Breville BGR200XL manual Judging doneness, Medium Well, Well Done, Medium Rare

How to Judge a Steak’s Doneness

Judging doneness

There is an art to determining when your steak, lamb chop or cutlet is cooked to the correct degree of doneness – rare, medium rare, medium, medium well or well done – but it is easily mastered with these handy hints and tips.

NOTE:

USDA Recommended Internal Temperatures are as follows:

-Medium 145°F

-Medium Well 160°F

-Well Done 170°F

Rare

Cook for a few minutes per side, depending on thickness. Turn once only. Cook until steak feels very soft with back of tongs. A meat thermometer will show the internal temperature of a rare steak as 130-140°F (55-60°C).

Medium Well

Cook one side until moisture is pooling on top surface. Turn and cook second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels firm with back of tongs. A meat thermometer will show the internal temperature of a medium well steak as 160-170°F (70-75°C).

Well Done

Cook one side until moisture is pooling on top surface. Turn and cook second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels very firm with back of tongs. A meat thermometer will show the internal temperature of a well done steak as 170-185°F (75-85°C).

Medium Rare

Cook one side until moisture is just visible on top surface. Turn once only. Cook on the other side until surface moisture is visible. Steak will be cooked to medium rare when it feels soft with back of tongs. A meat thermometer will show the internal temperature of a medium rare steak as 140-150°F (60-65°C).

Medium

Cook one side until moisture is pooling on top surface. Turn once only. Cook second side until moisture is visible. Steak will be cooked to medium when it feels springy with back of tongs. A meat thermometer will show the internal temperature of a medium steak as 150-160°F (65-70°C).

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BGR200XL_IB_Issue1,09.indd 14 9/12/09 12:26 PM