For a medium done meat, the temperature is between 50вњ¬ and 59вњ¬, and it will be well-done up to 60вњ¬.Д¬ooking times depend on how thick is the meat cut and how rare our guests like the cut. The guests have to decide to choose for a rare or medium-rare piece. Meat is in the rare range when the internal temperature is between 40вњ¬ and 48вњ¬. The best and most accurate way to do it is to buy a meat thermometer. One of the most reliable indicators to know if your meat is done as you wish is the temperature. With these tips, you will be a great host and chef for your guests in a dinner party, so pay attention to this short guide to meat basics: The temperature of the meat The best steaks to cook well-done are those with the highest fat content, like a porterhouse or rib-eye.The first step for success in the kitchen is to buy a good product and then, knowing the secrets of meat doneness. Let it rest for about 10 minutes before serving. If you're cooking a steak that's 1-inch thick, this should take about 15 minutes on each side. For a well-done steak, the internal temperature should reach 160 degrees. Getty ImagesДespite what some steak snobs might say, it is actually OK (and not illegal) to like your steak well done, especially if know the right cut of meat to order. Temperature for well-done steak Well-done steak should be cooked to an internal temperature of about 160 degrees. According to Massip, cooking these steaks to medium-well will also prevent them from being too dry or too tough to eat as the heat breaks down the fibers. Steaks that hold up well at this level of doneness include rib-eye, bone-in strip and any Wagyu cut. For a 1-inch thick steak, cook each side for about 12 minutes, then let it rest for about 10 minutes before serving. The internal temperature for a medium-well steak should be around 150 degrees. Temperature for medium-well steak Like your steak medium-well? Cook it to an internal temperature of 140 to 145 degrees, depending on the meat's thickness. Massip said a rib-eye is a good option if you like your meat medium since it has a higher fat content and the heat will bring out more flavor from the fat. As with a medium-rare steak, let it rest for about 10 minutes before serving. This takes about 10 minutes of cooking on each side for a 1-inch thick steak. The internal temperature for a medium steak should be around 140 degrees. Courtesy of the Certified Angus Beef Brand Temperature for medium steak Cook steak to an internal temperature of 140 if you like it medium. Massip says stick with leaner cuts if you like your steak cooked medium-rare and recommends a hanger or strip steak. Let the meat rest for up to 10 minutes before serving. For a 1-inch thick steak, this should take about 7 minutes of cooking on each side. For medium-rare, aim for an internal temperature of around 130 degrees.

Medium-rare is the most-requested doneness at Capa where Massip's personal favorite is the 12-ounce bone-in filet. Season with salt and pepper, add grapeseed oil to a really hot pan and then sear.' Temperature for medium-rare steak A medium-rare steak should be cooked to an internal temperature of 145 degrees. 'Dry your steak, making sure to remove any excess water.

Which steaks are best cooked rare? 'The lean cuts are better,' advised Massip, who added that the secret to getting a crusty sear on a rare steak starts with paper towels. Then let it rest for at least 5 minutes before cutting or serving. For a 1-inch thick steak, this will take about 5 minutes of cooking on each side. The desired internal temperature for a rare steak should be 120-125 degrees. Temperature for rare steak A rare steak should be cooked to an internal temperature of 130 degrees. Another reason to use a thermometer instead of your subjective eyesight? Steak usually isn't a cheap cut of meat and since it can be less forgiving, cooking it requires more precision. 'ItвЂ™s important to not judge meat doneness only by color because it can vary based on the type of meat you are cooking, or the process you are using to cook it,' Massip told TODAY Food. Judging meat doneness only by its color is one of the most common food handling mistakes home cooks make - use a meat thermometer. According to Massip, all home cooks should invest in a meat thermometer. Judging meat doneness only by its color is one of the most common food handling mistakes home cooks make.

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