What Is Asado?

The word asado is a multifunctional term that describes the method of barbecuing meat in South America, the meat itself, and the social event associated with the meal. Much like American barbecue, asado has a unique cooking method, cultural traditions, and specialty sauces that accompany it. Whether you’re incorporating traditional Hispanic foods into your menu or catering a barbecue, asados are comprehensive experiences that will delight guests. From its grill to its cultural roots, read on to discover everything you need to know about asado so you can host and prepare your own.

Asado Meaning

Asado is an American Spanish word that translates to “roasted” or “roast meat”. It is derived from the Spanish word asar, which means “to roast”. However, when people use the word asado, they are often referring to the unique grilling method used to cook Argentinian barbeque, and the vibrant social event Latin American cultures enjoy while preparing asado.

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What Is Argentinian BBQ?

Asado meats grilling on a parilla grill

Argentinian BBQ is known as asado. To create an authentic asado, you must educate yourself on essential Argentinian BBQ terms. Just like training your kitchen staff on common Spanish restaurant phrases creates an equitable environment, using the correct Spanish phrases when preparing and serving asado honors its mother culture. To cultivate authenticity, learn the top Argentinian BBQ terms below:

  • Asador - The asador is the main chef tasked with tracking the progress of each cut of meat. They must add more fuel to the fire and adjust the heat to accommodate each meat variety. The asador is sometimes referred to as the parrillero.
  • Parilla - The parilla is a unique grill designed for the asado BBQ method. It has two sections, the first contains coal or wood, and the second section houses the metal grill, known as la parilla.
  • Carne a La Parilla - The meats prepared on the parilla grill for an asado are known as carne a la parilla.
  • Con Lena - When the asador uses wood to make the cooking fire, it is called con lena.
  • Asado Criollo - The term Asado criollo describes rustic, traditional events where the meat is prepared with a wood fire and has a smokey flavor.

What Is a Parilla?

In Argentine cuisine, the word parilla refers to three things: the barbecue grill, the metal grate positioned over the grill’s wood and ember-filled firebox, and steakhouses that serve barbecued meat. A parilla grill is a type of outdoor grill that employs long, low, and slow cooking times, tenderizing even the toughest cuts of meat. However, unlike the traditional American method of smoking meat, parilla grills are open and don’t imbue as much wood smoke flavor as an enclosed offset smoker.

Asado Meat

An assortment of asado meats grilling including chorizo, ribs, chicken breasts, and steak

Since Argentinian beef is renowned worldwide, it is no surprise that beef is the star asado meat. However, a traditional asado will contain many types of meat, including sausages, pork, and chicken. Asadors usually serve the sausages as appetizers because they take less time to cook than the dense cuts of beef. Occasionally, asadors will grill lamb (cordero) and mutton (oveja) as well. Seasoning is kept simple: just a dash of sal parrillera, grilling salt. Added flavor comes from the chimichurri dipping sauce. Discover the traditional asado meats below:

  • Bife Ancho - Rib eye steak
  • Vacio - Flank steak
  • Tira de Asado - Short ribs
  • Lomo - Tenderloin/filet mignon
  • Arrachera - Skirt steak
  • Cerdo - Pork is the second most prevailing type of meat at an asado. The most popular cut of pork for an asado is pork ribs, matambre.
  • Cordero - Lamb
  • Pechugas de Pollo - Chicken breasts

What Is Chimichurri?

Strips of medium-rare steak drizzled in chimichurri sauce

Chimichurri is an uncooked sauce that resembles pesto. At its most basic, chimichurri contains finely chopped herbs, garlic, oil, and vinegar. The most common herbs for chimichurri are parsley, cilantro, and oregano. Chefs choose their heat level by incorporating red pepper flakes or chili peppers. Green chimichurri is the most popular, but there is red chimichurri sauce made with tomatoes or red peppers. Asadors provide chimichurri as a condiment with their grilled meats, and chefs use it as an ingredient in dishes like chimichurri and steak flatbread.

What Does Chimichurri Taste Like?

Chimichurri has an herbaceous, umami flavor and a smooth mouthfeel. The pungency of the garlic, the tang of the vinegar, and the heat from the chilis are mellowed by the richness of the olive oil and grounded by the cilantro, oregano, and parsley.

