Learn about meat doneness levels and how to achieve each one

To guarantee a perfect barbecue, it's necessary to do more than simply choose the best cuts of meat; you also need to cook them to the right doneness! Whether for a family barbecue or a regular daily meal, it's crucial to know the different doneness levels of meat to achieve each one perfectly.

With meat lovers in mind, Cutelaria CIMO has prepared a complete guide with everything you need to know about meat doneness levels. Here, you'll learn about the main doneness levels, tips to identify each one without a thermometer, techniques for preparing succulent meats to the right doneness, and the most common mistakes and how to avoid them.

Learn about the main meat doneness levels

First and foremost, let's talk about the main doneness levels for meat. The doneness of the meat represents its cooking level and can directly influence its juiciness, texture, and even flavor.

The most common doneness levels can range from seared or almost raw to well-done, which is completely cooked. Check out the details of each below:

1. Rare

The famous rare meat is a doneness level that keeps its center moist and reddish. Meat connoisseurs often value rare meat, especially for its juiciness and flavor. To achieve this level with mastery, consider the following factors:

• Internal temperature: with a thermometer, measure and check if it is between 50°C and 55°C;

• Appearance: the outer crust should be lightly browned, while the inside needs to be red and juicy;

• Texture: very tender and moist;

• Recommended cuts: picanha, beef chorizo, and entrecôte.

In addition to being delicious and tender, rare meat stands out for having a higher level of iron and other compounds that can be lost when meat is roasted or cooked at high temperatures.

How to prepare rare meat?

To prepare rare meat, simply sear it over high heat for about 1 minute on each side and flip only once for a perfect crust.

Besides leaving the meat in contact with the hot griddle or grill for a short time, it's important to let it rest for at least 5 minutes before serving so the juices can be redistributed!

2. Medium

Medium-cooked meat, in turn, is also a very popular doneness level among meat lovers, as it is tender on the inside and firm on the outside. One of its main characteristics is its pinkish hue inside. Among its main characteristics are:

• Internal temperature: needs to reach between 60°C and 65°C;

• Appearance: has a pink center and more browned edges;

• Texture: firmer than rare meat, but still juicy;

• Recommended cuts: the best meat options for medium doneness are sirloin, ribeye, and tri-tip.

According to nutritionists, medium-cooked meat is the best option because it balances the benefits of rare and well-done meat. However, it is important to note that the thicker the cut, the longer the cooking time on the griddle or grill.

How to cook meat to medium doneness?

A medium-cooked steak should be grilled for about 2 to 3 minutes on each side. However, it is important to use medium heat to ensure more uniform cooking and be careful not to pierce the meat with a fork, as this can release the internal juices of the meat.

Medium-rare meat

Medium-rare meat refers to meat prepared between medium and rare doneness. Its difference is that it has more cooked edges, and its preparation time is up to 7 minutes at a temperature that should not exceed 68 degrees.

Medium-well meat

Also known as a middle ground between medium and well-done meat. The meat's doneness is harder and drier, and its color is also darker compared to medium and rare meat.

3. Well-done

Well-done meat is also quite popular in steakhouses throughout Brazil and even in Brazilian homes, although it is not the most requested. It has no internal juices and its interior is opaque. Other important points about the meat include:

• Internal temperature: usually between 70°C and 75°C;

• Appearance: has a completely cooked aspect with no pink parts;

• Texture: firmer, and can also be dry;

• Recommended cuts: hamburgers, skirt steak, and thinner cuts.

For the meat to be well-done, it should cook for 6 to 7 minutes at an internal temperature of 70°C to 75°C, but this does not mean it is burned, although it is harder to achieve the tenderness of the cut.

How to cook well-done meat without drying it out?

To prepare well-done meat without drying it out, it should be grilled over medium heat for about 5 minutes on each side. To maintain moisture, it's important to add a little olive oil or butter and cover with aluminum foil to rest for up to 10 minutes before serving.

How to identify meat doneness without a thermometer?

There are several ways to identify meat doneness without using a thermometer. One of the main ways is to press the meat with your fingers or the back of a spoon to check its resistance.

This action is known as the touch technique, and it can vary depending on the doneness of the meat. Therefore, understanding these differences is essential to ensure the correct doneness and to enjoy a tasty meat according to your preferences.

Well-done meat, for example, has a slightly firmer texture compared to other types of meat doneness and a uniform texture. Medium-cooked meat can be easily identified by its firmer, less tender touch than rare meat.

Common mistakes when preparing meat and how to avoid them

1. There are some commonly made mistakes when preparing meat that can compromise its doneness and, consequently, its quality. One of the main ones is getting the barbecue seasoning wrong and using too much, which can not only be bad for health but also affect the flavor of the meat.

2. Another mistake to avoid is using too low heat, as this prevents the formation of a crust and causes the meat to lose juiciness. Piercing the meat with a fork can also compromise its doneness, as it causes the juices to escape, leaving it dry.

3. Furthermore, it's important to avoid flipping the meat too often, as this process hinders the caramelization of the cut. Finally, don't forget to let it rest before cutting. Not respecting this step causes the meat to lose its juiciness during preparation.

The doneness of the meat plays an essential role for anyone who wants to impress when serving barbecue. The main doneness levels include medium, well-done, and rare meat. Now that you know all the doneness levels and how they are prepared, you are ready to serve a good barbecue or impress in the kitchen.

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