There is a science behind grilling the perfect steak. If you want to achieve the best flavor and texture of the meat, you have to think beyond seasoning and tempering. The most important element in order to achieve your preferred level of ‘doneness’ is the temperature of the meat.
For most people who dine in restaurants that specialize in serving steak, one of the things you will be asked about is the level of ‘doneness’ of your meat. The options range from the following: rare, medium rare, medium, medium well, and well done. These levels of ‘doneness’ are the same regardless of the type of cut of steak that you are cooking with. It’s all about achieving the right ribeye medium rare temp, if that’s your idea of the best tasting steak.
Guide to Steak Cuts
Cooking steak is no simple task. It might seem straightforward but there is a lot of technique involved. It also takes a lot of finesse in order to achieve the right internal temperature so you can get the right cook.
Knowing the type of steak cut you are working with is an essential step in getting the right cook on your steak. Here is a quick guide on the types of steak cuts and the best way to prepare them.
- Filet Mignon – This is one of the most expensive and coveted steak cuts. It is cut from the tenderloin and is usually very tender and lean. Due to the small size of this cut, it takes only a short amount of time to cook. Otherwise, it could easily dry out.
- New York Strip – The New York Strip is another popular cut of steak. It is a flavorful cut of meat that is a favorite among steak lovers. The best way to cook the New York Strip is to grill or broil it.
- Ribeye – The ribeye is one of the most sought after steak cuts due to the high amount of marbling. This makes it flavorful, juicy, and tender. It is a challenging cut of steak to cook because of the high amount of fat, so it takes very little to undercook and overcook it.
- T-Bone Steak – This steak cut is named after the T-shaped bone that connects two sides of meat: loin and tenderloin. It is best cooked on the grill. This, too, can be easily overcooked so it is best to keep a watchful eye on it.
- Flank Steak – This is a long and flat cut of meat that is tougher than most cuts of steak. You can achieve the best level of ‘doneness’ by cooking it over high heat or slowly braising the meat.
- Hanger Steak – This cut has a comparable flavor and leanness to skirt and flank steaks. It is a boneless cut, so you can get the best cook on the grill and when marinated for a long time.
- Sirloin – This steak cut is tougher and leaner than most other steak cuts. If you use the top sirloin, you can get more tender meat that is best for grilling. If you choose the bottom sirloin, it’s ideal for roasting.
Ribeye Medium Rare Temp – Guide to Cooking Steaks
The ribeye steak is one of the most popular types of steak cuts on the market. If you want to recreate the perfect ribeye at home, then you need to know the techniques on how to achieve the right temperature of the meat.
The best way to cook ribeye is on the grill. However, it is also possible to achieve great-tasting ribeye steak when you pan-sear it. No matter how you choose to cook your steak, you can achieve the best taste when you know the steps to get the right temperature.
The first step is to completely thaw the meat. If you plan to cook a ribeye steak, you need to take it out of the freezer for at least 30 minutes to an hour. This will help to bring the meat to room temperature and makes it easier for you to work with heat on the grill to get the best ribeye medium rare temp (the most popular choice for ‘doneness’ on this type of steak).
The next step is to season the steak according to how you prefer it. Most chefs, though, would season it using salt and pepper.
To start cooking the ribeye, place it over the hottest part of the grill. Sear it on both sides for 1 to 2 minutes. After that, move it over to the medium side of the grill. For a 1-inch steak, you can turn the meat about the halfway point of its recommended cooking time of 9 to 12 minutes. For a 1 ½ inch thick steak, you can turn it halfway through the cooking time of 12 to 15 minutes.
A medium rare ribeye steak must be warm in the center and will start to slightly firm up outside. But when you cut through it, the meat stays tender and juicy. In fact, you will recognize it by the ring of pink that will develop right around the edge of the meat. The center will be primarily red in color.
Ultimate Steak Temp Chart
The best way to ensure that you achieve ribeye medium rare temp is to use a meat thermometer. You can always assess the ‘doneness’ of the steak by touching the meat on the outside and cutting it through the center. However, a meat thermometer will provide you with an accurate detail of the meat’s internal temperature.
A ribeye medium rare temp is 54 to 57 degrees Celsius. At this temperature, the muscle fibers of the meat will start to contract but most of the juices are not expelled yet. If you prefer other ways to cook a ribeye steak, you can use this steak temp chart as a guide.
|Steak Doneness ||Temperature (Celsius) |
|Rare ||49-54 |
|Medium Rare ||54-57 |
|Medium ||57-63 |
|Medium Well ||63-68 |
|Well Done ||68 and above |
Whether you like medium rare or medium well, it’s best to arm yourself with a meat thermometer so you can achieve the right temperature for the meat. This will let you enjoy the best tasting steaks at home!
Can You Have Medium Steak When Pregnant?
There is a lot of discussions on what kind of meat, and what temperature doneness of meats are healthy for a pregnant woman. The rule of thumb is actually to avoid shellfish or any fish that may contain heavy metals, that the meats, beef, veal, and lamb is safe to be consumed at 140℉(60℃), pork at 155℉68℃), and all poultry at 165℉(73℃). The meats pregnant women should avoid are dishes like sushi, shell fish, mollusks, and any other seafood that is in a shell, or octopus or squid. the other meats as long they are cooked correctly are safe to eat.