Temperatures for Steak - Unlock Hidden Flavor
The Art of Temperature
Every steak aficionado knows that achieving the ideal temperature is the key to unlocking the rich flavors and succulent textures that make Wagyu steaks truly extraordinary. Just as a symphony conductor skillfully orchestrates each note, understanding the different temperature ranges allows you to create a symphony of flavors on your plate.
Choosing the Right Cut
The first step to cooking a delicious steak is selecting the right cut of meat. At The Wagyu Steak Company, we specialize in offering premium Australian Wagyu steaks known for their exceptional tenderness and juiciness. Our steaks are carefully sourced and expertly aged to ensure the highest quality. When choosing a steak, consider factors such as marbling, thickness, and personal preference.
Preparing the Steak
Before cooking your steak, it's important to properly prepare it. Start by removing the steak from the refrigerator and allowing it to come to room temperature. This helps ensure even cooking. Pat the steak dry with a paper towel to remove any excess moisture, which can interfere with the searing process.
Cooking Methods
There are several cooking methods you can use to cook your steak to perfection:
- Grilling: Preheat the grill to high heat and oil the grates. Place the steak on the grill and cook for the desired amount of time, flipping once halfway through.
- Broiling: Preheat the broiler and place the steak on a broiler pan. Position the pan on the top rack and cook for the recommended time, flipping once.
- Sous Vide: This method involves vacuum-sealing the steak and cooking it in a water bath at a precise temperature. It ensures consistent doneness throughout the meat.
- Pan-Seared: After searing the steak, transfer it to a preheated oven to finish cooking. This method is ideal for thicker cuts of steak.
Doneness Levels
Understanding the different doneness levels is essential for cooking steak to your desired preference:
- Rare: The center of the steak is bright red and cool to the touch. It has a soft and tender texture.
- Medium Rare: The center is pink and slightly warm. It has a good balance of tenderness and juiciness.
- Medium: The center is pink and moderately warm. It is firmer than medium rare but still tender.
- Medium Well: The center is slightly pink and hot. It has a firmer texture with less juiciness.
- Well Done: The center is cooked through with no pinkness. It is firm and can be less juicy.
Resting and Serving
Here's a Quick Reference Guide on How to Cook Wagyu Steak
Once your steak reaches the desired doneness, remove it from the heat and let it rest for half the time you cooked it. We like to recommend a minimum of 5 minutes. This allows the juices to redistribute, resulting in a more flavorful and tender steak. Slice the steak against the grain and serve it with your favorite accompaniments.
Remember, practice makes perfect when it comes to steak cooking. Experiment with different cuts, cooking methods, and seasonings to find your personal preference. With the right techniques and quality ingredients, you can create a memorable steak experience every time.
When it comes to cooking the perfect steak, precision and technique are key. Whether you prefer a rare, medium, or well-done steak, understanding the science behind cooking meat can help you achieve the desired level of doneness every time. In this guide, we will explore the different cooking methods and provide expert tips to elevate your steak cooking skills.
Rare: A Melody of Delicacy
For those who appreciate the delicate nuances of flavor, rare is the temperature that allows the natural essence of the Wagyu steak to shine. With a cool, red center and a gentle sear on the outside, this temperature range offers a tender and buttery texture that melts in your mouth.
Medium Rare: A Harmonious Balance
Stepping into the realm of medium rare, you'll discover a harmonious balance between tenderness and flavor. With a warm, pink center and a caramelized crust, this temperature range showcases the perfect marriage of juiciness and robust flavors.
Medium: An Opulent Symphony
As the temperature rises to medium, the Wagyu steak unveils an opulent symphony of flavors. With a rosy pink center and a charred exterior, this temperature range offers a succulent and juicy steak that is bursting with savory notes.
Medium Well: A Refined Elegance
For those who prefer a touch more doneness, medium well strikes a balance between tenderness and a hint of char. With a slightly pink center and a well-seared exterior, this temperature range delivers a refined elegance that satisfies even the most discerning palates.
Well Done: A Bold Statement
Finally, for those who prefer a bolder statement, well done offers a steak that is cooked through with a rich, brown center. While the tenderness may be slightly reduced, the flavors are intensified, creating a steak that is robust and full-bodied.
