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Different Steak Doneness

by Uldreich Sam Crisostomo September 06, 2017

Different Steak Doneness

We all want our meat to be well done, right? Well, not really. Different people have different say on how done their choice of meat is. Doneness is somewhat a measure of how your cut of meat is thoroughly cooked. Most of the time, when we speak about doneness, the first thing that comes out to mind is either a roast or a steak for beef. Although it is commonly used for steaks and roasts for beef, doneness can also be applied to lamb, pork, poultry, veal, and even seafood. But for now, we will talk about steaks' common gradiations.

Beef's color before cooking should be red. As it is cooked, it turns from red to pink to gray to brown to black. During the cooking process, the amount of myoglobin, which is a red liquid but is not blood, and other juices decreases. Due to the changes in the oxidation of iron and heme group in the myoglobin protein, the color of meat also changes.

I got a table for steak doneness from USDA, please see below.

 Term Description Temperature range USDA recommended
Rare red center; soft 125–130 °F  
Medium rare warm red center; firmer 130–140 °F
Medium pink and firm 140–150 °F 145 °F and rest for at least 3 minutes
Medium well small amount of pink in the center 150–155 °F
Well done gray-brown throughout; firm 160 °F+ 160 °F for ground beef
Overcooked blacken throughout; hard >160 °F

 

Doneness of a meat is an individual's choice. To achieve your desired doneness, you may refer to the temperature range above.

Uldreich Sam Crisostomo
Uldreich Sam Crisostomo



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