REVscene Automotive Forum - View Single Post - Cooking steak

Blinky · 07-13-2009, 11:17 PM

Experience

Cooking time will vary on the thickness of the steak and the amount of heat. "Push" the meat gently during cooking - some use their finger, others a utensil. It's not necessary to actually break the seal of the meat (you DID sear it didn't you?!) as you're looking for firmness.

Softer = rarer.
Firmer = more done.

The next time you cook a steak, poke it with your finger when it's still raw and observe how much give there is. Poke it again when you take it off the grill or stove; it will be firmer. Experience will let you know how much "give" you want to be in a steak before you take it off the grill.

07-13-2009, 11:17 PM	#3
Blinky Need to Seek Professional Help Join Date: Jun 2006 Location: 604 Posts: 1,049 Thanked 160 Times in 80 Posts Failed 84 Times in 14 Posts	Experience Cooking time will vary on the thickness of the steak and the amount of heat. "Push" the meat gently during cooking - some use their finger, others a utensil. It's not necessary to actually break the seal of the meat (you DID sear it didn't you?!) as you're looking for firmness. Softer = rarer. Firmer = more done. The next time you cook a steak, poke it with your finger when it's still raw and observe how much give there is. Poke it again when you take it off the grill or stove; it will be firmer. Experience will let you know how much "give" you want to be in a steak before you take it off the grill.