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Grilled Balsamic Steak

Have you ever wondered how to get that great crust on your grilled steaks without overcooking it? Well, wonder no more! Adding a light coating of Dark Balsamic before throwing that steak on the grill will be your secret weapon. The natural sugars in the Balsamic will jump start the caramelizing process.
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Steak Doneness Guide

Rare – 120F

The steak has cool-to-warm red center, and soft, tender texture. This is an excellent choice for leaner steaks like top sirloin or filet mignon that don’t have as much fat to melt.

Medium Rare -130F

Steak will have warm red center – perfect steak texture with a nice brown crust. Cooking to medium rare allows the fat (marbling in the steak) to render and add buttery, rich flavors to your steak. This is the ideal doneness for a juicy, flavorful steak.

Medium – 140F

The steak will have a hot pink center and slightly firmer texture. The longer cooker time will make your steak slightly drier and the bite less tender.

Medium Well -150F

The steak will have a mostly brown center and firm texture. The meat will be drier as water evaporates during the cooking process.

Well Done – 160+F

The steak will have no color left, will be very firm and much drier. The meat loses fat and moisture as it cooks, resulting in a dry, tougher texture. We don’t recommend cooking to this doneness.

Oil and Spice Company

Oil and Spice Company

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