COOKING POINTS OF MEAT
LEARN TO IDENTIFY THE DEGREE OF COOKING BY THE COLOUR AND TEXTURE OF YOUR CUT AND HOW IT TASTES IN THE MOUTH.
Although the term "well done" is the most popular when cooking red meat, there are other degrees of cooking that can offer completely different experiences in terms of flavour, juiciness and texture to your palate. Some of these are:
BLUE OR RARE
Ideal for those who like their meat barely cooked. This cooking is characterised by having both sides well sealed, contrasting with the totally red centre. Its consistency is flaccid and warm.
The outer layer is well cooked and the center is completely red. It has a temperature of 46-52 ºC and is cooked for about 3 minutes.
It is the best choice if you are in between an English or al punto term. You will easily recognise it by its reddish colour in the centre, not so bright, since inside, only 75% of it is red. A slightly raw taste.
It has a temperature of 52-55 ºC and is cooked for about 6 minutes.
It is a favourite of many as it brings together the best of two worlds: 50% cooked and 50% red. The meat, juicy to the eye, tastes tender and soft, easy to handle.
It has a temperature of 55-60 ºC and is cooked for about 7-8 minutes.
Probably the most common of all. This cooking point sacrifices some juiciness for firmness, its edges look well cooked and the red turns pink and brown.
It has a temperature of 65-71 ºC and is cooked for about 10-11 minutes.
If that's not enough, in this infographic you can easily differentiate the cooking points of the meat, so you'll get excellent results when you get in front of the grill.