The taste of your steak can be affected not only by the quality of the meat of that part of the carcass, from which it was cut, and the breed of the animal itself, but also the correctness of the cooking technology in general and the degree of roasting in particular. That is why in our recommendations we will tell you later what kinds of steaks are being cooked, how they can be determined, and most importantly, how to achieve the desired degree of readiness at home.
What kind of roast steaks are?
There are five basic types of steak cooking: a raw but warm steak, the surface of which barely touched the grill, a rare steak with blood that is more heavily roasted from the outside, but inside is still raw, medium rare - steak of weak roasting without blood , but with pink juice, medium - middle steak steak from which flows light pink juice and well done - strongly roasted meat. There is another type of roasting that does not go down in the classic list - medium well, that is, almost roasted meat, but not yet brought to the texture of the shoe sole, like a well done done steak.
Degrees and temperature of steak roasting
Ideally, determine the readiness of the steak should be not cutting and examining the cut on the readiness (risk losing its juiciness), but using a thermometer for meat. Since the temperature of all degrees of roasting has long been and fairly accurately reconciled by generations, it is not difficult to make meat ideal at home in a culinary thermometer company.
The least roasted, that is warm, but still raw raw steak, has a temperature of 45-49 ° C. Its more roasted fellow rare can reach a temperature range of 49 to 56 ° C, while the temperature of the most correctly roasted medium rare steak should fluctuate within 5 degrees, that is, from 55 to 60 ° C. The roasted steak medium, which usually gives rise to the acquaintance of an inexperienced cook with the preparation of meat, has a temperature of 65 to 70 ° C, and the overcooked meat with almost no juice can reach 100 ° C.
However, if you do not have a thermometer near your hand, exactly as there is no desire to buy it, you can easily determine the readiness of meat by touch, as shown in the picture. Touch the steak in a frying pan and compare it with the density with the density of the surface of a certain area of the palm.
Steak steak time
Of course, if your task is to reach a certain temperature inside the meat, you should observe the time frame of cooking. Also, keep in mind that no one except you can, by the minute, be able to specify the cooking time of your meat specifically, and the reason is simple - the thickness, the area and the cut of the steaks in each particular case. Nevertheless, one should not despair, since there are approximate reference points in time.
Ideally, the meat should be cooked on the grill, and the less roast you want to see in the end, the faster the meat should be on your plate. Before taking on the frying, the steak should be brought to room temperature, since it is with this condition that the heat in the meat will be distributed evenly and will not come out so that the piece will remain absolutely red inside, despite the fact that the outside is dry. Next, heat a frying pan or grill and put a piece on it. 40 seconds on each side will be enough to warm up the raw steak, and a half minutes will be enough to make meat with blood. The medium rare steak should be cooked for 4-5 minutes, and its more roasted fellow is 5-7. As for the meat well done, it is difficult to make a mistake with it - confident 9-10 minutes and a piece with a minimum of meat juice is ready to serve.