When you cook a steak to medium-rare the internal temperature isn’t raised to a point that allows excess moisture to escape through vapor or steam, keeping your steak juicy and flavorful. Moisture is also a consideration when it comes to preference. As it turns out, most people like their steaks with more Actin and less Myosin, a happy little window that magically appears right around 135 degrees, or the temperature of medium rare steak. The breakdown of these proteins changes the consistency and taste of the meat. The proteins responsible for muscle contraction, Myosin and Actin for you biology lovers out there, denatures, or break down, at different temperatures. The Science Behind the TempĪs it turns out, the medium rare steak’s being the most appetizing to our palates has a lot to do with the science behind the meat and less to do with personal preference. There’s science behind this medium-rare steak temperature madness. And if you’re tempted to label us snobbish for our preferences, well not so fast. While medium may seem tempting, at Steak University we advise against it, since premium cuts of meat taste best at medium-rare steak temperature. If you’re using the touch test method, when gently pressed in the center, medium rare steak should feel the same as pressing the space on your hand between your thumb and forefinger.ġ40 degrees will start to bring your steak adventures into a medium degree of doneness and the potential for tough meat and a definite lack of moisture. In appearance, steaks cooked medium rare will have a warm, red center. 130 degrees will get you a rare steak, which isn’t a bad choice if you’re dining on a gourmet steak from a quality steakhouse or ordered from Chicago Steak Company. Medium rare steak is officially defined as steak cooked to an internal temperature of 135 degrees. Filet Mignon: The Ultimate Cooking Guide.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |