3 Biggest Mistakes People Make Cooking Steak

 

Location, Location, Location…

I’m sure you’ve heard the old adage of the three most important things in real estate are “Location, Location, Location.”

The three biggest mistakes people make when cooking steak could be summed up the same way: “Overcooked, Overcooked, Overcooked,” but that wouldn’t be very helpful would it?

Mistake #1 Over Cooking

Meat in general and steaks, in particular, have a few different levels of “doneness.”

And while overcooking is the biggest mistake one can make we certainly do not want to undercook it either.

  • Rare (not raw): 125* F internal temperature. Cool Red Center. Touch your index finger to your thumb and feel the firmness of the meaty part of your thumb/palm. This feels like a rare steak.
  • Medium Rare: 135* F internal temperature. Warm Red Center. Touch your middle finger to your thumb and feel the firmness of the meaty part of your thumb/palm. This feels like a medium rare steak.
  • Medium: 145* F internal temperature. Warm Pink Center. Touch your ring finger to your thumb and feel the firmness of the meaty part of your thumb/palm. This feels like medium steak.
  • Medium Well: 150* F internal temperature. Slightly Pink Center. Touch your pinky finger to your thumb and feel the firmness of the meaty part of your thumb/palm. This feels like medium well steak.
  • Well Done: 160* F internal temperature. Little or No Pink Center. Touch your thumb to the base of your pinky finger and feel the firmness of the meaty part of your thumb/palm. This feels like a well-done steak.

Mistake #2 Not Buying Quality Meat

Starting with high-quality meat is the best preventive from having a poor quality steak for your meal. At Rafter W Ranch all of our beef is grass-fed per AGA (American Grassfed Association) guidelines.

Mistake #3 Not Resting after Cooking

Cutting into your steak as soon as it comes off the grill is our final big mistake. As meat is cooked all of the natural meat juices are concentrated in the coolest part of the steak, the center. If you cut into it immediately all of that juiciness will escape onto your plate. By loosely tenting with foil or a large pot lid for 3 to 5 minutes we allow those juices to redistribute through the steak ensuring that each delicious bite is as good as the next.

Enjoy Your Cookout

Next time you crave a delicious steak, remember the biggest mistakes people make when cooking steak, and you owe it to yourself to try one of Rafter W Ranch’s Dry-Aged, Grassfed Beef Steaks.