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6 Steak Temps (Ketchup – Vampire) 🥩

How do you like your steak cooked?

Results:
Well done: 163F (16% loss)
Medium Well: 153F (12% loss)
Medium: 143F (10% loss)
Medium Rare: 133F (8% loss)
Rare: 123F (5% loss)
Blue Rare: 113F (2% loss)

As a rule of thumb, fattier cuts can be cooked to higher temps while leaner cuts more rare.

Note: these steaks are all sousvide meaning there was no carryover (carryover is the additional rise in temp once taken off the heat source which ranges from ~10-20F degrees). Meaning if you want a medium rare steak as seen in this video (using a pan or grill), you will need to pull the steak off the grill 10-20F degrees prior to 133F degrees.
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38 Comments

  1. It's not steak but it's a cultural dish from Mongolia
    Boiled meat, mutton is recommended, remove the excess fat, boil your water and put your mutton, it can be any part of the sheep like: ribs, back, etc (just not the organs, that's for a different dish)
    Now put seasonings, add the ingredients you use for a soup, boil it for a while till the mutton is well done.
    Once it's done, take the mutton out and plate it, cut some bite size pieces for yourself and sprinkle salt, then eat it, don't eat too much though.
    Don't make this!
    Because some of the ingredients like the quality mutton eaten in Mongolia is not imported to U.S i think.

  2. I personally like it medium rare but with thr fat rendered. Kinda mix of medium and medium rare. Like having it cooked on the fat side for a bit

  3. I always go for either rare or medium rare. Blue rare is slightly offputting to me, but anything more than medium rare just tastes like cardboard to me…

  4. I don’t eat steak, I just like cooking them. Honestly, I feel medium to medium rare is more satisfying, cause you can still get a good cook, and when you cut it? It just feels nice to just tap it with the knife, cause it’s still got a bit of jiggle, but not too much.

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