How To Inspect Steak Cook Temp Using Temperatures Checklist
When we talk about steak, it means a lot of things to a lot of people. To some, it’s something they eat every day, like lunch or dinner. Others are not so sure and have never eaten a steak in their lives. Whatever your preference for what makes a steak, it’s certainly something good for you, so let’s take a look at the different types of cooking methods for steak, and steak cook temp so you can make the best steak in town!
Cooking methods used for steaks will always include cooking in varying degrees of temperatures because that is one of the factors that affect the taste and nutritional value of the meat. The internal temperature of meat varies with the cooking method, seasoning and grill temperature, and quality of the outside fat.
An internal steak cook temp ranges somewhere from mildly to heavily browned when fully cooked, anywhere from mildly to moderately rare when properly seasoned.
And somewhere between medium-rare to completely rare, which is about what the Striped Trout would be if it were to hit the bar area! Steak can be cooked using various other cooking methods, such as frying, baking, broiling, grilling, steaming, baking, slow smoking, broiling, pan roasting, grilling, steaming, and searing.
An easy way to make sure your steak is cooked to the proper texture and minimum in calories is to check for the inside texture using a thermometer, or by using your hand. This is a common and inexpensive observation, which may be a good indication that the steak has reached its edible best. Using a digital thermometer is more accurate than using your hand, as you have at least three different observation points, which give a more accurate reading than just using your finger.
Another great point to remember is that the less the inside temperature of the steak, the more likely it is that the steak will be fully cooked.
A simple observation to note is if the steak is not falling in either of the two categories (done at or done wrong) then it should continue to cook at the designated grill temperature. To determine if it is done at the designated grill temperature simply move the food thermometer inside to continue to monitor it. The same observation for “done right” would be to move the thermometer to an area between medium rare and done.
When the temperature reaches neither extreme, that means the steak is done. When done incorrectly, that could mean underdone steak. There are several possible reasons that steak can become undercooked: cooking too fast, not flipping the steak, not stirring thoroughly, and not finishing cooking until the exterior flakes.
Some non-meat specific cooking mistakes are easy to spot, such as uneven brushing of the knife blade or excessive cleanup of nonfood-contact surfaces.
While these mistakes can certainly contribute to a less than perfect result, they generally only contribute to the problem on one side of the steak. In contrast, a good repair observation includes flipping the steak over to the other side, making sure that the knife is in a horizontal position, and evenly brushing the blade.
A good correction method begins by flipping the steak over and brushing it with a toothbrush and wiping it with a paper towel. This allows for a full inspection of the knife and also provides an opportunity to observe the nonfood-contact surfaces of the knife.
Each knife tooth should be brushed separately. If the knife is flipped over and hinged in the opposite direction, this is a sign of a nonfood-contact surface. The hinged blade should be moved into the correct position to bring it fully into contact with the nonfood contact surfaces. Correcting this situation will require a different observation technique.
A second observation method involves flipping the steak over, again allowing for a full inspection of the knife.
Once the blade has reached the proper temperature, it should be returned to its original position.
And allowed to remain in that position until the employee health policy begins to expire.
During this time, the food – potentially hazardous food – may begin to be cooked again. The same food – potentially hazardous food – may also begin to be stored in the cold storage room. Once the expiration date passes, the food should be returned to the appropriate location and properly heated before being served to the guests.
When an inspection report indicates a violation noted during this evaluation, the appropriate personnel (including the head chef and other higher-ranking supervisors) should be notified. An employee is required by law to follow up on the findings noted in an inspection report, but the employee may not need to follow-up if the proper protocol was followed.
If no follow-up is required, the employee should attempt to return to the process by using the same or a similar set of instructions to return the food to the cold holding temperatures as per the original recipe.
For example, if a steak was under the cooking temperature at the time of the inspection but was pulled from the grill after reaching that temperature, the employee may follow the same steps as the original chef to return the steak to the grill, continue to use the appropriate cooking instructions and wait for the steak to reach a safe temperature before returning to the cold holding temperatures.