How do you get a thick steak to be done in the middle?

Question

When you're cooking a thick steak, does higher heat or lower heat get the steak done in the middle? I want to make it done in the middle without making the outside burnt. How do you get rid of the pink in the center?

Answer 1

When grilling any thickness of steaks, I always start with the grill as high as possible. Put the meat on for 2 minutes, then rotate it 90* ( a quarter turn) to make the crosshatch marks. Cook 2 more minutes. Flip, cook 2 minutes, rotate, cook two minutes, then drop the temo to med. low and close the grill or cover the meat and cook to the desired doneness.

Answer 2

1)season yer meat

2)put your oven safe frying pan into the oven with just enough to cover the bottom of the pan. turn the oven on to preheat to 275-350 depending on how thick the meat is the thicker the meat the lower the temp. for 2" i would go about 275-325 depending on how hungry i was.
(you can use any kind of oil really just be sure it has a high 'smoke' point you want the oil to be able to get pretty hot without smoking)

3)while the oven is preheating WITH the pan in it chop up an onion and some garlic.

4)when the oven and pan are pre-heated remove the pan and put onto a burner set to med-high to high depending on how hot yers gets. if its electric turn it on to preheat before pulling the pan out you want it to stay rip roaring hot (but not smoking) as soon as you get the pan out and on the burner gently and carefully place each piece of meat into the pan to sear each side for AT LEAST 60 seconds before turning it over and searing the other side.
you know its ready tu turn when it comes easily away from the pan. your goal here is to carmellize the outside of the meat to keep the juices in.

5)when both sides are seared place the choped onions and garlic over the meat and place the whole pan meat onion and all back into the oven.

6) your meat is:
rare if its soft like your earlobe
medium rare if its like the flesh between yer thumb and first finger
medium if its like the tip o' yer nose
and if you want it more done than medium go be a vegitarian.

Answer 3

you could butterfly it here are some instructions on how to do it

The flank steak you buy should be 10 to 12 inches long and about 6 inches wide. Place the steak at the edge of the cutting board, short side toward you and narrow edge of the long side at your right, if you are righthanded, and at your left, if you are lefthanded. Holding a long, slender sharp knife parallel to the cutting board, cut the steak in half horizontally, starting at the narrow edge of the long side and cutting almost all the way through to the opposite edge. Open out the piece of meat as you would a book and pound it flat with the side of a meat cleaver or with a rolling pin. The object (in the case of a 1 1/2- to 1 3/4-pound piece of flank steak) is to obtain a 12- to 15-inch square of meat.

Answer 4

You need a lower heat for a longer time. High heat will sear the outside while leaving the center pink.

Answer 5

You will need to cook it for a longer time at lower heat. That way it will get done in the middle without burining on the outside.

I think it tastes better pink, but I guess that is personal preference.

Answer 6

Why would you want too? Steaks are much better if they are left pink in the ccenter, the taste is better, and they are more tender.
If you have to kill you beef you should cook it on a lower heat for a longer period of time.

Answer 7

Cook your steaks with the broiler. Turn them over and over while cooking. Put the rack on the bottom rack if using the broiler. If you are pan cooking, use a medium heat and turn a lot also. If you are using a Bar-B-Que pit - keep the grid as high as possible from the coals and turn often too. I hope this helps - it works for me!

Answer 8

Sear the outside of the meat on high heat, then turn down to medium low and cover for about seven minutes, the meat should be done

Answer 9

Jaccarder. Its this little handeld thing with a bunch of needles that tenderizes the steak, decreases shrinkage and increases cooking speed

Answer 10

I start out at a high temp. then turn it down & place a weight on it. (We have this weight (dont know the actual name) that cost $25 {worth it} that we use when cooking any steak, pork chops, bacon, burgers etc. It helps)