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Cooking Steak

I'm still new to cooking steak, especially beef. My co-worker in the kitchen said you have to cook it more often to get better at this, I know that but, is there any way someone can help me with this? I would like how to know when it is rare/medium/welldone ? I appreciate all the help and advice I can get, thanks you guys.

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Gold Post Medal for All Time! 677 Posts
January 2, 20210 found this helpful

I like my steak medium. I preheat the broiler and cook 10 minutes each side. Remember the steak will continue to cook a bit after you remove it from the heat, so allow for that.

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Bronze Post Medal for All Time! 140 Posts
January 2, 20211 found this helpful

A good meat Thermometer is the best key to provide your steak to cooking perfection. Rare(very pink) 125 - 130 degrees F. cook time 8 minutes. Medium Rare(pink) 130- 135 degrees F. cook time 9 min. Medium(light pink) 135- 140 degrees F. cook time 10 min.

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Medium well -140- 150 degrees F. cook time 11 min. Well Done- 155 degrees F or above, cook time 12 min. or more. Also here are some great cooking tips, that will help even on the grill - www.thespruceeats.com/steak-doneness-from-rare-to-well...

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Bronze Feedback Medal for All Time! 196 Feedbacks
January 2, 20210 found this helpful

Gordon Ramsey can explain it better than I can:

www.youtube.com/watch?v=YIjWwZwlHQg

The first tip about taking it out of the refrigerator before cooking was a game changer!

Also look for consistent thickness when buying the meat (first step) and invest in cuts that have a little fat to start with as that seems to help them stay juicy.

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Happy grilling/broiling/pan frying!!

Yum!!

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January 4, 20211 found this helpful

First I would get a thermometer. Let steaks come to room temperature. I season liberally with salt & pepper and a little garlic powder. If cooking in a pan, make sure its very hot so steaks sear and not steam. You want them to brown nicely and not turn gray colored from steaming. While cooking, only flip them one time- same with burgers. Always stop cooking steaks a little under your desired temp to allow for carry over cooking. When you take them out of the pan, put a little pat of butter on each steak. ALWAYS ALWAYS let meat rest after cooking to allow juices to redistribute. Good luck!

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