Steak Doneness Guide

Why Temperature Matters

Perhaps one of the most important questions one has when preparing a steak is what temperature it should be cooked to in order to produce desired results. After all, cooking temperature not only is the standard for food safety, but for maximizing your enjoyment of that steak.

In fact, cooking to a specific internal temperature is the most reliable way to produce consistent results every time, and is the gold standard for cooking premium cuts you'll get with Marin Fine Foods.

Why We Recommend an Instant-Read Thermometer

Many accomplished home cooks rely on their senses to determine steak doneness — precise timing, visual and physical feedback (how much the meat springs back when poked), thickness of the meat, and heat source. Sometimes the calculation is spot on, other times just a few seconds can make or break the results.

Rather than focusing on time, poke, temperature and thickness, Marin Fine Foods recommends taking the guesswork out of the equation and using an **instant-read meat thermometer**. This precisely calibrated tool provides accuracy in temperature, removing the guesswork.

Account for Carryover Cooking

While the first step is to understand the doneness temperature, you want to take into account the **carryover cooking** — when the cut should be pulled from the heat to allow for additional cooking that occurs after taken from the heat source. Nothing is worse than cooking to the proper temperature only to find it overcooked by the time it hits the plate.

**Check out the guide above** to determine what temperature to pull at in order to hit your target final temperature. For most premium cuts, a medium rare final temperature delivers the best balance of tenderness, juiciness, and flavor.

Thermometer Tips

Remember to insert the thermometer into the **thickest part of the meat**, avoiding bone, fat, or the pan.