When it comes to grilling the perfect steak, the temperature is crucial. One of the most debated topics among grill enthusiasts is the ideal temperature for a medium-plus steak. In this article, we will delve into the world of steak temperatures, explore the concept of medium plus, and provide you with a comprehensive guide on how to achieve the perfect medium-plus steak.
Understanding Steak Temperatures
Before we dive into the world of medium plus, it’s essential to understand the different steak temperatures. Steak temperatures are measured by the internal temperature of the meat, which is typically checked using a meat thermometer. The most common steak temperatures are:
- Rare: 120°F – 130°F (49°C – 54°C)
- Medium Rare: 130°F – 135°F (54°C – 57°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Medium Plus: 150°F – 155°F (66°C – 68°C)
- Medium Well: 160°F – 165°F (71°C – 74°C)
- Well Done: 170°F – 180°F (77°C – 82°C)
The Concept of Medium Plus
Medium plus is a temperature range that falls between medium and medium well. It’s a temperature that offers the perfect balance between juiciness and doneness. A medium-plus steak is cooked to an internal temperature of 150°F – 155°F (66°C – 68°C), which is slightly higher than medium but lower than medium well.
Characteristics of a Medium-Plus Steak
A medium-plus steak has a few distinct characteristics:
- The color: A medium-plus steak will have a warm red color in the center, with a hint of pink.
- The texture: The steak will be slightly firmer than a medium steak but still juicy and tender.
- The flavor: The flavor will be more developed than a medium steak, with a slightly charred taste.
How to Achieve a Medium-Plus Steak
Achieving a medium-plus steak requires a combination of proper grilling techniques and attention to temperature. Here are some tips to help you achieve the perfect medium-plus steak:
Choosing the Right Cut of Meat
The type of steak you choose can greatly impact the final result. For a medium-plus steak, you want to choose a cut that is at least 1-1.5 inches thick. Some popular cuts for medium-plus steaks include:
- Ribeye
- Strip loin
- Filet mignon
Preheating the Grill
Preheating the grill is crucial for achieving a medium-plus steak. You want to preheat the grill to a high temperature, around 450°F – 500°F (232°C – 260°C). This will help you achieve a nice sear on the steak.
Grilling the Steak
Once the grill is preheated, it’s time to grill the steak. Here are some tips for grilling a medium-plus steak:
- Grill the steak for 4-5 minutes per side, depending on the thickness of the steak.
- Use a meat thermometer to check the internal temperature of the steak.
- Once the steak reaches an internal temperature of 150°F – 155°F (66°C – 68°C), remove it from the grill.
Letting the Steak Rest
Once the steak is cooked, it’s essential to let it rest. This allows the juices to redistribute, making the steak more tender and flavorful. Let the steak rest for 5-10 minutes before slicing and serving.
Tips and Tricks for Achieving a Medium-Plus Steak
Here are some additional tips and tricks for achieving a medium-plus steak:
- Use a cast-iron or stainless steel pan, as these retain heat well and can achieve a nice sear.
- Don’t press down on the steak with your spatula, as this can squeeze out juices and make the steak tough.
- Use a meat thermometer to ensure the steak is cooked to the correct temperature.
- Don’t overcrowd the grill, as this can lower the temperature and affect the cooking time.
Common Mistakes to Avoid
Here are some common mistakes to avoid when trying to achieve a medium-plus steak:
- Overcooking the steak, which can make it tough and dry.
- Undercooking the steak, which can make it raw and unappetizing.
- Not letting the steak rest, which can make it tough and less flavorful.
Conclusion
Achieving a medium-plus steak requires a combination of proper grilling techniques, attention to temperature, and a bit of practice. By following the tips and tricks outlined in this article, you’ll be well on your way to grilling the perfect medium-plus steak. Remember to choose the right cut of meat, preheat the grill to a high temperature, and use a meat thermometer to ensure the steak is cooked to the correct temperature. With a bit of patience and practice, you’ll be grilling like a pro in no time.
| Steak Temperature | Internal Temperature | Color | Texture | Flavor |
|---|---|---|---|---|
| Rare | 120°F – 130°F (49°C – 54°C) | Red | Soft | Beefy |
| Medium Rare | 130°F – 135°F (54°C – 57°C) | Pink | Firm | Rich |
| Medium | 140°F – 145°F (60°C – 63°C) | Light Pink | Firm | Developed |
| Medium Plus | 150°F – 155°F (66°C – 68°C) | Warm Red | Slightly Firm | Charred |
| Medium Well | 160°F – 165°F (71°C – 74°C) | Light Brown | Firm | Strong |
| Well Done | 170°F – 180°F (77°C – 82°C) | Brown | Hard | Overcooked |
By following the guidelines outlined in this article, you’ll be able to achieve the perfect medium-plus steak every time. Remember to practice makes perfect, so don’t be discouraged if it takes a few tries to get it just right. Happy grilling!
