The conventional way is to sear it on one side, then cook it for the same amount on the other side. This gives good results but the second side is never as nicely caramelised as the first. To build up an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute. Our cookery team have outlined what you can expect from each category of steak.
Use your fingers to prod the cooked steak — when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer. A cooked steak should rest at room temperature for at least five minutes and ideally around half the cooking time — it will stay warm for anything up to 10 minutes. Here, pure science comes into play — the fibres of the meat will reabsorb the free-running juices, resulting in a moist and tender steak.
Any resting juices should be poured over the steak before serving. Grass-fed beef: Grass-fed cattle get to walk around and graze on pasture, which means the meat is leaner with a richer, gamier flavour that tastes of the environment it was reared in.
This is why Scottish grass-fed beef will taste different to Irish. Marbling: Marbling is the fat found interlacing the inside of a cut of meat. Meat with a lot of marbling mostly comes from the back of the animal where the muscles get little exercise. Wagyu: Wagyu is a generic name for four breeds of Japanese cattle. They are fed foraged grass and rice straw, then supplemented with corn, barley, soya bean, wheat bran and, in some cases, even beer or sake.
Wagyu cattle produce meat with heavy marbling but this comes at a hefty price. How to Cook. Measuring Doneness Remove when your steaks are 5 degrees less than the temperatures listed.
Related How to thaw a steak fast How to carve a steak How to sharpen a knife How to clean a grill. Select The. Perfect Steak. How to. Then, get your grill oiled and fired up! Make sure your grates are greased so your steaks can turn easily without getting stuck.
So, how long do you cook steak on the grill? One good tip to keep in mind is to use a meat thermometer for thick cuts of steak and a timer for thin ones. For a medium-rare doneness , you typically will need to grill your steak between 4 to 6 minutes on each side, depending on thickness. For medium cooks, shoot for closer to 5 to 8 minutes on each side. When you touch the center of your steaks, a medium rare cook will spring back slightly, yet still feel squishy.
A medium cook will be more springy than squishy. If all else fails, you can always cut a small slit in the center of your steak to check its color, but this should only be used as a last resort. A better option is to use the finger and palm trick. Touch the tip of your middle finger to the tip of your thumb. Here's how to do it perfectly every time. Kitchen Tips and Tools. Delish Shop. United States.
Type keyword s to search. Today's Top Stories. Bring your steak to room temperature. Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. For thinner steaks, like flank and skirt, you're better off just using the broiler.
If you're using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust.
If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture. You can either stick the skillet in the oven while it's preheating, or simply heat it up on the stovetop over a flame.
When you're cooking something like a skirt steak under the broiler, the super hot and direct heat will be enough to achieve the same charred affect without the risk of overcooking the meat.
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