How Do I Know When My Steak Is Cooked to the Desired Doneness?
Achieving the perfect doneness for your steak can be a bit tricky, especially since preferences for doneness can vary. However, there are several reliable methods to determine when your steak has reached the desired level of doneness:
1. Use a Meat Thermometer
A meat thermometer is the most accurate way to gauge the doneness of your steak. Insert the thermometer into the thickest part of the steak and check the temperature. Here are the target temperatures for different levels of doneness:
Rare: 50-52°C (120-125°F) – The centre will be cool and red.
Medium Rare: 57-60°C (135-140°F) – The centre will be warm and red.
Medium: 63-68°C (145-155°F) – The centre will be pink and hot.
Medium Well: 70-73°C (160-165°F) – The centre will be slightly pink.
Well Done: 76°C+ (170°F+) – The steak will be fully cooked through with no pink.
2. The Finger Test
The finger test is a useful technique to gauge doneness without a thermometer. It involves comparing the firmness of the steak to the fleshy part of your hand. Here’s a basic guide:
Rare: The steak will feel very soft, similar to the feeling of the base of your thumb when your hand is relaxed.
Medium Rare: The steak will be slightly firmer, similar to the feeling of the base of your thumb when you touch your index finger.
Medium: The steak will feel firmer, similar to the feeling of the base of your thumb when you touch your middle finger.
Medium Well: The steak will feel quite firm, similar to the feeling of the base of your thumb when you touch your ring finger.
Well Done: The steak will feel very firm, similar to the feeling of the base of your thumb when you touch your little finger.
3. Cut and Check
If you don’t have a thermometer and want to check doneness by cutting the steak, be sure to do it carefully. Cut a small slit in the thickest part of the steak and observe the colour:
Rare: The steak will be red and cool in the centre.
Medium Rare: The steak will have a warm red centre.
Medium: The steak will be pink and hot in the centre.
Medium Well: The steak will be slightly pink in the centre.
Well Done: The steak will be brown throughout with no pink.
4. Resting Time
Remember, the steak will continue to cook slightly after you remove it from the heat due to residual heat. This is known as carryover cooking. To account for this, take the steak off the grill or pan just before it reaches the desired temperature and let it rest for about 5-10 minutes. This allows the juices to redistribute and the steak to reach its final temperature.
5. Experience and Practice
As you gain more experience grilling or cooking steaks, you'll develop a better sense of how different cuts and thicknesses feel when cooked to various levels of doneness. Practice and familiarity with your cooking equipment and techniques will help you achieve the perfect steak every time.
Conclusion
Determining the doneness of your steak involves using a meat thermometer, the finger test, or cutting and checking the steak’s interior. Each method has its merits, but using a meat thermometer is the most reliable for achieving the desired doneness. At Bowie Meat & Co., we’re dedicated to providing you with top-quality steaks and can offer guidance on cooking techniques to help you enjoy the perfect steak every time.