Since the consumption of under-cooked meat can be very dangerous, we recommend all our customers to use a meat thermometer in order to make sure the minimum internal temperature has been reached. Using a meat thermometer is the only reliable means to instantly verify the internal temperature and also the best way to maximize the tenderness of the meat.
Using a meat thermometer will make you a safer and better cook!
The chart below shows the recommended internal temperatures for a medium-sized steak.
Degree of Doneness Gourmet USDA
Rare 125° to 130°F (53-55°C) 140°F
Medium-Rare 130° to 140°F (55-60°C) 150°F
Medium 140° to 150°F (60-65°C) 160°F
Medium-Well 150° to 150°F (65°C) 170°F
Seasoning & Marinades
We get a lot of question about seasoning and marinades and would love to share our best tips and tricks.
The purpose of a marinade is to both enhance the flavor and tenderize the meat. A marinade contains spices mixed with food acids such as citrus, wine or vinegar. Tender beef cuts need only short marinade times, from 15 minutes to 4 hours, while less tender cuts may benefit from a longer marinating time. Remember to always marinate the steaks in the refrigerator and never to save or reuse a marinade.
Our favorite marinade could be done by simply mixing:
Good Chow's delicious marinade
Blend the ingredients together, add the beef and store in an airtight container and keep in the refrigerator for about 4 hours. This will make your steak very tender and flavorful. Voila!
Unlike marinades, rubs and other types of seasoning are solely used for flavoring. They can consist of spices, herbs and other seasonings. In order to bind the dry seasoning, a small amount of olive oil, crushed garlic, soy sauce or mustard is usually added.
A basic and simple dry rub could be done by mixing salt, pepper, minced garlic and olive oil in small bowl and then rub the blended ingredients on both sides of the steak. Wait 10 - 20 minutes before cooking. For the most tender steaks (such as the Rib Eye) some people prefer only salt and pepper.