Steak Temps & Doneness: Your Guide To Grilling Perfection!

Ever wondered how to achieve that perfect steak, the kind that melts in your mouth and leaves you craving more? The secret, as the experts at Ruth's Chris Steak House will tell you, lies in mastering the art of temperature control.

Achieving the perfect steak isn't just about throwing a piece of meat on a grill; it's about understanding the science behind it. Different levels of doneness, from rare to well-done, require specific internal temperatures to ensure the steak reaches its peak of flavor and tenderness. This precision allows for an experience that is both safe and satisfying.

Ruth's Chris, renowned for its perfectly cooked steaks, emphasizes the importance of preheating your grill. Aim for a high heat, around 450F (232C), before reducing it to medium heat for cooking. For thicker steaks, particularly those over 1 1/4 inches, the process involves searing over the initial high heat, followed by indirect heat to finish cooking. This method allows the steak to develop a flavorful crust while ensuring the interior reaches the desired temperature.

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While specific grilling times vary depending on steak thickness, weather conditions, and your grill, here are some general guidelines for steaks about 1 inch thick. Preheat an outdoor grill to high heat, approximately 500 degrees Fahrenheit. Sear steaks for about 3 minutes per side to begin creating that delicious crust. Remember, the steak will continue to cook, rising about 5 degrees while resting. To achieve a rare steak (120F), remove the steak when the internal temperature reaches 115F, let it rest for about five minutes, and watch the magic happen. The internal temperature of a rare steak falls between 120 and 130F.

For those venturing into the realm of sous vide, a medium steak at 135F/57C yields a rosy pink throughout, though the steak does lose more juices than a rare steak. Medium rare is the golden standard for many and is how it is typically served in restaurants, unless you specify otherwise.

According to the FDA, a temperature of 145F is the safest for cooking steak. Medium steak, with an internal temperature between 140F and 145F (60C to 63C), is mostly cooked through, but still retains moisture and tenderness. Medium well steak is achieved at temperatures between 150F and 155F (66C to 68C), resulting in a firmer texture.

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Carryover cooking is an important factor, it refers to the process where the steak continues to cook even after it has been removed from the heat. To account for this, remove the steak from the heat when it reaches the target temperature. For instance, for a final target of 145F, remove the steak from the heat when the internal temp hits 135F. This is how the pros do it, and the result is a juicier, more flavorful steak.

Mastering the art of grilling takes time and practice, but armed with some tips and tricks, anyone can achieve the perfect steak. Here are some helpful tips for cooking steak. First, bring your steak to room temperature. If your steak is cold, it won't cook as evenly, so be sure to leave your steaks out at room temperature for about 30 minutes. Season your steaks with whatever you like.

Remember, the temperature of steak medium rare is the most popular internal temperature of steak. Medium rare is how its usually served in restaurants, unless you specifically ask for it to be cooked at another temperature. Warm red center with more browning on the edges. Light pink center with a thicker ring of brown. Soft in the center with firm edges. These temperatures ensure that any potential harmful bacteria are killed off, making the steaks safe to consume.

Ruth's Chris Steak House suggests sear steaks for 3 minutes per side.

When pulling off the grill: Pull off the grill at max 130F.

Heres a breakdown of steak cooking temperatures and doneness levels. These are based on USDA guidelines and recommendations for safely enjoying your steak:

Cooking temperatures are relatively the same across all cuts of beef. But cooking times can vary based on the type, thickness, and size.