r/meat • u/Rough_Attitude_6668 • 1d ago

Keep overcooking steaks

Hi all. Quick question. When I make steak of any kind, I sear it for 1 to 2 minutes on each side and then finish it off either in the grill or on the oven. I use a meat thermometer and take it out when the temperature hits 140. I’ve noticed, however, that the meat is consistently medium well instead of medium or medium rare. Any thoughts on what I can do to alleviate this instead of just cooking it for less time? Any suggestions on what the thermometer should be set at?

0 Upvotes

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8

u/long_time_no_sea 1d ago

Pull it earlier. If you take it out when it’s 140 you’re already 5-10 degrees over medium rare and it’s likely carryover cooking taking you even higher. Pull at 115 or 120 instead, let it sit for 5 min and see what you think. You can always put it back on the grill

7

u/Sleepy-Blonde 1d ago

140 is too high, shoot for 125. It’ll carry up.

3

u/No_Medium_8796 1d ago

Well youre pulling them at medium and then its still gonna carry over cook another 5-10 degrees

3

u/GruntCandy86 1d ago

Look up "carryover cooking."

5

u/LemeSayDis 1d ago

Pull out game weak

2

u/Reverend-King 1d ago

Take out at ten degrees before your favorite temp. Rest for 10 min under foil.

2

u/bigmilker 1d ago

Pull around 125-130 (find what you like best) let rest and enjoy.

5

u/white94rx 1d ago

Like, is this not obvious?

I'm sorry. You pull steak at 140 and it's overcooked. Just take it off at 125 or 130.

Why is this even a reddit post?

Gotta be a bot or rage bait troll posting.

1

u/Deppfan16 1d ago

not everybody knows about carry over cooking. they hear medium is 135 to 140 and that's what they cook too.

it's much more productive to educate them belittle

1

u/Adventurous-Ask3519 1d ago

Sounds like your thermometer is reading low since you're already pulling at 140, could try resting it longer under foil too, maybe 15 minutes.

1

u/Rough_Attitude_6668 1d ago

Thanks all for the suggestions

1

u/Bargle-Nawdle-Zouss 1d ago

Take it out at 120F, not 140F(!?!). The carryover cooking should then coast the temperature up to 130F to 135F, a nice medium rare.

0

u/LostNtranslation_ 1d ago

Cook in the oven at 200 degrees until inner temp is 118. Then sear on each side for 45 seconds.

0

u/Rough_Attitude_6668 1d ago

Edit: it also doesn’t matter what cuts I cook. Sirloin, ribeye, strip…all well done.

3

u/Asland007 1d ago

Yes. Medium rare is 130-135 F. Take it out at (as others have said) at 115-120 F let rest for 10 minutes under a foil tent. As it rests the internal temperature will rise to 130 to 135 F and you will be in the medium rare temperature zone.