Where Is Chimichurri From?

Chimichurri sauce originated in Argentina, where it is the standard accompaniment to Argentinian barbecued meats. They also use it as an ingredient and as a salad dressing. Chimichurri is very popular in Uruguayan cuisine as well.

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Asado Appetizers

Grilled provoleta cheese adorned with grilled red peppers

Guests naturally get hungry waiting for the meat to grill on the parilla. Discover some of the most beloved asado appetizers you can use to stave off hunger while the asador prepares the main course.

  • Provoleta - A thick slice of provolone-style cheese grilled until it’s browned and bubbling and then served with bread.
  • Empanadas - Small turnovers stuffed with beef, ham and cheese, cheesy spinach/corn, or chicken. Argentinian chefs incorporate chimichurri into their stuffing.
  • Mollejas - Sweetbreads/thymus glands that are marinated in salt and lemon juice before cooking and then served hot atop bread.
  • Argentinian Chorizo - Sausage made with a blend of pork and beef. It isn’t as spicy as its Mexican and Spanish counterparts.
  • Morcilla - A type of Latin American blood sausage.
  • Chinchulines - Grilled, roasted, or fried beef small intestine.

Argentine Asado Side Dishes

Grilled peppers and zucchini prepared as side dishes for an asado

The foundation of any asado is the meat. However, there are specialty Argentine asado side dishes. Since the main course contains heavy proteins, asado side dishes are usually lighter, vegetable-forward foods.

  • Ensalada - A simple tomato and lettuce salad.
  • Ensalada de Papas - Salad comprised of potato, onion, and mayonnaise.
  • Grilled Vegetables Served with Chimichurri Sauce - Seasonal vegetables grilled and then sauced with chimichurri.
  • Argentine Grilled Potatoes - Potatoes tossed in Argentine aji molido (ground red chile) and served with mayonnaise and smoked paprika dressing.
  • Hearts of Palm Salad - A salad made with hearts of palm, avocado, tomato, orange juice, lime juice, and olive oil.

Argentinian Asado

Cuts of beef and ribs grilling over coal fire on an argentinian bbq grill

While not exclusive to it, asado plays a dominant role in Argentinian culture. Spanish colonizers introduced asado to the Argentine people in the 16th century. The conquistadors brought premium cattle beef to Argentina’s fertile Pampas plains and taught Argentinians their innovative method of preparing this new food source. Asado quickly entwined itself with local culture.

Where Is Asado From?

Asado originated in Argentina. Today, people enjoy it throughout South America. An asado is considered a traditional event in Argentina, Uruguay, Chile, and Paraguay.

Argentina National Dish

Asado is the national dish in Argentina.

Why Is Asado Considered More than a Dish?

Asado is more than a dish because it is the heartbeat of Argentinian culture, embodying its social traditions, history, and world-renowned cuisine. Asado is synonymous with fine dining in Argentina, but asados are also the backbone of family gatherings and celebrations marked by long hours around the grill enjoying good food and fellowship. It is Argentina’s national dish, both because it is their unique delicacy and because it is the fire around which its people commune.

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Asado is a communal food full of hearty, premium cuts of meat served with chimichurri dipping sauce and wholesome sides. Whether you’re catering an event or incorporating global foods into your restaurant menu, Asado is a foolproof way to delight patrons. To complete your asado menu, pair your Argentinian BBQ with rich Malbec wine.

Posted in: Kitchen & Cooking Tips|Product Spotlights|By Corrinn McCauley
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  • Best Cuts of Steak

