How do you cook steak well done on the inside, without burning the outside?!
I like my steak well done, with no pink in the middle!. The only way I can cook it that way myself, is the burn the outside!.!.!.but restaurants do it just the way I like it! How do I do it myself!?Www@FoodAQ@Com
Answers:
Take it out of the fridge for an hour or so before you cook it!. The problem is most likely that you're taking it straight from the fridge to the fry pan, so the outside is cooking before the inside has had a chance to warm up!.
The easiest solution though is to buy a better cut of meat that you can enjoy medium rare!. There are only 3 ways to enjoy a steak: rare, medium rare, and destroyed!
Edit: never, ever cut it!. As you point out, the juices will run!. Steak always needs time to settle after it's been cooked and as such should never be served hot!. The best way to tell if a steak is properly cooked is to press down on it with your finger; unfortunately this is just one of those things that requires practice!.
One last thing, I would advise against searing the steak as others have suggested!. Take two pieces of steak that weigh the same, sear one and then cook them both at the same time!. Weigh each one and you'll find that the seared one is considerably lighter!. That weight difference is water that evaporated during searing, water that should have remained in the steak to keep it moist!. Searing also creates a level of bitterness that, in my opinion, doesn't sit well with high-quality cuts of meat!. You'll get away with it if it's a t-bone or porterhouse, you won't with a rib eye or wagyu!.Www@FoodAQ@Com
The easiest solution though is to buy a better cut of meat that you can enjoy medium rare!. There are only 3 ways to enjoy a steak: rare, medium rare, and destroyed!
Edit: never, ever cut it!. As you point out, the juices will run!. Steak always needs time to settle after it's been cooked and as such should never be served hot!. The best way to tell if a steak is properly cooked is to press down on it with your finger; unfortunately this is just one of those things that requires practice!.
One last thing, I would advise against searing the steak as others have suggested!. Take two pieces of steak that weigh the same, sear one and then cook them both at the same time!. Weigh each one and you'll find that the seared one is considerably lighter!. That weight difference is water that evaporated during searing, water that should have remained in the steak to keep it moist!. Searing also creates a level of bitterness that, in my opinion, doesn't sit well with high-quality cuts of meat!. You'll get away with it if it's a t-bone or porterhouse, you won't with a rib eye or wagyu!.Www@FoodAQ@Com
Don't cut the steak!. The easiest way and the way the restaurants do it!.
First make sure the steak is at room temperature!. Second you only want to use Salt and Pepper!.
You need a pan that is oven safe
Heat the pan on the stove till it is hot!.
Place the steak in the pan and sear both sides of the steak!.
Place steak that is in the pan still in a 380 degree oven and cook for 15 minutes!.
This will allow the steak to cook thoroughly without drying out!.!.
Checking for doneness!. You can either use a thermometer, or the best way is by touch!.
The firmer the steak is, the more cooked it is!. A well done steak should be very firm to the touch!.
Make a fist, and the part between your thumb and your pointer finger!. Fell that, then feel your steak, and when the feel about the same your steak is well done!.Www@FoodAQ@Com
First make sure the steak is at room temperature!. Second you only want to use Salt and Pepper!.
You need a pan that is oven safe
Heat the pan on the stove till it is hot!.
Place the steak in the pan and sear both sides of the steak!.
Place steak that is in the pan still in a 380 degree oven and cook for 15 minutes!.
This will allow the steak to cook thoroughly without drying out!.!.
Checking for doneness!. You can either use a thermometer, or the best way is by touch!.
The firmer the steak is, the more cooked it is!. A well done steak should be very firm to the touch!.
Make a fist, and the part between your thumb and your pointer finger!. Fell that, then feel your steak, and when the feel about the same your steak is well done!.Www@FoodAQ@Com
Every single person here has the same comment that I can't understand!. "Cook on low flame"!.
No, that's how you char it!.
I've spent more time then I care to remember working in restraunts and the one thing that drove me crazy was seeing the cooks use the flaming side of a wood or charcoal grills to cook down red meats!. It's a terrible thing!. The flare ups are extremely troublesome to perfectly even cooking, and as such, need to be avoided in entirety!. The only way to effectively do this is to NOT cook with an actual flame!.
When cooking red meats I've found the best thing is to allow your charcoals or wood to entirely burn down into hot red ash bricks!. The heat from them are still extremely high and can easily cook meats to a safe temperature!. Without the flame, though, the drippings of the meats will not cause flaring!. This is good for most people, as generally, people like to get that "smokey-goodness" in their meats when grilling!. I'll explain how to avoid the dripping shortly!.
For cooking the meat over the coals, you really have no worry!. Set the grilling surface about midway down your chamber!. It puts it close enough for solid heat, but far enough away that it won't risk a flash grilling!. Timing is the only issue!. After a few times cooking in this manner, you'll find the exact timing you need to flip!. I like mine rare/medium-rare, and I find that it take about four minutes on each side, flipping only once, and then removing from the heat!. For a well-done steak, I would assume about nine minutes to a side would do it fine, flipping three times total, each flip at even intervals, so roughly at 4!.5 minutes turn it, then again, and then once more back to finish!.
On a side note, since you're keeping a solid cooking speed and temperature, you're welcome to line the area directly below your steak, but not on the coals, with an aluminum foil to catch the natural juices drippings and use them to rebaste the meat once it comes off the grill and to the plate!. The juices stay hot and ready to use along side the meat!. They also make for a good flavor to mix in with potatoes, or even to baste softly across the top of rolls!.
As for checking it, the best way is to get a meat thermometer and check it for temperature that way!. The only option, and the one I'm much prefering of is puncturing and checking!. Don't slice into the meat, but instead slide a blade into the meat, creating just enough of an opening to see the color of the meat in about a half-inch slit!.
I hope that helps with your cooking endevors!. Take care, and happy grilling!.
/waveWww@FoodAQ@Com
No, that's how you char it!.
I've spent more time then I care to remember working in restraunts and the one thing that drove me crazy was seeing the cooks use the flaming side of a wood or charcoal grills to cook down red meats!. It's a terrible thing!. The flare ups are extremely troublesome to perfectly even cooking, and as such, need to be avoided in entirety!. The only way to effectively do this is to NOT cook with an actual flame!.
When cooking red meats I've found the best thing is to allow your charcoals or wood to entirely burn down into hot red ash bricks!. The heat from them are still extremely high and can easily cook meats to a safe temperature!. Without the flame, though, the drippings of the meats will not cause flaring!. This is good for most people, as generally, people like to get that "smokey-goodness" in their meats when grilling!. I'll explain how to avoid the dripping shortly!.
For cooking the meat over the coals, you really have no worry!. Set the grilling surface about midway down your chamber!. It puts it close enough for solid heat, but far enough away that it won't risk a flash grilling!. Timing is the only issue!. After a few times cooking in this manner, you'll find the exact timing you need to flip!. I like mine rare/medium-rare, and I find that it take about four minutes on each side, flipping only once, and then removing from the heat!. For a well-done steak, I would assume about nine minutes to a side would do it fine, flipping three times total, each flip at even intervals, so roughly at 4!.5 minutes turn it, then again, and then once more back to finish!.
On a side note, since you're keeping a solid cooking speed and temperature, you're welcome to line the area directly below your steak, but not on the coals, with an aluminum foil to catch the natural juices drippings and use them to rebaste the meat once it comes off the grill and to the plate!. The juices stay hot and ready to use along side the meat!. They also make for a good flavor to mix in with potatoes, or even to baste softly across the top of rolls!.
As for checking it, the best way is to get a meat thermometer and check it for temperature that way!. The only option, and the one I'm much prefering of is puncturing and checking!. Don't slice into the meat, but instead slide a blade into the meat, creating just enough of an opening to see the color of the meat in about a half-inch slit!.
I hope that helps with your cooking endevors!. Take care, and happy grilling!.
/waveWww@FoodAQ@Com
i myself hate frying steak, although i like mine pink in the middle i sometimes make is well done!. Instead of frying it though i put it in the oven under broil for about 10-15 minutes and then flip it!. Keep checking in on it afterwards to make sure it's how you like it!. of course you can always broil it first and then fry it to give it the fryed taste or put it on the grill for the grilled tasteWww@FoodAQ@Com
When grilling any steak, you should sear it on each side - then move it to a lower temp section of the grill and continue cooking until it's the way you like it!. You should consider eating your steaks medium well (at the most)!. You can't even taste the steak, and quality makes no difference, when it's burnt to a criisp!. Some better restaurants even refuse to cook steaks well-doneWww@FoodAQ@Com
You need a quality, thick cut steak!.
Get the grill hot, add a bit of butter and some black pepper to the steak!.
Cook on full heat for 2-3 mins!.
Turn and cook for another 2-3 mins!.
Turn the grill down to medium!.
Cook steak for 2-3 mins!.
Turn and cook for another 2-3 mins!.
You can add more butter, pepper or a bit of salt during the cooking if you like!. That will give you a nice juicy medium-rare steak!.
YUMMY!!Www@FoodAQ@Com
Get the grill hot, add a bit of butter and some black pepper to the steak!.
Cook on full heat for 2-3 mins!.
Turn and cook for another 2-3 mins!.
Turn the grill down to medium!.
Cook steak for 2-3 mins!.
Turn and cook for another 2-3 mins!.
You can add more butter, pepper or a bit of salt during the cooking if you like!. That will give you a nice juicy medium-rare steak!.
YUMMY!!Www@FoodAQ@Com
OMG, all those other answers would absolutely ruin a steak!. Well, in truth, cooking a steak to well-doness will also ruin it!. If you must do such damage to a tasty piece of meat, cook it slowly over a 250-280 degree grill!. Allow the meat to come to room temperature and place the meat on the grill and let cook for about 12-15 minutes per inch of thickness!. FLIP THE MEAT ONLY ONCE! and cook the other side for the equal amount of time!. DO NOT CUT, POKE, LACERATE or OTHERWISE DAMAGE THE MEAT!. All your juiciness will drip out of the meat and into the fire, never to be enjoyed by your tastebuds!.Www@FoodAQ@Com
you need to grill the steak at a high heat coated with butter for one minute then turn the heat down to a moderate heat and cook then repeat on the other side!. the butter seals the meat and the juices keep it succulent even when well doneWww@FoodAQ@Com
Once you sear the outside of the steak on both sides with a high heat lower the heat to medium, and leave to cook for a while!. The steak should cook all the way through without burning!.Www@FoodAQ@Com
this is a GREAT article on cooking steaks and even the type of fire etc!. Only problem is - it's long!. So I thought I'd just give you the URL!.
http://www!.articlesbase!.com/nutrition-ar!.!.!.Www@FoodAQ@Com
http://www!.articlesbase!.com/nutrition-ar!.!.!.Www@FoodAQ@Com
Sear both sides for 2 minutes on high heat, this will lock in the juices and then move it to a low heat!. Cook until firm to the touch!.Www@FoodAQ@Com
this is no joke cook it in both sides on a fry pan for about 20sec each then put it in the oven for about 20 min!. it is so juicy u cant believe!. i learnt it from a cooking school!.Www@FoodAQ@Com
Sear it over a flame or in a pan untill a crust forms, then put it in a 400 degree oven for a few mins!.Www@FoodAQ@Com
Start it off under a low grill to cook slowly, then turn the grill up towards the end of cooking it to get the chargrilled flavourWww@FoodAQ@Com
You cook it at a lower temperature for longer!. Medium heat, 8 minutes each side!.Www@FoodAQ@Com
I am not an expert on steak but on fish it takes slow fire and time!. Mostly time, slow fire!.
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Preheat your oven to 350!. Sear the steak on both sides on the stove top and place in the oven for about 15 to 20 mins!. (sear about 3 to 5 mins per side)Www@FoodAQ@Com
start out by cooking it on high heat, then finish it off with indirect heat( like a spot on the grill without coals under it or in a 350 degree oven)!.Www@FoodAQ@Com
Cook slowly on low heat that should cook the inside as well as the outside!. also try covering it for periods of timeWww@FoodAQ@Com
Use a meat thermometer!. Don't put to close to flames!.Www@FoodAQ@Com
Simple!.!.!.turn down the heat!.
Restaurants cook at a lower temp, thats why it takes longer for a well steak!.Www@FoodAQ@Com
Restaurants cook at a lower temp, thats why it takes longer for a well steak!.Www@FoodAQ@Com
When you cook it keep on flipping it and keep an eye on it at all timesWww@FoodAQ@Com
firecrackers!?
What would you do then!?Www@FoodAQ@Com
What would you do then!?Www@FoodAQ@Com
cut into small pieces then cookWww@FoodAQ@Com
make deep cuts into the steak and cook on low flame!Www@FoodAQ@Com
put it on low heat but it might take a while!.Www@FoodAQ@Com
cook for a long time at a really low heatWww@FoodAQ@Com
low heat and patience!.!.!. but you should be able to get itWww@FoodAQ@Com
Microwave it!. Then use a grill to give the outside any appearance you like!.Www@FoodAQ@Com