how long is a steak grilled to be considered rare,should it be hot all the way inside or just the outter porti

Question

on,for a 1" steak how long shold i grill it for rare ,for medium rare?

Answer 1

Raw - Uncooked. Used in dishes like steak tartare. Steak is generally not eaten or ordered at this stage. However, it is gaining popularity with raw foodists.
Blue rare or very rare - Cooked very quickly; the outside is seared, but the inside is usually cool and not warm and definitely not cooked. The steak will be red on the inside.
Rare - The outside is gray-brown, and the middle of the steak is red and slightly warm.
Rare plus - The outside is gray-brown, and the middle of the steak is mostly red and warm, with some pink. Often ordered by those that prefer medium rare and don't mind rare but worry about overcooking towards medium.
Medium rare - The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
Medium - The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
Medium well - The meat is light pink with gray-brown surrounding the center.
Well done - The meat is gray-brown throughout and slightly blackened or charred. Very often, parents will order meat well-done for their children, as they--as well as the elderly--are more susceptible to food-borne illness.

Here is a site for cooking timetable...
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=129&id=906

Answer 2

Press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding.
Steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.

Turn when meat juices bubble.

Personally I think medium rare is warm all the way inside, pink & juicy in the middle but not bloody.

For 1" steak on medium high heat I would est 3mins per side, but it's hard to say depending on the strength of your heat... If I'm not sure about the doness, I cook it less and check if too rare I can return it to the grill, not the other way around...

Answer 3

Grilling Times by Thickness

These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc..

Thickness Rare / Medium / Well Heat
1" 8-10 / 12-14 / 16-20 =High
1 1/2" 10-14 / 16-20 / 22-26 =High
2 12-16 / 18-22 / 24-28 =Medium

Answer 4

Rare is cool and red in the center; medium rare is warm and red in the center; medium is warm and pink in the center. Hot in the center is ruined. Oops, I mean well done.

The time depends on your grill and the cut of steak but I would check it (preferably with an instant read thermometer) at about 3 minutes per side for rare, 4 minutes per side for medium rare.

Bert

Answer 5

3 1/2 mins to 4 mins for rare steak and 5-7 mins each side for medium rare.

Answer 6

Hubby not having to work this weekend and being able to enjoy that steak and those beers with me!

Answer 7

cool in the middle