The Secret to a Succulent Steak

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