Soon it will be second nature, you can save the instant read for roasts, and your friends will deem you "The Grill Whisperer". Well-done steaks are the most popular steak preference among Americans, with 24 preferring their meat cooked all the way through until its brown. Well-Done Steak: 160° to 165° A well-done steak spends the maximum amount of time on the heat, resulting in a center with no pink. But rather than comparing how your steak feels with the firmness of the palm of your hand (as per the article), I'd recommend taking the thermo reading, feeling the steak, looking at how well done the meat is when it's cut open and adjusting accordingly on your next grill session. The ideal temperature range for a medium steak with a warm pink center is between 140 and 145 degrees Fahrenheit.
Temperature of a well done steak how to#
Here is an example of an article that describes this with rules of thumb for how to tell roughly how done a piece of meat is.
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You'll want to let it cool to between 120 and 125 degrees Fahrenheit before cutting into it because. So, I'd recommend using the thermometer a few times, but pay close attention to how the steak feels when pinched or poked with a finger. No matter how well done you like your steak, the target temperature for resting won't change. If I always relied on a thermometer reading, I'd have to test each steak or chop to know when I was done. In my case, I grill on charcoal most often, and it's practically impossible to avoid hotspots. I agree with the temperatures given for doneness by but especially when grilling flat cuts of meat like steak, pork chops, chicken breasts, etc., it's difficult to use even an accurate instant read thermometer to determine doneness.
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