{"id":5246,"date":"2021-05-21T10:37:35","date_gmt":"2021-05-21T10:37:35","guid":{"rendered":"https:\/\/chef.shangeryou.com\/bbq-culture\/"},"modified":"2026-06-09T09:47:14","modified_gmt":"2026-06-09T09:47:14","slug":"bbq-culture","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/es\/bbq-culture\/","title":{"rendered":"BBQ Culture: From Medium Rare to Well Done"},"content":{"rendered":"Cooking times an<\/span>d temperatures var<\/span>y based on the size, shape, type of meat, and preparation techniques used. When it comes to testing your meat\u2019s doneness, using a<\/span>\u00a0meat thermometer<\/span><\/span> is always necessary. A meat thermometer eliminates the guesswork when it comes to cooking, so you won\u2019t have to worry about your food being undercooked or overcooked, so it is perfected to your liking every time.\u00a0<\/span>\n\nWhile cooking something like a steak may seem like a simple task, it is not exactly something that people can get right every time, especially when it comes to how they want it cooked. For instance, a steak like a flank steak takes much less time than a thicker steak like filet mignon. However, when you have a great meat<\/span> thermometer, it allows you to get an accurate temperature reading. From medium to rare, having a meat thermometer is always handy and will make your cooking experience a breeze.\n

How to Cook Meat Properly<\/span><\/strong><\/h3>\nOne of the most important steps that comes with cooking meat properly is letting the steak come to room temperature before it is placed on the grill. This means that ideally, you should let your steak rest on the counter top for 30-45 minutes prior to cooking. This will allow the steak to cook evenly since it will be the same temperature throughout, as you\u2019ve given it a chance to rest before cooking. When you let your steak rest on the counter prior to cooking, you will not have to worry about a burnt exterior with a cold internal temperature of your steak. <\/span>\n\n\n

How to Use a Meat Thermometer<\/span><\/strong><\/h3>\nThe best way to determine your meat\u2019s doneness is by checking its internal temperature using a high quality <\/span>meat thermometer<\/span> that provides an accurate and fast temperature reading. To do so correctly, you should insert the thermometer probe into the thickest part of the meat. There should not be any fat, cartilage, or bone near where you are inserting the thermometer. Another important thing to keep in mind is that after you take your steak off of the grill, it will continue cooking more by about 5 degrees. Therefore, you should take your steak off at about 5 degrees less than your desired temperature.\u00a0<\/span>\n

Internal Temperatures for Your Steak\u2019s Doneness<\/span><\/strong><\/h3>\n

Rare : <\/b>125-130 degrees Fahrenheit<\/span><\/em><\/p>\n\n