Posted by Anne Alajar
- The steak should have fresh colour and appear moist but not wet - avoid dried out steaks with any grey around the edges and in the centre.
- Look for clean and even cut steaks, not ragged.
- For prepackaged steaks, avoid those with tears or with liquid in the bottom of the tray.
- The meat should also feel firm and cold to the touch.
- Be wary of the thickness of the steak - if the steak's too thick, it'll take longer to cook; if it's too thin, it might cook a lot faster than anticipated. You might risk under or overcooking your steak and jeopardizing flavour and juiciness.
Rare: 120°F + 3 minute rest off the heat
Medium-Rare: 130 to 135°F
Medium: 135 to 140°F
Medium-Well: 140 to 150°F
Well-Done: 150°F +
And if you don't have an instant-read thermometer, go by using the finger test to determine when your steak is ready. When using this method, remember to relax your hand.
Rare: Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb is what meat cooked rare feels like.
Medium-Rare: Gently press the tip of your middle finger to the tip of your thumb. The area below you thumb is how medium-rare would feel.
Medium: The area below your thumb when you press the tip of your ring finger to your thumb is what meat cooked to medium feels like.
Well-Done: And when you gently press the tip of your pinky and your thumb together, the space below your thumb should feel quite firm. This is what a steak cooked well done feels like when you press on it.
To add more flavour as your steak cooks, try one or all of the following:
- Grab half a garlic clove and rub it over your steak every time you turn it
- Add butter as you cook/grill - not only does the butter add some flavour, but it also helps attain a juicy steak
- Add herbs such as rosemary and thyme and braise your steak with it as it cooks - like the garlic, brush the herbs over your steak every time you turn it.
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