Posted on 04/24/2024 11:46:31 AM PDT by DallasBiff
Ever sat down at a restaurant, eagerly awaiting a perfectly cooked steak, only to be disappointed by a charred, overcooked slab on your plate?
Well, we’ve all dealt with that disappointment.
Today, we will explain the different levels of steak doneness, from rare to well-done. With this guide, you’ll be able to order your steak cooked just the way you like it every time. Yup, no more dried-out, overcooked steaks!
By the end, you’ll know exactly how to get your steak cooked perfectly.
(Excerpt) Read more at dariossteakhouse.com ...
But doesn’t the temp keep rising after you pull it off the heat (and so shouldn’t you take it off below the target temp)?
You lost an opportunity.
Why not your default? - “But...but...TWUUUMMMMPP!!!!”
Yes, it does, and I mentioned that. I take off the steak when the internal temp is 125, and it will carry to about 130 while resting, which is what I call rare. Likewise, remove at 130 and let it carry to 135 for medium rare, etc.
If you're one of those vampire types that like your steak bloody, take it off at 115, and it will carry to 120.
Add lump crab and asparagus, and it’s even better!
Have you ever grilled your steak caveman style? It’s when you put the meat directly on the charcoal, but the charcoal isn’t the briquette kind. It’s hardwood lump charcoal with no fillers. That will get you the char you want on the outside. Hubby has learned how to do this and it’s perfection.
Here’s a video that shows you what to do.
https://youtu.be/fe5ZFgmowAA?si=TqygQ44T8iY-tMq7
Mmmmmm......that sounds deelish.
I’ve been cooling my own steak and other meats for 40 years and seem to have it figured out
Cooking
My apologies. But you didn’t expect me to read your whole post did you?
Along with my bloody, caveman tastes, I go for an eyeball and feel, caveman cooking approach as well. No timers or thermometers for me!
Perfect except for the medium rare part. I am on the vampire side. This thread had brought out many comments about how a steak should be cooked.
Have a good day my friend.
This is the ultimate “opinions are like assholes” thread.
“Medium rare filet mignon” with excellent photo, what time is dinner?
“This is the ultimate “opinions are like assholes” thread.”
You are correct but all the opinions are correct for each individual. LOL. Me = charred on the outside, vampire in the middle, warm and juicy, salt and pepper and knife and fork, sour dough bread, and browned veggies and potato on the side. I have officially joined the ranks of assholes. LOL
Have a good day.
what I have is a homemade grill made out of stainless steel with two grills,one for bbq made out of 1 inch expanded metal,and my steak grill which is 3 inch expanded metal.The steak grill is THICK steal.
the trick to getting a nice char on the outside is to build the HOTTEST fire under the grill! When you throw the steak on it you should hear it sizzle! It is so hot I have to use tongs to put it on or the hair on my hands and arm will singe off. around 2 minutes per side should do it.
This is Important. When you take it off and put the steak on the platter Cover it with Foil! other wise it will dry out!
“but it takes an expert chef to know what a filet steak looks like on the inside”
which is the only kind you want to be cooking a very expensive beef steak ... the really good ones can tell how done a steak is by simply pressing on it with their thumb and judging how much the meat “gives” when pressed ...
Yum, I like it.
Five minutes?
You’ll never ruin a $50 dollar steak cooked that way.
When a man knows his grill, and he knows his cuts of meat, then he knows how to cook it by 'feel.'
I'm not one of those men.
And that right there is the crux of the problem. Definitions don’t mean a thing if both the chef and diner don’t agree on them and the chef is able to do it.
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