BEEF DONE TEMP HOW TO
Here’s a more detailed video explaining how to use a finger test method:Ī meat thermometer is a great way to check the doneness of your steak for a less experienced home cook.
For medium steaks, your finger will leave an indentation that quickly fills back in. If the meat feels soft, it is rare or medium-rare.
To check steak doneness temperature using the “ finger test” method, press your finger against the center of the steak. How To Use a Finger Test Method To Check Steak Doneness This final stage is called carryover cooking, in which internal heat continues to cook the steak for another few more minutes after it has been removed from the heat source. The last stage is done once you’ve removed your steak from the heat. This searing process makes the outside crispy and caramelized while simultaneously sealing in moisture – it’s called a Maillard’s reaction. The second step involves heating the meat’s exterior by placing it on a hot grill or pan. The first step is to bring the steak up to room temperature. Steaks come to temperature in three steps. Note: The cooking process on the grill and in the oven is slightly different therefore, cooking times can be somewhat different. Here’re a one and a half-inch steak cooking times on the stovetop: If you're slapping some cheese onto the patties, top them with cheese during the last minute to prevent overcooking.Steak cooking times depend on steak thickness. Of course, thin patties will be done on the earlier side (maybe even just 1 to 2 minutes per side for a super smashed burger!), and extra thick ones may need a bit longer. The short answer to this is 2½ to 5 minutes per side, depending on the thickness of the burger patty, doneness preference and the temperature of the heat source. Tip: Insert your thermometer horizontally from the side to reach the thickest part of the burger. However, if you like your burgers a little less done-or more rare with some pink in the middle-aim for one of the temps below (and remember to remove the burgers from the heat a little before, as the internal temperature will continue to rise). So for well done, the burgers can be removed from the heat once your thermometer registers 150˚ to 155˚ at the thickest part of the burger. Be sure to keep carryover cooking in mind when cooking burgers: The patties will continue to cook even after being removed from the grill because of residual heat, so you'll want to take them off 5˚ to 10˚ before they reach their ideal temp. This will give you a well-done beef burger, meaning there aren’t any signs of pink in the center. What temperature should burgers be cooked to?įor ground meat, the USDA recommends a temperature of between 160˚ to 165˚ as the minimum. Check out the burger temperatures below, then fire up your grill and start practicing with Ree's Hawaiian Burgers, her Salisbury Steak Burgers or her Sausage and Peppers Burgers!
But if you want to try something meatier, like Ree's Green Chile Cheeseburgers, and you want it charred on the outside and medium rare on the inside, you'll need a few more tips and tricks. They're thin and flat-and they're done on the inside when they look done on the outside. Next up: Figure out what kind of burger you want to make! Thin burgers, like this smashed burger from Ree Drummond, are easier to check for doneness. No matter what you have, a thermometer will help you make sense of the worlds between rare and well done. How do you know if you've hit the right burger temperature? How do you get perfect juicy medium-rare patties or even well-done ones that don’t resemble hockey pucks? Read on to find out!įirst things first: Gear up! Until you get a feel for burger doneness, you'll want to rely on a thermometer-it can be as simple an instant-read version or as complex as a digital point-and-shoot. But cooking burgers just the way you like them can be tricky. Burgers are simply magical: They taste pretty great no matter how simple or dressed up they are.
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