    You may know that filet mignon, prime rib, and porterhouse steaks are excellent cuts of meat, but maybe you’re not sure what distinguishes them from each other. Our guide to the best cuts of steak explains what sets each steak apart so you can choose the best cuts for your preparation method. Once you understand what the best cuts of steak are, acquaint yourself with the different grades of beef to select the best quality meat. Best Cuts of Steak in Order Discover the top 10 best cuts of steak. We’ve arranged them in order of quality so you can see what the top contenders are while picking what works best for your menu and target clientele. 1. Filet Mignon Filet mignon is considered one of the most luxurious and expensive cuts of beef prized for its tender and buttery texture. It comes from the center cut of the tenderloin, which is a long, cylindrical muscle located along the spine of the cow. This muscle is not weight-bearing, which means it doesn't do much work during the cow's lifetime. As a result, the meat from this area is incredibly tender. The name "filet mignon" is derived from French, with filet meaning "thick slice" and mignon meaning "dainty" or "delicate." This name accurately describes the cut, as filet mignon is typically a small, round steak that is cut into thick slices. One of the defining characteristics of filet mignon is its lack of fat marbling. It's prized for its lean and tender meat. Due to its tenderness, filet mignon can be cooked using various methods, including grilling, pan-searing, or sous vide. It is important to note that filet mignon cooks quickly due to its lean nature, so it is crucial to monitor the internal temperature to prevent overcooking. When serving filet mignon, chefs often pair it with rich and flavorful espagnole sauce or toppings to enhance its taste. Popular accompaniments include mushroom sauce, red wine reduction, or a compound butter. Cut: Center-cut tenderloin Flavor: Delicate beef flavor, slightly sweet, and juicy Cooking Methods: Grilling, pan-searing, or sous vide 2. Prime Rib Derived from the rib section of the cow, the cut of beef that produces prime rib is the primal rib, which extends from the 6th to the 12th rib. This section is located between the chuck and the loin, closer to the front of the animal. What sets prime rib apart from other cuts of steak is its marbling, which refers to the intramuscular fat that is distributed throughout the meat. This marbling gives prime rib its exceptional flavor and tenderness, making it a favorite among steak lovers. When selecting prime rib, it is important to look for well-marbled meat with a good amount of fat evenly distributed throughout. This fat helps keep the meat moist and adds flavor during the cooking process. Butcher shops typically sell prime rib as a bone-in roast, which adds to its succulence. The bone acts as an insulator, helping retain moisture and imparting a depth of flavor to the meat. However, boneless prime rib is also available for those who prefer a more convenient option. Cooking prime rib is a culinary art that requires careful attention to detail. It is often prepared using dry-heat cooking methods such as roasting or grilling to enhance its natural flavors. Smoked prime rib is a show-stopping menu item. The slow cooking process allows the fat to render and baste the meat, resulting in a tender and juicy steak. Caterers often serve prime rib as a centerpiece for special occasions and holidays. It pairs well with a variety of side dishes, such as mashed potatoes, roasted vegetables, and a rich red wine sauce. Cut: Primal rib Flavor: Rich beefy flavor Cooking Methods: Roasting, smoking, or grilling 3. Picanha Picanha, also known as sirloin cap or rump cover, is a popular cut of steak that originates from Brazil and is popular throughout South America, particularly Argentina. Picanha comes from the top of the rump, specifically the cap muscle that surrounds the top sirloin. This muscle is well-marbled, which contributes to its rich, juicy flavor. One of the distinguishing features of picanha is the thick layer of fat that covers one side of the steak. This fat cap adds an incredible amount of flavor and moisture to the meat while it cooks. As the fat renders and melts during cooking, it bastes the steak, enhancing its taste and juiciness. This fat cap also helps protect the meat from drying out. When cooking picanha, it is best to keep it simple. The rich flavor of the meat shines through with minimal seasoning. A popular way to prepare picanha is to season it with coarse salt and pepper, allowing the natural flavors to take center stage. Grilling is the preferred method for cooking picanha, as it allows the fat to render and create a delicious crust on the outside while keeping the inside tender and juicy. Picanha is often served sliced thin against the grain, which helps to further enhance its tenderness. This cut of steak is incredibly versatile and can be enjoyed on its own or as part of an array of asado (Argentinian BBQ) offerings. It pairs well with traditional Brazilian sides such as farofa (toasted cassava flour), feijoada (black bean stew), or even a simple chimichurri sauce. Cut: Rump Flavor: Buttery texture and lean beef flavor Cooking Methods: Grilling 4. Ribeye Derived from the rib section of the cow, ribeye is also referred to as a ribeye steak or a rib steak. One of its standout qualities is its marbling, which creates a rich, buttery flavor. It’s typically boneless, although bone-in ribeye steaks, also known as cowboy steaks, are also available. The bone-in ribeye adds an extra layer of flavor and juiciness to the meat. It is often preferred by those who enjoy a more rustic and traditional steak experience. Ribeye steak is best suited for dry-heat cooking methods such as grilling, broiling, or pan-searing. The high-fat content of the ribeye helps keep the meat moist and tender during the cooking process. Whether cooked to rare, medium-rare, or medium, the ribeye delivers a succulent and flavorful eating experience. Its rich, juicy flavor pairs well with a variety of side dishes like grilled vegetables, sauteed mushrooms, and crispy onions. Cut: Rib Flavor: Buttery with rich beef flavor Cooking Methods: Grilling, broiling, pan-searing 5. Flat Iron The flat iron steak comes from the shoulder region of the cow, specifically from the top blade muscle. It is named after its shape; it resembles a traditional flat iron used for ironing clothes. Flat iron steak is known for its tenderness and rich marbling. It offers a robust, beefy flavor that is often compared to a ribeye or a New York strip steak. Due to its popularity and tenderness, the flat iron steak offers a high-quality dining experience at a more affordable price compared to other premium cuts of steak. One of the reasons flat iron steaks are so tender is they lack the connective tissue found in other tougher cuts of beef. However, it does have a thin strip of gristle running through the center, which you should remove before cooking to enhance the dining experience. It's versatile and can be cooked using various methods such as grilling, broiling, or pan-searing. Due to its tenderness, the perfect steak doneness for flat iron steak is between medium-rare or medium doneness to fully appreciate its flavor and texture. When serving the flat iron steak, slice it against the grain to maximize its tenderness and reduce chewiness. Cut: Top blade Flavor: Deep, rich beef Cooking Methods: Grilling, broiling, or pan-searing 6. Tenderloin Tenderloin earned its name from its tender and buttery texture. The beef tenderloin is a cylindrical cut of beef that spans two primal cuts: the short loin and the sirloin. It is located beneath the ribs, next to the backbone. The tenderloin has two ends: the butt and the "tail." The butt end is thicker and wider, while the tail end is narrower and tapers off. Both ends can be used to create delicious and tender steaks, although they may have slightly different shapes and sizes. The tenderloin is a non-weight-bearing muscle, which means it doesn't have to work as hard as other muscles in the cow. This lack of exercise contributes to its tender texture. Whether you grill, roast, or pan-sear the tenderloin, the key is to cook it slowly and at a low heat to achieve a perfect medium-rare doneness. Butchers divide the tenderloin into three main cuts: the butt, the center cut, and the tail. Each of these cuts offers a slightly different flavor profile and shape, allowing chefs and restaurateurs to choose the one that best suits their culinary needs. The most popular and well-known portion is the center cut, which is often referred to as filet mignon. The larger end of the tenderloin, known as the butt end or head of the tenderloin, is the thickest part of the muscle. It is located closer to the rear of the animal and is known for its robust flavor. The butt is often used for roasts or beef Wellington. The tail is the narrowest and smallest portion of the tenderloin. It is located towards the rear of the animal and is known for its delicate flavor. The tail is often used for smaller steak portions, or it can be used in dishes that require thin slices of steak, like stir-fries or beef stroganoff. Cut: Loin Primal Flavor: Varies by the cut Cooking Methods: Beef Wellington, roasts, stir-fries, beef stroganoff 7. Porterhouse What sets the Porterhouse steak apart is its unique composition. It comes from the rear end of the short loin, which is between the rib and sirloin sections of the beef. This positioning allows the porterhouse to contain two different cuts of steak: the center cut of tenderloin and the strip steak. The center cut of tenderloin, also known as filet mignon, is the most tender and delicate part of the beef. It is prized for its melt-in-your-mouth texture and subtle flavor. On the other hand, the strip steak, also known as the New York strip or sirloin strip, is a well-marbled cut with a rich, beefy flavor and a slightly firmer texture. Butchers typically cut the porterhouse steak to include a generous portion of both the tenderloin and the strip steak. The U.S. Department of Agriculture (USDA) specifies that for a steak to be