Since this is surface-level contamination, as long as the internal temperature of the steak reaches at least 125 degrees Fahrenheit, the outside will reach 200 degrees Fahrenheit, which is more than enough to kill any potentially harmful bacteria. Keep in mind that The United States Department of Agriculture advises against eating undercooked beef cooked to a temperature below 145 degrees Fahrenheit, as it may contain illness-causing bacteria that would otherwise be killed off by heat when the meat is cooked for longer.Īccording to Hudson, the highest risk factor for foodborne illness is fecal contamination when the animal is harvested. Skip the "touch test." According to Arturo, checking the firmness of the steak against your hand is an unreliable way to determine whether or not it's done.Cutting into it stops that cooking process. Resting the steak also gives it the opportunity to carry-over cook and reach your target temperature. Once the steak is done cooking, Arturo also says it's important to let the meat rest before you cut into it." As the steak cooks, the juices migrate to the outside of the protein, so if you cut into it immediately after cooking, the juices will seep out," he says.
Arturo suggests removing it a little early - when it hits about 10 degrees below the target temperature. The steak will continue to cook a bit even after you've pulled it from the heat source. Arturo also notes that it's best to season the steak after it reaches room temperature - otherwise, salt can draw the moisture out of the meat, which prevents you from getting a good sear. Letting your meat come to room temperature first will allow it to cook more evenly all the way through, so place it on the counter about 30 to 45 minutes before cooking. Conversely, Arturo prefers to cook a ribeye to medium, because it has larger pockets of fat that need more heat to properly render, thus making the steak extra juicy. For example, both Arturo and Hudson say a filet mignon is best served medium rare, since it's a tender cut with little marbling and can dry out easily. Keep your cut in mind: The ideal level of doneness depends on the cut of steak.Tips for cooking steak perfectly every time This is because the bone is dense, so it remains cold for longer - which means that area won't give you an accurate read on the temperature of the steak itself.Īvoid piercing the steak multiple times, as Arturo says this will result in losing a lot of the juices. If the cut has a bone, Arturo says to aim close to the bone without touching it. Ideally, you want the tip of the thermometer to be at the center. If it doesn't, Hudson says most dial thermometers have a calibration nut at the bottom where the stem meets the dial that you can use to manually adjust it, and some digital thermometers feature a calibration mode to adjust the reading.Īrturo recommends sticking the thermometer into the steak horizontally. You can test this by placing it first in boiling water and checking for a temperature of about 212 degrees Fahrenheit, and then placing it in ice water to see if it reads 32 degrees Fahrenheit. If you roast a steak for the entire process, it'll be dry by the time it develops a crust."īelow, Arturo explains the best combination of cooking methods to achieve each desired doneness.Ī meat thermometer inserted into the center of the meat is the best way to determine if your steak is done to your liking.Įxperts agree that a probe meat thermometer is the most accurate way to ensure you get perfectly cooked steak.īefore using your meat thermometer, Hudson says it's important to check if it's properly calibrated. "However, if you grill or sear for the whole cooking time, the steak will be burnt on the outside by the time it's fully cooked through.
"Grilling and searing will develop flavor and a nice crust while keeping the moisture inside the meat," he says. If you're looking for consistency, Arturo suggests using a combination of cooking methods for the best results. That's why it's important to keep an eye on the meat thermometer. Arturo says the amount of time it takes to reach each of these temperatures will vary significantly - the thicker the steak, the longer it will take to reach the ideal temperature.
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