Internal Temp For Grilled Steak

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What Internal Temp For Tuna Steak

How to Temp Steak Accurately – Grill Steak like a Pro!

Remove the tuna from the water and season well with salt and pepper. Preheat the grill for 30 to 60 seconds per side, or until the exterior is cooked but the inside is still raw. It is beneficial to use a food thermometer to ensure that the interior temperature is 115 degrees Fahrenheit or above.

How To Use A Thermometer For Meat

Have you ever used a meat thermometer? Epicthegrill is there to let you know if it is your first time. Place the thermometer in the meat while still cooking in the pan, oven, or grill. Do not remove it from the heat without first checking the temperature. The most important thing to remember is that your thermometer should be inserted into the chunky meat section away from any fat or bones. If you have a thicker cut than an inch, youll need to even deeper dig to get to the core,

Grill Thermometer

Prepping Up The Steak For The Grill

Now that youre all geared up, lets move to the meat. It is important to make sure that the meat you intend to cook is of high quality. Otherwise, you will not be able to achieve a good steak no matter the equipment.

The rib eye seems to be the king when it comes to steaks and is clearly the most popular cut. But there are basically 8 beef prime cuts you can choose from. Most of the people tend to enjoy the T-bone, strip steak, sirloin steak and, of course, our favorite rib eye.

Once youre done deciding the type of cut youd like, decide if youd like a rare or well-done steak. A steak that has a thickness of at least 1 inch would be a perfect fit if you prefer your steaks to be rare. Youll fail to get that crusty exterior and nice red center with a steak that is thinner than an inch. For a medium-rare, you should go for a steak that is somewhere between 1.5 to 2 inches thick.

Its always a good idea to touch and feel your steak through the packaging before you buy it. This way you can find out if there is some solid marbling and avoid ending up with a steak that is too tough.

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Four Planning The Cook Depending On The Thickness Of Your Steaks

Depending on the thickness of your steaks, you are going to cook them a little differently.

If your steaks are thin, meaning less than an inch thick, you will be able to sear them hot and fast over that high direct heat until the inside comes up to your desired temperature.

If you are cooking thick steaks, like filet mignon, which many times can be 1.5-2 inches thick or more, you will want to first sear the outside over high direct heat until the outside is cooked to your satisfaction, usually 2-3 minutes per side.

The inside of the steak is likely still too underdone to enjoy so you will want to move them to a lower indirect area on a higher grill grate, or usually where they can continue to cook and gradually come up to temperature without the outsides of the steaks burning.

So you will want to make sure you have set up your grill to have a direct cooking area as well as an indirect cooking area before throwing the steaks on.

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What Temperature Do You Cook Steaks On A Weber Grill

grilled steak temperature chart

This results in a rapid sear on the exterior and attractive grill markings, followed by even cooking on the interior near the end of cooking.Preheat the grill to medium-high heat, or approximately 500 degrees Fahrenheit.Add the steaks and seal the lid, then decrease the heat to medium-high right away.Grill for about 5 minutes on each side, or until the internal temperature reaches 135 to 140°.

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How Long To Cook A Steak On A Charcoal Grill

Preheat the grill to a high temperature of 450-500 degrees Fahrenheit before beginning. All of the steaks should be brushed with olive oil on all sides. Add seasonings such as salt, pepper, garlic powder, and dried thyme and toss well. Cook the steaks for 2-3 minutes per side over direct heat, turning halfway through.

What Temperature To Grill Tenderloin

Once the grills are adequately hot, you can place the tenderloin over the heat. A temperature of 135°F for eight-minute per side would provide you a good cook of medium-rare and 140°F for medium.

However, according to our perspective, tenderloin filets must not be cooked more than that, as they tend to get overcooked when you go beyond Medium. Obviously, you dont want to injure a pricey piece of meat by charring it all you have to do is, stick to the timings mentioned above and temperature levels.

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Is 145 Degrees Medium

There is much debate surrounding the medium-rare designation for food, but what is known is that the ideal temperature range for safety and taste within this classification is 145 degrees F.

This number came about due to a committee established in 1965 to help regulate the production of food. The committee determined that the ideal temperature range was safe and gave foods like ham, bacon, and sausage their medium-rare label. However, this number does not always hold true when it comes to food items such as tuna or lobster.

How To Cook Ribeye Steak In The Oven


There are many easy and effective Ribeye steak recipes for the oven that will give your meal an outstanding final product. Choose your favorite Ribeye steak recipe and prepare your meal to the desired taste.

Just as in the grilling method, be sure your Ribeye steak is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 3040 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steak Original Steak Seasoning.

Set your oven to broil and preheat for 10 minutes.

Here are the directions to follow for oven-baked Ribeye steak:

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Myth #: Searing Steak Locks In Juices

Myth #1: Searing locks in juices. There is some sort of misconception that somehow the entire surface of a piece of food can be melted into an impenetrable layer that juices cannot escape from, which is completely impossible. Searing actually removes more moisture from food, but this does not detract from the great flavor and texture contrast that searing provides to food.

