What temperature is beef done?

By HotBotUpdated: September 10, 2024

Answer

The art of cooking beef to perfection is both a science and a craft. Knowing the precise internal temperature at which beef is considered 'done' is crucial for achieving the desired taste and texture. Below, we delve into the various temperatures for different types of beef preparations, the science behind these temperatures, and some rarely known small details that can elevate your culinary skills.

The Science Behind Beef Temperatures

Beef is composed of muscle fibers, connective tissues, and fats. The degree to which these components are cooked affects the meat's tenderness, juiciness, and flavor. Here’s a quick overview of what happens at different temperature ranges:

120°F to 130°F (49°C to 54°C): Rare – Muscle fibers start to coagulate, creating a red, cool interior. The meat is very juicy and soft.
130°F to 140°F (54°C to 60°C): Medium Rare – More muscle fibers coagulate. The meat turns pink and warm, with a perfect balance of tenderness and juiciness.
140°F to 150°F (60°C to 66°C): Medium – Connective tissues begin to dissolve. The meat is firmer and pinkish-brown in the center.
150°F to 160°F (66°C to 71°C): Medium Well – More connective tissues dissolve, and fats start to render. The meat becomes brown and slightly juicy.
160°F and above (71°C+): Well Done – Most connective tissues have dissolved, and fats have rendered. The meat is brown throughout and dry.

Steak Temperatures

Steak is one of the most popular cuts of beef, and its doneness is often a matter of personal preference. Here are the ideal internal temperatures for different levels of doneness in steaks:

Start

Rare: 120°F to 130°F (49°C to 54°C)
Medium Rare: 130°F to 135°F (54°C to 57°C)
Medium: 135°F to 145°F (57°C to 63°C)
Medium Well: 145°F to 155°F (63°C to 68°C)
Well Done: 155°F and above (68°C+)

Roast Beef Temperatures

Roast beef requires careful monitoring to achieve the perfect level of doneness. Here’s a guideline for roasting beef:

Rare: 120°F to 125°F (49°C to 52°C)
Medium Rare: 130°F to 135°F (54°C to 57°C)
Medium: 140°F to 145°F (60°C to 63°C)
Medium Well: 150°F to 155°F (66°C to 68°C)
Well Done: 160°F and above (71°C+)

Keep in mind that roast beef will continue to cook after it is removed from the oven, a phenomenon known as "carryover cooking." It's advisable to remove the roast 5°F to 10°F below the target temperature to account for this.

Ground Beef Temperatures

Ground beef must be cooked thoroughly to kill harmful bacteria like E. coli. The USDA recommends cooking ground beef to an internal temperature of 160°F (71°C). Here’s a breakdown:

Safe Minimum: 160°F (71°C)

Unlike steaks or roasts, ground beef does not have the luxury of being cooked to varying degrees of doneness due to the risk of foodborne illness.

Brisket Temperatures

Brisket is a tougher cut of beef that requires low and slow cooking to break down the connective tissues and render the fat. Here are the temperature guidelines for brisket:

Low and Slow Cooking: 195°F to 205°F (90°C to 96°C)

At these temperatures, the collagen in the brisket breaks down, resulting in tender, flavorful meat.

Rarely Known Small Details

While the above guidelines cover the basics, there are some lesser-known details that can make a significant difference in your beef-cooking endeavors:

Resting the Meat: Let the beef rest for at least 5-10 minutes after cooking. This allows the juices to redistribute, making the meat juicier.
Using a Meat Thermometer: Invest in a good meat thermometer. Instant-read thermometers are particularly useful for quickly checking internal temperatures.
Carryover Cooking: As mentioned earlier, meat continues to cook after being removed from the heat. This can raise the internal temperature by 5°F to 10°F.
Marbling: The fat within the muscle (marbling) affects how the beef cooks. More marbling generally means more flavorful meat.
Dry Aging: Dry aging beef can concentrate its flavors and improve texture. This process is usually done at controlled temperatures and humidity levels.
Seasoning: Season the beef at least 40 minutes before cooking or immediately before it goes on the heat to get the best crust and flavor.

The perfect temperature for cooking beef is not a one-size-fits-all answer. It depends on the cut, the cooking method, and personal preferences. By understanding the science behind beef temperatures and paying attention to the small details, you can elevate your beef-cooking skills to new heights.

Now equipped with this knowledge, the choice is in your hands. Experiment, enjoy, and find your own perfect temperature for a delicious beef experience.