{"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\/fr\/guide-de-temperature-pour-le-steak\/","title":{"rendered":"Guide des temp\u00e9ratures de cuisson du steak\u00a0: Toutes les informations n\u00e9cessaires pour un steak parfait"},"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=\"Tableau des temp\u00e9ratures de cuisson des steaks ChefsTemp\u00a0: que disent les professionnels\u00a0?\" title=\"Tableau des temp\u00e9ratures de cuisson des steaks ChefsTemp\u00a0: que disent les professionnels\u00a0?\" 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>Le steak n&#039;est pas un plat de tous les jours. C&#039;est le morceau de viande le plus cher que l&#039;on puisse commander dans un restaurant, quelle que soit sa taille. Certaines personnes ne commandent un steak que lors d&#039;une c\u00e9r\u00e9monie ou d&#039;une occasion sp\u00e9ciale. Le seul moyen d&#039;en manger r\u00e9guli\u00e8rement est d&#039;apprendre \u00e0 le cuisiner soi-m\u00eame. Procurez-vous un bon barbecue Weber, des pinces, des spatules, un thermom\u00e8tre \u00e0 viande et autres ustensiles indispensables. Ensuite, trouvez un <strong>guide de temp\u00e9rature pour le steak<\/strong> \u00e0 utiliser en cuisine.<\/p>\n<p>Ensuite, approfondissez vos connaissances sur la cuisson du steak au barbecue. Si vous avez d\u00e9j\u00e0 une certaine exp\u00e9rience, la cuisson d&#039;un steak au barbecue devrait \u00eatre facile. Si vous \u00eates novice, vous \u00eates en phase d&#039;apprentissage. Nous vous d\u00e9voilerons les conseils que la plupart des chefs professionnels souhaitent partager pour r\u00e9ussir la cuisson d&#039;un steak.<\/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\">Table des mati\u00e8res<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a093f1c3e5ec\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Basculer<\/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-6a093f1c3e5ec\"  aria-label=\"Basculer\" \/><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\/fr\/guide-de-temperature-pour-le-steak\/#A_steak_temperature_chart_guide\" >Guide des temp\u00e9ratures de cuisson des steaks<\/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\/fr\/guide-de-temperature-pour-le-steak\/#Carryover_temperatures_in_steaks\" >Temp\u00e9ratures r\u00e9siduelles dans les steaks<\/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\/fr\/guide-de-temperature-pour-le-steak\/#How_to_choose_the_best_steaks\" >Comment choisir les meilleurs steaks ?<\/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\/fr\/guide-de-temperature-pour-le-steak\/#Conclusion\" >Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"A_steak_temperature_chart_guide\"><\/span><span style=\"color: #ff9900\">Guide des temp\u00e9ratures de cuisson des steaks<\/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>Il est indispensable d&#039;avoir \u00e0 port\u00e9e de main un tableau des temp\u00e9ratures de cuisson des steaks. Il vous servira de r\u00e9f\u00e9rence pour v\u00e9rifier la temp\u00e9rature \u00e0 c\u0153ur. Ce tableau indique les temp\u00e9ratures de cuisson optimales pour un steak. Tout chef suit ce syst\u00e8me standard et vous demandera votre pr\u00e9f\u00e9rence de cuisson avant de commencer.