Ultimate Steak Cooking Guide: Temperatures, Techniques & Secrets

Ultimate Steak Cooking Guide: Temperatures, Techniques & Secrets

Mastering the art of cooking steak is like learning to ride a bike — once you’ve got it, you’ll never forget, and it’s always sure to impress! Whether you’re wowing guests at a backyard BBQ or just treating yourself on a weeknight, cooking a steak to perfection is an essential skill. So, grab your apron, and let's dive into the delicious world of steak!

Steak Cooking Temperature Chart

Doneness	°F	°C	Center	Note
🔴 Blue Rare	115-120°F	45-49°C	Bright red, cool	For purists
🔴 Rare ⭐	125-130°F	50-54°C	Red, warm	Chef's choice!
🟠 Medium Rare	130-139°F	55-59°C	Warm pink	Very juicy
🟡 Medium	140-149°F	60-65°C	Light pink	Balanced
🟤 Medium Well	150-159°F	66-70°C	Slightly pink	Less juicy
⚫ Well Done	160°F+	71°C+	Brown throughout	Firm and dry

Visual guide to steak doneness levels

The Touch Test (Hand Test)

The touch test is a pro trick for gauging steak doneness without a thermometer. Here's how to do it:

• Thumb + Index Finger: Touch the base of your thumb with your index finger. It feels like a rare steak, somewhat soft.
• Thumb + Middle Finger: The texture gets a bit firmer, similar to a medium rare steak.
• Thumb + Ring Finger: The firmness increases, akin to a medium steak.
• Thumb + Pinky: It's firm, like a well done steak.

Practice a bit, and you'll see it's not rocket science!

Cooking Techniques by Method

Charcoal Grill

Nothing beats the flavor of a steak grilled over charcoal. For perfect cooking, use direct heat to sear the steak and indirect heat to finish cooking. For a steak about 1 inch (2.5 cm) thick, sear it for 2-3 minutes on each side, then close the lid for the remainder of the cooking.

Gas Grill

Remember to preheat your gas grill! Create heat zones, one for searing and a cooler one for finishing. For a nice crust, sear the steak at high heat for 2-3 minutes per side, then move it to the cooler zone.

Cast Iron Skillet

Searing a steak in a cast-iron skillet is the ultimate technique for a perfect crust. Heat your skillet until it's hot, add a pat of butter and a few sprigs of thyme. Sear each side for 2-3 minutes for beautiful color.

Oven

The reverse sear method is fantastic for precise control. Preheat your oven to 250°F (120°C), cook the steak until it's about 10°C (50°F) below the desired temperature, then sear it quickly in a hot pan.

Sous-vide

For perfectionists, sous-vide guarantees even cooking. Seal your steak, immerse it in a bath at your chosen temperature (e.g., 55°C for medium rare) for 1-2 hours, then quickly sear it for the crust.

How to Properly Prepare Your Steak

Preparation is key to a perfect steak:

• Room Temperature: Take your steak out of the fridge 30-45 minutes before cooking.
• Dry the Surface: Use a paper towel to pat the steak dry, aiding in a good sear.
• Salting: Salt generously at least 40 minutes before or just before cooking.
• Peppering: Add pepper after cooking to avoid burning.
• Oil: Use an oil with a high smoke point, like canola, avocado, or peanut oil.

Popular Steak Cuts

Knowing steak cuts is essential for choosing the one that suits you:

• Filet Mignon: Extremely tender, low in fat, often the most expensive.
• Ribeye: Marbled and flavorful, a connoisseur's choice.
• T-Bone / Porterhouse: Two cuts in one, ideal for the undecided.
• Strip / New York: A reliable choice, well-balanced in taste and tenderness.
• Flank: Economical and perfect for marinades.

The Importance of Resting Your Steak

Resting is crucial! Let your steak rest for 5-10 minutes under aluminum foil. This allows the juices to redistribute, making each bite juicy. If you cut too soon, all those delicious juices will escape onto the board.

Conclusion

And there you have it, everything you need to become a steak pro! Now, it’s time to practice. Don't hesitate to dive into our beef recipes to test your new skills. Enjoy your meal!