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Among foodies, there are heated arguments over the best way to cook a steak. This subject has the power to unite people or ignite passionate debates. This is especially the case when trying to get the ideal doneness for a steak. In terms of doneness, some people enjoy it rare, others medium-rare, and still others well-done. Both the physical sensation of biting into a juicy steak and the mental associations we form with the people we share it with at mealtimes make this an important issue.
When people disagree on how done a steak should be, it’s usually because their opinions and experiences are so subjective. First, let’s take a look at how knowing the difference between an undercooked and a medium-rare steak might improve your cooking and eating experiences. Read on for some tips that might help you put your differences aside and have a steak supper like no other.
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Grasping the Concept of Doneness Levels
1. Rare: A steak grilled to perfection has a cool crimson core and is cooked for only a few minutes. Its low internal temperature gives it the most moisture content and gives it a somewhat metallic flavor.
2. Medium-Rare: The main attraction here is a steak that is medium-rare. When cooked to an internal temperature of 130–135 degrees Fahrenheit, the flesh is red and warm in the middle. The texture and taste are just right.