![]() ![]() You'll sometimes see this in a "cooking tricks" type of list, and "trick" is a good word because like a magic trick, it should only be attempted by professionals. You press that place - sometimes a part of the face, sometimes a fingertip, sometimes the meaty part of your hand below your thumb - note the "springiness," then touch the steak to see if it has the corresponding "springiness." ![]() The idea is that you find a place on your body that corresponds to a steak doneness level. You may read about the "poke test" for determining whether steak is done. If you're just going to cook the steak until it's well done, you might as well save yourself the money and buy a pot roast. The whole point of paying $15 a pound and up for ribeye, strip loins, and other expensive cuts of beef, is they are tender and flavorful enough that they can be eaten without cooking them too much. In well-marbled cuts of beef like rib eye, the fat inside the beef will begin melting at around 100 degrees, adding more juicy flavor in every bite.īut know this - as your steak's internal temperature continues to increase, the meat near the surface of the steak is in danger of getting overcooked. In part, because the meat inside hasn't been exposed to any surface bacteria.Īs the Maillard reaction happens on the outside of your steak, some exciting chemical reactions are happening inside of it, too. ![]() The inside of the steak hasn't really "cooked" but it's warm enough to be tasty.Īs for food safety - "almost invariably, muscle interiors are sterile and pathogen-free" according to Scientific American. That's why the lowest recommended internal temperature for steak is 120 Fahrenheit. Of course, no one wants to bite into a cold steak. The USDA says 145 Fahrenheit is the safe internal temperature for cooked steak, but most steak lovers prefer an internal temperature lower than that. While you're getting that Maillard reaction on the outside of your steak, and throwing off tantalizing aromas, the meat on the inside is warming up, too. The heat of your Traeger is going to do nearly all the work whether you pull your steak right out of the fridge, or give it 30 minutes on the counter. Recent food science research suggests this doesn't actually increase the temperature that much. NOTE: You may have heard the recommendation to let your steak sit out at room temperature before cooking to make the cooking process shorter. ![]() You'll definitely want to do this if you used a steak marinade. It needs the extra time to absorb the moisture. Never salt the meat and let it sit for less than an hour, because during this time the salt is drawing out moisture. Salt the steak at least one hour before cooking or immediately before putting it on the grill. You'll want to make sure your fridge doesn't have any funky smells like last month's leftover sushi - that aroma could transfer to the meat. The low humidity of the fridge will start evaporating the moisture, and the coolness will keep it safe. Take your steak out of any wrapping it came it, set it on a plate, and let it sit, uncovered, in the refrigerator for 24 hours. Here are a few ways to banish moisture from your steak: THE REFRIGERATOR METHOD You can end up with the worst of both worlds - no browning on the surface of the steak, and overcooked meat within it. Meanwhile, the internal temperature of the steak is rising because of the ambient heat around it. Your steak can't get past the 212 Fahrenheit marker and toward Maillard levels, until all that water is gone. Your grill can't cook your steak until it first evaporates the water which takes a lot of energy. Grilling wet steak is like starting a race going uphill. ![]()
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