- Remove the steak from the grill when it reaches 120 to 125 degrees Fahrenheit for rare, 130-140 degrees Fahrenheit for medium rare, and 145 degrees Fahrenheit for medium.
- The steak should be rested once it has been cooked to your satisfaction.
- Remove it from the grill and set it aside on a cutting board to rest.
- Cover the steak with aluminum foil to keep the heat in as it rests for 10 to 15 minutes after cooking.
What temperature should flank steak be cooked?
Others want their flank steak cooked to a temperature of 130 to 140 degrees Fahrenheit/54 to 60 degrees Celsius, or medium-rare to medium-well done. The temperature of the flank steak on the grill is 116 degrees Fahrenheit, which means it’s almost done! Rare or medium in frequency Rare? It is all up to you.
What is the pull temperature for medium rare steak?
When cooking a particularly thick New York strip, you may use 130°F (54°C) as your desired resting temperature and remove, say, 4 degrees F (2 degrees C) from that to reach a pull temperature of 126°F (52°C).
How do you check the temperature of a steak before cooking?
- When you’re ready to take the temperature reading, push the metal probe into the center of each steak and take the temperature reading.
- You may repeat this process as many times as necessary because steaks will not lose any fluids when pierced with a thermometer.
- Check out our instructions below for information on what temperature to remove steak from the grill and what temperature to cook the steak to its final doneness.
How do I calculate the pull temperature of steak?
Select the target temperature in the chart below that corresponds to the level of doneness you desire in your steak. For example: Then subtract between 3 and 5 degrees Fahrenheit (2-3 degrees Celsius) from that value to obtain your draw temperature (see below).