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Determining
Doneness |
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Visually... |
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Both professional and home cooks rely on several methods to determine the doneness of steaks - visual, internal temperature and touch. For steaks that are broiled, pan-broiled or grilled, an easy way to determine doneness is by cutting a small slit and checking the color of the meat near the bone, or near the center of a boneless cut. Chopped steak (beef patties) should always be cooked to medium doneness (160 F) or until the center is no longer pink. |
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With a Thermometer... |
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The internal temperature of the steak as determined with a thermometer is the preferred method of many cooks. Instant-read thermometers are about the most readily available types. These thermometers register the internal temperature of a steak of almost any thickness in just a few seconds. They are not heatproof and cannot be left in the steak while it is being cooked; prolongs exposure to heat will destroy the thermometer. Instant-read thermometers are available as digital or dial face. A digital thermometer display shows a number representing the internal temperature to the degree, and in some cases to tenths of a degree; a dial face is marked with a range of temperatures. The location of the temperature sensors varies between the two as well. ON dial face thermometers, sensors are located approximately 1/2 inches up from the tip of the stem, so the thermometer must be inserted into the steak to the depth of the sensor. On digital thermometers, sensors are located on the tip of the stem. Digital thermometers are battery operated; some feature on/off switches to help preserve the life of the battery. Another option is the electronic thermometer, also battery operated. Instead of proving a temperature reading (in degrees), this thermometer has a lighted display indicating the doneness - rare, medium rare, medium, medium well and well. For chopped steak (beef patties), a disposable stick-type cooking tester can be used to determine whether the cooked beef has reached an internal temperature of 160F. A small plastic-coated flat "stick" is inserted into the center of the cooked burger; after 5 seconds the stick is removed. If the plastic-coated end has turned to the color indicated on the package instructions, the temperature has reached 160F. |
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