Temp Check - Nail Your Steak's Doneness

Certified Piedmontese® beef cooks faster than you may expect, so temperatures must be monitored closely.

REST TIME & CARRYOVER COOKING

When cooking Certified Piedmontese

beef, set your grill, oven, or stovetop

temperatures as you would for cooking

traditional beef, but keep in mind that

overall cooking time will be shorter and

final temperatures slightly lower. It’s

also important, especially when cooking

roasts and larger cuts, to account for

carryover cooking, which will actually

cause the temperature of your meat to

continue to rise even after you’ve removed

the cut from the heat to rest. Take steaks off the heat a couple of degrees under the final temperature you’re after, and for roasts, as much as five to eight degrees under. Resting meat is vital to a perfectly cooked steak, as it allows juices to be reabsorbed into the meat, keeping it moist and tender.

CHECKING DONENESS

It’s important to resist the urge to cut into the center of the steak or roast to determine doneness, which will cause the natural juices to run out and can lead to a tougher, drier end result. The most effective and foolproof way to ensure that your steak is cooked exactly to your liking is to use an instant-read thermometer. Instant-read thermometers are more accurate; they can mean the difference between medium-rare and medium—especially when cooking

portions that cook quickly, like steaks. Insert the thermometer into the center of the thickest part of the meat without touching any bone. The thermometer probe needs to reach the middle of the meat for an accurate read.

TOUCH TEST

No meat thermometer, No Problem! One of our favorite ways to temp check your steak is to simply use a touch test. While it may take some getting used to, you are going to create reference point for the feel of the steak's doneness vs the feel of your hand! The Fist Test is the easiest way to get a reference point. Start by making a relaxed fist (don't cover up your thumb). Using the other hand, touch the palm pad under the thumb of your fist. This should feel fairly soft and not have much resistance, which is how a rare steak feels when using the same touch. If you slightly clench your first, that firmer feel will be closer to a medium temperature. Finally, a firm clench of your fist will feel more like well-done. So build your reference point and start touching your steaks! Depending on how you like your steaks cooked, you will get a feeling for how the steak should feel during and after cooking.