Grilling a steak is nothing short of an art form. There are various methods and techniques practiced when grilling a steak, and people’s tastes and preferences vary widely.
You have undoubtedly been in a situation where you have been asked, “how do you want your steak?,” to which you may have replied something like “medium rare,” or “well done.” If one of those were your responses, you are already familiar with the terms used to describe the ways to grill a steak. However, if your response was something like “I don’t know,” “surprise me,” or “I’ll have what she’s having,” don’t feel bad, because we are about to take a look at the five most common ways to grill a steak. That way you can know exactly what to tell the next person who asks you how you want your steak done.
Rare steaks are cooked for short periods of time. The sides are lightly browned, the top and bottom are lightly charred, but the middle remains a bright red. The middle should be warm throughout. The internal temperature of the grill should be around 125-130 degrees Fahrenheit.
Medium rare steaks are reddish-pink in the middle, brown on the sides, and charred on the top and bottom. The internal temperature of the grill should be around 130-140 degrees Fahrenheit.
Medium steaks have a slim pink layer in the middle, but are more brown than pink. The sides are brown, and the top and bottom are charred to a dark brown. The internal temperature of the grill should read about 140-145 degrees Fahrenheit.
Medium well steaks have almost no pink in the middle at all. They are brown nearly all the way through, and are charred darkly on the top and bottom. The internal grill temperature should be around 150-155 degrees Fahrenheit.
Well done steaks have no hint of pink in the middle at all. They are browned all the way through, and are darkly charred on the top and bottom. When grilling a steak to the well done point, it is important to cook the steak slow. This prevents the surface of the steak from burning while the middle cooks. Internal grill temperature should be around 160-165 degrees Fahrenheit.
*Note that cooking times vary based on the thickness of the cut of meat.
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