One of my favorite things about summer is our grill. I have come to love grilling up burgers, chicken, pork chops, hot dogs…you name it I’ll grill it.
Thankfully, my husband selected for us an infared grill which is amazing, but I have had a hard time getting used to the cooking style, specifically when it comes to steaks. We typically buy steaks from Costco…so for those of you who shop at the Arvada Costco you know first hand that the steaks are thick, juicy and heafty! The meat from there is amazing, and when done right it melts in my mouth. However, we like our meat Medium Rare, nice hot pink center, which is so hard to accomplish.
The first time I grilled the steaks on the new grill, they started out as non juicy hockey pucks, then the next time they were juicy hockey pucks, and then the next time…they were mooing. I couldn’t get it right! Until I found that a cheap meat thermometer and the following guide has made an almost perfect steak every time. If the steak is a little overdone, it is always because I didn’t catch the temp in time.
It’s amazing to me what a difference there is between 133 degrees and 140 degrees. HUGE!
So if you’re looking to make a great steak, go to your local Target, buy a meat thermometer, preferably one that will beep at you when it hits the temp you want which is a huge help when you’re running in and out of the house to manage to have the macaroni and cheese for the kiddo be ready at the same time as the steaks. Then go to Costco to pick out the most deliciously marbled steak you can find. I like topping the steak with some course salt, worstechire sauce and pepper and then follow the guide below courtesy of the following link at amazingribs.com.
http://www.amazingribs.com/tips_and_technique/meat_temperature_guide.html
| Beef, lamb, veal steaks, chops, roasts & duck breasts * | ||||
| Bleu, blue, Pittsburgh | 110-120°F (43-49°C) | Bright purple-red center, cool, stringy, slippery, slightly juicy | ||
| Rare | 120-130°F (49-54°C) | Dark red center, warm, tender to mildly firm, juicy | ||
| Medium rare | 130-135°F (54-57°C) | CHEF TEMP: Light red center, warm, mildly firm, very juicy | ||
| Medium | 135-145°F (57-63°C) | Pink center, firm, slightly juicy | ||
| USDA Recommended | 145°F (63°C) + 3 mins | Tan with pale pink center, firm, some juice | ||
| Medium well | 145-155°F (63-68°C) | Tan with slight pink center, firm and slightly fibrous, some juice | ||
| Well done | more than 155°F (68°C) | Tan to brown center, no pink, chewy, little juice | ||
Finally, let it sit…I never believed it, but it’s awesome. If the steaks can sit for 5 minutes under an aluminum foil tent, it will make them nice and juicy! My plan usually is cook the steaks to 130 degrees, get them off the grill and have them sit so they raise up 5 degrees to a perfect 135. While they sit, I fix the mac and cheese, set the table steam the veggies in the bag (who doesn’t love those things) and then POOF…dinner is served.
So don’t be afraid, grab the thermometer and grill your favorite steak…and it’s ok if you have a few mooers or hockey pucks along the way.
great link and info! I just picked up a meat thermometer today, but now that I read your post I think I may return it and get a beeping one. thanks for the tip!
You will thank me for it! The beeping ones are fantastic, just don’t leave it out in the rain…then the beeping won’t work 🙂