{"id":45026,"date":"2021-06-28T09:00:26","date_gmt":"2021-06-28T01:00:26","guid":{"rendered":"https:\/\/shopee.com.my\/blog\/?p=45026"},"modified":"2021-06-09T15:37:56","modified_gmt":"2021-06-09T07:37:56","slug":"steak-cooking-levels","status":"publish","type":"post","link":"https:\/\/shopee.com.my\/blog\/steak-cooking-levels\/","title":{"rendered":"What\u2019s The Difference Between Rare & Medium-Well? Here\u2019s All You Need To Know About Steak Doneness\u00a0"},"content":{"rendered":"

From the looks of it, grilling steak seems pretty straightforward, right? It\u2019s not any different from cooking, say, chicken breast. Except that it very much is. You see, there are different <\/span>steak cooking levels<\/span>, and each requires some degree of finesse and knowledge to nail right.\u00a0<\/span><\/p>\n

To help you cook better steaks, we decipher the specifications between well and medium-well, and the preferred temperatures for each doneness, amongst other important aspects.\u00a0<\/span><\/p>\n

Explaining <\/span>Steak Cooking Levels:<\/span> How Do They Look Like And What Do They Mean?<\/span><\/h2>\n

Rare<\/span><\/h3>\n
\"steak
Credit: Max Kleinen<\/span><\/i><\/a> via <\/span><\/i>Unsplash<\/span><\/i><\/a>\u00a0<\/span><\/i><\/figcaption><\/figure>\n

This is rarely (pun very much intended) requested at steakhouses because it\u2019s close to eating raw <\/span>beef<\/span><\/a>, if not for a slightly charred outside. Rare steaks have a warm but visible red centre, which is encased by light brown sides. It should be soft and tender to touch, much like fresh meat.\u00a0<\/span><\/p>\n

Try using lean cuts with a minimal fat content like sirloins and <\/span>tenderloins<\/span><\/a> as they tend to brown quicker on the <\/span>pan<\/span><\/a>. Don\u2019t forget to remove excess moisture with <\/span>kitchen towels<\/span><\/a>, which will almost guarantee a crusty sear. Rare steaks are prone to overcooking, so be sure to use an <\/span>instant-read thermometer<\/span><\/a> to close monitoring.\u00a0<\/span><\/p>\n

Colour: <\/b>Red in the middle with charred outsides.<\/span><\/p>\n

Texture: <\/b>Soft, slightly chewy.<\/span><\/p>\n

Cooking time: <\/b>Five minutes on each side for one-inch steak.<\/span><\/p>\n

Ideal internal temperature: <\/b>48 to 52 degrees Celsius.<\/span><\/p>\n

Medium-Rare<\/span><\/h3>\n
\"\"
Credit: Emerson Vieira<\/span><\/i><\/a> via <\/span><\/i>Unsplash<\/span><\/i><\/a>\u00a0<\/span><\/i><\/figcaption><\/figure>\n

The golden standard of <\/span>steak cooking levels<\/span> and also the most widely accepted, you can\u2019t go wrong with medium-rare. The centre is slightly cooked through without losing moisture or flavour, which results in a melt-in-your-mouth and buttery sensation in every bite.\u00a0<\/span><\/p>\n

Leaner cuts are recommended to achieve this <\/span>steak doneness<\/span>. These include a <\/span>striploin<\/span><\/a> or hanger steak. If you opt for a one-inch steak, it should take about seven minutes of cooking time on each side. We recommend using a <\/span>cast iron<\/span><\/a> because it evens out heat quickly, allowing the meat to brown and sear better. Lastly, don\u2019t forget to let it rest for eight to 10 minutes. Not doing this almost guarantees a dry steak. You don\u2019t want that.<\/span><\/p>\n

Colour: <\/b>Pink in the centre with hints of red. The sides and outside are caramelised to a light brown shade.\u00a0<\/span><\/p>\n

Texture:<\/b> Soft but more fibrous compared to rare.\u00a0<\/span><\/p>\n

Cooking time:<\/b> Seven minutes on each side for a one-inch steak.<\/span><\/p>\n

