How you like your steak is very subjective and in a professional kitchen, you often get cooking descriptions that can be convoluted and incredibly detailed. Chefs gauge the thickness and weight of the piece of meat, the type of cut, the cooking technique and the provenance of beef when cooking and often access the stages by gently touching and feeling the give in the meat and using their experience as a guide. A good grill chef is a very valuable member of the kitchen. A more suitable method for the home cook is to use a probe thermometer to take a core temperature, here are some handy readily accepted guidelines.
Steak Cooking Guidelines
Blue – The internal flesh will be dark, purple in colour, and warm. It will offer no resistance and be very soft when pressed.
Rare – The centre will be dark red in colour, on the surface you will be able to see red coloured juices. The texture of the steak will still be soft but offer a slight resistance when pressed.
Medium-rare – The centre will be a light pink colour and any juices will be lighter in colour but still not clear. The texture will offer more resistance and feel slightly bouncy to the touch.
Medium – The steak is cooked more but still fleshy pink in the middle with any juices clear. It will feel firmer to the touch.
Well-done – Cooked with just a hint of pink colour but not dry. It will feel firm when pressed.
As a reference here are some approximate cooking times;
1 inch / 3.5 cm thick
2 cm thick / 225 gr weight
|Blue||Cook for one and a half minutes per side||Cook for around one minute per side|
|Rare||50 C||Cook for two and a quarter minutes per side||Cook for one and a half minutes per side|
|Medium-rare||56 C||Cook for approximately three minutes per side||Cook for two minutes per side|
|Medium||64 C||About four minutes per side||Cook for approximately two and a quarter minutes per side|
|Well Done||70 C||About five minutes per side||Cook for two and a half minutes per side|