The Ultimate Guide to Steak Doneness: How to Cook the Perfect Steak Every Time

Steak lovers know that a perfectly cooked steak can make any meal memorable. The flavor and texture of your meat depend on various factors such as the cut, seasoning, and sauces used. However, one crucial factor that significantly impacts your steak's taste is how it's cooked. In this guide, we'll walk you through the different levels of doneness to help you get that perfect steak every time.

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1 - The Different Levels of Doneness

Cooking meat to perfection is a skill that every home cook or steak lover should master. The different levels of doneness can significantly affect the texture and flavor of the meat, so it's essential to know how to achieve each level.

- Blue

The first level of doneness is blue rare, where the interior of the meat is almost entirely raw with a bright red color. It is not uncommon for blue meat to be a little challenging to chew, and the inside is unlikely to be warm. If you're someone who loves raw meat, blue rare is an excellent choice. Cooking a blue rare steak requires high heat, and the internal temperature should be between 115-120°F (46-49°C).

- Rare

Rare meat is cooked to be slightly bloody on the inside, and the edges should be lightly browned, fading to pink, with a deep red center. The center of the cut is usually still cool or barely warm. If you like rare meat, this is the best option for you. Cooking a rare steak requires high heat, and the internal temperature should be between 125-130°F (52-54°C).

- Medium-Rare

This steak has a warm pink center, with the rest of the cut being various shades of pink and lightly browned on the outer edges. Medium-rare is the preferred level of doneness for many meat lovers as it delivers the perfect balance of tenderness and flavor. Cooking a medium-rare steak requires high heat, and the internal temperature should be between 135-140°F (57-60°C).

- Medium

Medium is the best option for those who want to share a steak but have different preferences. There are no red or cool parts within the steak, with a small to medium-sized pink and warm center. If you like your meat cooked all the way through, but not dry, medium is the way to go. Cooking a medium steak requires a lower heat, and the internal temperature should be between 145-150°F (63-66°C).

- Medium-Well

If you prefer your meat cooked all the way through, medium-well-done steak has no red in it, with only the slightest hint of pink at the very center. This level of doneness is an excellent choice for those who want to ensure their meat is fully cooked, but still juicy. Cooking a medium-well-done steak requires a lower heat, and the internal temperature should be between 155-160°F (68-71°C).

- Well-Done

Finally, a well-done steak is cooked until the entire meat is brown, with a crispy outer texture and a consistent cooked texture throughout while still locking in the juices and flavor. If you're worried about undercooked meat or E. coli, well-done is the way to go. Cooking a well-done steak requires a lower heat, and the internal temperature should be at 165°F and above (74°C and above).

Remember, personal preference plays a significant role in determining the perfect level of doneness for your steak. Use a meat thermometer to ensure your meat has reached the desired internal temperature. The general temperatures listed on the steak doneness chart may vary based on the type and thickness of the cut of beef, so use an instant-read thermometer to check the steak’s temperature.

2 - How to Cook Steaks to Perfection?

- On the Grill/Skillet

1. Place the steaks on the hot grill or Skillet, using tongs.
2. Grill for approximately 4-6 minutes per side, depending on the thickness of the cut and your preferred level of doneness.
3. Use an instant-read thermometer to check the internal temperature of the steak. The temperature should read 120°F for blue rare, 130°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, or 160°F for well-done.
4. Remove the steaks from the grill and let them rest for at least 5 minutes before serving.

- In the Oven

1. Preheat the oven to 425°F.
2. Heat an oven-safe skillet over medium-high heat.
3. Sear the steaks for 2-3 minutes per side until they are browned.
4. Transfer the skillet to the preheated oven.
5. Bake for approximately 5-10 minutes, depending on the thickness of the cut and your preferred level of doneness.
6. Check the internal temperature of the steak using an instant-read thermometer.
7. Remove the meat from the oven and let them rest for at least 5 minutes before serving.

3 - How to Use Salt to Transform Your Steak from Good to Great

Steak is one of the most popular dishes, and getting it just right can be a challenge. One way to achieve the perfect steak is to use salt. Salt can be used to tenderize, season, and sear steaks, creating a juicy, flavorful, and perfectly cooked cut of meat. In this section, we'll discuss how to use salt to get a great steak.

- Tenderizing the Meat with Salt

Before we can discuss how to use salt to tenderize steak, we must understand what salt is and how it works. Salt is a crystal made up of sodium and chloride, and it has the unique ability to break down muscle fibers in meat. When salt is applied to meat, it draws out moisture from the surface of the meat, creating a saltwater brine. This brine helps to break down the muscle fibers in the meat, making it more tender.