labeled as a porterhouse, it must have a tenderloin section that measures at least 1 1/4 inches in width. Due to its size and combination of two distinct cuts, the porterhouse steak is considered a showstopper on the plate. It is commonly served as a centerpiece for special occasions or shared between two people. When cooking the porterhouse steak, it is important to consider its size and composition. Due to the presence of the tenderloin, which is more delicate and cooks faster than the strip steak, we recommend using a cooking method that allows for even heat distribution. Grilling and broiling are popular methods that help to achieve a nicely charred exterior while maintaining a juicy and tender interior. Cut: Rear end of the short loin Flavor: The strip side is rich and beefy and the tenderloin portion is lean Cooking Methods: Sous vide, grilling, broiling 8. T-Bone A T-bone steak is cut from the short loin of the cow, which is located in the upper middle section of its back. This area is known for its tenderness and marbling, which gives the T-bone steak its rich, juicy flavor. One of the main distinguishing features of the T-bone steak is the presence of the bone. The bone in the center of the steak is a combination of beef tenderloin and strip steak. On one side of the bone, you have the tenderloin, which is known for its tenderness and buttery texture. On its other side, you have the strip steak, also known as the New York strip or the Kansas City strip. The strip steak is slightly less tender than the tenderloin but makes up for it with its intense, beefy flavor. When cooked properly, the T-bone steak offers the best of both worlds. The tenderloin section is incredibly tender and has a melt-in-your-mouth texture, while the strip steak section provides a satisfying chew and a robust umami flavor. The T-bone steak is typically cooked using dry heat methods such as grilling, broiling, or pan-searing to bring out its natural flavors and create a delicious crust on the outside. While both porterhouse and T-bone steaks include bones and are cut from the short loin, the porterhouse is cut from the rear of the short loin, and T-bone steaks are cut from the front of the short loin. T-bones contain a smaller section of the tenderloin than porterhouse steaks. Cut: Short Loin Flavor: The strip steak portion offers a robust, beefy flavor, and the filet mignon portion supplies a delicate, beefy flavor Cooking Methods: Grilling, broiling, or pan-searing 9. New York Strip New York strip steak, also known as striploin or top loin steak, is a boneless cut that comes from the short loin of the cow, located behind the ribs and above the sirloin. The New York strip steak is known for its bold, beefy flavor. It has a slightly firmer texture compared to other cuts, such as the ribeye or tenderloin, but it is still incredibly tender when cooked properly. The steak has a good balance of lean meat and fat, making it an excellent choice for grilling, broiling, or pan-searing. When it comes to cooking a New York strip steak, it is best to keep it simple to let the natural flavors shine. Season the steak with salt and pepper, and then cook it over high heat to achieve a delicious crust on the outside while keeping the inside juicy and tender. The steak tastes delicious when prepared to various levels of doneness, ranging from rare to well-done, depending on personal preference. Cut: Short loin Flavor: Bold, intense beef flavor Cooking Methods: Grilling, broiling, pan-searing 10. Bavette Bavette steak, also known as flap steak or sirloin tip, is derived from the bottom sirloin primal. It’s typically long and thin, with a coarse texture. The bavette steak is renowned for its rich, beefy flavor and tender, juicy texture. It’s well-marbled, adding flavor and juiciness to the steak while keeping it tender during cooking. When cooked to perfection, bavette steak develops a beautiful, caramelized crust on the outside while remaining tender and juicy on the inside. In terms of tenderness, bavette steak falls somewhere between a skirt steak and a flank steak. While it may not be as tender as a filet mignon or a ribeye, it offers a more affordable option without compromising flavor. An advantage of bavette steak is its versatility in the kitchen. Due to its thinness and relatively large surface area, it cooks quickly and evenly, making it an excellent choice for grilling, pan-searing, or broiling. Its robust flavor pairs well with a variety of homemade spice blends and marinades, allowing for endless possibilities for creating flavor profiles. With proper cooking techniques, such as marinating or using a meat tenderizer, bavette steak can be quite delicious. Cut: Bottom sirloin primal Flavor: Deep, savory beef flavor Cooking Methods: Pan-searing or grilling The best cut of steak will depend on personal preference and the desired dining experience. Whether you prefer a tender and juicy ribeye, a buttery filet mignon, a robust New York strip steak, or the combination of flavors in a T-bone steak, there is a cut that will satisfy every steak lover's palate.

