How long is a steak grilled to be considered rare,should it be hot all the way inside or just the outter porti!
How long is a steak grilled to be considered rare,should it be hot all the way inside or just the outter porti
on,for a 1" steak how long shold i grill it for rare ,for medium rare?
Answers:
Raw - Uncooked. Used in dishes like steak tartare. Steak is generally not eaten or ordered at this stage. However, it is gaining popularity with raw foodists.
Blue rare or very rare - Cooked very quickly; the outside is seared, but the inside is usually cool and not warm and definitely not cooked. The steak will be red on the inside.
Rare - The outside is gray-brown, and the middle of the steak is red and slightly warm.
Rare plus - The outside is gray-brown, and the middle of the steak is mostly red and warm, with some pink. Often ordered by those that prefer medium rare and don't mind rare but worry about overcooking towards medium.
Medium rare - The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
Medium - The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
Medium well - The meat is light pink with gray-brown surrounding the center.
Well done - The meat is gray-brown throughout and slightly blackened or charred. Very often, parents will order meat well-done for their children, as they--as well as the elderly--are more susceptible to food-borne illness.
Here is a site for cooking timetable...
http://www.hormel.com/templates/knowledg...