Sear marks are a delicious hallmark of grilled good. Not only does searing food caramelize the outside of the food and whatever seasonings you used, creating a one-of-a-kind flavor, but it also gives grilled food those recognizable markings that make your mouth water. Sear marks look and taste great, but, alas, they do not lock in juices.

Its true that the heat from the grill will actually push juices out by causing the muscle fibers to contract. Those juices can be saved, however, as long as you grill food for the correct amount of time, and of course, let your food rest for 30% to 40% of the total cooking time before you cut into it.

If youre a Weber enthusiast, I know youve seen this rule before. Letting your food rest allows those muscle fibers to relax again and the juices to run back into the meat, keeping it moist and delicious.

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Are Top Sirloin Steaks Good

The top sirloin is a naturally lean, thick cut of steak with a rich, meaty taste that is ideal for grilling or baking.With marinades and sauces, this popular steak is delectable on its own, but it also contributes a lot of flavor to other dishes when cooked with them.Generally speaking, top sirloin is a favorite grilling steak since it is lean and economical enough to be enjoyed every night of the week.

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How Long Do You Grill A Steak At 350 Degrees

Turn the grill lid down and cook for 2 1/2 minutes over medium heat . Using tongs, flip each steak at a 60-degree angle and cook for another 2 1/2 minutes on the other side. Grill the steaks for 2 1/2 minutes on each side. Grill for 2 1/2 more minutes or until desired degree of doneness is reached after turning steaks at a 60-degree angle.

Judging Steak Doneness By Colordont

Pin by Wendy Barnes on Beef in 2020

One thing you may notice in the above chart is the lack of descriptive color information. I understand that those pictures of steaks all piled atop each other at different doneness-levels are very appealing. But they dont take two very important factors into account:

  • Judging color is rather subjective and
  • Color isnt even a good indicator of doneness anyway
  • If I tell you that a steak should be rosy and slightly dark in the center, thats not a precise statement. What you consider rosy and dark might be, to me, pink and light. Accurate information about steak doneness cannot be conveyed via color descriptions.

    Even if we could agree on exact colors for steak doneness, it still wouldnt matter as they dont always hold true. External factors can change the way the myoglobinthe protein that colors the meat redbehaves. The presence of nitrates, carbon monoxide, and even certain vegetables can affect meat color independent of meat temperature.

    In truth, the only objective way to know if your steak is done is to take its temperature. And dont worry, sticking it with a probe does not make it lose more juice!

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    Check The Steak Doneness By Internal Temperature

    How do you get to know that when the center of your steak has reached the exact temperature? For this, the best way is to measure the internal temperature of your steak.

    Steak is totally safe to eat when it reaches the internal temperature of 145 degrees. This temperature is considered medium-well. If you have to achieve your desired doneness of a steak, you have to alter the temperature accordingly.

    • Rare steak 120 to 130 degrees F internally temperature with a red center. At 400 degrees, cook for about 2:30 minutes from both sides.
    • Medium steak 135 to 145 degrees F internally temperature with slightly pink from the middle. While at 400 degrees, cook for 4:30 minutes on each side.
    • Medium-well steak 145 to 155 degrees F internally temperature with a light pink center. At 400 degrees, cook for 5:30 minutes from both sides.
    • Well-done steak 155 to 165 degrees F slightly brown from the center. At 400 degrees, cook for almost 6:30 minutes per side.
    • What do you have to do with a steak 165 degrees F and a brown center? At 400 degrees for 8 to 10 minutes per side.

    For getting the best steak every time, you should have to invest in a digital thermometer with a thin probe. And you have to know that a pricey cut may be at the height of perfection.

    No Thermometer Use The Hand Method

    If a thermometer isnt available, you might still be able to check the level of doneness of your steak by using your hand. Its not as accurate as a temperature, but its better than nothing.

    Press two fingers gently into the surface of the middle of the beef. Then, feel press those same fingers into the palm of your hand right underneath your thumb as you touch the thumb to each finger. The squishiness of that muscle will differ as your thumb touches each finger and can give you an idea of your meats doneness. Thumb to index finger is rare, thumb to middle finger is medium-rare, thumb to ring finger is medium and thumb to pinky finger is well-done.

    Remember only to use this method as a last resort. Its better than judging your steaks doneness by color . But, a fast-read digital meat thermometer is best, so its a good idea to consider buying one if you plan to cook steak often.

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    Medium Steak Temperature And Cooking Tips

    A medium steak is always a crowd-pleaser. This is our go-to for hosting, as it’s an unpolarizing, easy middle ground for all meat eaters. Not too pink, but not overcooked, a medium steak is a great home base for any griller.

