Good Lifestyle

Of rare well done, most people have a steak order. But if you are a steak lover, you may be curious about the steak cooking ladder and how your cup of meat changes, say, between a rare and medium medium well.

When you order a steak in a restaurant, the highest pike steak question, the one that will determine the texture and flavor of your main meat dish - is it: "How would you like it was cooked? "

The most popular answer is "average", according toLONGHORN STEKHOUSE STEAK CONTROL DATA analyzed by fivethirtyight. We talked about a few chefs and we asked them to share their expertise on the subject.

One thing to remember is that cooking times and temperatures may vary depending on the size of your steak. In general, thicker steaks require lower heat and thinner steaks require higher heat.Heab with supermarket chain based in TexasFor example, recommends grilling 1/2 inch steaks at 425 to 450 degrees. Steaks from 3/4 to 1 inch thick must cook at 325 to 350 degrees.

Keep in mind that restaurants usually have several grills. Steakhouse Longhorn, for example, uses both a flat grill, which has a constant temperature of 425 degrees and an open flame charming grid at an upper temperature of 500 to 550 degrees. The key for home heads soothing a crowd with different steak orders is to keep aMeat thermometer at hand.

Certified Angus Beef Recommends Remove the steak from heat when the thermometer records five degrees below the desired cooking. And you will want to make sure that the thermometer is in the middle of the meat to get a precise reading.

Now, here's how to tell the different levels of string. After all, you will want to make sure to order and cook your steaks as you wish.

Temperature: 125 degrees

What does it look like and how to cook it:When a steak is cooked rare, it has a fresh center, red, explains Grill Master Eric Bates, who has recently been crowned with Steakhouse de Longhorn SteakhouseSteak Master Series Champion. "What it means is that the steak center will be a solid red color and the temperature is cooler than the rest of the steak because it is not cooked so long," says Bates. This steak will be on the grill for more than seven to eight minutes. BATES recommends grilling a rare steak for three to four minutes on each side.

"I also like to return the steak once again to get up the outside of the steak quickly," says Bates. The texture of this steak is very soft to the touch and it is extremely tender with a lot of juice.

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Temperature: 135 degrees

What does it look like and how to cook it:As with a rare steak, the center of a rare average steak is always red. But it's hot, rather than cool. A rare average steak should be grilled for about eight to 10 minutes and turned every three to four minutes, says Bates.

"Depending on the thickness of the cut, if I still see redness showing outside the cut, I'll go back to both sides once again for a quick say," says the chef. The texture of this steak is slightly less soft than a rare, but always very tender cut.

Temperature: 145 degrees

What does it look like and how to cook it:Once a steak heats up way, the red center turns to the pink. Bates suggests grilling from a medium steak for about 10 to 12 minutes.

When cooking on the charger, it chooses a thicker cutting of steak to avoid spinning steak too much. A grilled steak at an average temperature gives you a wet steak cup that is still sweet, "he explains.

Temperature: 150 degrees

What does it look like and how to cook it:With a slightly pink center, this steak is grilled for about 12 to 15 minutes. And again, the cooks turn it every three to four minutes, says Bates.

The steakhouse goes for a thinner cup of steak for medium wells and chefs are sure to pull the grill steak before reaching the ideal temperature. While the juices settled, the steak cooks a little longer and stays juicy.

"The steak turns out a little firmer when it's average, so I recommend going with a net, which is traditionally a softer and tender steak cut with a butter texture," says Bates.

Temperature: 160 degrees

What does it look like and how to cook it:A well done steak has only a little rose in its center and no red at all. The total time on the grill will be about 15 to 18 minutes, says Bates, to make sure there is no rose in the center. If you order a well done steak in a restaurant, it will tend to be a thinner cup than some of the other steak drug levels, so it will cook faster.

While a well done steak can not be so juicy or tasty a less cooked steak, it's the surest, saysShelley Blechark, a personal chef with a background in catering and restaurants. The FDA recommendsCook beef at least 145 degrees With three minutes of rest period before eating it.

"Casting to make causes of the protein to tighten so that the steak is not so tender, and it forces moisture so that it's not so juicy," says Blechark. She suggests opting for a ribeye with a good marble and grilling at 155 degrees.

However, you like your baked steak, it's worth knowing the basics of safe consumption levels for meat. And if you have not already, it's worth investing in aMeat thermometerYou will find the good steak hay every time.