Your Culinary Journey Awaits
As you embark on your culinary journey with The Wagyu Steak Company, we encourage you to explore the different temperature ranges and discover the one that resonates with your palate. Whether you prefer the delicate melody of rare or the bold symphony of well done, our premium Australian Wagyu steaks are meticulously crafted to deliver an unforgettable dining experience.
Indulge in the art of temperature and unlock a world of culinary excellence. Elevate your dining experience with The Wagyu Steak Company, where every bite is a masterpiece.
QUICK COOKING GUIDE REFERENCE
Approximate cooking time for a 1.4" steak at room temperature, cooked over a hot grill/ pan. The guide below is before resting. During resting, the temperature will rise by a few degrees.
BLUE
1 min each side
(For caramelization)
RARE
Internal temperature 117F
(2-3 minutes each side)
MEDIUM - RARE
(RECOMMENDED)
Internal temperature 127F
(3-4 minutes each side)
MEDIUM
(RECOMMENDED)
Internal temperature 134F
(4-5 minutes each side)
MEDIUM - WELL
Internal Temperature 140F
(5 minutes each side)
WELL DONE
Internal temperature 150F
(6 minutes each side)
Why Buy Australian Wagyu?
If you think about every memorable steak you have had, it probably came from an exceptional cut of beef. An amazing steak is distinguished by its taste, texture, grade and cut. Let's go over what makes a good steak and why steaks from the Wagyu Steak Company are so special.
Beef Marbling
Beef marbling is defined as pure and visible white flecks of intramuscular fat. Marbling is the trait the decides the quality of meat. Beef with high marbling when prepared and consumed in moderation has several advantages apart from texture and taste. High-quality marbled beef contains a high level of marbling, which means it also has a high level of healthy monounsaturated fatty acids.
There is a huge misunderstanding about fat. When you consume food, you are ingesting more than one type of fat. Any food that contains fat has more than one fat within it. While watching the amount of fat you eat is good, it is better to pay attention to what types of fat you are eating. Saturated fats are not considered beneficial for health, but monounsaturated fats are. Monounsaturated fats are healthy fatty acids that have been shown to lower cholesterols and the risk of heart diseases.
Advantages of Wagyu Beef
Wagyu beef is superior because it has the greatest amount of marbling, which means it also has the most oleic acids (a monounsaturated fatty acid, naturally found in the fats and oils of animals and vegetables). These fatty acids have been shown to improve an individual’s health by increasing their ability to fight off infections and diseases as well as boosting their immunity.
Australian Wagyu surpasses American or Black Angus due to the quality and the amount of marbling as well as the distribution of it. Australian Wagyu is often described as buttery, tender, and delicious.
(pictured above is a 20oz 8-10 bms New York)
Grades of Beef
Grades of Beef, from lowest quality to highest in terms of Beef Marbling Score (BMS):
• Standard and Commercial grade
Standard and or Commercial grade is commonly sold as ungraded or store brand and has scant amounts of marbling if any at all. It is generally also the cheapest, and toughest cut available in local grocery stores.
• Select grade (BMS 0-1)
Select is customarily a leaner cut with minimal marbling which leads to a tougher cut of meat.
• Choice grade (BMS 2-3)
Choice grade is highest quality generally found at your local supermarket. Has less marbling than Prime grade, even so has a decent amount of marbling.
• Prime grade (BMS 4-5)
Prime grade can sometimes be found at your local grocery store, but normally it is more likely something you would purchase from a higher end grocery store or butcher. This grade habitually comes from young well-fed cattle, which is why it has a good amount of marbling. Hence why most restaurants and hotels use this grade.
• Prime + or Elite Prime (BMS 5-6)
This is the grade that American Wagyu, and high-end Black Angus fall under. The only difference between the two is the amount of marbling, and in this case typically the American Wagyu has a bit more marbling as well as more even distribution of the marbling.
• Australian Wagyu (BMS 7-9)
Australian Wagyu score better than American Wagyu or Black Angus, averaging a BMS score of 7-9 or in the Australian system AUS-MEAT 7-9. Australian Wagyu surpasses American or Black Angus due to the quality and the amount of marbling as well as the distribution of it. Often described as buttery, tender, and delicious.
• Japanese Wagyu (BMS 9-12)
Japanese Wagyu has the highest level of marbling on the market which is why it is the most prized as well as the most expensive on the market.
Why Buy Australian Wagyu from the Wagyu Steak Company?
