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A question about temperature when cooking steaks in cast iron
Posted on 4/5/21 at 12:38 pm
Posted on 4/5/21 at 12:38 pm
I have read more than once that the internal temperature of the steak will continue to RISE for a while after removing the pan from the heat. So, for example, if you want to reach an internal temperature of 135 degrees (medium rare), you should remove the steak when it reaches an internal temp of 130.
That seems to defy the laws of physics. I get it that the steak will continues to cook for awhile, but how can the temperature RISE if it has been removed from the heat source?
That seems to defy the laws of physics. I get it that the steak will continues to cook for awhile, but how can the temperature RISE if it has been removed from the heat source?
6
Posted on 4/5/21 at 12:41 pm to L.A.
The middle of the steak is still taking on heat from the hotter outer portions while it rests.
Posted on 4/5/21 at 12:45 pm to L.A.
Thermowork Blog
Essentially, the outside of the meat doesn't get hotter, but the internal temperature will rise due to the higher temp of the outside of the meat.
Carryover cooking is more prevelent in large roasts.
Essentially, the outside of the meat doesn't get hotter, but the internal temperature will rise due to the higher temp of the outside of the meat.
Carryover cooking is more prevelent in large roasts.
Posted on 4/5/21 at 12:48 pm to KosmoCramer
The internals are a heat sink. It will eventually come to equilibrium with the middle becoming warmer from the heat being transferred from the outer portions.
Posted on 4/5/21 at 12:55 pm to L.A.
Thanks everybody. Makes sense now
Posted on 4/5/21 at 1:32 pm to L.A.
the other responses are spot on, but you need to remove the steak from the cast iron to rest not simply remove the pan from the heat source. Cast iron retains heat longer than other pan types, so the side of the meat on the cast iron will continue to cook even after the pan has been removed form the heat source.
Posted on 4/5/21 at 1:38 pm to Emteein
quote:I figured that out after leaving my steak in the cast iron to rest the first time. It was basically shoe leather by the time I ate it
the other responses are spot on, but you need to remove the steak from the cast iron to rest not simply remove the pan from the heat source. Cast iron retains heat longer than other pan types, so the side of the meat on the cast iron will continue to cook even after the pan has been removed form the heat source.
Posted on 4/5/21 at 1:40 pm to L.A.
quote:
I figured that out after leaving my steak in the cast iron to rest the first time. It was basically shoe leather by the time I ate it
I bet. None of the other responses had mentioned it, and you specifically said cast iron, so even though a small detail, I wanted to make sure you knew. Posted on 4/6/21 at 2:46 pm to L.A.
I have now gone to the cast iron method exclusively.
I go 2 minutes a side on high heat on the stove top and then 5 minutes at 415 turning steak halfway with an internal temp at 125 for med rare. I then pull out of pan onto a cooling rack so air can get under the steak for 5-7 minutes. This is for relatively thick cut filets. Cut back stove top and oven time relative to thickness.
I go 2 minutes a side on high heat on the stove top and then 5 minutes at 415 turning steak halfway with an internal temp at 125 for med rare. I then pull out of pan onto a cooling rack so air can get under the steak for 5-7 minutes. This is for relatively thick cut filets. Cut back stove top and oven time relative to thickness.
Posted on 4/7/21 at 4:22 am to msap9020
quote:
internal temp at 125 for med rare.
Just so you know, 125 internal is rare...not med rare. Medium rare is 130 - 135.
Posted on 4/7/21 at 9:35 am to GeauxTigers0107
quote:
Just so you know, 125 internal is rare...not med rare. Medium rare is 130 - 135.
I get that but I have had good consistency with pulling them out of the oven at 125 and with the 5-7 minute (usually closer to 7 by the time I actually cut) cooling time the center temp is usually a little North of 130 so right in your range. The cooling time is critical. I got that specific range from Mr Bourdain and its worked for my pan, stovetop and oven.
And TBH your pic for MR looks overcooked to me. Mine tend to look more like the Ruths Chris version of MR where they are cooked (no raw or coolness) and red all the way through. The steak in your pic looks like it was grilled not cooked in an oven.
Posted on 4/7/21 at 9:45 am to msap9020
I pull mine out at about 115-118 and then sear.
Posted on 4/7/21 at 9:53 am to L.A.
quote:
I have read more than once that the internal temperature of the steak will continue to RISE for a while after removing the pan from the heat. So, for example, if you want to reach an internal temperature of 135 degrees (medium rare), you should remove the steak when it reaches an internal temp of 130.
That seems to defy the laws of physics. I get it that the steak will continues to cook for awhile, but how can the temperature RISE if it has been removed from the heat source?
Removing the pan from the heat source is not removing the steak from a heat source. Cast iron retains heat
Posted on 4/7/21 at 10:47 am to LNCHBOX
quote:
Removing the pan from the heat source is not removing the steak from a heat source. Cast iron retains heat
But as noted earlier, you definitely should take the steak out of the cast iron or it will overcook. I use a cooling rack and the internal temp still rises.
Posted on 4/7/21 at 2:10 pm to msap9020
quote:
I get that but I have had good consistency with pulling them out of the oven at 125 and with the 5-7 minute (usually closer to 7 by the time I actually cut) cooling time the center temp is usually a little North of 130 so right in your range.
I took it as your finished temp. You didn't mention carry over to finish med rare. Gotcha now.
quote:
And TBH your pic for MR looks overcooked to me.
Not my pic. Stock google pic. I just googled steak doneness temps and picked a random image.
This post was edited on 4/7/21 at 2:12 pm
Posted on 4/7/21 at 7:10 pm to GeauxTigers0107
Nailed a cast iron butter/garlic/thyme basted steak for new year's and will never again waste a good steak on a grill.
Posted on 4/8/21 at 10:44 am to LNCHBOX
quote:Right, but the cast iron temperature isn't RISING, and my question was how the temperature of the steak RISES after being removed from the source of heat.
Removing the pan from the heat source is not removing the steak from a heat source. Cast iron retains heat
Several posters answered the question already. There are some good answers at the beginning of the thread.
Posted on 4/8/21 at 10:46 am to L.A.
quote:
Right, but the cast iron temperature isn't RISING, and my question was how the temperature of the steak RISES after being removed from the source of heat.
But the temp of the cast iron is significantly higher than your target temp for your steak. Cast iron temp doesn't need to be rising to still overcook your steak if you leave it in there.
Posted on 4/8/21 at 10:47 am to Chucktown_Badger
quote:Same here. I can't believe how great they come out when cooked in cast iron. It took me several runs to get it just right, but now I'd never go back
and will never again waste a good steak on a grill.
Posted on 4/8/21 at 11:20 am to LNCHBOX
quote:I don't think you understand the OP question
But the temp of the cast iron is significantly higher than your target temp for your steak. Cast iron temp doesn't need to be rising to still overcook your steak if you leave it in there.
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