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Cooking Helpers


Cooking TechniquesDone To Perfection: Your Guide To Steak Doneness

There is – of course – no better food to grill than a richly marbled, perfectly aged cut of USDA Prime steak. But before you finish tying up the strings on your “Kiss The Chef” apron, it’s best to be sure you have the basics of steak doneness down.

With this guide to Steak doneness, we’ll show you what happens when you cook your steak, what the different levels of doneness are (and what they for your steak’s tenderness and flavor), and how you can be sure that you’ve cooked your steak to the perfect level of doneness.

What Cooking Does To Your Steak
There are two parts to grilling a gorgeous ribeye or strip. The first is making sure that the steak reaches a consistent internal temperature. It’s this internal temperature that’s used to determine a steak’s doneness.

When you cook meat, you’re doing three things:

  1. You’re breaking down it’s proteins: Muscle proteins, which are usually tightly balled, begin to unwind. This is why rawer steaks are chewier than more cooked ones.
  2. You’re evaporating water: Roughly ¾ of a steak’s muscle fibers are made of water. As you cook a steak, that water evaporates. Hence why a well done steak has less mass and less juiciness than a rare steak.
  3. You’re melting fat: As you cook your steak, the small streaks and pockets of fat inside start melting. When the fat melts, it gets absorbed into the muscle. This gives your steak a better taste (fat contains the chemicals that gives beef its flavor) and a smoother, more tender and buttery texture.

The second part of grilling is searing. Searing a steak involves exposing its surface to extremely hot temperatures (meaning 500°or hotter) for short periods. This results in what’s called the Maillard effect, and it gives your steak the crunchy, brown flavorful exterior that steak lovers prize.

Steak Doneness Levels
All great steaks require searing (for flavor, texture, and killing surface bacteria). But it’s the internal temperature that determines your steak’s doneness. There are six main levels of doneness you can cook a steak to.
NOTE: You should always pull your steak off the grill when it’s 5° below the temperature you want it to reach. This is because your steak retains heat and will continue to cook and heat up for a short time after you pull it off the grill.

Blue Rare (115°): Also known as Very Rare, Blood Rare, Black & Blue, Pittsburgh Rare, or Bloody As Hell. Blue Rare steaks are only seared on the outside, meaning the inside remains almost completely uncooked and raw. Blue Rare steaks are often still cool on the inside, and may be placed in an oven at a low temperature to warm.

Rare (120°): Rare steaks have a warm but very red center. This means the surface has the tasty flavor and texture of the Maillard effect, but also means that the steak’s fats have not had a chance to properly melt. Because of this, Rare is a great choice for low-fat steaks, such as tenderloins, but should be avoided for well-marbled cuts such as rib-eyes, strips, and porterhouses.

Medium Rare (130°): The gold-standard of steak doneness. Ask almost any chef or steak aficionado: Medium Rare means the best tasting, most tender steak you can grill. At this temperature, the steak’s fat has had a chance to melt, distributing butteriness and flavor, but not a lot of moisture has evaporated yet, meaning a supremely tender, juicy, and plump steak. A medium-rare steak is red at the center, with a ring of pinkness between the center and the crust.

Medium (140°): A medium steak no longer contains a red center, but is pink throughout most of the steak. Medium steaks retain the buttery, flavorful taste of Medium-Rare steaks, but have slightly less juiciness and tenderness, due to moisture loss.

Medium Well (150°): Medium Well steaks still retain a little bit of pinkness and tenderness, but have begun to lose enough moisture that they will be drier and less tender than most steak lovers would care for.

Well Done (160°): Most chefs and grillmasters would say this level of doneness is poorly named – “Over-Done” would be a better fit. By this point, enough moisture (and fat) has either evaporated or leaked from the steak that it you’ll find your meat much drier and tougher than you’d probably like it.

Determining Temperature
The best way to make sure your steak has reached the temperature and level of doneness you’re looking for is to use a meat thermometer. Find a quality thermometer that gives accurate readings and slide it into the side of your steak, towards the center.

Some people will tell you not to do this, as poking a steak will let the juices leak out. Ignore them – it’s nonsense. A small amount of juices will leak, but not enough that anyone will notice.

Similarly, ignore those who tell you to check a steak’s doneness through the finger test Different breeds of beef, cuts of meat, and steak thicknesses can cause big variations in how a cooked steak feels to the touch – the method is unreliable, and is a great way to ruin a good Wagyu or Kobe-style steak.

Get Grilling
Now that you know the perfect doneness and temperature to grill your rib-eye to (hint hint: Medium Rare, Medium Rare, Medium Rare), it’s time to fire up the grill. 

If you’re looking for more tips on how to get the perfect steak, why not check out a few of Steak U’s videos, and let some of Chicago’s top steakhouse chefs and steak lovers show you how it’s done?


With the price of beef these days you don't want to "Ruin" your meat on the grill.I like my beef rare to medium rare, so I think, in my humble opinion the reverse sear method is the way to rock. Click Here to Watch.



