Steak – What The Core Temperature Says and How to Measure It

Suitable pan for the steak

If possible, choose a cast-iron pan for frying the steak. It tolerates high temperatures. Stripes on the bottom of the pan ensure the typical grill pattern on the piece of meat. Now let the pan get really hot before adding the fat for frying.

• Chateaubriand and rump steak are ideal for roasting, but they are cut thicker. Filet and T-bone steaks are also very popular.

Good fat for frying

Here, clarified butter or, for example, rapeseed oil is particularly suitable. In contrast to normal butter or olive oil, they do not form any bitter substances at high temperatures because they have a high smoke point.

Reach the core temperature of the steak

Now it’s time for the meat: Fry the piece of meat in the pan briefly and sharply, first on one side, until a crust has formed. This will prevent the meat juices from leaking out of the piece. Then fry the other side. Then please season with salt and pepper.

• After two minutes of frying on each side at a high temperature, the steak is “rare”, pink on the inside with a bloody core.
• After one minute of searing and another three minutes on each side at medium temperature, the steak is “medium”, which means it is pink on the inside.
• After 5 minutes of cooking time on each side, it is “well done” and therefore thoroughly cooked.