Introduction to Dehydrating Steak: The Medium Rare Myth
Can you dehydrate a steak to a perfect medium rare? The simple answer is no, but let’s explore why and delve into the fascinating world of steak doneness.
Understanding Steak Doneness: The Two Cooking Gradients
When it comes to cooking a steak to a specific level of doneness, think of two primary gradients: the internal temperature of the meat and the visual appearance.
Main Gradient: Internal Temperature
The primary gradient is based on the internal temperature of the meat. This runs from 125°F (51.6°C) to 160°F (71.1°C).
Below 125°F, the steak is considered less done, ranging from "blue" to "black blue" which is raw and burnt on the exterior.
As the temperature increases, the steak transitions through various levels of doneness, from rare to well done, each with its own visual and textural characteristics.
Secondary Gradient: Visual Appearance
The secondary gradient describes the visual appearance of the steak. It runs from "blue" (raw) to "well done" and includes "burnt" for those who enjoy charcoal-like flavors.
Exploring Each Level of Doneness
From blue to well done, here’s a detailed breakdown of each level, including the ideal temperature and appearance.
Blue (Raw)
At or below 120°F (48.8°C), the steak is considered "blue." It is entirely raw and is often referred to as "black blue" if the exterior has been burnt.
Rare (120°F - 130°F / 48.8°C - 54.4°C)
At around 125°F (51.6°C), the band across the gradient, rare steak is pink, with a nice sear on the outside and a red, warm center. This is the sweet spot for a perfectly cooked rare steak.
Medium Rare (130°F - 140°F / 54.4°C - 60°C)
A medium rare steak, at its sweet spot of 135°F (57.2°C), is almost entirely pink, with a warm red center. It has a nice sear on the outside, resulting in a tender and juicy texture.
Medium (140°F - 147°F / 60°C - 63.9°C)
A medium steak, at 145°F (62.8°C), has a warm pink center. It is cooked through but still retains a good amount of moisture and tenderness.
Medium Well (147°F - 157°F / 63.9°C - 69.4°C)
Medium well, at its sweet spot of 150°F (65.6°C), is slightly pink and maintains a moist texture. The exterior is well seared.
Well Done (157°F - 160°F / 69.4°C - 71.1°C)
A well-done steak, at 160°F (71.1°C), will be firm, with no pink, and still retain a moist center. It is perfectly seared on the outside.
Dehydrating and Cooking Techniques for Flavorful Results
While dehydrating a steak to medium rare is not possible, you can achieve flavorful and tender steaks through different methods such as marinating and dehydrating, and dry aging.
Marinating and Dehydrating: Making Beef Jerky
To make beef jerky, marinate the steak to infuse it with flavor. Then, dehydrate the steak to achieve a lean, flavorful snack that can be enjoyed as a snack or incorporated into various recipes.
Dry Aging: A Slow Process for Enhanced Flavor
Another technique is dry aging, where the steak is salted and stored in the fridge suspended over a bowl. This can take about a week, during which it will lose moisture, concentrate flavors, and develop a unique taste. Before eating, the steak can be cooked to any desired level of doneness.
Cooking Directly from Dehydration
If you dehydrate a steak and then cook it directly, the temperature and texture will determine the level of doneness. Simply cook the steak to the desired temperature and enjoy its rich, flavorful texture.
Conclusion: Perfecting Your Steak Doneness
No matter which method you choose, understanding the science behind steak doneness will help you achieve the perfect medium rare or any other level of doneness you desire. Enjoy your cooking journey and explore the diverse world of steak preparation!