Tbone Steak

Rare, medium, well done and levels in between are a matter of personal preference. How do you know when a steak is done? It can’t be timed because a cut of steak can be of differing thickness. Simply, thicker steaks will take longer to reach interior temperature than a thinner steak. Cooking time is also affected by the amount of fat and connective tissue of the chosen cut of steak. Bone-in or bone-out is also a factor.

Can You Depend A Timing Chart?

Nope. Although i may be an approximation of doneness, the “base of thumb” test is not accurate. After all, the toughness of palm muscles vary by individual. Do yourself a favor, throw-away the steak-cooking timing charts. Quit pushing on the base of your thumb. Buy an accurate meat thermometer. Using one is the only accurate method of knowing when your steak reaches the perfect temperature.

Correct temperature is measured at the center of a steak or roast. Insert the thermometer so the tip is at the approximate center of the meat. If the center never exceeds the preferred temperature, the results will be accurate.

Steak Temperature Chart

Temperatures indicated in Fahrenheit.

120 Degrees. Rare. Cool red throughout.
130 Degrees. Medium Rare. Warm red center.
140 Degrees. Medium. Pink with a slightly warm center.
150 Degrees. Medium Well. Slightly Pink.
160 Degrees. Well Done. No pink at all.

Helpful Hints

Sear steaks on both sides at high temperature. This will seal-in natural juices and help keep melted fat marbling within the steak. This will result in a juicier, enhance flavor. Once seared, move the steak to a lower temperature to continue cooking.

Once removed from the grill or oven, the retained heat will briefly continue to cook itself. Consider removing the steak about 5 degrees sooner than specified.

The best steaks for grilling or broiling are the Ribeye, Porterhouse, Filet Tenderloin, and T-Bone. For extra flavor and tenderness, choose USDA Choice. Or for an even better treat, USDA Prime.

Tony Subia Author
I’m a veteran of the marketing, promotion and graphic communications
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