Steak Internal Temperature Chart
Get perfect steak with our internal temperature chart for every cut of steak.
When it comes to cooking the perfect steak, achieving the ideal internal temperature is crucial to ensure food safety and bring out the full flavor and tenderness of the meat. Whether you're a seasoned pitmaster or a backyard grill enthusiast, having a reliable internal temperature chart for every cut of steak is essential to take your grilling game to the next level.
Understanding Internal Temperature
Internal temperature refers to the temperature at the thickest part of the steak, and it's the most accurate way to determine if the meat is cooked to a safe internal temperature. The USDA recommends cooking steak to an internal temperature of at least 145°F (63°C) to prevent foodborne illness.
Steak Cuts and Internal Temperature
Thin Cuts
Thin cuts of steak, such as flank steak or skirt steak, cook quickly and can become overcooked if not monitored closely. For these cuts, it's essential to cook to an internal temperature of 130°F (54°C) for medium-rare, 135°F (57°C) for medium, and 140°F (60°C) for medium-well.
Thick Cuts
Thick cuts of steak, such as ribeye or filet mignon, require longer cooking times and can be cooked to a range of internal temperatures. For these cuts, it's recommended to cook to an internal temperature of 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 135°F (57°C) for medium, and 140°F (60°C) for medium-well.
Internal Temperature Chart for Every Cut of Steak
Here is a comprehensive internal temperature chart for every cut of steak:
- Rare: 120°F (49°C) - 125°F (52°C)
- Medium-rare: 130°F (54°C) - 135°F (57°C)
- Medium: 135°F (57°C) - 140°F (60°C)
- Medium-well: 140°F (60°C) - 145°F (63°C)
- Well-done: 150°F (66°C) - 155°F (68°C)
Cooking Techniques and Timing
Cooking techniques and timing play a crucial role in achieving the perfect internal temperature. For grilling, it's recommended to cook for 4-5 minutes per side for thin cuts and 6-7 minutes per side for thick cuts. For pan-searing, cook for 3-4 minutes per side for thin cuts and 5-6 minutes per side for thick cuts.
Tips for Achieving Perfect Internal Temperature
To ensure perfect internal temperature, it's essential to use a meat thermometer and cook to the recommended temperature. Additionally, make sure to let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute.
Common Mistakes to Avoid
One of the most common mistakes when cooking steak is overcooking or undercooking the meat. To avoid this, make sure to monitor the internal temperature closely and adjust the cooking time as needed. Additionally, avoid pressing down on the steak with your spatula, as this can squeeze out juices and make the meat tough.
Frequently Asked Questions
What is the safest internal temperature for cooking steak?
The safest internal temperature for cooking steak is at least 145°F (63°C) to prevent foodborne illness. However, it's recommended to cook to an internal temperature of 150°F (66°C) for well-done steak. Cooking to this temperature ensures that the steak is cooked throughout and reduces the risk of foodborne illness.
How do I know if my steak is cooked to the right internal temperature?
The best way to determine if your steak is cooked to the right internal temperature is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone, and check the temperature. You can also use the touch test, where you press the steak gently with your finger to check for firmness.
Can I cook steak to a lower internal temperature if I'm using a higher-quality cut of meat?
While higher-quality cuts of meat may be less prone to foodborne illness, it's still important to cook to a safe internal temperature to ensure food safety. However, you can cook to a lower internal temperature if you prefer your steak rare or medium-rare. Just make sure to handle and store the steak safely to minimize the risk of contamination.
How do I store steak to maintain its quality and food safety?
To store steak, wrap it tightly in plastic wrap or aluminum foil and refrigerate at a temperature of 40°F (4°C) or below. You can also freeze steak for up to 6-12 months, depending on the cut and quality of the meat. When thawing steak, make sure to thaw it in the refrigerator or in cold water, and cook it immediately after thawing.
Can I use a grill or oven to cook steak to the right internal temperature?
Yes, you can use a grill or oven to cook steak to the right internal temperature. For grilling, preheat the grill to medium-high heat and cook for 4-5 minutes per side for thin cuts and 6-7 minutes per side for thick cuts. For oven cooking, preheat the oven to 400°F (200°C) and cook for 8-12 minutes for thin cuts and 12-15 minutes for thick cuts. Just make sure to use a meat thermometer to check the internal temperature and adjust the cooking time as needed.
