GRILLING TIPS
Judging doneness
There is an art to determining when your
steak, lamb chop or cutlet is cooked to the
correct degree of doneness – rare, medium
rare, medium, medium well or well done
– but it is easily mastered with these handy
hints and tips.
Rare
Cook for a few minutes per side,
depending on thickness. Turn once only.
Cook until steak feels very soft with back
of tongs. A meat thermometer will show
the internal temperature of a rare steak as
55-60°C.
Medium rare
Cook on one side until moisture is just
visible on top surface. Turn once only. Cook
on the other side until surface moisture is
visible. Steak will be cooked to medium
rare when it feels soft with back of tongs.
A meat thermometer will show the internal
temperature of a medium rare steak as
60-65°C.
Medium
Cook on one side until moisture is pooling
on top surface. Turn once only. Cook
on second side until moisture is visible.
Steak will be cooked to medium when
it feels springy with back of tongs. A
meat thermometer will show the internal
temperature of a medium steak as
65-70°C.
Medium well
Cook on one side until moisture is pooling
on top surface. Turn and cook on second
side until moisture is pooling on top.
Reduce heat slightly and continue to cook
until steak feels firm with back of tongs. A
meat thermometer will show the internal
temperature of a medium well steak as
70-75°C.
Well done
Cook on one side until moisture is pooling
on top surface. Turn and cook on second
side until moisture is pooling on top.
Reduce heat slightly and continue to cook
until steak feels very firm with back of
tongs. A meat thermometer will show the
internal temperature of a well done steak
as 75°C.
The information above has been
kindly donated by the Meat and
Livestock Association of Australia.
NOTE:
Steaks do not need turning if
cooking in contact position. Turn
steaks once only when grilling in
open flat ‘BBQ’ mode
