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STEAK DONENESS CHART
Determining the “done-ness” of a piece of a steak can be a challenge.
The easiest and most accurate method it to use an instant-read
thermometer to measure the internal temperature.
To test, insert thermometer into the middle of the thickest part of the
meat, well away from any bones (bones conduct heat differently than
meat and will skew the result). The chart below indicates how “done”
your steak is:
Internal Temperature: 130° Fahrenheit, 55°C
How’s it look: Red, almost translucent center. Cool.
Internal Temperature: 140° Fahrenheit, 63°C
How’s it look: Reddish pink, with the slightest translucency at the
Internal Temperature: 145° Fahrenheit, 64°C
How’s it look: Almost uniformly pink, beads of juice on cut surface.
Internal Temperature: 160° Fahrenheit, 71°C
How’s it look: Opaque with a slightly rosey hue. Still juicy.
Internal Temperature: 170° Fahrenheit, 77°C
How’s it look: Grayish pink, opaque. Somewhat moist.
VERY WELL DONE
Internal Temperature: 180° Fahrenheit, 82°C
How’s it look: Uniformly light in colour.
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