While pros know how to achieve the perfect level of doneness on any cut of beef, it can be difficult for home cooks to master this skill. How can you really know if a steak is cooked perfectly without cutting into it? The best way to make sure you're cooking the perfect steak every time is to know how to achieve different levels of doneness. According to Gabriel Massip, executive chef at the Orlando steakhouse Capa , it all comes down to temperature and timing. Here are his top tips for cooking a steak to the perfect temperature every time.
Judging meat doneness only by its color is one of the most common food handling mistakes home cooks make. According to Massip, all home cooks should invest in a meat thermometer. Another reason to use a thermometer instead of your subjective eyesight? Steak usually isn't a cheap cut of meat and since it can be less forgiving, cooking it requires more precision.
The desired internal temperature for a rare steak should be degrees. For a 1-inch thick steak, this will take about 5 minutes of cooking on each side. Then let it rest for at least 5 minutes before cutting or serving. Whether your preference is a butter-soft fillet steak , flavour-packed sirloin or thriftier cut like bavette , rump or onglet , quick-cooking and constant attention should be paid when cooking your beef.
With only a few minutes leeway between rare and well-done, timing is key. The cut of steak you use is down to personal preference and budget. Different cuts will deliver different levels of tenderness and flavour. Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it. Sirloin: Considered to be a prime steak, like fillet, but with more flavour.
Best served medium-rare. Great for sharing. It has little fat, and is best served as rare as you like. Flat-iron : This steak is cut from the shoulderblade, and is great value and neatly shaped, but it needs to be cooked no more than medium or it will be tough. Onglet : Also called hanger steak, this rope-shaped piece of meat has lots of flavour but will be tough if cooked beyond rare. Rump steak : The least expensive of prime steaks, it will be tough if cooked anything beyond medium.
See our classic recipes for sirloin , rib-eye and fillet steak or check out our full steak recipe collection. A heavy-duty, thick-based frying pan will achieve the best results, as would a heavy griddle pan or cast iron skillet.
These types of pan get really hot and retain their heat, making them ideal for getting that charred, smoky finish on the surface of your steak. Tip: For comparison, touch the tips of your other fingers to your thumbs, too. The firmer the fleshy part feels, the more it resembles a higher level of doneness, like medium or medium well. Then, poke the thickest part of the meat with one finger. Does it feel like the fleshy part of your palm did in your test?
If so, your steak should be medium rare! The Wrap Up. Steak University has given you the tools to medium rare success. See below for more information about temperatures and cook time based on the thickness of your sirloins.
Now, how do you produce that medium-rare steak? We have 3 methods. Method 1: Time It minutes per side on a hot grill or pan will ensure your steaks are medium-rare and juicy. To test for doneness , use the tip of your clean index finger or tongs to gently prod the steak.
Allow the steaks to rest. Place the steaks onto a wooden board or plate, cover loosely with foil and rest for about minutes before slicing across the grain or serving. Resting will allow the meat to relax, and the juices will return to the meat fibres. Cooking times and meat doneness Rare Internal very red colour, very moist, red juices : Cook each side 2 minutes, turn once only. Touch Test: Very soft to touch. Medium Internal pink-red colour, moist, clear to pink juices : Cook minutes each side.
Turn once only. Touch Test: Firm and springy. Medium rare Internal lighter red colour, moist, pink juices : Cook each side approx.
Touch Test: soft and springy. Well done Internal stone grey colour, dry, clear or no sign of pink juices : Cook minutes on each side, then reduce heat and cook a further minutes. Touch Test: Very firm to touch.
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