Standard types of cooked steak - image

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Standard types of cooked steak - image

These are the main types of cooked steak, good to know for the BBQ.

The amount of time a steak is cooked is based upon personal preference; shorter cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked:

Raw Uncooked. Used in dishes like steak tartare
Seared, Blue rare or very rare Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed.
Rare (52 C [125 F] core temperature) The outside is grey-brown, and the middle of the steak is red and slightly warm.
Medium rare (55 C [130 F] core temperature) The steak will have a fully red, warm center. This is the standard degree of cooking at most steakhouses, unless specified otherwise.
Medium (60 C [140 F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is grey-brown.
Medium well done (65 C [150 F] core temperature) The meat is light pink surrounding the center.
Well done (71 C [160 F] and above core temperature) The meat is grey-brown throughout and slightly charred.

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By netchicken: posted on 5-6-2011

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