    To cook a medium steak, place it on a hot grill for approximately 4 minutes. Flip, rotate, and move to another spot on the grill. Cook an additional 4 minutes, then move to another spot on the grill. Cook an additional 2 minutes, or until it reaches an internal temperature of 135 degrees F . Let rest for 5 minutes, slice and serve.

    Tips For Cooking Steak

    Steak Degrees of Doneness | Temperature Guide
    • Let your steak rest on the counter for 30 minutes to an hour before cooking. This allows it to come to room temperature and ensures that the internal temperature reading will be accurate. While you’re at it, season the steak all over with salt and pepper.
    • Know your salt. Our Editors advise, “Avoid standard table and iodized salts. Anything with a fine grain has a tendency to over season your steak. Instead, sprinkle on medium grain sea salt to compliment your grilled beef.”
    • Rotate and flip your steak often while grilling to develop a nice crust. If your steak isn’t sizzling, the grill’s not hot enough.
    • Thanks to residual heat, your steak will continue to cook even after you pull it off the grill. For this reason, we advise removing your steak from the heat when it’s five degrees shy of your desired temperature. It will fully cook to your desired doneness while it rests.
    • After removing your steak from the heat, let it rest on a platter for 5 minutes to seal in all those juices, then slice it against the grain.

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    Some Instructions For A Perfect Grilled Steak

    Here are some of the instructions you may have to follow for getting a great grilled steak:

    • Preheat the grill along with all of the burners on high. If you are using a charcoal grill then you have to open all the dampers and the lid closes for about 10 to 15 minutes.
    • Get your steaks out of the refrigerator, season them according to your choice, and then allow them to come up to the normal temperature when your grill is preheating. You know that a steak having room temperature may cook faster than the cold one will, and ultimately less cooking time means less time to dry out.
    • Clean your cooking grates and adjust the grill for direct and high heat. The best temperature for steaks will be 450 to 500 degrees F.
    • Now put your steaks on the grill, close the lid, and set the timer for 2 to 3 minutes, according to the thickness of your steak.
    • Flips up your steaks to a new area of the cooking grates. As they have already absorbed the heat from the region of the cooking grate they were placed for the very first time. Sitting them somewhere new makes sure that the cooking grate is still hot enough to generate some amazing sear marks on the meat.
    • Close the lid and set the timer for 2 to 3 minutes.
    • Test or taste the steak for doneness.
    • Once your steak is done to your liking, remove it from the grates and let it rest for 20 to 30 percent of the whole time on the cooking grates.

    What Are The Steak Temps

  • Rare is the ideal temperature for steak. A steak grilled to rare is significantly different from a steak cooked to raw.
  • Medium Rare is a rare to medium-rare condition. A medium rare steak will be heated in the center when it is cooked to medium rare.
  • Medium A medium-rare steak will have the majority of its pink color remaining.
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    How To Cook The Perfect Steak

    For a perfect steak, always buy high-quality meat. The quality of meat determines its tenderness, texture, and how tasteful and flavorful the steak will be.

    • If you have a thicker steak, it will be much easier to cook it, and ultimately it will be better in taste.
    • Go to your local butcher shop and ask him exactly what you want. For instance, 2 thick-cut steaks, mostly grocery stores, have the stock steak that is 1/ 2 to 1 inch thick, while thin steak may cook faster but has less flavor.
    • Preheat the grill and ensure that the temperature is all set to its highest peak and that would be 400 to 500 degrees F. If you do it often, you know that grilling steak is a quick and easy process. In addition, the thick-cut steak may have more forgiveness with cooking time and tenderness.

    You can try each of these steak cooking times at your home and taste the different steak flavors to check what your favorite one is.

    Common Grilling Steak Times

    Pin on helpful charts

    So, how long do you cook steak on the grill? That answer largely depends on the thickness of the meat youre cooking. You can cook thin or thick cuts on the grill just fine, but youll definitely want to alter your times to cook your desired cuts to the right doneness, which, again, is a matter of preference.

    One good tip to keep in mind is to use a meat thermometer for thick cuts of steak and a timer for thin ones. A steak thats ¾ of an inch thick or less may be difficult to get an accurate temperature reading from, so a timer can help. But a meat thermometer can give you a more precise idea of the doneness of your steak to make sure its right.

    For a medium-rare doneness, you typically will need to grill your steak between 4 to 6 minutes on each side, depending on thickness. For medium cooks, shoot for closer to 5 to 8 minutes on each side. Its always best, though, to start with the lower grilling steak time and check with your finger to see if it might need a bit more time, instead of allowing it to cook for a couple of extra minutes. You can always cook it a bit longer if required, but you cant get back tenderness you lose from overcooking.

    When you touch the center of your steaks, a medium rare cook will spring back slightly, yet still feel squishy. A medium cook will be more springy than squishy. If all else fails, you can always cut a small slit in the center of your steak to check its color, but this should only be used as a last resort.

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