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Stainless Steel Essentials Cookware Set
Stainless Steel Essentials Cookware Set
The perfect 360 Cookware stainless steel cookware starter set! The Essential Set is the next step on your wellness journey. Includes a 1 Quart Stainless Steel Saucepan with Cover, 3.5 Quart Stainless Steel Sauté Pan with Cover, Jute Tote/Grocery Bag and 360 Cookware Recipe Cards.
Stainless Steel 1 Quart Saucepan + Cover
Stainless Steel 1 Quart Saucepan + Cover
The 1-quart stainless steel saucepan unit is the perfect Vapor Cooking starter piece. Cook several different kinds of vegetables together with no worry of mushiness or mixing flavors. Cook without added water, oil, lard or butter and experience the fresh flavor and nutrients of your food as never before. The 1-quart stainless steel saucepan will likely become your most utilized kitchen utensil.
Stainless Steel 8 Quart Stock Pot + Cover
Stainless Steel 8 Quart Stock Pot + Cover
The magnificent 8-quart stainless steel stockpot is just right for everything you do, from preparing soups and sauces to making enough vegetables for a small army. This utensil is also perfect as a small stovetop “oven” – bake an 8-lb turkey using a fraction of the time and energy. Toss in your favorite vegetables and you have the perfect Sunday dinner, ready in a fraction of the time.
Stainless Steel 11.5" Frying Pan
Stainless Steel 11.5" Frying Pan
The 11.5” stainless steel fry pan is the largest – and arguably the most impressive – of our cWth its generous capacity and dual-handle convenience, this skillet holds enough food to feed the hungriest mob. Can’t agree on dinner? Do it all! Cook a steak, a pork chop and some burgers all at once – the revolutionary 360 manufacturing process will make them taste as if they were cooked in separate skillets.
Stainless Steel Essentials Cookware Set
Stainless Steel Essentials Cookware Set
Turn your stainless steel saucepan into a warming center and your stock pot into a slow cooker with this small, easy-to-use appliance. From keeping dips, sauces or hors d’oeuvres warm without scorching to slow-cooking a hearty stew that will be ready when you get home, this convenient stainless steel slow cooker base instantly doubles your cookware’s versatility.Your one-stop green shopping destination for home,office and everyone in the family!

Goldys favorite meatless recipe...

5-Veggie Burger Recipe

Make the hamburger tray a little easier on veggie kids (and their parents!) with these oh-so-good 5-veggie hamburgers!

1 large sweet potato (about 450 g)
2 tsp butter
2 green onions, finely chopped
2 clovea garlic, finely chopped
2 cups frozen green peas, cooked
and drained
11⁄2 cups grated zucchini (1 small)
11⁄4 cups grated carrots (2 medium)
2 eggs, beaten
1⁄2 tsp salt
11⁄2 to 2 cups dry, whole-grain bread crumbs
2 tbsp olive oil

Directions: Peel sweet potato, halve and cook in boiling water until just tender, but still firm, about 15 min. Cool for a few minutes, then grate. You will need 1½ cups.

In a small skillet, warm the butter over low heat. Add the green onions and garlic, and cook until tender, about 2 min.

In a large bowl, mash peas. Add the green onion mixture, grated sweet potato, zucchini, carrot, eggs, salt and 1 cup of the bread crumbs. Combine well (your hands may be the best tools here!). Add more bread crumbs if the mixture is too wet.

Shape mixture into patties and lightly coat with remaining bread crumbs. You can make large 31⁄2-in. patties for adults and/or small 2-in. patties for children.

In a large skillet, heat the olive oil over medium. Add the patties and cook until lightly browned, about 3 to 4 min per side. Serve on whole-grain buns with preferred toppings.

Makes 8 31⁄2-in. patties or 24 2-in. patties.

Adult burger: 209 calories, 7 g protein, 7 g fat, 30 g carbs, 6 g dietary fibre, 75 mg calcium, 2 mg iron, 56 mcg folate

Child burger: 70 calories, 2 g protein, 2 g fat, 10 g carbs, 2 g dietary fibre, 25 mg calcium,1 mg iron, 19 mcg folate All Purpose Gluten Free Flour

  • 1 Cup White Rice Flour
  • 1/2 Cup Tapioca Flour
  • 1/2 Cup Cornstarch


    Oven Fried Chicken Nuggets
    • 2 large whole boneless skinless chicken breasts
    • 1/2 Cup Bob’s Red Mill All Purpose Flour*
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 teaspoon paprika
    • 2 eggs
    • 2 tablespoons water
    • 2 Cups Gluten Free corn flake crumbs**
    • 1 Jelly Roll Baking Sheet
    • 1 oven-proof Wire Cooling Rack
    Place cooling rack inside of the jelly roll baking sheet and set aside. Preheat oven to 350 degrees. Rinse chicken and pat dry. Cut chicken into bite-sized, about 1 1/2 inch, pieces. Combine flour, paprika, salt and pepper in a flat pan. In a second pan, beat eggs and water together, and in a third pan place the 2 cups of corn flake crumbs.

    Toss the chicken pieces in the flour, then dip them into the egg mixture, (be sure they are well covered in egg), then into the corn flake crumbs. Arrange chicken pieces on the cooling rack baking sheet. Being sure that they don’t touch each other. Bake at 350 degrees, for 30 to 45 minutes until juices run clear and coating is crispy.

    The key to these being crispy is baking them on the wire cooling rack. It allows the heat and air to circulate all around the chicken and the juices to drip into the pan instead of the chicken getting soggy in the juices. This recipe can also be used on a whole broiler/fryer chicken for the whole family. follows.

    *Instead of Bob’s Red Mill Flour, you can substitute the generic All Purpose Baking Flour recipe that Click Here...
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