2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
To correctly determine the degree of steak doneness, you must learn as much as possible about the property of the meat before it gets on the grill. This will allow you to understand how it changes with temperature. To do this, it is recommended to pick up a raw steak and touch it well. Raw meat will be spongy and soft. As it cooks, it becomes firmer, especially in the middle of the piece.
At the same time, people prefer meat of different degrees of readiness. Some want the steak to be done well and browned on an open grill until browned. Others want to see meat with a warm, juicy and pink center on their plate. In addition, there are gourmets who prefer to eat this dish almost raw.
What type of meat connoisseur are you? So, the degrees of doneness of steaks (photos of some are attached) are as follows:
Well done (deep fried) - grayish brown, no signs of pink tint, usually slightly burnt on the outside, with an internal temperature of the meat of 77 degrees and above. Cooking a good steak of this degree of doneness is not an easy task. It must be done slowlyover low heat, otherwise you may end up with something that resembles a shoe sole.
Medium well (roasted) - gray-brown, with a small amount of meat juice. This degree of doneness of steaks is good for those who want to eat a juicy cut, but can not stand any signs of blood in the meat. The internal temperature of this steak is between 68 and 74 degrees Celsius and should be seared over moderate heat for about 5-6 minutes on each side.
Medium (Medium Rare) - Mostly taupe all over, but with a hint of pale pink on the inside and plenty of meat juice. The core temperature is between 60 and 65 degrees C. This degree of doneness of steaks is characterized by the fact that the meat becomes firm on the sides, but should remain soft in the middle.
Medium rare - warm and mostly pink with a red center. This degree of roasting steaks is different in that they are fried on the outside, and at the same time soft and juicy inside. Internal temperature - from 55 to 57 degrees C, its sides should be brown ruddy. This steak should have a firm surface but remain soft in the middle.
Rare (with blood) - has a warm red center and raw blood. This dish can be imagined almost like raw meat, slightly heated on the outside. The internal temperature of such a piece is from 50 to 55 degrees C. Such a steak should be warm throughout its thickness and lightly browned on the sides, but inthe middle should remain bright red. The meat should feel as soft to the touch as it is raw. The temperature must be kept very high for a very short period of time to cook this steak done well.
Blue, or Extra rare (almost underdone) - red, slightly warm and almost raw. This delicacy is suitable only for gourmets with the inclinations of a predator. Roasted over high heat for only 1-2 minutes.
Raw (raw) - this look is self-explanatory. Consumed by rare gourmets with cravings for extreme food.
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