How to Know If the Steak reaches the Right Cooking Temperature?

As for steak lovers, how to cook the juicy, tender and restaurant-quality steak at home is a question to keep studying.

As for this question, we can pay attention to the following:

However, how do you know if the steak reaches the temperature you want for the perfect cooking?

Use the instant read thermometer

The absolute best way to get an accurate temperature of steak is to use a reliable digital meat thermometer to do the job. The temperature should be quick-reading to make sure you’re not risking overcooking the meat while you wait for the reading. Here’s how to get an accurate temperature read for your steak using a thermometer:

• Find the thickest part of the steak, as this will be the coolest part of the steak. You’ll want this reading to make sure that the inside of the steak is cooked to your ideal doneness level.
• Insert the thermometer’s probe into that thick part on a slight angle. Continue moving the probe further into the steak. The temperature will drop, but this is what you want; this temperature lets you know where the coolest part of the steak is and whether it’s at the temperature, you’d like it to be.
  
• Once the temperature stops moving, you can determine from that temperature whether you need to cook the steak a bit more or it’s safe to remove from the oven, grill, or pan. Remember to use the steak temperatures chart below to find the ideal temperature for removing the steak, as it continues to cook a bit while it rests.

After removing the steak at five degrees under your desired temperature, don’t forget to let it rest for a few minutes so it can finish cooking!

What does every doneness level mean and what does it look like?

• Rare (120-125°F): A rare steak sports a cool red center that's soft to the touch and offers only slight resistance when poked. With substantial internal moisture, it tends to be juicier than its more cooked counterparts.
• Medium-Rare (130-135°F): Often touted as the ideal point of doneness by many chefs, a medium-rare steak balances tenderness and juiciness with a warm, steak-red center.
  
• Medium (140-145°F): A medium-cooked steak gives some resistance when poked and boasts a hot center that's turned from red to pink. It retains some of its juiciness while offering a firmer texture.
• Medium-Well (150-155°F): A medium-well steak stands on the brink of losing its juiciness yet still has a hint of pink in the center.
• Well-Done (160-165°F and above): At this point, the steak is considerably firm and holds hardly any juice. The steak is entirely brown or gray throughout.

All in all, do not guess the cooking temperature

Please do not guess the cooking temperature or do not use your hand to test the cooking temperature by touching the steak.

Besides, how to make your steak tender? Here are the practical tips:

• Sear meat in small batches, to maintain a dry pan and prevent stewing in the accumulating juices.
• Don’t turn steaks too often or use heat that’s too low, as meat will stew and toughen without sealing in juices.
  
• Use tongs to turn meat; a fork will puncture the meat and allow juices to escape.
• Test meat by pressing with blunt tongs; cutting with a knife lets juices escape and causes dryness.
• Allow steaks and roasts to rest a short time before slicing, to keep juices inside until set.

Instant read thermometer recommended from JIMUTO:

JIMUTO instant read thermometer with bottle opener;

JIMUTO digital timer;