[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-565011-105":3,"detail-sidebar-cat-1-en-105":81,"doc-detail-565011-en":127},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","steak-cooking-chart","Steak Cooking Chart","","This document provides a comprehensive guide for achieving various levels of steak doneness. It details the internal temperature requirements for steak cooked from extra rare (blue) to well-done. Each category includes specific characteristics of the meat's texture and appearance, such as the color of the interior and the firmness of the center. The chart serves as a practical reference for culinary enthusiasts and professionals to ensure consistent cooking results and food safety, while promoting the FoodDocs monitoring 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is the required internal temperature for a Medium-Rare steak?","Question",{"text":63,"@type":64},"A Medium-Rare steak should reach an internal temperature of 54-60°C.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How can you identify a Well-Done steak?",{"text":68,"@type":64},"A Well-Done steak is seared on the outside, has a fully brown center, feels firm, and is cooked throughout, reaching an internal temperature of 71°C or higher.",{"name":70,"@type":61,"acceptedAnswer":71},"What defines an Extra Rare or 'Blue' steak?",{"text":72,"@type":64},"An Extra Rare or 'Blue' steak is seared on the outside with a completely red, cold, and soft interior, requiring an internal temperature of 46-48°C.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},565011,1792086178,{"code":4,"msg":82,"data":83},"success",[84,89,94,99,104,109,114,119,124],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":91,"show_sort_weight":92,"slug":93},12,"Resumes",80,"resumes",{"id":95,"doc_module":22,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},14,"Invoices",70,"invoices",{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},15,"Posters",60,"posters",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},16,"Social 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Templates",5,"papers-templates",{"id":125,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":4,"slug":126},158,"general-158",{"code":4,"msg":82,"data":128},{"doc_id":79,"user_id":129,"nickname":42,"user_avatar":130,"doc_module":22,"category_id":125,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":22,"language":136,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":12,"update_tm":140,"read_time":4},962090896214,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Steak cooking chart  \nDoneness Internal temperature  \n| \u003Cbr>| Extra Rare or “Blue”\u003Cbr>-Seared outside\u003Cbr>-Completely red interior\u003Cbr>-Cold and soft center | 46-48°C |\n| --- | --- | --- |\n| \u003Cbr>| Rare\u003Cbr>-Seared outside\u003Cbr>-75% red interior\u003Cbr>-Slightly cool center | 48-54°C |\n| \u003Cbr>| Medium-Rare\u003Cbr>-Seared outside\u003Cbr>-50% red interior\u003Cbr>-Slightly firm | 54-60°C |\n| \u003Cbr>| Medium\u003Cbr>-Seared outside\u003Cbr>-Pink center with slight red\u003Cbr>-Firm and springy | 60-65°C |\n| \u003Cbr>| Medium-Well\u003Cbr>-Seared outside\u003Cbr>-Slightest bit of pink in center\u003Cbr>-Mostly cooked throughout | 65-68°C |\n\nWell-Done  \n-Seared outside  \n-Fully brown center  \n-Firm and cooked throughout  \n71°C +  \nSave time on daily tasks  \n Scan  \nFood safety made easy  \n[fooddocs.com](fooddocs.com)","cbCaipgpE7IEIDn5","https://ap.wps.com/l/cbCaipgpE7IEIDn5","pdf",142812,"English","# Steak Cooking Chart\n## Doneness Levels and Temperatures\n## Food Safety and Monitoring","[{\"question\":\"What is the required internal temperature for a Medium-Rare steak?\",\"answer\":\"A Medium-Rare steak should reach an internal temperature of 54-60°C.\"},{\"question\":\"How can you identify a Well-Done steak?\",\"answer\":\"A Well-Done steak is seared on the outside, has a fully brown center, feels firm, and is cooked throughout, reaching an internal temperature of 71°C or higher.\"},{\"question\":\"What defines an Extra Rare or 'Blue' steak?\",\"answer\":\"An Extra Rare or 'Blue' steak is seared on the outside with a completely red, cold, and soft interior, requiring an internal temperature of 46-48°C.\"}]","Steak Cooking Chart | PDF",1791845705]