Steak dinner in 1/2 hour! Help quick!?!
I intend on broiling them. How long will I need to broil them (each side) to achieve a medium rare temp? I have no meat thermometer.
Answers: I just pulled out my steaks for dinner tonight and realized they're much thicker steaks than I'm used to cooking. They are sirloins that are about 2.5 inches thick (maybe even 3 inches).
I intend on broiling them. How long will I need to broil them (each side) to achieve a medium rare temp? I have no meat thermometer.
I notice someone said fifty minutes on each side -- well they would be like shoe leather at that point. The rule of thumb is about total 20 minutes for each 1 1/2 inch of meat. So I would suggest putting them on one side for about 15 minutes then turning them and putting them on the other side for about 10 minutes then cutting into one and checking to see if it is done the way you like it. But for heavens sakes don't cremated them.
Defrost them in the microwave.
I wold say 15 minutes on each side then repeat it again for ten minutes. Total fifty minutes each side.
Put them on a quick de-thaw in the microwave. I usually do it for 5 min at a time on the red meat setting. Before you do though add all of the marinade and spices you want. It works out great that way.
I also use my George foreman for quick grilling but I don't know about that thick.
Maybe 10 minutes on each side and then cut one in the middle to check to see if it's to your liking.
I rarely broil steaks, so this is just my best guess.
4 minutes per inch is the average so 10 minutes on each side.
Don't open the lid as it will mess with the taste. Plus I recommend tenderizing it as broiling really doesn't do much fo flavor. (I would lightly rub each side with melted butter if I were you.)
Have you considered cooking them in a sautee pan? Its easier to judge the 'dun-ness' and a lot faster. Season up your sirloins throw a pan over med/medhi heat add a bit of oil if its not non stick and cook away, I'd say maybe 10 mins on one side and the same for the other... if you use the cook top method and cover the pan it will cook faster but you won' get as nice of a "crust" add in a little butter just as they're done... nice
(An old trick: lightly touch your pinky to your thumb; feel the thumb muscle - with your other hand : thats what well done feels like, thumb & ring finger = med/med well, thumb & middle finger = med/medium rare, thumb & pointer = medrare/rare!) Remember don't squash a bugbetween your fingers! -Just lightly touch !!! Use this to tell when your meat is done! Good Luck !!!