Top Chef Secrets -  Rare to Well Done

Not all beef cuts are equal. Some cuts should be cooked slowly; some should be cooked quickly. Some cuts should be cooked using moist heat; some dry heat. But don't worry, whatever the cut, we have a method to make your steak, roast or burger taste great.

 

 

Meat Doneness Is it done yet? Well that depends on how you like your steak. The following steak color guide shows you what internal temperature to reach for your preferred level of doneness.    VERY RARE Approx. 130F, 55C  RARE Approx. 140F, 63C  MEDIUM RARE Approx. 145F, 63C  MEDIUM Approx. 160F, 71C  WELL DONE Approx. 170F, 77C  VERY WELL DONE Approx. 180F, 82C

 

 

 

 

 

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