Most people will know exactly how they like their organic meat cooked – especially when you’re talking a classic steak. Whether there’s a little pink when you slice through the middle, or it’s well done with a little garlic and olive oil to top, the ‘perfect’ steak is definitely a personal preference.
Although you may know exactly how you like your own steak cooked, you may not know the name for the grade at which you’d like your portion to be cooked. And if a guest at your dinner party tells your they’d like a cut of ‘medium rare’ organic beef, would you know what to serve them?
Get in the know with our official guide on steak’s ‘degree of doneness’ – you chef, you!
A rare steak is cooked for the least time of all the steaks, at a couple of minutes per side. The inside should still look pink, and if you own a meat thermometer, the inner temperature should be sitting at around 55 to 60 degrees, according to Meat and Livestock Australia’s website, BeefandLamb.com.au.
Medium rare is generally considered the ‘perfectly-cooked steak’ and is often ordered in restaurants. But what does it really mean? There should still be pink showing inside the meat, but the outsides should be well browned. It will take a few minutes per side to achieve a medium rare steak, and the internal temperature will sit around 60 to 65 degrees.
This degree of ‘doneness’ for steak is the perfect in-between for fussy guests. It should be browned on the outside but still show a hint of pink in the very centre – you’ll need to grill a steak for around five minutes on either side to cook a medium steak.
Medium well done steak needs to be cooked a little longer than medium, and should be firm to the touch. If there’s any pink at all, it should be a miniscule amount.
For those who are a little afraid of blood and underdone meat, well done is a great option. Though some chefs would shudder at the thought of serving up a well done steak, if you’re hosting a dinner party you’ll need to cater to your guests! There should be no pink showing in a well done steak, and it should be firm to the touch.