{"id":7250,"date":"2023-03-20T09:00:05","date_gmt":"2023-03-20T01:00:05","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=7250"},"modified":"2026-04-13T10:31:53","modified_gmt":"2026-04-13T02:31:53","slug":"steak-temperature-guide","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/guia-de-temperatura-del-bistec\/","title":{"rendered":"Gu\u00eda de temperatura para un bistec: toda la informaci\u00f3n que necesitas para un bistec perfecto"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Tabla de temperaturas de los filetes de ChefsTemp \u00bfQu\u00e9 dicen los profesionales?\" title=\"Tabla de temperaturas de los filetes de ChefsTemp \u00bfQu\u00e9 dicen los profesionales?\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-1024x683.jpg\" class=\"img-responsive wp-image-7261\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-800x534.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1.jpg 1880w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>Los filetes no son una comida de todos los d\u00edas. Son los cortes de carne m\u00e1s caros que se pueden pedir en restaurantes de cualquier tama\u00f1o. Algunas personas solo piden filetes durante una ceremonia o una ocasi\u00f3n especial. La \u00fanica manera de comer filetes con regularidad es aprender a cocinarlos en casa. Compra la mejor parrilla Weber, pinzas, esp\u00e1tulas, term\u00f3metro para carne y otras herramientas esenciales para asar. Despu\u00e9s, busca un <strong>Gu\u00eda de temperatura del bistec<\/strong> para usar mientras cocinas.<\/p>\n<p>Despu\u00e9s de eso, re\u00fana m\u00e1s conocimientos y datos sobre c\u00f3mo asar un filete. Si tiene algo de experiencia, prepararlo deber\u00eda ser f\u00e1cil. Si es principiante, est\u00e1 en una fase de aprendizaje. Le revelaremos lo que la mayor\u00eda de los chefs profesionales quieren que sepa al cocinar un filete.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\" style=\"--awb-text-transform:none;\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Tabla de contenido<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a09428cc540b\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Palanca<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a09428cc540b\"  aria-label=\"Alternar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/es\/guia-de-temperatura-del-bistec\/#A_steak_temperature_chart_guide\" >Gu\u00eda de tabla de temperaturas para bistecs<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/es\/guia-de-temperatura-del-bistec\/#Carryover_temperatures_in_steaks\" >Temperaturas de arrastre en los filetes<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/es\/guia-de-temperatura-del-bistec\/#How_to_choose_the_best_steaks\" >\u00bfC\u00f3mo elegir los mejores filetes?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/es\/guia-de-temperatura-del-bistec\/#Conclusion\" >Conclusi\u00f3n<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"A_steak_temperature_chart_guide\"><\/span><span style=\"color: #ff9900\">Gu\u00eda de tabla de temperaturas para bistecs<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\" style=\"--awb-text-transform:none;\"><p>Es importante tener a mano una tabla de temperaturas de cocci\u00f3n al cocinar un filete. Le servir\u00e1 como referencia para leer la temperatura interna del filete. Una tabla de temperaturas es una gu\u00eda que muestra las temperaturas de cocci\u00f3n m\u00e1s seguras para los filetes. Cualquier chef seguir\u00e1 el sistema est\u00e1ndar de cocci\u00f3n al cocinar un filete. Le preguntar\u00e1n c\u00f3mo desea que est\u00e9 cocinado el filete antes de prepararlo.<\/p>\n<p>Sigue la misma regla en casa. Pregunta a tus familiares o amigos c\u00f3mo les gustar\u00eda que cocinaras su filete favorito. Luego, mant\u00e9n tu... <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/producto\/finaltouch-x10-patriotico\/\">El mejor term\u00f3metro de carne de lectura instant\u00e1nea<\/a><\/strong><\/em> Cerca para medir la temperatura interna con precisi\u00f3n. La tabla de temperatura de cocci\u00f3n est\u00e1ndar para bistecs se muestra a continuaci\u00f3n:<\/p>\n<ul>\n<li><b><\/b><strong><b>Extra\u00f1o<\/b><\/strong> \u2013 120 a 129 grados F o 49 a 54 grados C<\/li>\n<li><b><\/b><strong><b>Medio raro \u2013<\/b><\/strong>130 a 134 grados F o 55 a 57 grados C<\/li>\n<li><b><\/b><strong><b>Medio - <\/b><\/strong>135 a 144 grados F o 58 a 62 grados C<\/li>\n<li><b><\/b><strong><b>Medio bien \u2013 <\/b><\/strong>145 a 154 grados F o 63 a 67 grados C<\/li>\n<li><b><\/b><strong><b>Bien hecho - <\/b><\/strong>155 to 163 degrees F or 68 to 73 degrees C<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_4_5 4_5 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:80%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.4%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.4%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\" style=\"--awb-text-transform:none;\"><p>Al evaluar el punto de cocci\u00f3n, los chefs se centran en la temperatura m\u00e1s que en el color. El color no es un indicador adecuado. En su lugar, utilice un dispositivo electr\u00f3nico. <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/product-category\/meat-thermometer\/\">term\u00f3metro para carne<\/a> <\/strong><\/em>Para medir la temperatura interna. Con la informaci\u00f3n de la tabla anterior, puede cocinar los siguientes filetes.