when my beef is done?” Looking at the color and guessing is all well and good, but do you know what temperature your beef should be cooked to? The USDA recommends cooking all meat to a minimum of 145 degrees F, and ground beef to a minimum of 160 degrees F. ![]()
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