The secret to a succulent steak is all about meat quality, heat, and timing. Upon its mastery, the next challenge is to achieve this without activating the smoke detector, ha! Happy cooking everyone!
[Steak Cooking Tips]
1. Lightly oil cooking surface.
2. Sear the steaks on the first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.
3. After turning, use the steak-cooking chart as a guide for time. Less time will be needed on the second side.
4. Rare steak -- feel very soft when touched and will have an internal temperature of 120-125 degrees Farenheit.
Medium rare -- feel soft and spongy to the touch and register 130 degrees Farenheit.
Medium -- resistance when touched and register 140 - 145 degrees Farenheit.
Well-done -- firm and register 160 degrees Farenheit.
5. Allow steaks to stand for 2-3 minutes before serving to let the juices flow back from the centre of the meat to the exterior, resulting in a moister, juicier steak.
[Steak Cooking Chart]
Red-Hot Charcoal (ashen gray and red-hot) or Gas Grill (hot but not smoking) | Preheated Oven Broiler (temperature: high) 2"–3" From Heat Source | |||||
Thickness | Doneness | First Side | After Turning | First Side | After Turning | |
¾" | Rare Medium Well | 4 min 5 min 7 min | 2 min 3 min 5 min | 5 min 7 min 10 min | 4 min 5 min 8 min | |
1" | Rare Medium Well | 5 min 6 min 8 min | 3 min 4 min 6 min | 6 min 8 min 11 min | 5 min 6 min 9 min | |
1 ¼" | Rare Medium Well | 5 min 7 min 9 min | 4 min 5 min 7 min | 7 min 8 min 12 min | 5 min 7 min 10 min | |
1 ½" | Rare Medium Well | 6 min 7 min 10 min | 4 min 6 min 8 min | 7 min 9 min 13 min | 6 min 7 min 11 min | |
1 ¾" | Rare Medium Well | 7 min 8 min 11 min | 5 min 7 min 9 min | 8 min 9 min 14 min | 7 min 8 min 12 min | |
