I'm grilling some steaks tonight and I love them rare, and most of my friends do too. I was wondering how to make sure they aren't under cooked but definatly not overcooked. Any tips would be appreciated!
2006-11-14 05:04:10 · 13 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Use the fleshy part of your hand between your forefinger and thumb to get an idea of how firm the meat is at different levels of doneness. Pinch toward the end of the skin on the webbing between your thumb and forefinger and this would represent a raw rare steak. Move up 2 centimeters and this would represent rare. Another 2 centimeters is about medium rare. Another 2 centimeters would be medium. You get the idea now. When you reach the heel of your hand, this would represent well-done. After a few minutes on the grill you can use your utensils or your fingers if so desired to feel the firmness of the steaks to get an idea of how done they are getting. I learned this from the Executive Chef at the Hyatt Hotel I used to work with from time to time. It is not an exact science but it comes pretty close. Also remember that you will have carryover heat when you take the steaks off the grill. Although you have removed the steaks from the grill, they will continue to cook for a couple of minutes from the heat built up inside the steaks, so take into account the time that they will sit before consumed. Good luck with your cookout and hope this helped you out!
2006-11-14 05:16:22 · answer #1 · answered by Anonymous · 9⤊ 5⤋
I like rib eye steaks and when I cook them I make sure they are at room temp before I cook them, that way the inside of the meat is not cold when the outside is done. I also know my grill very well and I don't have any hot spots, this way I get even cooking. When I grill them, I will preheat my grill for about 10 minutes so that it is very hot. I also grill my steaks on high fo 7 minutes per side, no looking, no poking, no turning, I lightly season them with kosher salt, pepper, and garlic powder place them on the grill, then turn them in 7 minutes, grill them 7 more minutes, remove them and place a little seasoned butter on them, let them sit a few minutes and serve. Quick and easy.
2006-11-14 05:15:39 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Buy a meat thermometer and insert it into the thickest part of the steak. Also, remember that the meat will continue cooking even after being removed from the heat source and remember to let the steaks set for about 5 minutes before cutting into them, that will keep the juices inside the steak rather than running out.
2006-11-14 05:07:11 · answer #3 · answered by koral2800 4 · 0⤊ 0⤋
The best method I use is have your grill nice & hot, Before putting the steak on the grill rub a little olive oil on both sides, sprinkle some steak seasoning on it. For a 1 inch thick steak cook on one side for 5 minutes, then the other side for 3 minutes.
It comes out perfect every time. Don't turn the steak with a fork. use a pair of tongs otherwise you will lose all the juices.
2006-11-14 05:23:17 · answer #4 · answered by Paul M 3 · 1⤊ 0⤋
The easiest way is to use a meat thermometer, here are some general guidelines.
Beef Temperatures
Rare 130°F
Medium Rare 140°
Medium 150°
Medium Well 155°
Well Done 160°
General Cooking Times
For 1-inch thick steaks cook 9 minutes for rare, 13 minutes for medium and 18 minutes for medium well.
For 1 1/2-inch and a thick steaks cook 12 minutes for rare, 17 minutes for medium and 22 minutes for medium well.
2006-11-14 05:12:08 · answer #5 · answered by scrappykins 7 · 3⤊ 0⤋
my husband likes his steak very rare, so here's what i do. make sure the grill is extremely hot, then after putting spices on the steak I put it on the BBQ ( or in a fry pan, it works just as well) put a heavy weight on top of the steak ( you can buy a weight for this at any cooking store) and cook for no more than two minutes each side. it will be "Pitsburg" rare. When in a resuarant, ask for Pitsburge rare, thats, burned on the outside and rare in the middle.
2006-11-14 05:10:10 · answer #6 · answered by Anonymous · 2⤊ 0⤋
Use a fast grill to sear the outside of the steaks so that juices are trapped. Turn the steaks often to prevent surface charring. You may want to get a meat thermometer to make sure that the proper temperature is reached. It takes practice to cook them to obtain the same results.
2006-11-14 09:17:05 · answer #7 · answered by Doug R 5 · 1⤊ 1⤋
I also like my steat/beef rare so good question! If you don't want to purchase a meat thermometer, you can insert a metal skewer into the thickest part of the meat and wait 30 seconds. The temperataure of the skewer will tell you the doneness of the meat: cold means it is underdone, warm means it is rare, etc. The hotter the skewer, the more cooked the meat.
2006-11-14 05:13:11 · answer #8 · answered by robobbyta 4 · 1⤊ 0⤋
Turn the heat up on high and let the grill preheat first. Then put the steak on, and grill on high for 3 min each side.
2006-11-14 05:10:33 · answer #9 · answered by ? 3 · 1⤊ 0⤋
Use a meat thermometer. I believe medium rare is 140 degrees.
2006-11-14 05:06:27 · answer #10 · answered by bgii_2000 4 · 0⤊ 2⤋