HOW DONE DO YOU LIKE IT
Great steak starts with heat – but finished with judgement.
The only way to know for sure how done your steak is is by checking its internal temperature
Use this guide to reach your perfect doneness – with confidence.
USE A FAST, ACCURATE MEAT THERMOMETER
DONENESS AT A GLANCE
*Pull temperature is when you remove the steak from the grill. **Final temperature is after resting. Temperature will rise.
HOW TO CHECK THE TEMPERATURE
INSERT FROM THE SIDE
Insert the probe into the thickest part of the steak from the side.
AIM FOR THE CENTER
Make sure the tip of the thermometer is in the center.
AVOID BONE & FAT
These areas can read hotter or cooler than the actual center.
Insert into the side
of the thickest part,
parallel to the grilll.
DON’T SKIP THE REST
5-10 MINUTES
Resting allows the juices to redistribute and the internal temperature to even out. This short wait makes a big difference in tenderness and flavor.
PULL STEAK 5°f BEFORE YOUR TARGET. IT WILL RISE WHILE RESTING.
MORE THAN TEMPERATURE
COLOR
The center color gives you a visual, but lighting can be deceiving. Use it as a guide, not a guarantee.
TOUCH
A gentle press can give you a sense of firmness, similar to the palm beneath your thumb.
JUICES
Clear juices mean more done, while reddish juices mean less done. Use alongside temperature.
Temperature is the most reliable way to get doneness right – every time.