How do you know when a steak is done?
Frying steak is a technical job, and mastering the doneness of the steak is the key to determining the taste. Whether you're cooking at home or in a restaurant, knowing how to tell when a steak is done can take your cooking to the next level. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of how to judge the doneness when frying steak.
1. Classification of steak doneness
The doneness of steak is usually divided into the following categories:
| doneness | Core temperature (℃) | Appearance features |
|---|---|---|
| Rare | 49-52 | Brown on the surface, bright red on the inside and rich in juice |
| Medium Rare | 52-55 | The inside is pink and juicy |
| Medium | 55-60 | Light pink inside, moderate juice |
| Medium Well | 60-65 | Grayish brown inside, little juice |
| Well Done | 65 and above | The interior is completely gray-brown and almost juiceless |
2. How to judge the doneness of steak
1.touch method: Judge the doneness by pressing the tenderness of the steak with your fingers. The following is a comparison table for the tactile method:
| doneness | tactile contrast |
|---|---|
| medium rare | Similar to the softness of the palm when the thumb and index finger touch lightly |
| medium rare | Similar to the softness of the palm when the thumb and middle finger touch lightly |
| medium rare | Similar to the softness of the palm when the thumb and ring finger touch lightly |
| medium rare | Similar to the softness of the palm when the thumb and little finger touch it |
| Well done | The palms are completely tight and have almost no elasticity |
2.thermometer method: Use a food thermometer inserted into the thickest part of the steak to directly measure the core temperature. This is the most accurate method and is suitable for cooking scenarios that require higher doneness.
3.observation method: Judge the doneness by cutting into the steak and observing the internal color and juice distribution. This method will destroy the integrity of the steak and is suitable for home cooking.
3. Tips for frying steak
1.Choose the right steak: Different cuts of steak are suitable for different degrees of doneness. For example, filet mignon is served medium-rare or medium-rare, while rib-eye steak can be served medium-rare or medium-rare.
2.Warm up in advance: After taking the steak out of the refrigerator, place it at room temperature for 15-20 minutes to allow the inside and outside temperatures of the steak to be close to each other, so that the doneness will be more even during frying.
3.Control the heat: Rapid frying at high temperature can lock in the juice, suitable for those who like a tender and smooth taste; slow frying at medium-low temperature is suitable for those who like more even doneness.
4.Leave to rest: The fried steak needs to rest for 3-5 minutes to allow the juice to redistribute, so that the cut steak will not lose too much juice.
4. Analysis of hot topics across the entire network
In the past 10 days, hot topics about steak frying have mainly focused on the following aspects:
| topic | heat index | Main discussion points |
|---|---|---|
| How to judge steak doneness | high | Advantages and disadvantages of touch method and thermometer method |
| Steak cut selection | in | Suitable doneness for different parts |
| Steak frying tools | in | Cast iron pan vs non-stick pan |
| Steak Seasoning Tips | low | When to use salt and pepper |
5. Summary
Judging the doneness of grilled steak requires a combination of multiple methods, with the touch method and the thermometer method being the most commonly used. With practice and experimentation, you can gradually master the art of searing the perfect steak. I hope the content of this article can help you cook restaurant-quality steaks at home!
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