Ill throw a steak on the pan and after that side is done cooking, it kinda curls down so when I flip it over, the edges dont touch the pan. Is there a way to prevent this?
2007-03-23 13:08:01 · 8 answers · asked by juju 3 in Food & Drink ➔ Cooking & Recipes
Try not to forget that a steak or any meat is a muscle. If you have your heat too high it will curl. Turn down the heat and let the meat cook/broil at medium heat, for about 5 minutes on each side(so you don't turn it several times, just once) and cook it to your likeness. When finished, place it on the plate and let it rest for at least 5 minutes so that the muscle can rest and the blood will flow. Then it will be tender enough to eat. Enjoy!!
2007-03-23 13:20:53 · answer #1 · answered by Diane T 4 · 1⤊ 0⤋
When proteins are heated, they lose water and shrink. Meat made up of protein loses water and shrinks, so if you are only cooking the one side all the way until it is done, then it will shrink and the other side will curve around it. If you are grilling you can eliminate this problem by flipping the meat over before the first side is done cooking. Cook the other side partially, then rotate the meat 90 degrees and finish the other side, then flip the meat again to finish off the other side.
2007-03-23 15:24:43 · answer #2 · answered by ynotfehc 3 · 0⤊ 0⤋
Many recipies recommend allowing the meat to stand at room temperature for 20-30 minutes before grilling. This, along with cutting slits if there is fat along the edge, should help. Also, a direct-medium (350°F to 375°F) fire is usually recommended. (If you have a charcoal grill, this is when you can hold your hand directly above the grilling surface for about 4 seconds.)
For grilling times for steak you might want to try the cookout calculator at charcoalbob.com. Just enter the cut of meat, thickness and the doneness you want and it will give you instructions for how to grill the steak. It also has grilling tips.
2007-03-24 01:30:49 · answer #3 · answered by Terry S 4 · 0⤊ 0⤋
'Cuz it's made up of several different densities of flesh, all of which cook at a different rate. You can cut notches in the edges to help prevent it curling badly when using the grill, or use a bacon press on it when using a skillet or frying pan.
2007-03-23 14:14:38 · answer #4 · answered by Anonymous · 0⤊ 0⤋
If you make a couple cuts around it first about 1/2" or so, it will prevent it form curling up. Have fun :)
2007-03-23 13:44:14 · answer #5 · answered by Jaim Jaim 5 · 0⤊ 0⤋
Before you start to cook it, take a sharp knife and cut a few short slits on each side. It will then lie flat.
2007-03-23 13:43:51 · answer #6 · answered by classic 6 · 0⤊ 0⤋
Is the meat dead before you put it on the hot pan?
2007-03-23 13:16:45 · answer #7 · answered by PJ 2 · 0⤊ 0⤋
Turn down the heat!
2007-03-23 13:13:54 · answer #8 · answered by margarita 7 · 1⤊ 0⤋