ROUSES_Summer2021_Magazine_PAGES

FROM RARE TO WELL DONE

Use an instant-read thermometer to check steaks while they cook. Insert the probe sideways towards the thickest part, not touching bone or fat. Remove steaks from heat when thermometer registers 5°F lower than your desired doneness.

Rest your steaks once you remove them from the grill or broiler, because the temperature will continue to rise. This also lets the juices go back into the steak, which makes it even more flavorful.

Cooking times and temperatures vary with cut, size and method of preparation, as well as your preferred degree of doneness.

RARE: COOL RED CENTER 125°F

MEDIUM RARE: WARM RED CENTER 130°-135°F