Sitting down for dinner with a beautiful steak on your plate is a great way to end a day. As you sit down at Rib’N Reef, you can expect a premier experience with extraordinary food. Your steak is no exception. At Rib’N Reef, we pride ourselves on creating mouthwatering cuisine that we prepare to your exact specifications.
What Is Happening When a Steak Is Broiling?
As your steak heats up on Rib’N Reef’s charcoal pit, it goes through some changes. The protein molecules unwind, and the heat causes the muscle fibers to shrink. Muscle fibers are mostly water, and as the muscle fibers shrink, they force water out. At the same time, the fat in the steak melts and absorbs into the muscle. This action tenderizes the steak and contributes to the flavor.
Doneness Levels for Steak
At Rib’N Reef, we are committed to ensuring we cook your steak perfectly and to your liking. As you contemplate how you would like your steak prepared, it is helpful to understand the different levels of doneness and how that changes the flavor and texture of the steak.
If you order your steak rare, the internal temperature of your steak will reach 120 degrees. Your Rib’N Reef steak will be warm, but the center will be red. At this temperature, the fat of the steak will not have a chance to heat up enough to render, or melt, which is lovely for those lean cuts. However, for a steak with a higher fat content, a higher temperature is worth considering.
If you prefer your steak medium-rare, expect your steak to be cooked to 130 degrees and warm all the way through. Also, there will be a hint of red in the center, with the rest of the steak being pink. At this level of doneness, the fat has not been able to heat up enough to melt, but most of the moisture has not had a chance to evaporate yet. This balance allows for both a buttery texture from the rendered fat and plenty of juice.
A medium-done steak will be cooked to an internal temperature of 140 degrees, and the steak will be pink with no hint of red. The fat will have melted into the steak, but some of the moisture will have evaporated.
If you prefer Rib’N Reef to prepare your steak medium-well, it will be cooked until the internal temperature reaches 160 degrees. Just like the medium steak, the fat will have rendered into the steak, and much of the moisture will have evaporated. There will be a slight hint of pink at the center.
A well-done steak will not have a hint of pink in the center, as it will be brown all the way through. The outside will not be burnt, however, because Rib’N Reef understands how to cook a well-done steak to an internal temperature of 170 degrees without overcooking the outside.