Step-by-Step Directions:

1. Choose a steak that is at least one inch thick.
2. Let it rest at room temperature for at least 30 minutes before seasoning.
3. Sprinkle a generous amount of kosher salt on both sides of the cut, making sure to cover the entire surface.
4. Let your steak sit for at least 40 minutes or overnight, allowing the salt to penetrate the meat.
5. Optional: rinse the meat thoroughly with cold water to remove any excess salt.
6. Pat your steak dry with paper towels before seasoning and cooking.

- Seasoning the Meat with Salt

Salt not only tenderizes meat, but it also enhances its natural flavor. When salt is applied to the surface of the meat, it helps to draw out the natural juices, intensifying the flavor of the steak. For best results, use kosher salt or sea salt, as they have larger crystals and are less likely to dissolve during the cooking process.

Step-by-Step Directions:

1. Sprinkle a generous amount of kosher or sea salt on both sides of the cut, making sure to cover the entire surface.
2. Add freshly ground black pepper or your favorite seasonings to the meat to enhance its flavor.
3. Let your steak rest at room temperature for at least 30 minutes before cooking.

- Searing the Steak with Salt

The Maillard reaction is a chemical reaction that occurs when proteins and sugars in meat are exposed to high heat. This reaction creates a brown crust on the surface of the meat, which not only adds flavor but also creates a crispy texture. Salt plays a crucial role in the Maillard reaction, as it helps to draw out the natural moisture from the surface of the meat, allowing it to sear and brown more effectively.

Step-by-Step Directions:

1. Preheat your grill or pan to high heat.
2. Place your cut of meat on the grill or in the pan and cook for 3-4 minutes on each side, depending on your desired level of doneness.
3. Resist the urge to flip it too often, as this will prevent the Maillard reaction from occurring.
4. Let your steak rest for at least 5 minutes before slicing to allow the juices to redistribute.

Using salt to tenderize, season, and sear steaks is an excellent way to achieve a juicy, flavorful, and perfectly cooked steak. By following these simple steps, you can take your steak game to the next level and impress your friends and family with a great steak every time.

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4 - Tips to Success

Using a meat thermometer, finger test, and proper resting technique are key to cooking a steak to perfection.

- Use a Meat Thermometer

To determine when a steak is done, it's best to check the internal temperature of the meat with an instant-read thermometer. To do so, insert the thermometer probe in the thickest part of the meat, away from fat, bone, or gristle. Keep in mind that the steak will continue to cook with residual heat even after being removed from the heat source. Aim for a final internal temperature of 5 degrees lower than the desired temperature, then remove it from the heat source and let it rest for a few minutes. For instance, if you want a final internal temperature of 160°F for a well-done steak, remove it from the heat source when the internal temperature reaches 155°F.

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- The Finger Test

While a meat thermometer is the most reliable way to check for doneness, the finger test can be helpful too. Here's how to do it:

• Touch your thumb to your index finger and press the fleshy part of your hand below your thumb. This is how rare steak feels.
• Touch your thumb to your middle finger and press the same area. This is how medium-rare steak feels.
• Touch your thumb to your ring finger and press the same area. This is how medium steak feels.
• Touch your thumb to your pinky finger and press the same area. This is how well-done steak feels.

- Rest Your Steak

No matter how you like your steak cooked, it's crucial to let it rest for a few minutes before slicing into it. This allows the juices within the meat to redistribute, leading to a tastier cut of beef. Rest your steak for five minutes under aluminum foil before eating, and don't forget to season it with black pepper and a pinch of salt.

4 - For The Perfect Doneness, Use Sous Vide

Sous vide is a French cooking method where food is vacuum-sealed in bags and cooked in a water bath at a consistent temperature, resulting in even cooking and retained flavors, moisture, and nutrients. One benefit of sous vide cooking is the ability to achieve the perfect level of doneness for steak every time, regardless of thickness. It also ensures even cooking from edge to edge, unlike traditional methods. Additionally, sous vide cooking retains the natural juices and flavors of the steak, resulting in a tender, juicy, and intense beefy flavor.

- Cooking Directions

Preheat your sous vide immersion circulator by attaching it to a container or pot of water and setting it to your desired temperature. For a medium-rare steak, set the temperature to 129°F/54°C. For a medium steak, set the temperature to 135°F/57°C.

Season the steak(s) with salt and pepper, as well as any additional seasonings or herbs of your choice. Place the steak(s) in a vacuum sealer bag or a freezer-safe ziplock bag. If using a ziplock bag, make sure to use the water displacement method to remove as much air as possible from the bag.

Seal the bag using a vacuum sealer or the water displacement method for a ziplock bag. Make sure the steak is completely submerged in the water and there are no air pockets.

