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Old 06-23-2010, 01:15 AM   #11
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Originally Posted by Alix View Post
I do the 2-2-2-2 method for medium rare steaks.
and they stay so moist from all of the spit...

boy, frank, you really like raw meat only counting to 5, flipping, then counting to 5 again. i knew a guy who cooked his steak like that, but he only had one hand, so...

i'm a poker when it comes to steaks and burgers, but i also use an instant read or a remote probe thermometer for different applications as andy just described.

i also tend to time things along with poking, but instead of all that spitting that alix does , i give it 5 minutes per side, poke to check doneness, then a minute or two more on each side over the searing burner until it feels right.

one more point: some things like sausages really don't do well with any kind of thermometer. piercing the skin will lead to fat fires as some of the juices leak out from the holes in the casing. so timing is the only way to go with them.
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Old 06-23-2010, 08:07 AM   #12
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Since meat can't tell time, and I don't cook enough steaks on a regular enough basis to have perfected the "feel method" I use a Instant read Thermapen Thermometer...Fast and, accurate....

Example HERE
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Old 06-23-2010, 07:54 PM   #13
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Originally Posted by buckytom View Post
boy, frank, you really like raw meat only counting to 5, flipping, then counting to 5 again. i knew a guy who cooked his steak like that, but he only had one hand, so...
I got into a bit of a disagreement over my steak in a restaurant one time. I ordered it blue rare, explained what I wanted and got medium rare. The waiter leaves and comes back with the steak and explained "it is bleeding therefore it is rare" I told him if he heated it enough to bleed it was over cooked.

I am picky about which steak I end up getting. I can't eat certain cuts this way (sirloin for instance I find too sour unless I get it medium rare).
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Old 06-23-2010, 11:35 PM   #14
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my old friend ozzy liked his beef the way you do, frank. i'm surprised no one ever caught either one of you gnawing on a live cow.

he'd order his steaks, "knock the horns off, wipe it's butt, and drag it through the kitchen."

i once asked why the kitchen part? he said, "well, you have to warm it up a little."
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Old 06-23-2010, 11:48 PM   #15
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why the kitchen part?
That's where they keep the plates?
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