Cooking a steak to your desired doneness is a difficult task to get right every time, even for professional chefs. While some may think it has to do with the sear or how you cook on a grill or in a pan, the doneness level actually comes down to temperature. We’ll help you get a better understanding of that today so you can cook a beautiful steak every time. Visit our blog for more recipes to use with your grass-fed beef. 

While you probably know exactly what amount of pink your preferred doneness entails, these levels are actually determined by the internal temperature of the meat. A rare steak will reach a maximum internal temperature of 120 to 125°F, medium rare is 130 to 135°F, medium is 140 to 145°F, medium-well is 150 to 155°F, and well-done is 160°F or hotter.

How you’re using your kitchen thermometer is important to ensure you get the proper reading, for the sake of safety and taste. Insert it into the thickest portion of beef, at least half an inch under the surface. Be careful not to touch any bones or fat to ensure the most accurate reading.

In 2020, the USDA announced new recommended cooking temperatures that would rule anything below medium doneness as unsafe to eat. They also recommend a three-minute resting period after the meat is done cooking, which is good for taste but also allows the internal temperature to rise further, killing more bacteria. 

The reason why these higher temperatures are necessary comes down to antibiotics. The often preventative medicines given to the herd in conventional farming practices cause the beef to get tough. To counteract that, sharp blades punch through the beef in production to tenderize it. If there are bacteria on these blades though, it’s not remaining on the outside; it’s traveling all the way to the center of the cut. For information on our farming practices, visit us on our website

We can’t wait to see the perfect grass-fed beef steak you cook with Dark Hammock Legacy Ranch’s beef. Get yours by visiting our website