2007-02-01 09:06:10 · 10 answers · asked by IS a FAGGIT 2 in Food & Drink ➔ Cooking & Recipes
A friend of mine just showed me this trick.
While your steak is cooking, you ball your hand into a fist, thumb INSIDE.
You hold it tight -
Then you touch, or sort of bounce your finger on your hand, to the right of your thumb. [in that soft mushy space]
This is how your steak should feel well done.
You hold your fist semi-tight - feel the same spot, and this is how medium should feel.
Hold your fist looser - this is how rare should feel.
You do the same 'feel' test on the steak as it is cooking, and try to match how much the steak 'gives' as you press on it.
Good luck!
PS My method for filets - I always turn the heat up to at least medium. Let the skillet [black iron] get hot for about 10 minutes with cooking oil. [Don't let it burn, notice the smoke]
Rub your seasonings well into the meat with your hands. Montreal steak seasoning is good.
When you put the steaks on they should sear.
Key - don't move them for at least 3 minutes. Chef's say this is when the meat 'releases', otherwise you are prying it away from the good coating. Same for chicken and burgers.
When you can lift it a bit and see it has released, then sear the other side.
I cook mine 3 mins on each side, then another 3 mins on each side for medium well.
Add a little of the drippings and a pat or two of real butter [margerine is just preservatives, water and chemicals] and it's delish!
Bon Appetit!
2007-02-01 09:24:15 · answer #1 · answered by Marie123 3 · 0⤊ 0⤋
I'm assuming you mean "well done" and not "cooked correctly".
The easiest way to determine the doneness of steak is by touch, or more accurately, the resistance of the meat to the touch. Blue steaks offer no resistance and compress easily. Well done steaks have a lot of resistance.
However, the consensus of professional chefs is that a steak should be cooked rare to medium, as the excess heat adversely affects the flavor of the meat. Medium rare offers some resistance to the touch.
2007-02-01 17:11:56 · answer #2 · answered by kx_wx 3 · 0⤊ 0⤋
the meat has to be juicy. cut a little piece to check if its pink if it is then you need to cook it for a while longer
2007-02-01 17:22:48 · answer #3 · answered by zurita_caligirl_fbi 1 · 0⤊ 0⤋
Cut it open and check to see if it's pink inside. Was that hard to figure out?
2007-02-01 17:14:25 · answer #4 · answered by Anonymous · 0⤊ 0⤋
some like rare(really red inside), medium(half red), done(brown all the way thru, or well done(a touch burnt-charred as it were)...
2007-02-01 17:12:59 · answer #5 · answered by The Emperor of Ecstasy 5 · 0⤊ 0⤋
Well, if you cut and look inside it should not not be red. And you shouldn't see blood.
2007-02-01 17:17:15 · answer #6 · answered by A Girl With a Dream 7 · 0⤊ 0⤋
Buy a meat thermonator
2007-02-01 17:10:28 · answer #7 · answered by travelguruette 6 · 0⤊ 1⤋
When you cut into it it is not pink inside.
2007-02-01 17:10:13 · answer #8 · answered by smartypants909 7 · 0⤊ 1⤋
by touch if you cant push your finger down and it feels hard its well done
2007-02-01 23:32:14 · answer #9 · answered by Gumbo 6 · 0⤊ 0⤋
as long as it's not bleeding
2007-02-01 17:13:10 · answer #10 · answered by Sally Doll 4 · 0⤊ 0⤋