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November 13, 2005

How to Cook a Great Steak

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COOKING TEMPERATURE CHART
No matter which cooking method you use, it is best to judge the cooking of meat with an instant-read thermometer. Using this type of thermometer takes away all the guesswork. Test the temperature by inserting the tip of the thermometer into the thickest part of the meat away from the bone. Leave the thermometer in until the dial stops moving, but remove it if you continue the cooking.

Handle the meat carefully with tongs. Don’t pierce it with a fork as it cooks. This will allow the juices to escape.

Always let cooked meat rest for a few minutes after cooking. Cover it loosely with a foil tent to keep it warm. Resting allows the juices to settle into the meat and the temperature to even out. You will even notice a slight increase in the temperature after the meat has rested. Thicker, larger cuts of meat need a longer resting time than smaller cuts.

MEAT: Rare
FAHRENHEIT: 120° to 125°
CELSIUS: 45° to 50°

MEAT: Medium-Rare
FAHRENHEIT: 130° to 135°
CELSIUS: 55° to 60°

MEAT: Medium
FAHRENHEIT: 140° to 145°
CELSIUS: 60° to 65°

MEAT: Medium-Well
FAHRENHEIT: 150° to 155°
CELSIUS: 65° to 70°

MEAT: Well
FAHRENHEIT: 160°
CELSIUS: +70°


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