Mastering the art of steak preparation can be challenging. Numerous variables affect how a steak cooks, including the cut of beef, the temperature of the pan, and the desired degree of doneness. The standard steak cooking temperature for a chef is medium-rare; this creates a tender, juicy steak that melts in your mouth.
Several visual and tactile indicators can help determine whether a steak has reached the desired doneness. This steak doneness chart from How Long To Cook will help you cook a steak to perfection:
- 1 round steak or 8 pieces cube steak
- 1 stalk celery
- 1 lb. Carrots or more
- 1 can cream of mushroom soup
- 4 med. potatoes
- 4 onions
- 1 can mushroom pieces
- Trim fat and bone from steak and brown in skillet with small amount of oil or fat.
- While meat is browning, scrub or peel potatoes, onions, Carrots and celery.
- Quarter potatoes and other vegetables, Carrots can be sliced, if preferred.
- Place vegetables in bottom of slow cooker cooker, take longer to cook.
- Add browned steak, seasoned with a little salt and pepper, if desired. Pour can of mushrooms over steak, top with cream of mushroom soup. Cover and cook slowly (may be started on high setting).
- Allow at least 3 or 4 hours. Steak should be very tender when potatoes and Carrots are done. We prefer regular round steak, but cube steak or any lean steak is good. A very favorite.
How to Prepare a Medium-Rare Steak
The first step in grilling a steak to medium rare is bringing it to room temperature before cooking. Remove from the refrigerator and allow to sit, covered, for twenty minutes. High-heat the grill, brush the steak with oil, and generously season as desired (salt and pepper are key). Place the steak on a hot grill and cook for 4 to 5 minutes or until golden brown and barely charred. Continue cooking for 3 to 5 minutes after flipping the steak.
A meat thermometer ensures that the internal temperature is between 130 and 140°F. Uncertain about how to use a meat thermometer? Examine The Old Farmer’s Almanac’s quick reference guide.
Are you more interested in how to cook a steak in a skillet to medium rare? To achieve the ideal medium-rare steak, many favors cast iron skillets—five minutes of heating the pan on high heat.
After allowing your steak to reach room temperature, liberally season it with salt and pepper. Add a half teaspoon of butter to the pan, then immediately cover the steak. Cook until a golden crust forms, approximately 3 to 4 minutes. Cook the other side for 3 to 4 minutes. Remove from heat and allow to stand for five minutes.
The objective of both methods is a bright red, warm center. When touched, it should feel soft and spongy, with some springiness. The sides will be well-browned, while the top and bottom will be dark brown. This is the optimal temperature for rib eye, T-bone, and strip steak.
Crockpot Steak Supreme - FAQs
You need the right tools to check beef doneness. The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done).
A meat thermometer will show the internal temperature of a rare steak as 115–125°F (45–50°C).
As each cut and each steak differs, the only way to make sue your steak is cooked the way you like it is to use a meat thermometer. 55ºC for blue, 60ºC for rare, 63ºC for medium-rare, 71ºC for medium and 77ºC for well done.
The minimum internal temperature you cook beef should be 135°Fahrenheit (57°Celsius) for medium-rare steak and 125°Fahrenheit (52°Celsius) for rare steak. Going below the rare recommended temperature means your steak will be too rare to eat.
Grass-fed beef contains Omega-3 fatty acids. The rarer the steak the higher your chances are of reaping the benefits of these fatty acids. Despite their name, fatty acids are helpful with lowering cholesterol and reducing the risk of heart disease.
The desired internal temperature for a rare steak should be 120-125 degrees. For a 1-inch thick steak, this will take about 5 minutes of cooking on each side. Then let it rest for at least 5 minutes before cutting or serving.
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