![]() The temperature of the cooking environment.Two factors affect the amount of carryover cooking you are likely to experience: “Carryover cooking” is what we call this rise in temperature at the thermal center of the steak after the steak has been removed from direct heat. And if you prepare your steaks properly, it should match the doneness temperature you picked from the chart above. This is what we call the resting temperature of your steak. The thermal system wants to find equilibrium. Even as the outer layers of your steak cool dramatically, the temperature at the center of the steak will continue to rise, until the gradients meet in the middle. This redistributes the water throughout the steak again and should make each bite of the finished steak as succulent and juicy as the next.ĭuring the critical resting period that follows grilling, another thing that happens is that conduction continues to drive thermal energy toward the center of your steak. ![]() One thing that happens is that the muscle fibers relax again and reabsorb their water. Resting and Carryover Cookingīefore we finally dive into temping technique, it’s important to consider for a moment what will happen to your steaks after you remove them from the grill. It takes some skill to know what you should be measuring with your thermometer to get the results you want. All of this contributes to the dynamic flow of energy through your steak. Since water is a significant conductor of thermal energy, this process actually helps bring up the interior temperature of your steak. Most of the water is hidden inside the muscle fibers, but as your steak gets to temperatures above 104☏ (40☌), the muscle fibers begin to shrink and force water out into the center of the steak. There’s Water Moving Around in There, Tooĭepending upon the cut, steak is actually 75% water and only 20% protein (with fat, carbohydrates, and minerals accounting for the remaining 5%). They can make it challenging for you to get a trustworthy reading when you try to take the temperature of your steak. We call these different temperatures inside the same piece of meat gradients. But while the steak is cooking, it actually has many different temperatures going on inside it all at the same time-a hot crust and a cool center. Over time, conduction carries the thermal energy from the steak’s surface deep into the center of the steak. Notably, all of three of these methods work on the outside of a steak. Convection: The air circulating around the steak in a grill also heats up (particularly when the lid is kept closed) to several hundred degrees and works like a convection oven.Conduction: Metal grill grates heat up to around 400☏ (204☌) and are in direct contact with parts of the meat, searing the meat through a process called conduction.Radiation: Burning charcoal emits radiant heat-up to 2,000☏ (1093☌) down in the charcoal, but typically around 650☏ (343☌) at the grill surface, itself.There are three types of thermal energy transfer at work on a steak while it cooks on a grill: Master of the Grill, America’s Test Kitchen The Thermodynamics of Steak We use our favorite thermometer, the ThermoWorks Thermapen, every day. And with a thermometer as fast and accurate as the Thermapen ® Mk4, you can actually get a reading on the thermal center of the steak (it’s coolest part) and be assured of consistent results every time.Ī fast, accurate thermometer is one of the simplest ways to improve the safety and quality of your food. Really, the only effective way to gauge the doneness of your steak is with a fast and accurate digital thermometer. That is, if t 1 is the ideal time at which to pull the steak, leaving it for t 1+2 minutes will allow the temperature of the grilled steak to overshoot much more than one cooked in the oven. …the error tolerance of when to pull the meat off the grill is smaller than pulling the meat from the oven, because the slope of the curve is steeper. As Jeff Potter puts it in Cooking for Geeks, Steaks on a grill cook quickly and the doneness window closes fast. Some people go on visual cues alone or even, heaven forbid, cut into one of their steaks to see what it looks like inside. Others press on their steaks to feel the resistance of the fibers (the old press on the heel of your palm trick). There are many different methods people use to test doneness. And it is fair to say that nothing will have a greater impact on the taste and quality of the steak you feed your friends and family than your ability to accurately gauge the internal temperatures of the steak. July is grilling month so it’s officially steak season. ![]()
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