What is your preferred internal temp on a Steak?

[Isualum13]

If you want to take the guess work out of cooking the perfect steak. Get yourself a sous vide and a heavy cast iron skillet for searing. Edge to edge perfection. None of that ring of well done meat around the outside that is common. Can even make a well done steak good, but not as good as rare/med rare. Need a pan and stove top or grill that can get extremely hot. Lots of heat is required to sear a steak in 1 minute per side. Also time is needed as the sous vide takes awhile to cook the steak. Worth it though.

 

[CtownCyclone]

I'm probably between Medium-Rare and Medium on that guide. The medium rare looks a little to raw, but the medium looks a little too done.

I like to cook a filet in the cast iron skillet. Get that thing screaming with some butter in it, plop the steak on for 2 minutes per side, then put the pan in an oven at 415 for about 6 minutes.

I was doubtful at first, but my brother turned me on to the method and it's pretty foolproof. Danger - this will be a smokey experience in your kitchen.

 

[Cyclones_R_GR8]

Had a guy I worked with while we were on a trip go to a steakhouse. He orders the 10 oz filet mignon, tells the waiter to filet it and cook it well done!! I could have died. What a waste of a great cut of meat!!

That reminds me of the time I was at Jericho's in Omaha. One of the things they are known for is the prime rib. I was eating lunch when a guy ordered his well done. I could have sworn I heard the waitress gasp when he did.

 

[CtownCyclone]

If you want to take the guess work out of cooking the perfect steak. Get yourself a sous vide and a heavy cast iron skillet for searing. Edge to edge perfection. None of that ring of well done meat around the outside that is common. Can even make a well done steak good, but not as good as rare/med rare. Need a pan and stove top or grill that can get extremely hot. Lots of heat is required to sear a steak in 1 minute per side. Also time is needed as the sous vide takes awhile to cook the steak. Worth it though.

Sous vide is the way to go if you've got the equipment and the time.

 

[discydisc]

If it's a decent cut, I always go rare. I don't want the overly chewy raw though.

Same with my burgers, I love a burger that is just oozing out blood.

I feel like the main reason for this is starting with a cold steak, doesn't allow the internal fat and collagen to melt/render.

 

[besserheimerphat]

I prefer somewhere between medium rare and medium. When I cook one I don't bother checking the temp.

Same, between medium rare and medium. I always use a thermometer though because my wife likes hers super well done (and with barbecue sauce, wtf) so I have to make sure hers won't show any pink when she cuts into it.

She always buys these super lean cuts, too. She says she doesn't like jerky, but really she just prefers her jerky to be grilled and look like a steak.

For me, the best thing in the world is the fat from a grilled rib eye - the chunks of fat between the different muscles.

 

[Cyclones_R_GR8]

I like to cook a filet in the cast iron skillet. Get that thing screaming with some butter in it, plop the steak on for 2 minutes per side, then put the pan in an oven at 415 for about 6 minutes.

I was doubtful at first, but my brother turned me on to the method and it's pretty foolproof. Danger - this will be a smokey experience in your kitchen.

I think that is how it is done in most high end steak houses. I remember years ago seeing a chef at Shula's explaining that method.

I have a bunch of flat irons in the freezer so I have been thawing them out during all this. I cook mine on a skillet with some butter. Than add some more butter and rosemary after I flip it and keep basting the steak with that melted butter/juices.for the second half of the cook.

 

[Cyched]

dont steakhouses generally slightly overcook in comparison to this chart. a lot of times due to the plates being hot kept.

They usually undercook to waste less meat. If a customer thinks their steak is overcooked, the only option is to throw it out.

 

[BuffettClone]

THIS. So many restaurants, and so few people who have either the patience or the inclination to properly cook a steak.

I've always been told to order a steak one step up from where you want from a restaurant because they would rather throw an under-cooked steak back on the grill then an over-cooked steak in the trash.

 

[awd4cy]

Medium rare

 

[Clonefan94]

Depends on the thickness and what grill I'm grilling on. Pellet, I do reverse sear, normally to about 115, rest for 15, then high and hot on flames for a minute or 2 per side. If I'm straight up grilling on my kettle grill, I usually shoot for an internal temp of 125, then let it rest. Usually both methods end up sitting right at 132 when serving. Luckily my whole family is a medium rare family. Although my younger daughter will still complain it's cooked too much if I screw up and they hit 135.

 

[Clonehomer]

Steaks = rare and only rare
Burgers = medium rare to medium

I'd like to try sous vide process, but I stopped using cast iron after my wife drug a pan across our glass cook top and scratched the hell out of it. So until our kids are old enough that she doesn't worry about them turning the knobs on a gas stove, I'm stuck with the grill.

 

[CtownCyclone]

I think that is how it is done in most high end steak houses. I remember years ago seeing a chef at Shula's explaining that method.

Yeah, doing that research gave me the courage to give it a shot. It's a really great method, until your grip slips on the skillet pulling it out of the oven and you get a great new "tattoo".

 

[oldman]

dont steakhouses generally slightly overcook in comparison to this chart. a lot of times due to the plates being hot kept.

When I was cooking at a high end restaurant, we always slightly undercooked -- you can always cook it a little more but too done and you start over.

 

[TruClone]

If it's a decent cut, I always go rare. I don't want the overly chewy raw though.

Same with my burgers, I love a burger that is just oozing out blood.

FYI, there is no blood in a steak or burger. What you think is blood is actually myoglobin.

 

[cyclone101]

I grew up on a farm and went my entire childhood eating very well done T-bones, ribeyes, etc. with BBQ sauce on it. I know....

That poor homegrown steer got all fattened up and slaughtered just to be over cooked and smothered in BBQ sauce.

I like medium. I'm fine if it ends up medium rare or medium well. I also believe the people that eat it rare or less don't actually like it that way, they just say they do to be a steak snob and show you how badass they are. They also will make sure you know that's how they like it every time they order steak when out and spend 8 and a half minutes talking about something stupid like "I like it still mooing" and "Just show it a little flame". They're a pretty big deal, just ask them.

 

[Isualum13]

Sous vide is the way to go if you've got the equipment and the time.

Best investment I've made in awhile. Makes wonderful poached eggs and creme brulee too. With very little skill required.

The sous vide I bout, the Joule, is operated through an app so it can be controlled wirelessly. Can season a frozen steak, vacuum seal it, and through it in the water before I go to work. Set the sous vide to 128ish degrees from my phone an hour before I head home, and all I need to do is sear it when I get home. This makes the time commitment less of an issue. But you are correct as they do take quite some time to cook the food. Worth it though.

 

[Gonzo]

I cook mine medium rare, but I normally order it medium in a restaurant.

It's been years since I've ordered a steak while out to eat though. I'd much rather grill my own.

Agree on all counts.

 

[Cyclones_R_GR8]

FYI, there is no blood in a steak or burger. What you think is blood is actually myoglobin.

 

[Gonzo]

If you haven't seen the documentary 'Steak Revolution' I highly recommend. Really interesting stuff, learned a lot.