Degree of Doneness | Certified Angus Beef (2024)

FAQs

Degree of Doneness | Certified Angus Beef? ›

The USDA recommends steaks and roasts be cooked to 145°F and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F. Be sure to check with a thermometer, as color alone is not a foolproof indicator of doneness.

USDA RECOMMENDATIONS

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes.

We recommend cooking to at least 145° for optimal flavor and food safety, which generally takes 10-15 minutes. After searing the steak for 3 minutes per side, transfer it to the oven and cook for another 4-6 minutes or until it reaches the desired temperature.

For medium-rare the temperature should read 145°F and allow to rest for at least three minutes. For medium steaks the temperature should read 160°F, and well done is 170°F. After cooking, let steaks rest before serving.

Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.

To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160°F (71.1°C).

If you purchase ground Angus beef, you need to cook it until there is no longer any pink showing (unless you use it to make burgers—then simply cook to your liking); if you are making a roast or grilling a steak, you should cook it until it reaches your preferred doneness.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Ribeye Steak Internal Temperatures

For medium-rare, aim for 130-135 °F internally. For medium, aim for 135-145 °F internally. For medium-well, aim for 145-155 °F internally. For well-done, aim for 155-165 °F internally.

What is the best degree of doneness for steak? ›

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.

The five steak done levels are rare, medium-rare, medium, medium-well, and well done. Some chefs also consider blue rare to be a steak doneness level, creating an extremely rare steak with a purplish internal hue.

There are two basic methods to test how done your meat is while you are cooking it—use a meat thermometer or press on the meat with your fingertips.

Angus beef refers to meat that comes from the Aberdeen Angus breed of cattle, which are more muscular than other breeds. Angus beef cuts typically have a high amount of marbling, which makes a juicier and more tender steak.

Steaks cooked to medium rare and even rare are safe to eat because they have been heated through enough to kill the bacteria that cause foodborne illness. Making it to the internal temperature of 135°F (57°C) – medium-rare steak will improve the flavor and texture of the steak you are eating for the most part.

After the tenderloin rests for 10 to 15 minutes, the internal temperature should be about 145 degrees Fahrenheit. Finally, for a medium-well roast, cook the tenderloin for 35 to 40 minutes or until the internal temperature reaches 145 degrees Fahrenheit.