I like my steaks rare but when I try to do it at home I always overcook them! Any help?!?!
Answers: The bloodier the better but I like it a little cooked!
There are three tricks to cooking any meat protein.
The first is right in your hand. If you hold your palm face up, and press at the fleshy pad at the base of you thumb, you will find that pressing a piece of raw meat feels very much the same. If you touch your thumb to your index finger, and feel the same place, it feels like rare meat. Touching your thumb to your middle finger feels like medium rare. Touching your thumb to your ring finger feels like medium. And touching your thumb to your little finger feels like done.
The second trick is knowing when to turn the meat over. Let’s assume we are cooking a steak on the stove top (as opposed to using the brown and bake method). Heat the skillet over high or medium high, add your fat or cooking spray and the meat, watch for a pink liquid to begin to pool on the top surface. This is when you turn the piece over for medium rare. For medium or well done you’ll have to wait for deeper pools. For rare just look for a liquid sheen. Again wait for the liquid to show. The liquid observations should correlate to the hand trick described above.
The third trick is to let the meat rest. If you cut the meat right away the liquid that is moving from one side to the other to escape the heat will gush out, leaving the meat dry. Just wait, the liquid will reabsorb and you’ll have nice juicy meat. Wait 5-7 minute for thin cuts and longer for thicker cuts.
With some experience you can control the doneness any way you like...
doesn't work for seitan.
Try cutting them right off the cow, nice and bloody.
2 points
HOW ARE YOU COOKING THEM? WHICH EVER WAY YOU DO IT, STOP JUST BEFORE YOU GET TO YOUR DESIRED STYLE. THEY WILL STILL COOK ON THE WAY TO THE TABLE..
Try not asking vegetarians and vegans about cooking chunks of animal flesh. You might want to put this in the General - Food and Drink section, dearheart.
C'mon, guys, he did this on purpose...
I too like my steaks rare. How thick is your steak. What temperature do you cook it on. Do you broil it or do you just put it in the oven and bake it at 350 degrees?
I would suggest you preheat your oven on broil. Thatll get the oven nice and hot. Put the timer on for ten minutes, then take it out and cut it. It should be nice and red. If the steak is particularly thick you gotta put it back in for an additional five minutes. Every oven is different. Newer ovens cook faster.
why would anyone ever ever want to eat blood, or anything that bleeds! that is so disgusting!
Gross XD
And I doubt many people in this section are gonna be able to help you, bud.
Wow...you're cool.
I'm not offended but seriously? SOOO obvious.