Steak frying rates: a full guide from GOODMAN
The color gradient of the steak, from pink-red to caramel-brown, has 6 main points that determine the degree of its roasting. Different ratios of temperature and time make different components interact, which affects the final taste and texture. We decided to tell in detail why “Chateaubriand” is served half-baked, and “Ribeye” - well done, what processes take place inside the steak and what are the taste advantages of different degrees of roasting. Shall we start?
50 shades of steak
Regardless of the degree of roasting, every steak has a brown crust with dark marks of the grill. The one which is the thinnest and looks more like a light touch is called Blue rare. Such steak is fried for no more than 1-2 minutes on each side and served with an internal temperature not higher than 36 ° C. The meat remains red inside, has the clean taste of premium beef and a light shade of roasted texture.
Rare steaks remain 75% red inside. They are fried for 3 minutes on each side and served with a temperature of 39-40 ° C. Such meat is juicier, because of the longer heat treatment it releases more juice. Medium rare is the recommended degree of roasting for most low-fat steaks. Such piece of meat will already be 50% red, and therefore more waterish and warm, with an internal temperature of 42-45 ° C.
Medium steaks are already less pink in middle. They are very juicy, with a well-done crust and a temperature of 48-50 ° C. Medium well is rarely recommended and is suitable for marble steaks. The internal flow temperature is 55 ° C. The Well done degree is considered to be a mauve tone among true lovers of premium steaks. When the serving temperature is 65 ° C, there is practically no juice left in the meat, and it can be served only with sufficient marbling or with a fatted sauce.
After removing the steak from the fire, the temperature in it still continues to rise at 3-5 ° C for a few minutes. That is why it is left to "relax." If you immediately start cutting it, all the juice will flow out of the meat. To avoid this, we remove the steak from the fire a few degrees lower to the required serving temperature and leave it to rest for 10 minutes. During this time, the reactions are completed, the juice remains inside, and you get the perfect marbled beef steak according to the industry standards.
GOODMAN recommends
In our menu you will find classic steaks, made from the meat cut from different parts of the bull - it affects the taste, density and marbling of steaks.
We cook “Rib eye” steak to the Medium degree. So the meat loses more moisture, but it is compensated by the fat that melts when roasting and makes the steak juicy and soft. We recommend Medium well for the more fat and large “Cowboy” on the bone.
The lean “Filet Mignon” is valued for its delicate texture, not for the variety of fatty streaks. To keep it juicy and to preserve the taste, we recommend ordering Medium rare degree. So, it will get equally fried and raw parts, retain enough moisture, which pleasantly spills out with each bite, will acquire a tasty crust and a stunning aroma. It is also recommended to steaks "New York", "Filet-Chateau", "Chateaubriand", "T-Bon" and "Shortloin".
Enjoy authentic steaks in GOODMAN. We guarantee an outstanding gastronomic pleasure!