From rare to well done, most people have a go-to steak order.
The most popular response is “medium,” according tosteak order data from LongHorn Steakhouseanalyzed by FiveThirtyEight.
We talked to a couple of chefs and asked them to share their expertise on the topic.
Shutterstock
One thing to remember is that cooking times and temperatures may vary depending on the size of your steak.
Steaks that are 3/4 to 1-inch thick should cook at 325 to 350 degrees.
Keep in mind that restaurants typically have multiple grills going.
Shutterstock
The key for home chefs appeasing a crowd with different steak orders is to keep ameat thermometeron hand.
Certified Angus Beefrecommends removing steak from heat when the thermometer registers five degrees lower than the desired doneness.
Now, here’s how to tell the different levels of steak doneness apart.
Shutterstock
This steak will be on the grill for no more than seven to eight minutes.
Bates recommends grilling a rare steak for three to four minutes on each side.
These are the easy, at-home recipes that help you lose weight.
Shutterstock
But it’s warm, rather than cool.
The texture of this steak is slightly less soft than a rare cut, but still very tender.
Bates suggests grilling a medium steak for approximately 10 to 12 minutes.
Shutterstock
When cooking on the chargrill, he chooses a thicker cut of steak to help prevent overcooking the steak.
And again, cooks flip it about every three to four minutes, Bates says.
As the juices settle in, the steak cooks a little bit longer and stays juicy.
Shutterstock
The FDA recommendscooking beef to at least 145 degreeswith three minutes of rest time before eating it.
She suggests opting for a ribeye with good marbling and grilling it to 155 degrees.
However you like your steak cooked, it’s worth knowing the basics about safe doneness levels for meat.