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_5 1_5 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:20%;--awb-margin-top-large:0px;--awb-spacing-right-large:9.6%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:9.6%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"696\" alt=\"term\u00f3metro inal\u00e1mbrico para carne chefstemp\" title=\"term\u00f3metro inal\u00e1mbrico para carne chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687-1024x696.jpg\" class=\"img-responsive wp-image-7227\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687-200x136.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687-400x272.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687-600x408.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687-800x544.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\" style=\"--awb-text-transform:none;\"><ul>\n<li><b><\/b><strong><b>Filete poco hecho<\/b><\/strong>A algunos amantes de la carne les gusta comer el filete crudo o casi crudo. Al cocinar un filete poco hecho, aseg\u00farese de que el centro est\u00e9 un poco pasado de hecho. El centro estar\u00e1 rojo puro y fr\u00edo. Al estar poco hecho, el filete podr\u00eda oler a sangre (hierro).<\/li>\n<li><b><\/b><strong><b>Filete medio crudo\u00a0<\/b><\/strong>La tabla de temperaturas del filete anterior muestra que la temperatura interna correcta para un t\u00e9rmino medio es de 54 a 62 \u00b0C. Al mantener este rango de temperatura, el centro estar\u00e1 c\u00e1lido y rojo. El filete tendr\u00e1 una textura atractiva y jugosa.<\/li>\n<li><b><\/b><strong><b>Filete mediano\u00a0<\/b><\/strong>Sabr\u00e1 que ha alcanzado el punto \u00f3ptimo de cocci\u00f3n cuando el centro se torne rosado y se mantenga caliente. Aunque un filete al punto puede parecer jugoso al cortarlo, estar\u00e1 m\u00e1s firme y masticable. Los jugos se depositar\u00e1n en el plato.<\/li>\n<li><b><\/b><strong><b>Medio-bien<\/b><\/strong>Al cocinar un filete a una temperatura de entre 145 y 154 grados F, este cambiar\u00e1 considerablemente. Las fibras proteicas de sus m\u00fasculos se encoger\u00e1n debido al calor. Esto har\u00e1 que todo el filete pierda volumen y adquiera matices rosados en el centro. Un filete al punto no queda jugoso, ni siquiera al cortarlo. El calor seca completamente los jugos.<\/li>\n<li><b><\/b><strong><b>Filete bien cocido<\/b><\/strong>Las fibras proteicas se descomponen por completo al exponerse al calor. Por lo tanto, los jugos naturales de la carne se pierden en el proceso. Un filete bien cocido no es tierno porque no tiene humedad. Por lo tanto, no podr\u00e1 disfrutar plenamente del sabor de su carne favorita. En resumen, el filete bien cocido es el m\u00e1s seguro para comer, ya que sus temperaturas internas m\u00e1s altas eliminan todos los pat\u00f3genos. Con un term\u00f3metro remoto de alta calidad, podr\u00e1 cocinar un filete bien cocido a la temperatura interna correcta.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-3 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Carryover_temperatures_in_steaks\"><\/span><span style=\"color: #ff9900\">Temperaturas de arrastre en los filetes<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"295\" alt=\"ChefsTemp \u00bfEst\u00e1 bien cocido tu filete? Hazlo bien con un term\u00f3metro remoto\" title=\"ChefsTemp \u00bfEst\u00e1 bien cocido tu filete? Hazlo bien con un term\u00f3metro remoto (1)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Is-your-Steak-Properly-Done-Get-it-Right-with-a-Remote-Thermometer-1-300x295.png\" class=\"img-responsive wp-image-7222\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Is-your-Steak-Properly-Done-Get-it-Right-with-a-Remote-Thermometer-1-200x197.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Is-your-Steak-Properly-Done-Get-it-Right-with-a-Remote-Thermometer-1-400x393.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Is-your-Steak-Properly-Done-Get-it-Right-with-a-Remote-Thermometer-1.png 600w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\" style=\"--awb-text-transform:none;\"><p>La tabla de temperaturas de los filetes anterior no muestra las temperaturas de transferencia correctas. En primer lugar, estas temperaturas son las temperaturas finales de la carne antes de servir. Los filetes generalmente se cocinan a fuego alto debido a su grosor. Ret\u00edrelos de la parrilla unos 3 o 4 grados Celsius antes de tiempo. La carne suele retener el calor mientras se cocina. El calor residual contin\u00faa cocin\u00e1ndola despu\u00e9s de retirarla de la parrilla. Use su mejor term\u00f3metro para alimentos para verificar las temperaturas antes de retirar la carne de la parrilla.