  • Resting Meat: Why You Should and for How Long

    If you’re grilling the best cuts of steak, you want to make sure these premium cuts shine. Letting meat rest is an essential part of the cooking process to serve quality meat. This is true for chicken, lamb, pork, game meats, and even some fish. We explain exactly why and how long meat needs to rest so your menu has customers coming back for more. How to Rest a Steak Check out our video to learn how to rest a steak the proper way: <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/RJohoiGPSRw?rel=0" frameborder="0" allowfullscreen=""></iframe> How Long to Let Meat Rest As a general rule, rest thinner cuts of meat for a minimum of 5-7 minutes. Thick cuts should rest for 10-20 minutes before you cut into them. Meat Resting Times and Temperature The goal with steak is for the center to be between 120-130 degrees Fahrenheit and the exterior between 125-140 degrees Fahrenheit. You can use a probe thermometer to check the internal temperature, but any further cutting into the meat will cause the juices to expel from the fibers. Use the following timing recommendations to learn how long to rest steak so that the flavorful juices have time to distribute through your meat: Rest meat for 5 minutes per inch of thickness. Rest meat for 10 minutes per pound. Rest meat for 1 minute for every 100 grams. Rest thin meat for half the time it took to cook. Rest thick meat for the whole time it took to cook. How to Rest Steak Follow the steps below to properly rest a steak, roast, or any type of meat: Remove the meat from the oven or off the burner. Transfer the meat to a cutting board, warm plate, or serving platter. Trap heat by tenting the pan with aluminum foil. Remove the foil after the appropriate rest time. Plate and serve. Why Do You Let Meat Rest? Internal juices constrict during the cooking process, and resting meat allows its juices to reabsorb and redistribute. Cutting it too soon will cause its juice to pool out and yield a dry cut of meat. We break down what happens to muscle fibers when they're heated so you can understand this phenomenon: What Happens to Meat When You Cook It? This is what happens to the muscle fibers in meat while it cooks: When the steak is heated, the muscle fibers constrict. This constriction pushes the juices in those fibers away from the heat source and towards the center of the meat. Since all of the moisture is concentrated in the center of the meat, it will pour out of the meat as soon as it is cut, making it look unappealing and bloody while taking the moisture and flavor with it. The steak ends up dry and flavorless. What Happens When You Let Meat Rest? This is why it is so important to rest meat before serving: As the meat rests, the constricted muscle fibers begin to relax. The pressure on the juices is slowly released and they redistribute towards the edges of the meat. By letting the meat rest, you achieve an evenly moist and flavorful steak. What Is Carryover Cooking? Carryover cooking means your food is still cooking after it's removed from the heating element. Why does carryover cooking occur? During the resting period, the outer layers of your meat cool while the temperature at the center continues to rise. The latent heat traveling through the meat induces carryover cooking. The meat achieves its final resting temperature when its outer and inner temperatures meet. How Much Does Meat Temperature Rise When Resting? The density of your meat determines how much its temperature rises when resting. While you'll set your unit to your desired grilling temperature, variables like hot zones can induce more carryover, and small cuts of meat, such as steaks, are less prone to carryover cooking. With that in mind, we provide guidelines for carryover cooking large and small cuts of meat below: Small Meat Cuts Temperature Rise - Smaller meats like hamburgers, chicken breasts, and steak will continue to rise between 3-6 degrees Fahrenheit when resting. Large Meat Cuts Temperature Rise - Larger roasts such as pork tenderloin and turkey can rise between 10-15 degrees Fahrenheit when resting. When to Remove Steak from Grill Factor carryover cooking into your total cooking time and remove your steak from the grill when it’s between 3-5 degrees Fahrenheit under its ideal doneness temperature. For example, if you're preparing an asado and want to serve a thick picanha steak medium-rare (130 degrees Fahrenheit), remove it when it reaches 126 degrees Fahrenheit. Resting Meat FAQs As chefs start resting their meat, they may have some additional questions about how to achieve the best results. To help you engineer the perfect steak, we answer the most frequently asked questions about resting meat below. How Long Can Cooked Meat Sit Out? Resting meat should never run the risk of time-temperature abuse. Cooked meat can only sit out for less than two hours before it enters unsafe temperatures. According to the USDA, food items between 40-140 degrees Fahrenheit are in the Temperature Danger Zone, and at risk of growing bacteria. To prevent food poisoning, don't leave food out for extended periods. Should You Wrap Steak in Foil? Tenting steak in aluminum foil after grilling keeps the meat warm during the resting period. When it's 3-5 degrees under its ideal doneness temperature, remove your steak from the grill and loosely wrap aluminum foil around it. Give your prime-grade beef, ribs, or chicken the time they need to rest before serving. Your guests and customers will be impressed by the flavorful results!

