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steak
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i am looking for advice how do you cook a meidum rare steak what is the best way i am a vegie so have not a clue and how do you now if it is ready
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Eh? How would that be a wind up???
Depending on the thickness of the steak (ribeye, fillet, sirloin), just make sure the pan is VERY hot. One tip, is to drop watre or milk on it, if it bubbles, you're good to go!
Place the steak in the pan. Wait one minute, then turn over, until other side is greay too. Once grey, poke it with a finger. If the meat returns to its normal shape, it's done!
Medium-rare should take no more than 7 minutes.
Depending on the thickness of the steak (ribeye, fillet, sirloin), just make sure the pan is VERY hot. One tip, is to drop watre or milk on it, if it bubbles, you're good to go!
Place the steak in the pan. Wait one minute, then turn over, until other side is greay too. Once grey, poke it with a finger. If the meat returns to its normal shape, it's done!
Medium-rare should take no more than 7 minutes.
Knobby seems to be assuming that your question is not a serious one. I'll take the opposite view.
First, tenderize the steak. The easiest way to do this is to wallop it with something hard. (You're meant to use a meat mallet but a hammer or a rolling pin will do the job). See here for alternative methods:
http://answers.yahoo.com/question/index?qid=20 060624160942AAsHB3M
Then place it under a pre-heated grill until the top layer looks as if it's cooked. Turn it over and repeat. When you think that there's a possibility that it might be cooked, remove it from the grill and cut into it. If red blood and juices run freely from most of the centre, it's still 'rare' (or even 'blue') and needs more time under the grill. If there's just a very thin red line of blood and juices right in the very centre, it's 'medium rare' and perfectly cooked. If there's no red line in the centre it's 'well done' and should be consigned to the bin.
Chris
First, tenderize the steak. The easiest way to do this is to wallop it with something hard. (You're meant to use a meat mallet but a hammer or a rolling pin will do the job). See here for alternative methods:
http://answers.yahoo.com/question/index?qid=20 060624160942AAsHB3M
Then place it under a pre-heated grill until the top layer looks as if it's cooked. Turn it over and repeat. When you think that there's a possibility that it might be cooked, remove it from the grill and cut into it. If red blood and juices run freely from most of the centre, it's still 'rare' (or even 'blue') and needs more time under the grill. If there's just a very thin red line of blood and juices right in the very centre, it's 'medium rare' and perfectly cooked. If there's no red line in the centre it's 'well done' and should be consigned to the bin.
Chris
Some people like to grill their steaks; others prefer a griddle. (A pan is often used as a sort of 'poor man's griddle'). It's just a matter of personal preference.
It would be extremely difficult to give someone food poisoning from a steak. Steaks contain far fewer bacteria than things like burgers. The best restaurants in the world charge customers a small fortune for 'steak tartare', which is completely raw! ;-)
I like my steak 'blue', which means that the whole plate goes red, as the blood and juices poor out, as soon as you cut into it. It's just as safe as 'medium rare' or even 'well done' steak.
Chris
It would be extremely difficult to give someone food poisoning from a steak. Steaks contain far fewer bacteria than things like burgers. The best restaurants in the world charge customers a small fortune for 'steak tartare', which is completely raw! ;-)
I like my steak 'blue', which means that the whole plate goes red, as the blood and juices poor out, as soon as you cut into it. It's just as safe as 'medium rare' or even 'well done' steak.
Chris
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