You can grill a steak in a hurry using the direct heat method. When you cook steak on a pellet grill, you have the best of both worlds. That’s why recommend using a digital thermometer so you can nail the perfect doneness every time. You press that place - sometimes a part of the face, sometimes a fingertip, sometimes the meaty part of your hand below your thumb - note the "springiness," then touch the steak to see if it has the corresponding "springiness."Ĭhefs who cook many steaks a day, usually of similar cuts on the same equipment indoors, can get pretty good at using simple touch tests to see if steaks are done.īut as an outdoor griller, you've got other factors to consider, including the outside temperature, the cut of the steak, whether you marinated it or not, how soft your hands are - so unless you cook the exact cuts of meat, prepared the same way, at the exact temperature, many, many times, the poke test will let you down. The idea is that you find a place on your body that corresponds to a steak doneness level. You may have read about the "poke test" for determining whether a steak is done. You'll want to do this if you used a steak marinade. It needs extra time to absorb the moisture. Never salt the meat and let it sit for less than an hour because during this time the salt is drawing out moisture. Salt the steak at least one hour before cooking or immediately before putting it on the grill. You'll want to make sure your fridge doesn't have any funky smells like last month's leftover sushi - that aroma could transfer to the meat. The low humidity of the fridge will start evaporating the moisture, and the coolness will keep it safe. Take your steak out of any wrapping it came in, set it on a plate, and let it sit, uncovered, in the refrigerator for 24 hours. Here are a few ways to banish moisture from your steak: THE REFRIGERATOR METHOD To get the Maillard reaction, you need a dry steak. The meat also begins to turn brown as a result of this reaction. At this temperature, certain amino acids and sugars react to create hundreds of delicious flavor compounds and pleasing aromas. The Maillard reaction is a cascade of chemical changes that happens when meat (and other foods) reach approximately 285 to 325 degrees Fahrenheit. This will initiate the Maillard reaction, giving your meat a pleasing color. To get the perfect sear, you need to get the surface of your steak up to (and a little bit past) 285 degrees Fahrenheit. Searing the surface of the steak - which you want to get up to at least 285 degrees Fahrenheit, and heating the inside of the steak which you want to keep much cooler. When you're cooking a steak, you're doing two things: But to achieve your desired doneness, you may have to alter the temperature accordingly. Steak is safe to eat when it reaches 145 ☏ internally, which is considered medium-well. How do you know when the center of your steak has reached the proper temperature? The best way is to measure the internal temperature.įor the best steak every time, invest in a digital thermometer with a thin probe and know for sure when that pricey cut is at the peak of perfection. Brown on the outside with a mostly brown center that is warm throughout. Well-Done Steakġ55-165 ☏ internal temperature. It’s definitely cooked still showcases the flavor of the meat.
Cooked on the outside with a warm, light pink center. Medium-Well Steakġ45-155 ☏ internal temperature. It’s not bloody or as dry as the Sahara desert. Most everyone is happy with this doneness. Seared on the outside with a lukewarm pink center. Medium Steakġ35-145 ☏ internal temperature. It’s usually how meat connoisseurs and chefs like to eat it. At 400°, cook for 3:30 minutes per side.Ī medium-rare steak is the recommended doneness to taste the meat's natural flavor. The center is pink with thin brown stripes on top and bottom. Medium-Rare Steakġ30-135 ☏ internal temperature. The center is pink and cool to the touch. Just a minimal sear on the exterior of the meat. Rare Steakġ20-130 ☏ internal temperature. The USDA says 145 Fahrenheit is the safe internal temperature for cooked steak, but most steak lovers prefer 130-135 ☏, a perfect medium-rare.
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