<\/p>\n<p>Appliquez la m\u00eame r\u00e8gle \u00e0 la maison. Renseignez-vous aupr\u00e8s de votre famille ou de vos amis sur la fa\u00e7on dont ils aiment que vous cuisiniez leur steak pr\u00e9f\u00e9r\u00e9. Ensuite, gardez votre... <em><strong><a href=\"https:\/\/www.chefstemp.com\/fr\/produit\/finaltouch-x10-patriotique\/\">meilleur thermom\u00e8tre \u00e0 viande \u00e0 lecture instantan\u00e9e<\/a><\/strong><\/em> \u00e0 proximit\u00e9 pour mesurer pr\u00e9cis\u00e9ment la temp\u00e9rature interne. Le tableau des temp\u00e9ratures de cuisson standard pour un steak appara\u00eet ensuite\u00a0:<\/p>\n<ul>\n<li><b><\/b><strong><b>Rare<\/b><\/strong> \u2013 120 \u00e0 129 degr\u00e9s Fahrenheit ou 49 \u00e0 54 degr\u00e9s Celsius<\/li>\n<li><b><\/b><strong><b>\u00c0 point saignant \u2013<\/b><\/strong>130 \u00e0 134 degr\u00e9s Fahrenheit ou 55 \u00e0 57 degr\u00e9s Celsius<\/li>\n<li><b><\/b><strong><b>Moyen - <\/b><\/strong>135 \u00e0 144 degr\u00e9s Fahrenheit ou 58 \u00e0 62 degr\u00e9s Celsius<\/li>\n<li><b><\/b><strong><b>Puits moyen \u2013 <\/b><\/strong>145 \u00e0 154 degr\u00e9s Fahrenheit ou 63 \u00e0 67 degr\u00e9s Celsius<\/li>\n<li><b><\/b><strong><b>Bien jou\u00e9 - <\/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>Pour \u00e9valuer la cuisson, les chefs se concentrent sur la temp\u00e9rature plut\u00f4t que sur la couleur. La couleur n&#039;est pas un indicateur fiable de la cuisson. Il est pr\u00e9f\u00e9rable d&#039;utiliser un thermom\u00e8tre \u00e9lectronique. <em><strong><a href=\"https:\/\/www.chefstemp.com\/fr\/product-category\/meat-thermometer\/\">thermom\u00e8tre \u00e0 viande<\/a> <\/strong><\/em>Pour \u00e9valuer la temp\u00e9rature \u00e0 c\u0153ur, vous pouvez cuire les steaks suivants en vous basant sur les informations du tableau ci-dessus.<\/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=\"thermom\u00e8tre \u00e0 viande sans fil chefstemp\" title=\"thermom\u00e8tre \u00e0 viande sans fil 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>Steak saignant<\/b><\/strong>Certains amateurs de viande pr\u00e9f\u00e8rent leur steak saignant ou presque. Si vous demandez un steak saignant, assurez-vous que le centre soit l\u00e9g\u00e8rement plus cuit que saignant. Le c\u0153ur sera d&#039;un rouge vif et froid. Comme il est insuffisamment cuit, le steak peut avoir une odeur de sang (fer).<\/li>\n<li><b><\/b><strong><b>Steak \u00e0 point\u00a0<\/b><\/strong>Le tableau des temp\u00e9ratures de cuisson des steaks ci-dessus indique que la temp\u00e9rature interne id\u00e9ale pour une cuisson saignante se situe entre 54 et 57 \u00b0C (130 \u00e0 134 \u00b0F). Le c\u0153ur du steak sera chaud et rouge si vous maintenez cette temp\u00e9rature. Il aura une texture app\u00e9tissante et sera juteux \u00e0 souhait.<\/li>\n<li><b><\/b><strong><b>Steak \u00e0 point\u00a0<\/b><\/strong>Vous saurez que la cuisson est optimale lorsque le centre sera ros\u00e9 et restera chaud. Un steak \u00e0 point peut para\u00eetre juteux \u00e0 la d\u00e9coupe, mais il sera plus ferme et plus tendre. Le jus se d\u00e9posera dans votre assiette.<\/li>\n<li><b><\/b><strong><b>Puits moyen<\/b><\/strong>Lorsqu&#039;on cuit un steak \u00e0 une temp\u00e9rature comprise entre 63 et 68 \u00b0C (145 et 154 \u00b0F), sa texture se modifie consid\u00e9rablement. Les fibres prot\u00e9iques de ses muscles se r\u00e9tractent sous l&#039;effet de la chaleur. Le steak perd alors de son volume et prend une teinte ros\u00e9e \u00e0 c\u0153ur. Un steak \u00e0 point n&#039;est pas juteux, m\u00eame une fois coup\u00e9. La chaleur a compl\u00e8tement ass\u00e9ch\u00e9 le jus.