The differences in the different degrees of readiness are in the internal temperature of the meat, the color of its interior, its exterior color, its juiciness and its firmness to the touch.
Some of the tastiest steaks are those that are medium rare. That's because the longer you cook the steak, the tougher and drier it gets.
And those medium-rare steaks stay juicy. Their inside part is mostly gray - with a very slight tinge of pink and no red in the center.
The internal temperature of the meat is around 140-150°F (60-65°C). When preparing the steaks, a thermometer should not be stuck into the meat, so that the juices don't run out.
Also, you shouldn't cut with a knife to check the color of the meat, because the juices will run out that way as well.
The best way to tell if we have reached the desired level of readiness, is by pressing your finger right in the center - it should have an elastic texture.
Usually medium-rare steaks are cooked in a pan for 4-7 minutes per side, depending on the thickness of the meat, then they are left to rest.
For more ideas, check out these collections featuring:
- oven-baked steaks;
- breaded steaks;
- beef steaks.
