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Hints for Best Results for Grilling Meat
How to Judge a Steaks Doneness
This doneness information below has been kindly donated
by the Meat & Livestock Association of Australia
There is an art to determining when your steak, lamb chop
or cutlet is cooked to the correct degree of doneness: –
•
rare, medium rare, medium, medium well or well done
but it is easily mastered with these handy hints and
tips.
Rare
Cook for a few minutes per side, depending on thickness.
Turn once only. Cook until steak feels very soft with back
of tongs. A meat thermometer will show the internal
temperature of a rare steak as 55-60°C.
Medium Rare
Cook one side until moisture is just visible on top surface.
Turn once only. Cook on the other side until surface
moisture is visible. Steak will be cooked to medium rare
when it feels soft with back of tongs. A meat thermometer
will show the internal temperature of a medium rare steak
as 60-65°C.
Medium
Cook one side until moisture is pooling on top surface.
Turn once only. Cook second side until moisture is
visible. Steak will be cooked to medium when it feels
springy with back of tongs. A meat thermometer will
show the internal temperature of a medium steak
as 65-70°C.
Medium Well
Cook one side until moisture is pooling on top surface.
Turn and cook second side until moisture is pooling on
top. Reduce heat slightly and continue to cook until steak
feels firm with back of tongs. A meat thermometer will
show the internal temperature of a medium well steak
as 70-75°C.
Well Done
Cook one side until moisture is pooling on top surface.
Turn and cook second side until moisture is pooling on
top. Reduce heat slightly and continue to cook until steak
feels very firm with back of tongs. A meat thermometer
will show the internal temperature of a well done steak
as 75°C – 85°C.
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