What is Medium Plus when it comes to grilling?
Medium Plus is a level of doneness for grilled meat, particularly steak, that falls between Medium and Medium Well. It is characterized by a warm red color in the center, with a hint of pink. The temperature for Medium Plus is typically between 150°F (65°C) and 155°F (68°C) for steak, although this can vary depending on personal preference and the type of meat being grilled.
When grilling to Medium Plus, it’s essential to use a thermometer to ensure the correct internal temperature is reached. This level of doneness is ideal for those who prefer a slightly firmer texture than Medium but still want to retain some juiciness and flavor. Medium Plus is a popular choice for grilling steak, as it offers a great balance between tenderness and flavor.
How do I determine the internal temperature of my grilled meat?
To determine the internal temperature of your grilled meat, you’ll need a food thermometer. There are two main types of thermometers: digital and analog. Digital thermometers are more accurate and provide faster readings, while analog thermometers are often less expensive and still provide reliable results. When using a thermometer, insert the probe into the thickest part of the meat, avoiding any fat or bone.
For steak, the thermometer should be inserted into the center of the meat, about 1-2 inches from the top. For other types of meat, such as chicken or pork, the thermometer should be inserted into the thickest part of the breast or thigh. Always wait a few seconds for the temperature to stabilize before reading the result. This ensures an accurate reading and helps you achieve the perfect level of doneness.
What is the difference between Medium and Medium Plus when grilling?
The main difference between Medium and Medium Plus when grilling is the internal temperature and the level of doneness. Medium is typically cooked to an internal temperature of 140°F (60°C) to 145°F (63°C), resulting in a pink color throughout the center of the meat. Medium Plus, on the other hand, is cooked to an internal temperature of 150°F (65°C) to 155°F (68°C), resulting in a warm red color in the center with a hint of pink.
The texture and flavor of the meat also differ between Medium and Medium Plus. Medium is often more tender and juicy, while Medium Plus is slightly firmer and more cooked through. The choice between Medium and Medium Plus ultimately comes down to personal preference and the type of meat being grilled. Some people prefer the tenderness of Medium, while others prefer the slightly firmer texture of Medium Plus.
Can I use the finger test to determine the doneness of my grilled meat?
The finger test is a traditional method for determining the doneness of grilled meat, particularly steak. It involves touching the meat with your finger to gauge its firmness and texture. However, this method is not always accurate and can be affected by various factors, such as the type of meat and the individual’s sense of touch.
For a more accurate result, it’s recommended to use a thermometer in conjunction with the finger test. The finger test can provide a general indication of doneness, but a thermometer ensures that the meat has reached a safe internal temperature. By combining both methods, you can achieve the perfect level of doneness and ensure a delicious, grilled meal.
How long does it take to grill meat to Medium Plus?
The time it takes to grill meat to Medium Plus depends on various factors, including the type and thickness of the meat, the heat of the grill, and the level of doneness desired. As a general guideline, steak typically takes 5-7 minutes per side to reach Medium Plus, while chicken and pork may take longer or shorter depending on their thickness and the heat of the grill.
It’s essential to monitor the temperature and texture of the meat regularly to avoid overcooking. Use a thermometer to check the internal temperature, and adjust the grilling time as needed. Keep in mind that the meat will continue to cook slightly after it’s removed from the grill, so it’s better to err on the side of undercooking than overcooking.
Is Medium Plus a safe internal temperature for grilled meat?
Medium Plus is a safe internal temperature for grilled steak, as it falls within the recommended temperature range for cooked meat. According to food safety guidelines, steak should be cooked to an internal temperature of at least 145°F (63°C) to ensure food safety. Medium Plus, which is typically cooked to an internal temperature of 150°F (65°C) to 155°F (68°C), exceeds this minimum temperature requirement.
However, it’s essential to note that other types of meat, such as chicken and pork, may require higher internal temperatures to ensure food safety. Always check the recommended internal temperature for the specific type of meat you’re grilling, and use a thermometer to ensure the correct temperature is reached. This ensures a safe and delicious grilled meal.
Can I achieve Medium Plus with a gas or charcoal grill?
Both gas and charcoal grills can be used to achieve Medium Plus, as the key factor is the internal temperature of the meat rather than the type of grill. However, the heat distribution and temperature control may differ between gas and charcoal grills.
Gas grills often provide more precise temperature control, making it easier to achieve a consistent Medium Plus. Charcoal grills, on the other hand, can provide a more nuanced, smoky flavor, but may require more attention to temperature control. Regardless of the type of grill, it’s essential to use a thermometer to ensure the correct internal temperature is reached, and to adjust the grilling time as needed to achieve the perfect Medium Plus.