Ideal internal temperature: <\/b>54 degrees Celsius.<\/span><\/p>\n

Medium<\/span><\/h3>\n
\"steak
Credit: <\/i>iman zaker<\/span><\/i><\/a> via <\/span><\/i>Unsplash<\/span><\/i><\/a><\/figcaption><\/figure>\n

Across <\/span>steak cooking levels<\/span>, many get confused between medium and medium-rare <\/span>steak doneness<\/span>. So how do you tell them apart? Just examine the middle. Medium-rare steaks have more pink than browned <\/span>meat<\/span><\/a>. Medium steaks are on the reverse; more brown than pink. The mouthfeel is distinguishable between the two as well, with medium steak having more of a robust bite to it.\u00a0<\/span><\/p>\n

Since you\u2019ll be cooking at higher temperatures to reach medium doneness, it\u2019s recommended to use <\/span>rib-eye<\/span><\/a> or filet mignon steak because they have a higher fat content. Which results in a flavourful finish that isn\u2019t too dry.<\/span><\/p>\n

Colour: <\/b>Pink but with more brown in the middle.\u00a0<\/span><\/p>\n

Texture:<\/b> Firm to the touch and less tender.\u00a0<\/span><\/p>\n

Cooking time:<\/b> 10 minutes on each side for a one-inch steak.\u00a0<\/span><\/p>\n

Ideal internal temperature: <\/b>60 degrees Celsius.<\/span><\/p>\n

Medium-Well<\/span><\/h3>\n
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Credit: Carlos Davila Cepeda<\/span><\/i><\/a> via <\/span><\/i>Unsplash<\/span><\/i><\/a>\u00a0<\/span><\/i><\/figcaption><\/figure>\n

Prefer your steak cooked through with just a hint of pink? Then the medium-well doneness will suit your appetite. It\u2019s got good charring on the top and bottom as well as a decadent inside to compensate for the obvious lack of moisture.\u00a0<\/span><\/p>\n

Steaks that hold up well at this level of doneness include <\/span>Wagyu<\/span><\/a> and rib-eye. Both are known to have ample marbling, meaning there\u2019s enough unsaturated fat to pull off a medium-well finish that isn\u2019t too tough to eat.<\/span><\/p>\n

Colour: <\/b>Hints of pink with brown all over.<\/span><\/p>\n

Texture: <\/b>Springy and firm.<\/span><\/p>\n

Cooking time: <\/b>12 minutes on each side for a one-inch steak.<\/span><\/p>\n

Ideal internal temperature: <\/b>65 degrees Celsius.<\/span><\/p>\n

Well-Done\u00a0<\/span><\/h3>\n
\"steak
Credit: Akash Rai<\/span><\/i><\/a> via <\/span><\/i>Unsplash<\/span><\/i><\/a>\u00a0<\/span><\/i><\/figcaption><\/figure>\n

Out of all <\/span>steak cooking levels<\/span>, this one is certainly the most polarising. Steak snobs call it inedible and chefs will almost definitely judge you for having your steak this way. But as with all things food, preference dictates and it\u2019s not wrong to enjoy a well-done steak.\u00a0<\/span><\/p>\n

When making a well-done steak, the cut is the key. You\u2019ll need one that has very high-fat content, so a rib-eye, <\/span>T-bone<\/span><\/a>, or skirt steak will be just nice. Although it\u2019s a well-done steak you\u2019re making, temperature control is just as important. You want something that still tastes like steak, not <\/span>beef jerky<\/span><\/a>.\u00a0<\/span><\/p>\n

Colour: <\/b>Brown throughout.<\/span><\/p>\n

Texture: <\/b>Chewy.<\/span><\/p>\n

Cooking time:<\/b> 15 minutes on each side for a one-inch steak.<\/span><\/p>\n

Ideal internal temperature:<\/b> 71 degrees Celsius.<\/span><\/p>\n

How Should You Season Your Steak?<\/span><\/h2>\n
\"steak
Credit:\u00a0Lukas<\/span><\/i><\/a> via <\/span><\/i>Pexels<\/span><\/i><\/a><\/figcaption><\/figure>\n

Understanding <\/span>steak cooking levels<\/span> is only half the equation. To truly create a soulful plate of succulent steak, you need to season it properly and generously. For starters, you can\u2019t go wrong with the dynamic duo of essential steak prep: salt and pepper.\u00a0<\/span><\/p>\n

