![]() ![]() While it is a bit less juicy and tender than a medium-rare steak, many Americans prefer this level of doneness for steak. MediumĪ medium steak is mostly brown with a hint of pinkness and cooked between 135 and 155 F. Preferred by steak lovers, this is the ideal choice for most steaks. A medium-rare steak has a soft, tender, and juicy middle and firm outside. At this temperature, the fats will begin to melt. Pink on the inside with a hint of red, a medium-rare steak should be cooked to 130-135 F. Myoglobin is a protein found in the muscle fibers of meat. In fact, these are the juices from the meat consisting of myoglobin and water. Some people are nervous about eating rare or medium-rare meat because the red liquid looks like blood. Rare doneness is better for lean cuts because the fats are not yet melted at this temperature. It is moist and soft to the touch, and the edges are lightly charred. RareĬooked to 120-130 F., a rare steak has a very red center with a pinkish-red color around it. The internal temperature should read 115 F. To grill a blue-rare steak, sear both sides quickly on a very hot barbecue. It is seared on the outside, but the inside is mostly raw. ![]() Blue-rareĪ blue-rare steak is a dark, almost purple color and barely warm. Reaching the target temperature depends on perfecting your timing and controlling the heat of your grill. Measuring doneness by cooking time, color, or firmness will be less accurate. Internal temperature is the determining factor. The six levels of doneness for steak are blue-rare, rare, medium-rare, medium, medium-well, and well-done. While medium-rare is juicier and more flavorful, some people like meat more fully cooked and find medium more appetizing. Both are delicious, safe, and nutritious ways to grill beef. The answer to medium vs medium-rare depends on the cut of meat and personal preference. 9 The bottom line Medium vs medium rare: which is best? ![]()
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