Blue Rare steaks are often still cool on the inside and may be placed in an oven at a low temperature to warm. Blue Rare steaks are only seared on the outside, meaning the inside remains almost completely uncooked and raw. This steak doneness chart will help you learn the difference between a rare steak and other steak cooking levels (all temperatures are denoted in degrees Fahrenheit): Blue Rare Steak (115 ° F)Īlso known as Very Rare, Blood Rare, Black & Blue, Pittsburgh Rare, or Bloody As Hell. This is because your steak retains heat and will continue to cook and heat up for a few more minutes after you pull it off the grill, making its internal temperature rise. NOTE: You should always pull your steak off the grill when it’s 5° below the temperature you want it to reach. There are six main levels of doneness you can cook a steak to. But it’s the internal temperature that determines your steak’s doneness. Steak Doneness LevelsĪll great steaks require searing (for flavor, texture, and killing surface bacteria). This results in what’s called the Maillard effect, and it gives your steak the crunchy, brown flavorful exterior that steak lovers prize. Searing a steak involves exposing its surface to extremely hot temperatures (meaning 500°or hotter) for short periods. The Majestic Restaurant will serve a steak cooked “well”, but does not recommend it.The second part of grilling is searing. With most of the fat and water removed the steak will have lost a great deal of its size. It will be very firm and most of the juices will have cooked out of the steak. Well (Over 160☏)Ī well done steak will be grey throughout. Cuts with higher levels of marbling will begin to shrink as the fat begins to liquefy. The steak will become primarily grey and only a sliver of pink will remain in the center. Medium Well (150°-160☏)Īt the point at which a steak has reached “medium well” it will start becoming very firm. For steaks with more marbling, this will be the temperature where the fat begins to liquefy and add flavor. A small ring of grey may form on the outside and a strip of red will remain in the center. Medium (140°-150☏)Ī steak cooked “medium” will be mostly pink. A small ring of pink will begin developing around the edge, but the steak will still be primarily red in the center. The steak will begin firming up on the exterior, but will remain very soft and tender in the center. Medium Rare (130°-140☏)Ī “medium rare” steak will be warm in the center. The center will still be cool to the tongue. The steak will become brown on the outside, but still remain very soft on the inside. The chef will season the steak and place it on the grill. (To learn more about picking the perfect steak for the temperature you enjoy most, please visit our Steak Cuts page) Rare (125°-130☏)Ī steak cooked to “rare” is very different than a “raw”. This will help you get the perfect steak by letting us know exactly how you would like it cooked. Since not all restaurants maintain such exacting standards in their definitions of steak temperatures, we created this guide to let you know exactly how we serve our Kansas City Steaks when ordered at each temperature. In order to do this, we ask you what temperature you would like it served at. The Majestic Restaurant wants you to enjoy a steak that comes out exactly as you envisioned it when you ordered. In order to receive maximum enjoyment from a great Kansas City Steak, it is important that it is cooked to the temperature that you prefer.
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