Mastering Meat: The Right Way to Check Steak Temperature

When it comes to cooking a steak to perfection, understanding how to check its temperature properly can be a game changer. You know what? Many cooks overlook where they insert their thermometer. It might seem trivial, but positioning matters—a lot! Let's get into the nitty-gritty of why you should aim for the thickest part of the steak.

The correct answer here is B: In the thickest part. This little piece of knowledge is gold for anyone preparing a delicious steak. Here’s the thing: the thickest section generally takes the longest to cook and is the last to reach that coveted internal temperature. So, if you pop the thermometer in the middle of this meaty paradise, you get the best chance of an accurate doneness reading. No one wants a burnt outside and a cold, raw center—yikes!

Now, some folks might be tempted to stick the thermometer near the bone or on the edges, thinking they’re doing the right thing. But here’s where it gets interesting. Bones can actually be cooler than the meat itself. A thermometer inserted near the bone might show a false sense of security, leading you to think your steak is done when it’s still a danger zone. Similarly, checking the edges might yield inaccurate results since they can often cook more quickly than the center.

But what about the center? You might think, "Isn’t that where I should check, too?" Well, yes and no. While the center is certainly a valid area to consider, the thickest part gives you the best overall representation of the steak's doneness—and trust me, you want this to be as perfect as possible. After all, it’s not just about cooking, but transforming that piece of meat into a flavorful, safe masterpiece.

As you'd expect, cooking meats like steak is more than just a skill—it's an art. Internal temperatures are crucial, particularly when you're striving to eliminate harmful pathogens lurking within improper cooking. For beef, the USDA recommends cooking to a minimum of 145°F (63°C) with a resting period, which helps maintain juiciness while ensuring safety.

While we’re at it, why not chat about some additional tips? You might want to let that steak rest after you pull it off the grill. This step lets the juices redistribute throughout the meat, giving you that mouthwateringly tender bite you dream about.

So, when you’re cooking that juicy steak, remember to aim for the thickest part. It’s your golden rule. It ensures safety and enhances the flavor. And as you gather with friends around the grill, impressing them with perfectly cooked steak, you’ll be glad you learned this lesson. Happy cooking!