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Old 05-20-2006, 09:26 PM   #11
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Quote:
Originally Posted by Caine
Get yourself an instant read thermometer. Insert it into the exact center of the steak at a 45 degree angle.

Rare = 120F (49C)
medium rare = 126F (52C)
medium = 135F (57C)
medium well = 145F (63C)
well done = 160F (71C)
It might be the most boring, but it helps me get my meat cooked to a consistent doneness. Before I started using a thermometer I had a hard time judging when steak or any other meat was done to my liking.
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Old 05-21-2006, 06:28 AM   #12
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Sierra, try with the fork, or the knife, from the part of handle. Hit the steak: if it rebounds, the steak is rare. If it's soft, is medium. Otherwise, it is......too late!!
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Old 07-21-2006, 03:44 PM   #13
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Quote:
Originally Posted by spoons
It may seem a daft question but I have grilled steaks in the past but never really been sure if they were properly cooked.

How do you get them soft and tender?

Why does steak need less cooking than other meat like lamb for instance?
Bobby Fay on the food network said that you only turn a steak over once.
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Old 07-21-2006, 04:15 PM   #14
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Okay, help me out here. How thick in INCHES is 2 cm?
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Old 07-21-2006, 04:19 PM   #15
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2 centimeter = 0.787 401 575 inch
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Old 07-21-2006, 05:03 PM   #16
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Quote:
Originally Posted by GB
2 centimeter = 0.787 401 575 inch
...or to be more precise, about 3/4 of an inch.
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Old 07-21-2006, 06:18 PM   #17
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I personally sear mine for about 3 min per side...nice and rare, then cover them and let them rest for 5-10 min. or so.

Another good rule of thumb, look for the juices to start coming to the suface, then flip, cook for three min. and you are done.
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Old 07-21-2006, 08:40 PM   #18
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There's no single answer to your first question -- how long does it take to grill a steak? It depends on several factors:
  1. The thickness of the meat.
  2. The temperature of the meat.
  3. How hot your fire is.
  4. How far the meat is from the coals.
  5. How you like it done.
I'm preparing to grill a porterhouse for dinner. It's about an inch thick, which is less than ideal, but it was only $4.97 a pound at Von's this afternoon. I like my beef steaks at least 1.5 inches thick, but this will do.

I know my grill -- it's a gas grill from Ducane, which I've had for a few years. I'll preheat the grill for about 15 minutes on high, to get it good and hot and to burn off old grease and drippings, which could flavor my meat. I also like my steaks charred on the outside, nearly (but not quite) bloody in the middle. That means about 3 minutes per side with this steak, maybe 4, on high heat. I test by feel with my cooking fork -- as soon as the meat loses it's mushy texture, it's done. Cutting the meat can be deceptive because it will look rarer that it is; remember that the meat will continue to cook for about 5 minutes after you take it off the fire, and you should leave it covered with foil or an inverted plate for that time to let it reabsorb the juices.

But as I said, I know my grill -- I've cooked a lot of meat, chicken, fish, and veggies on it, and I can predict how long it will take. Anyone needs to practice with a new grill, and always err on the side of under cooked -- it's easier to put the meat back on the grill than it is to uncook it. A BBQ thermometer may help, but you need experience with such a gadget, too.

Meat becomes tough and dry when it's overcooked. Go for a little underdone, and let it sit for a few minutes before cutting it.

As for different meats, I don't find all that much difference between beef and lamb. Bones make a huge difference, and you need to allow a bit more time for meat with bones, say a porterhouse or chops as compared to a top sirloin.

HTH
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Old 07-22-2006, 09:19 AM   #19
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For those of you who like to use a temp. probe, I have a suggestion for you. Each time your steak reaches the temp you want to take it off the heat, gently poke it with your finger and get the feel of doneness. After you do this a while, you'll be able to get your steak perfectly cooked each time by feel!!
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Old 07-22-2006, 09:29 AM   #20
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Quote:
Originally Posted by Andy M.
...or to be more precise, about 3/4 of an inch.
4/5.....
1 inch = 2,54 cm
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