PS. This is a Dairy steer |
PS. This is a Beef steer |
The brisket recipe I did a few weeks back is the slow and moist method, if you remember that. Steaks, on the other hand, are supposed to be cooked fast and in a dry environment, such as the grill.
Another important factor of cooking steaks is the temperature at which you cook them. The safest way is to use a meat thermometer and cook the meat to a degree of doneness. To achieve the results you are interested in see the chart below.
Rare
|
120 to 125 °F
|
Medium Rare
|
130 to 135 °F
|
Medium
|
140 to 145 °F
|
Medium Well
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150 to 155 °F
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Well Done
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160 degrees and above
|
Ground Meat
|
160 to 165 °F
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When cooking steaks it is important to take the steak off of the grill when it is 5 degrees away from being done. The steak will continue to cook itself while it’s sitting on the plate waiting to be eaten.
A meat thermometer will always ensure that the food is safe and that it is cooked to the correct degree of doneness. I use one every time I am cooking meat.
Most of the information in this blog is based on my knowledge of cooking cuts of beef. From what I have learned in college and what I have learned being a beef farmer.
I say that anything cooked past medium is really just like eating glorified hamburger. If you are one of those well done steak consumers…I encourage you to branch out and try ordering your steak medium well- it might be a fun change of pace!
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