Temperature of a well done steak8/13/2023 And naturally-occurring tenderizing enzymes in the meat become very active. They start to lose their protein-bound water. ![]() When meat protein fibers are heated to rare doneness- 120–130☏ (49–54☌)-they begin to denature: coiling and changing their structure. Steak doneness depends on the ways that the proteins have been affected by the thermal energy they’ve been exposed to. To understand the reasons behind doneness, we need to look at what’s happening on a physical, thermal level. (The best way to get that temperature just right is, of course, to use a fast and accurate Thermapen ® ONE thermometer.) Whether you’re cooking up a porterhouse steak or a ribeye, medium doneness is 135–145☏ (57–63☌). In reality that is an unnecessary distinction, as all steaks experience the doneness stages at the same temperatures. Many websites that give information on steak doneness break the temperatures down by steak-type. Porterhouse steak and beyond: temps don’t change
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