What indicates that a steak has reached the proper cooking temperature?

The correct indication that a steak has reached the proper cooking temperature encompasses a change in the external surface color, which is a visual cue commonly associated with cooking progression. As a steak cooks, the exterior undergoes a transformation from a raw, red color to a brown crust, indicating that the Maillard reaction is occurring, enhancing both flavor and texture.

While it’s essential to consider minimum cooking times and internal temperatures to ensure food safety, these factors alone do not always provide an immediate visual indication of doneness. A meat thermometer is an effective tool to measure internal temperature accurately, but relying solely on this method without observing external changes may lead to misjudgment of doneness in certain cases.

Thus, the change in external surface color serves as one of the practical guidelines, especially during the cooking process of meat, helping chefs and cooks assess readiness before serving.