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A medium well steak should have just a hint of pink in the very middle of the steak with a dark brown surface and good charring on the top and bottom. This level of doneness is for those who don't want a lot of pink in their meat.
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Turn and continue grilling for another 4 minutes until an internal temperature of 140 to 150 F (60 to 66 C) is reached. This steak will have some play through the middle, but feel firm to the touch.įor a 1-inch steak, place steak on a hot grill for 6 minutes. The sides should be a rich brown color and the top and bottom charred darkly (but not black). A medium-cooked steak should have a thick band of light pink through the middle but have more browned meat than pink overall. If you are grilling for a large group of people, this level of doneness often pleases most everyone. Turn and continue grilling for another 4 minutes to an internal temperature of 130 to 135 F (55 to 57 C). This steak's firm surface should give a bit toward the middle (it will spring back quickly).įor a 1-inch steak, place steak on a hot grill for 5 minutes. The sides should be well browned, the top and bottom caramelized to a dark brown color with good grill marks. A medium rare steak should be warm through the middle with most of the center pink in color with a hint of red. This is the recommended level of doneness for a good steak ask any chef how they like their steak prepared and they will almost all say medium rare. Cook to an internal temperature of 120 to 130 F (49 to 55 C). Turn and continue grilling for another 3 minutes. The meat should be soft to the touch, much like raw meat, but browned over the surface.įor a 1-inch steak, place steak on a hot grill for 5 minutes. A rare steak should be warm through the center, lightly charred on the outside, browned around the sides, and bright red in the middle. So if you're going for a final internal temperature of 160 F, remove the steak from the heat at about 155 F, give or take.Ī steak done rare isn't requested that often it is for the true carnivore who wants something nearly raw but gets it cooked as little as possible. It's important to keep in mind that the meat will continue cooking with residual heat (carry over cooking) even after it's removed from the grill, by about 5 degrees. To test for the correct temperature, stick the thermometer probe in the thickest part, away from fat, bone, or gristle. Since the best way to determine when a steak is done is by checking the internal temperature of the meat, using an instant-read thermometer is key. Well-Done 170 F or more 12 then 10 minutes per side pull off grill at max 165 F Medium-Well 155 to 165 F 7 then 5 minutes per side pull off grill at max 160 F Medium 140 to 150 F 6 then 4 minutes per side pull off grill at max 145 F Medium-Rare: 130 to 135 F 5 then 4 minutes per side pull off grill at max 130 F Rare: 120 to 130 F 5 then 3 minutes per side pull off grill at max 125 F Watch Now: How Do I Know When a Steak is Done? Grill Times and Temperature for Steak