Step Four: When you have reached your desired temperature
remove your steak from the pan and serve immediately.
The Fifth Step is more of a recommendation yet will result
in a more enjoyable eating experience. Begin by slicing
your steak across the grain which creates shorter meat
fibers, making for a more tender, easier-to-chew piece
of steak. Not exactly sure how to find the grain in your
steak? Look for the long striations that run across the steak
usually from tip to tip and cut across them. I prefer to cut
my steak starting in the center at a slight angle 5-7 degrees which allows for the juices to be released enabling a vibrant and explosive flavor.
Tools of the Trade:
The best and easiest way to determine the doneness of steak is with a Digital Waterproof Probe Thermometer (a waterproof model allows for total easy cleaning). Begin to check the steak's temperature with the probe thermometer about halfway through the cooking process, at about four minutes, as a guide for how much longer to cook it.
· For a rare steak, remove the steak from the heat at 125°F, about six minutes total cooking.
· For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking.
· For a medium steak, 140°F is the sweet spot at a total of nine to 10 minutes cooking.
· A well-done steak will take about 12 minutes with a temperature at about 156°F.
Bon Appetit!
Gary C. Chapman 014-10-02
Secaucus
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