<\/li>\n<li><b><\/b><strong><b>Steak bien cuit<\/b><\/strong>Les fibres prot\u00e9iques se d\u00e9composent compl\u00e8tement sous l&#039;effet de la chaleur. Par cons\u00e9quent, le jus naturel de la viande s&#039;\u00e9coule. Un steak bien cuit n&#039;est pas tendre car il est d\u00e9pourvu d&#039;humidit\u00e9. Vous ne pourrez donc pas pleinement appr\u00e9cier la saveur de votre viande pr\u00e9f\u00e9r\u00e9e. En r\u00e9sum\u00e9, le steak bien cuit est le plus s\u00fbr \u00e0 consommer car la temp\u00e9rature interne \u00e9lev\u00e9e \u00e9limine tous les agents pathog\u00e8nes. \u00c0 condition de disposer d&#039;un thermom\u00e8tre \u00e0 distance de haute qualit\u00e9, vous pouvez cuire un steak bien cuit \u00e0 la temp\u00e9rature interne id\u00e9ale.<\/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\">Temp\u00e9ratures r\u00e9siduelles dans les steaks<\/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 Votre steak est-il bien cuit ? R\u00e9ussissez-le \u00e0 coup s\u00fbr gr\u00e2ce \u00e0 un thermom\u00e8tre \u00e0 distance.\" title=\"ChefsTemp Votre steak est-il bien cuit ? R\u00e9ussissez-le avec un thermom\u00e8tre \u00e0 distance (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>Le tableau des temp\u00e9ratures de cuisson des steaks ci-dessus n&#039;indique pas les temp\u00e9ratures r\u00e9siduelles exactes. Ces temp\u00e9ratures correspondent \u00e0 la temp\u00e9rature finale de la viande avant d&#039;\u00eatre servie. Les steaks cuisent g\u00e9n\u00e9ralement \u00e0 feu vif en raison de leur \u00e9paisseur. Retirez-les du gril environ 3 \u00e0 4 \u00b0C avant la fin de la cuisson. La viande emmagasine g\u00e9n\u00e9ralement la chaleur pendant la cuisson. Cette chaleur r\u00e9siduelle continue de cuire la viande apr\u00e8s qu&#039;elle ait \u00e9t\u00e9 retir\u00e9e du gril. Utilisez un thermom\u00e8tre de cuisine de qualit\u00e9 pour v\u00e9rifier la temp\u00e9rature avant de retirer la viande du gril.<\/p>\n<p>Conseil\u00a0: Cliquez ici pour en savoir plus <em><strong><a href=\"https:\/\/www.chefstemp.com\/fr\/comment-utiliser-les-thermometres-chefstemp\/\">Comment utiliser un thermom\u00e8tre intelligent pour la cuisson d&#039;un steak<\/a><\/strong><\/em>, si cela vous int\u00e9resse.<\/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\">Comment choisir les meilleurs steaks ?<\/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 vous avez d\u00e9cid\u00e9 de cuisiner souvent des steaks, il est essentiel de bien les choisir. S\u00e9lectionner les meilleurs morceaux augmente vos chances de r\u00e9ussir une viande savoureuse. Un crit\u00e8re important est la qualit\u00e9 du b\u0153uf. Consultez le syst\u00e8me de classification de l&#039;USDA. Ce syst\u00e8me comporte deux sections\u00a0: la premi\u00e8re indique l&#039;\u00e2ge de la vache, not\u00e9 par une lettre, et la seconde le niveau de persillage.<\/p>\n<p>La meilleure qualit\u00e9 de b\u0153uf \u00e0 acheter est la cat\u00e9gorie A, provenant d&#039;un animal jeune \u00e2g\u00e9 de neuf \u00e0 trente mois. Le b\u0153uf de cat\u00e9gorie B provient d&#039;une vache \u00e2g\u00e9e de trente \u00e0 quarante-deux mois\u00a0; la viande de cat\u00e9gorie E provient d&#039;un animal de plus de huit ans. Il est \u00e9galement conseill\u00e9 de consulter le score de persillage ou la note attribu\u00e9e \u00e0 la pi\u00e8ce de b\u0153uf. Ces notes indiquent la tendret\u00e9, la saveur et le go\u00fbt d&#039;un steak.