<\/p>\n<p>Consejo: Haga clic aqu\u00ed para obtener m\u00e1s informaci\u00f3n <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/como-usar-los-termometros-chefstemp\/\">C\u00f3mo usar un term\u00f3metro inteligente al cocinar un bistec<\/a><\/strong><\/em>, si est\u00e1 interesado.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-4 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"How_to_choose_the_best_steaks\"><\/span><span style=\"color: #ff9900\">\u00bfC\u00f3mo elegir los mejores filetes?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\" style=\"--awb-text-transform:none;\"><p>Si ha decidido cocinar filetes con frecuencia, es fundamental elegirlos con cuidado. Elegir los mejores cortes puede aumentar sus probabilidades de cocinar una carne deliciosa. Un aspecto importante es la calidad de la carne. Consulte el sistema de clasificaci\u00f3n del USDA. El sistema tiene dos secciones: una muestra la letra que indica la edad de la res. La otra muestra el nivel de marmoleado.<\/p>\n<p>La mejor calidad de carne para comprar es la de Grado A, que proviene de un animal joven de entre nueve y treinta meses. La de Grado B proviene de una vaca de entre treinta y cuarenta y dos meses; la de Grado E, de un animal de m\u00e1s de ocho a\u00f1os. Tambi\u00e9n es \u00fatil leer el marmoleado o la clasificaci\u00f3n del filete. Estos indican la ternura, el sabor y la palatabilidad de un corte.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><p>La clasificaci\u00f3n se establece en la zona del Rib Eye (entre la duod\u00e9cima y la decimotercera costilla). Se centra en la cantidad y distribuci\u00f3n de la grasa en esta zona. Si se utiliza este sistema de clasificaci\u00f3n, el mejor corte de carne es el Prime, ya que tiene m\u00e1s grasa entre los m\u00fasculos. Se trata de un corte del cuerpo de una res joven y bien alimentada. Es la mejor opci\u00f3n para asar a la parrilla en casa.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"682\" alt=\"Tabla de temperaturas de los filetes de ChefsTemp \u00bfQu\u00e9 dicen los profesionales?\" title=\"Tabla de temperaturas de los filetes de ChefsTemp \u00bfQu\u00e9 dicen los profesionales? (2)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-1024x682.jpg\" class=\"img-responsive wp-image-7263\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2.jpg 1880w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\" style=\"--awb-text-transform:none;\"><p>La segunda mejor opci\u00f3n es Choice, que tiene una distribuci\u00f3n de grasa ligeramente menor. Si desea que su Choice sea m\u00e1s tierno y jugoso, c\u00f3rtelo del lomo o las costillas. Otros cortes de carne incluyen Select, Standard y Utility, entre otros. Los cortes de bistec tienen nombres espec\u00edficos, como T-Bone, Filet Mignon, Sirloin, etc. Aprenda estos conceptos b\u00e1sicos. Independientemente del tipo de bistec, necesita... <a href=\"https:\/\/www.chefstemp.com\/es\/asar-a-la-parrilla-como-un-profesional-usando-termometros-una-barbacoa-perfecta\/\"><u><em><strong>term\u00f3metro de parrilla<\/strong><\/em><\/u><\/a>\u00a0y tabla de temperatura de cocci\u00f3n del bistec para cocinarlo bien.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-5 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span><span style=\"color: #ff9900\">Conclusi\u00f3n<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\" style=\"--awb-text-transform:none;\"><p>Te hemos ense\u00f1ado mucho sobre la carne. Sin embargo, lo m\u00e1s importante es su temperatura interna. Para lograr las temperaturas m\u00e1s seguras, usa un term\u00f3metro de lectura instant\u00e1nea y una tabla de temperatura para carnes. Estas herramientas te ayudar\u00e1n a cocinar carnes seguras y sabrosas en todo momento. Tambi\u00e9n debes comprar tus carnes con cuidado. Busca una carnicer\u00eda o un asador que venda carnes de la mejor calidad. Ya mencionamos algo sobre la calidad de la carne. Contin\u00faa leyendo para saber qu\u00e9 buscar al comprar un filete.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":38,"featured_media":7260,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[326,306],"class_list":["post-7250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-bbq","tag-grill-thermometer"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/7250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/users\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/comments?post=7250"}],"version-history":[{"count":4,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/7250\/revisions"}],"predecessor-version":[{"id":64705,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/7250\/revisions\/64705"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/7260"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=7250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=7250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=7250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}