The Ships Cook Book

Recipes, Insight, Theory and Everyday Management for Students, Ships Cooks, and those with an interest in Marine Catering Operations. All Recipes have a fully adjustable servings feature, just change the number of servings and the ingredients recalculate automatically.

The Ships Cook Book
Theory 

Core Temperatures for Cooking Steaks

shipscookbook

Core Temperatures for Cooking Steaks
to Different Degrees

Blue,
This Steak is bearly warm in the middle and I would describe it as raw in the middle it is very soft and spongy when touched and will weep blood.
The Core Temperature Range for a Blue Steak is;- 26°C to 38°C

Rare,
This Steak has a bright red colour and weeps blood soon as it is cut into, it is warm through to the core,
The Core Temperature Range for a Rare Steak is ;- 49°C to 51°C

Medium Rare
This Steak is pink in the middle and slightly darker toward the exterior and just hot at the core.
The Core Temperature Range for a Medium Rare Steak is ;- 55°C to 57°C

Medium
This steak is hot right through, but slightly pink in at the core.
The Core Temperature Range of this Steak is;- 60°C to 63°C

Medium Well
This Steak is greyish brown with just a slight hint of pink at the core and firm to the touch.
The Core Temperature Range of this Steak is;- 65°C to 69°C

Well Done
This Steak is greyish brown right through to the core with no hint of pink, this steak is firm to the touch and can have a dry eating quality.
The core Temperature of this Steak is;- Above 70°C

Note all these temperatures apply to Beef only