Place the bag in the preheated water bath and let it cook for at least 1 hour, up to 3 hours for thicker steaks.

After the cooking time is up, remove the bag from the water bath and take out the steak(s). Pat the steak(s) dry with paper towels and season with a little bit of salt and pepper again.

Preheat a cast-iron skillet or grill pan over high heat and sear the steak(s) for 1-2 minutes on each side until a crust forms, using a little bit of oil if needed. Use a meat thermometer to check the internal temperature of the steak(s). For medium-rare, it should read 130°F/54°C. For medium, it should read 135°F/57°C.

Let your meat rest for a few minutes before slicing and serving. Enjoy your perfectly cooked sous vide steak!

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5 - Recommended Cuts

If you want to achieve the perfect steak, choosing the right cut of meat is essential. Here are the top 5 recommended cuts for meat lovers:

1. Ribeye: ribeye is one of the most flavorful cuts of beef. It is well-marbled with fat, which makes it juicy and tender when cooked. Ribeye steaks are best cooked to medium-rare or medium to preserve their tenderness and flavor.
2. Filet Mignon: The filet mignon is the most tender cut of beef due to its low-fat content. It is often considered the best option for those who prefer a leaner cut of meat. Filet mignon is best cooked to medium-rare or medium to achieve the perfect balance between tenderness and flavor.
3. New York Strip Steak: The New York Strip steak is a well-marbled cut of beef that is flavorful and tender. It has a firmer texture than the ribeye or filet mignon, and it is best cooked to medium or medium-rare to preserve its juiciness and tenderness.
4. T-Bone: The T-bone is a popular choice for meat lovers as it contains two different cuts of beef – the tenderloin and the strip steak. It is best cooked to medium-rare or medium to achieve a pink center with a nicely seared exterior.
5. Sirloin: The sirloin steak is a lean cut of beef that is flavorful and affordable. It is best cooked to medium-rare or medium to preserve its tenderness and juiciness. It's a great option for those who want a delicious meat without breaking the bank.

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Keep in mind that personal preference plays a role in determining the best cut of meat for your taste buds. Whether you prefer a juicy ribeye or a lean filet mignon, the key to achieving the perfect steak is using high-quality meat, cooking it to the desired level of doneness, and allowing it to rest before slicing into it.

6 - Storage Instructions

Storing and reheating steak properly is important to ensure that the meat stays fresh and maintains its quality. Here are some clear step-by-step directions on how to store and reheat your meat:

- In the Fridge:

1. Take the steak out of its original packaging and pat it dry with a paper towel.
2. Place it on a plate or tray and cover it loosely with plastic wrap or aluminum foil.
3. Store your meat in the coldest part of the fridge, usually the bottom shelf, and use it within three to five days.

- In the Freezer:

1. Wrap the steak tightly in plastic wrap or aluminum foil, or place it in a freezer-safe plastic bag with all the air removed.
2. Label the package with the date and type of meat. 
3. Store your meat in the freezer for up to six months.

- Reheating Steak:

1. Remove the steak from the fridge and let it sit at room temperature for 30-45 minutes before reheating. This will help it cook evenly. If your meat was frozen, remove from the freezer and let it thaw in the fridge overnight.
2. Preheat your oven to 250 F.
3. Place a cooling rack or grill rack on a baking sheet and place your meat on the rack.
4. Heat it in the oven for 20-30 minutes, depending on the thickness of the steak. This will help the steak heat slowly and reduce the risk of overcooking.
5. Use a meat thermometer to check the internal temperature. Once it reaches 110 F, remove it from the oven.
6. Heat a skillet with a little bit of oil over high heat.
7. Sear your steak in the skillet for 30-60 seconds on each side to give it a nice crusty exterior.

- Tips to keep your steak moist and not overcook:

• Use a meat thermometer to check the internal temperature. This will help you avoid overcooking your meat.
• Use a low temperature like 250 F to heat the steak in the oven. This will help it heat slowly and reduce the risk of overcooking.
• Add a little bit of butter or olive oil before reheating it to help keep it moist.
• Don't cover your meat with foil or a lid while reheating it in the oven. This can create steam and make the meat dry.
• Sear your steak in a hot skillet for just a short amount of time on each side to give it a nice crusty exterior without overcooking it.

By following these steps and tips, you can reheat your steak in the oven and enjoy a delicious, juicy meal.

Conclusion

Whether you're a rare meat lover or prefer it well-done, knowing the different levels of doneness is essential to cooking the perfect steak. With the tips and tricks outlined in this guide, you'll be able to impress your family and friends with your cooking skills. Remember, practice makes perfect, and with a little bit of patience and experimentation, you'll soon be cooking up the best steak you've ever had!

Frequently Asked Questions