<\/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>Le classement de la viande se fait au niveau de l&#039;entrec\u00f4te (entre la douzi\u00e8me et la treizi\u00e8me c\u00f4te). Il prend en compte la quantit\u00e9 et la r\u00e9partition du gras dans cette zone. Selon ce syst\u00e8me de classement, la meilleure pi\u00e8ce de b\u0153uf \u00e0 commander est la Prime, car elle contient plus de gras entre les muscles. Il s&#039;agit d&#039;une pi\u00e8ce provenant d&#039;un jeune bovin bien nourri. C&#039;est le choix id\u00e9al pour un barbecue \u00e0 la maison.<\/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=\"Tableau des temp\u00e9ratures de cuisson des steaks ChefsTemp\u00a0: que disent les professionnels\u00a0?\" title=\"Tableau des temp\u00e9ratures de cuisson des steaks ChefsTemp\u00a0: que disent les professionnels\u00a0? (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 deuxi\u00e8me meilleure qualit\u00e9 est la cat\u00e9gorie Choice, l\u00e9g\u00e8rement moins grasse. Pour une viande Choice plus tendre et juteuse, choisissez-la dans le filet ou les c\u00f4tes. Parmi les autres cat\u00e9gories de b\u0153uf, on trouve Select, Standard et Utility. Les morceaux de steak ont des noms sp\u00e9cifiques\u00a0: T-bone, filet mignon, surlonge, etc. Familiarisez-vous avec ces termes. Quelle que soit la cat\u00e9gorie de steak, vous aurez besoin de\u2026 <a href=\"https:\/\/www.chefstemp.com\/fr\/griller-comme-un-pro-avec-des-thermometres-barbecue-parfait\/\"><u><em><strong>thermom\u00e8tre de barbecue<\/strong><\/em><\/u><\/a>\u00a0et un tableau des temp\u00e9ratures de cuisson du steak pour bien le cuire.<\/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\">Conclusion<\/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>Nous vous avons appris beaucoup de choses sur le steak. Cependant, le point le plus important est la temp\u00e9rature \u00e0 c\u0153ur. Pour une cuisson optimale, utilisez un thermom\u00e8tre \u00e0 lecture instantan\u00e9e et un tableau des temp\u00e9ratures de cuisson. Ces outils vous permettront de r\u00e9ussir \u00e0 coup s\u00fbr des steaks savoureux. Il est \u00e9galement essentiel de bien choisir votre steak. Privil\u00e9giez une boucherie ou un restaurant sp\u00e9cialis\u00e9 dans les steaks de qualit\u00e9 sup\u00e9rieure. Nous avons d\u00e9j\u00e0 \u00e9voqu\u00e9 les diff\u00e9rentes qualit\u00e9s de steak. Poursuivez votre lecture pour savoir quels crit\u00e8res prendre en compte lors de l&#039;achat.<\/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\/fr\/wp-json\/wp\/v2\/posts\/7250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/users\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/comments?post=7250"}],"version-history":[{"count":4,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/7250\/revisions"}],"predecessor-version":[{"id":64705,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/7250\/revisions\/64705"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media\/7260"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=7250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/categories?post=7250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/tags?post=7250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}