Steak Cooking Chart: Your Guide to Perfection
| Doneness | Internal Temp (Fahrenheit) | Appearance & Texture | Recommended Cuts |
Grilling Time per Side (1-inch thick)
|
| Rare | 120-125°F | Cool red center, soft and very tender | Filet mignon, top sirloin | 2-3 minutes |
| Medium-Rare | 130-135°F | Warm red center, soft and tender | Ribeye, New York strip, top sirloin, tri-tip, flank | 3-4 minutes |
| Medium | 140-145°F | Pink center, slightly firm | Ribeye, New York strip, top sirloin, tri-tip | 4-5 minutes |
| Medium-Well | 150-155°F | Mostly brown with a hint of pink, firm | Ribeye, New York strip, sirloin, chuck eye | 5-6 minutes |
| Well Done | 160°F+ | Brown throughout, firm and less juicy | Any cut, but not ideal for tender steaks | 6-8 minutes |
Tips from Montgomery Meats:
- Resting: Always let your steak rest for 5-10 minutes after cooking to allow juices to redistribute.
- Instant-Read Thermometer: The most accurate way to determine doneness is with an instant-read thermometer.
- Sear First: For a flavorful crust, sear the steak over high heat before finishing to your desired doneness.
- Reverse Sear: For thick cuts, consider reverse searing by cooking slowly over low heat, then finishing with a sear.
- Seasoning: Keep it simple with salt and pepper, or try Montgomery Meats' signature steak rub!
Montgomery Meats Recommends:
- Cast Iron Skillet: Perfect for searing and finishing steaks on the stovetop.
- Grill: Ideal for achieving a smoky flavor and those classic grill marks.
- Sous Vide: For precise temperature control, especially for thicker cuts.
Additional Notes:
- Cooking times are approximate and can vary depending on the heat source and steak thickness.
- Use this chart as a guide and adjust to your preferences.