THE SCIENCE OF STEAKS

Rare Internal temp: 55ºC Myosin denatured Medium Internal temp: 63ºC Myosin denatured Well-done Internal temp: 71ºC Myosin and actin denatured Cooking steak is all about working with temperatures to ensure the steak is browned on the outside and tender on the inside. The browning is the result of something called the Maillard reaction, which is a chemical process between the sugars and amino acids in the meat. For this, the temperature needs to be at least 180 degrees °C on the outside. Inside the steak, the temperatures can be lower, depending upon how you want your steak cooked: 55 degrees °C for rare, 63 degrees °C for medium or 71 degrees °C for well done. The key here is when proteins in the meat called myosin and actin ‘denature’ and…

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