How do I tell if my steak is cooked the way I want it?!
Any tips? Any websites with info on how to tell?
Answers: I like to cook filet mignon at home. I prefer to pan sear it in butter and it comes out really good but I am at a loss as to how to tell if it is cooked the way I want (ie medium rare, medium, medium well). It either comes out too raw, or too done.
Any tips? Any websites with info on how to tell?
Tell by touch.
For rare, let your left hand hang loose in front of you. Poke your right index finger into the fleshy part of your left hand between your index finger and thumb. It will offer very little resistance and is soft and pliable. This is how a steak cooked rare will feel to the touch.
For medium rare, extend the same left hand but this time spread out your fingers and poke the same spot with your right index finger. You'll see that it is firmer and a little springy to the touch. This is how a steak cooked medium rare will feel.
For medium, make a fist with your left hand and poke again. It should feel firm and only give a little. This is how the medium steak will feel.
For those how like their meat well done, it should be very firm with no give when you push on it..
http://www.foodtv.ca/reference/printable...
Dont use too much heat; dont use to little heat and pay close attention to it while its cooking
Whenever we barbeque, we just cut it open and peak inside? Maybe if you use a cooking thermometer?
usually it depends on the size of the steak. If you are unsure just cut it in the middle to see before you take it off. Or you can mesure it and go to the steak website and it tells you the number of minuets per side to come out the way you like it.
a meat thermometer is the best and surest way.
Or, follow this chart:
http://www.omahasteaks.com/servlet/Onlin...
medium rharr 1 min, medium 2min , well done 4 mins. but it also depends what sort of steak it is
Experienced grill chefs are able to tell doneness by a finger's touch. For you I would recommend a small thermometer that you stick meat with for an instant reading, that's what I use.
Hold your streak up on the edge first and seer it first like that . . . Then drop it in . . . After all, if you think about it . . . That particular part of the steak never ever feels the direct heat.
All that you asked about gets answered at the sources below.
Meat thermometer??????????????????????????
If you can grill it, there is a web site charcoalbob.com that has a cookout calculator. Enter the details about your grill (gas or charcoal), cut of steak like filet mignon, ny strip, etc., thickness and the doneness you want. It will tell you how long to grill each steak, when to put on and turn multiple steaks so that they all come off the grill at the same time, cooked the way you want each steak. It also has grilling tips.
Hope this helps.