When do you take your steak off of the grill?

Question

I know that meat continues to cook and will rise 5-10 degrees after you take it off of the grill. If I want medium-rare steak, should I take it off of the grill when the temperature is 135-145 degrees or should I take it off at the medium-rare threshhold of 145 degrees

Willa you are in idiot. You didn't even read the question.

I'm not talking about how the chefs do it or how it feels. I am talking about temperature. It's a USDA food safety issue

Answer 1

If you plan to serve/eat the steak right away you can wait until the higher temp, but if there's a chance the steak will sit for any longer than 5 min, then it will just bleed out at the lower temp. Then you have a mess on the plate and a med steak.

Answer 2

From what I've read, the temperature reading can also depend on the type of meat thermometer that is used. Quick-read digital thermometers give the temperature at the tip of the thermometer, while analog ones give the average temperature across the length of the probe inserted in the meat. This can make it difficult to get an exact temperature reading.

To get consistently medium-rare steaks we cook on a covered grill over a direct-medium fire (350°F to 375°F or a 4 second hand count), which is also recommended by many steak grilling recipes. To determine grilling times we use the cookout calculator at charcoalbob.com. It factors in things like the type of grill (gas or charcoal), cut of steak and thickness and then gives you instructions for how to grill steaks to the doneness you want.

Another important factor (and recommendation we always follow) is to allow the meat to stand at room temperature for 20-30 minutes before grilling. Otherwise, this can cause inconsistencies in your grilling results, too.

Answer 3

Sorry, but some pretty dumb answers here. Honestly, I never have gotten the "feeling the flesh between your thumb and forefinger method", and I have tried numerous times. I know several others who say the same. The BEST method for checking whether a piece of meat if done, is to use a GOOD, instant read meat thermometer. It is way more accurate than testing by pushing on the meat with your finger (and who wants someone prodding the meat with their finger anyway?).

The absolute BEST way for a steak is APPROXIMATELY 10 minutes grilling for each inch of thickness (I insist on buying steaks of approximately 1 inch in thickness). Before grilling, let the meat come to room temperature for about 40 minutes; this helps the meat cook more evenly throughout. On a grill: 3 minutes for each side over direct, medium-high heat (you want to sear the outside of the steak, and seal in the juices), then another 4 min or so over indirect, with the grill lid closed. Start checking with an instant read meat thermometer when you approach the 10 minute mark. Only a temperature check will tell you will near certainty how well done a steak / piece of meat is. Remember, rest your steak after grilling. The internal temperature will continue to rise another 5 to 10 degrees once the meat is removed from the grill. In other words, if you desire a medium rare steak, you may want to remove the steak from the heat source (for resting) when the temperature is 5 to 10 degrees below the desired ending / medium rare temperature. My guideline is 5 degrees - you almost always get that temperature increase while resting the steak. I find a 10 degree increase in temperature more of a rarity, and I do not want uncooked meat. Put the meat under a tent of foil, and allow to rest for 10 minutes. You will have perfect steak.

If doing steak in a pan: preheat the pan to 500 degrees in the oven. I use cast iron. Honestly, you need the pan about as hot as you can get it. Do NOT try and simply pre-heat your pan on the stove. Why? For one, it will not get hot enough. In addition, heating the pan on the stove MAY cause the pan to warp (rare, but it happens). Put olive oil, and salt and pepper on your steak(s). Turn one burner on the stove on high heat. Once the pan is 500 degrees, use a mitt to remove it from the oven, and put it on the pre-heated burner. Put the steaks in the pan. Open some windows, and take the battery from your smoke detector - there will be A LOT of smoke. NOTE: DO NOT - I repeat, DO NOT pour oil into a 500 degree pan, unless you want a guaranteed oil fire! Rubbing your steaks with oil, and salt and peppering them works great. Sear the steak on each side in the pan for exactly 3 minutes per side (total of 6 minutes). Then, put the entire pan containing the steaks back in the 500 degree oven for 2 - 3 minutes more (I prefer to begin checking with an instant read meat thermometer at 2 minutes. You can always cook a steak longer if underdone. You can't undo overdone though!). Remove the steaks from the oven just shy of the desired temperature - 5 degrees below the desired temperature - and allow the steaks to rest under a foil tent for 10 minutes. The steak will be perfect.

Happy grilling / cooking!

Answer 4

The chefs do it by texture, not temperature. A raw steak will be soft, like your cheek. A medium steak will bounce back like the tip of your nose. Just keep checking and take it off when its close.

If you're searing on a grill, it's also better to turn the steak 90 degrees halfway through cooking each side. This will make diamond sear marks, instead of lines which will hold the juices in better.

Answer 5

Well if you already know that meat will continue to cook after you take it off the grill, then you have answered your own question. If your desired temperature is 145° then pull it off when it hits a little over 135°, can't go wrong there.

Answer 6

Here is how I grill a steak that always comes out medium rare.
Pepper the steak. Never add salt as it will dry it out.
Place the steak, about an inch thick, on the grill for 5 min. Turn steak and when the juices start to come out it is done.

Answer 7

here's an old cooks tip. Make a lose fist, press on the skin by your thumb that is what a rare steak fells like when you press on it. Now tighten just a little and feel that is medium. and finally make a tight fist and feel that is a well done steak. hope it help and saves from having to check temps all the time

Answer 8

depends on what cut the meat is, how thick it is, and how you like your steak cooked. i'd say when you buy it, ask the butcher. he'll know depending on what you buy.