![]() This makes it easier to carve and makes its structure firmer and more resistant to deformation. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The exception is if the meat has been prepared in a sous-vide process, as it will already be at temperature equilibrium. The interior of a cut of meat will still increase in temperature by 3–5 ☌ (5–9 ☏) after it is removed from an oven or other heat source as the hot exterior continues to warm the comparatively cooler interior. Temperatures for beef, veal and lamb steaks and roasts The table below is from an American reference book and pertains to beef and lamb. The same meats should be thoroughly cooked to 160 ☏ (71 ☌) when ground or tenderized by cutting, since these processes distribute bacteria throughout the meat. It recommends an internal temperature of at least 145 ☏ (63 ☌) for cuts of beef, veal, and lamb in order to prevent foodborne illness, and warns that color and texture indicators are not reliable. Find some delicious recipes here: Food Lover’s Market Steak Recipes.The United States Department of Agriculture has stated that rare steaks are unsafe to eat. Serve with your favourite sauce, be it Mushroom, Pepper, or Chimichurri, you name it. The extra moisture will sink into the steak. Rub a knob of butter onto the steak as it comes off the heat (while it rests) to add some rich flavour. Tie sprigs of Rosemary and use it as your basting brush. It will dry it out, and the steak will overcook.Ĭarve with a sharp knife. Baste the meat with marinade and then cook the steaks every minute until desired consistency.ĭo not reheat the steak in the oven. Cook first side for 2 minutes and then turn over. Season the steaks and place them on the braai. Adjust cooking times as per the height of the grid. Use wood or coals, and make sure the fire is hot. Keep your grid 5-15cm above the heat. Then turn the steaks every minute until you reach the desired cooking times. Add the steaks and cook the first side for 2 minutes, turn over and cook the other side for 2 minutes. Marinade the steak (optional), and drizzle a hot pan with some olive oil. If your steak is thicker it will need more cooking time and if it is thinner it will need less cooking time. For a medium-rare steak, cook it for 2-2.5 minutes on each side, letting it rest for 4 minutes and for a well-done steak, cook it for 4.5 minutes on each side, letting it rest for 1 minute. The general rule for a 2.5 cm thick steak, is that if you like it done rare, then you would need to cook it for 1-2 minutes on each side, letting it rest for 6-8 minutes. Medium-rare to medium doneness is popularly accepted as the best for flavour and texture.
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