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By *rtyIan OP Man
over a year ago
Gateway to the Beacons |
To anyone cooking steak today never ever season with pepper before cooking unless you are doing a reverse sear on something like a cote de beouf
Pepper burns and goes acrid when going in a searing hot pan.
No Pepper first just salt |
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By *rHotNottsMan
over a year ago
Dubai & Nottingham |
I learned to cook as a child on a charcoal grill in an Iranian restaurant. We always sprinkled salt and pepper on steak, lamb, chicken.
Boss used to say if it smells like grammas pussy, put extra salt on  |
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By *rtyIan OP Man
over a year ago
Gateway to the Beacons |
"Can you cook a steak on high 2mins each side? "
I cook to internal temperature
be.
Remove from heat Final cooked temperature
Rare 48ºC / 118ºF 50ºC / 120ºF
Medium Rare 52ºC / 125ºF 54ºC / 130ºF
Medium 58ºC / 136ºF 60ºC / 140ºF
Medium Well 62ºC / 143ºF 65ºC / 140ºF
Well Done 68ºC / 154F 70ºC / 160ºF |
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"Can you cook a steak on high 2mins each side? "
Yes, although whether it would be to your taste would depend on the cut and thickness. A steak is usually sterile on the inside so, as long as it is cooked enough to 'kill' any nasties that may be on the outside from when it was cut, it should be safe to eat.
If you don't have a meat thermometer you can use the fleshy bit of your palm at the base of your thumb as a guide for how well done your steak is.
If you touch your thumb to one of your fingers then prod that bit of your hand, then the steak in the pan, the texture should be similar.
Thumb - index finger = rare
Thumb - middle finger =medium rare
Thumb - ring finger = medium
Thumb - little finger = bin (well done)
B |
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