Not just ordinary salt, though. Try using <\/span>Kosher salt<\/span><\/a> because its crystal size allows for prime absorption into the outer layer of the steak. Adding to that is freshly ground <\/span>black pepper<\/span><\/a> for flavour and aroma. To amp up the seasoning, you can drizzle it with chopped <\/span>herbs and spices<\/span><\/a> like <\/span>rosemary<\/span><\/a> or <\/span>bay leaves<\/span><\/a>.\u00a0<\/span><\/p>\n

You can spice your steak about an hour before cooking so there\u2019s enough time for it to soak in the seasoning. For a more convenient approach, use a <\/span>sous vide machine<\/span><\/a> to prep a few days beforehand.\u00a0\u00a0<\/span><\/p>\n

To recreate a fine dining-like steak, baste it with a mixture of <\/span>melted butter<\/span><\/a>, <\/span>fresh thyme<\/span><\/a>, and <\/span>garlic<\/span><\/a> during the final moments of cooking. This simple move gives it a smooth and creamy flavour, no matter the <\/span>steak doneness<\/span>.\u00a0<\/span><\/p>\n

Related: <\/i><\/b>Sous Vide Cooking: How It Works & The Best Foods For This Technique<\/i><\/a><\/p>\n

Overview Of Steak Cooking Levels<\/h2>\n\n\n\n\n\n\n\n\n
Steak Level<\/strong><\/td>\nColour<\/strong><\/td>\nTexture<\/strong><\/td>\nCooking Time (one-inch steak)<\/strong><\/td>\nIdeal Internal Temperature<\/strong><\/td>\n<\/tr>\n
Rare<\/span><\/td>\nRed<\/span><\/td>\nSoft<\/span><\/td>\n5 minutes each side<\/span><\/td>\n48\u00b0C – 52\u00b0C <\/span><\/td>\n<\/tr>\n
Medium-Rare<\/span><\/td>\nPink with hints of red<\/span><\/td>\nSoft but fibrous<\/span><\/td>\n7 minutes each side<\/span><\/td>\n54\u00b0C<\/span><\/td>\n<\/tr>\n
Medium<\/span><\/td>\nPink with a brown middle<\/span><\/td>\nFirm to touch<\/span><\/td>\n10 minutes each side<\/span><\/td>\n60\u00b0C<\/span><\/td>\n<\/tr>\n
Medium-Well<\/span><\/td>\nHints of pink with brown body<\/span><\/td>\nSpringy and firm<\/span><\/td>\n12 minutes each side<\/span><\/td>\n65\u00b0C<\/span><\/td>\n<\/tr>\n
Well-Done<\/span><\/td>\nBrown throughout<\/span><\/td>\nChewy<\/span><\/td>\n15 minutes each side<\/span><\/td>\n71\u00b0C<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Now That You\u2019ve Understood All <\/span>Steak Cooking Levels<\/span>, It\u2019s Time For A Feast\u00a0<\/span><\/h2>\n
\"\"
Credit:\u00a0Nanxi wei<\/span><\/i><\/a> via <\/span><\/i>Unsplash<\/span><\/i><\/a><\/figcaption><\/figure>\n

It might take a few tries to get your preferred <\/span>steak doneness<\/span> right, but with the correct ingredients, enough practice, and knowledge, you\u2019ll be serving gorgeous slabs of meat in no time.\u00a0<\/span><\/p>\n

But a steak isn\u2019t entirely complete without sides and what\u2019s better than some crunchy waffle fries? Check out these <\/span>easy French fries recipes<\/span><\/a> that will surely be a hit at dinner parties, family gatherings, and every occasion in between.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From the looks of it, grilling steak seems pretty straightforward, right? It\u2019s not any different from cooking, say, chicken breast. […]<\/p>\n","protected":false},"author":11,"featured_media":45027,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[315,590,338,548],"class_list":["post-45026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drinks","tag-adulting","tag-cooking-tips","tag-food-guide","tag-western-food"],"yoast_head":"\nSteak Cooking Levels Explained: From Rare To Well-Done<\/title>\n<meta name=\"description\" content=\"Rare? Well-done? How do you like your steak? 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