  • Steak Doneness Guide

    Serving steak at your guests’ requested steak temperature is an essential trick of the trade. A steak that is not done well enough or is overly cooked can irk guests and result in food waste. Learn how to serve a perfect steak every time by mastering the different steak doneness levels. Follow our printable steak temperature chart to guide you in preparing steak to your guests’ liking. Steak Temperature Guide For precise information about every steak temperature level, see our steak doneness guide below. No matter the steak temperature, it's always essential to follow safety temperatures and best practices, like keeping food out of the temperature danger zone. Extra Rare or "Blue" Steak Seared outside Completely red interior Cold and soft center Extra Rare Steak Internal Temperature The internal temperature of a blue steak should be 115-120 degrees Fahrenheit. Rare Steak Seared outside 75% red interior Slightly cool center Rare Steak Internal Temperature The internal temperature of a rare steak should be 125-130 degrees Fahrenheit. Medium-Rare Steak Seared outside 50% red interior Slightly firm Medium-Rare Steak Internal Temperature The internal temperature of a medium-rare steak should be 130-140 degrees Fahrenheit. Medium Steak Seared outside Pink center with slight red Firm and springy Medium Steak Internal Temperature The internal temperature of a medium steak should be 140-150 degrees Fahrenheit. Medium-Well Steak Seared outside Slightest bit of pink in center Mostly cooked throughout Medium-Well Steak Internal Temperature The internal temperature of a medium-well steak should be 150-155 degrees Fahrenheit. Well-Done Steak Seared outside Fully brown center Firm and cooked throughout Well-Done Steak Internal Temperature The internal temperature of a well-done steak should be 160+ degrees Fahrenheit. In addition to the 6 classic steak temperatures, two other ways to prepare steak include tartare and the "black and blue" method. Steak tartare is a completely raw meat dish and therefore does not need to be cooked to a certain temperature. "Black and blue" steak is cooked briefly on a hot flame, so the outside is charred, while the inside is cool with an internal temperature of around 110 degrees Fahrenheit. A warning advising customers about food safe temperatures is typically added to menus next to these dishes. Steak Temperature Chart Printable Version How to Use a Meat Thermometer for Steak Doneness Check out our video to learn how to temp a steak properly with a meat thermometer: <iframe scrolling="no" width="392" height="226" src="/v/?num=12669&amp;width=600&amp;height=500&amp;embed=1" frameborder="0"></iframe> To use a meat thermometer, insert the probe through the side of the steak and in the thickest part of the cut, avoiding fat or bone. The thermometer should go in at least 1/2 an inch, though if the steak is thick, you may need to insert it in further. Inserting a probe will not release the internal juices because the probe is too dull to puncture the muscle fibrils. On the other hand, overcooking steak by a few degrees can release a noticeable amount of moisture, which is why it's necessary to test meat with a dependable method. Why to Use a Meat Thermometer to Test Steak Temperature A meat thermometer is recommended over other less reliable methods, especially for a commercial setting. Certain methods, such as touch and finger testing, may expose the meat to bacteria from hands. Relying solely on visual cues or touch is not the most effective form of measurement due to the subjective nature of such tests. After testing for the internal temperature of your steak, make sure to rest your steak to reabsorb and distribute juices before serving. This ensures the most moist and flavorful steak that guests will enjoy.

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