Post by whisperingpass on Aug 3, 2007 21:49:34 GMT -6
WHEN'S MY STEAK DONE?:
The most critical point when preparing steak is when you remove it from the heat source---it keeps on cooking internally for a few minutes.
Use an instant-read thermometer to test---
135º is rare;
145º is medium rare;
155º is medium
(good grief, you don't really want well-done, do you? That's "shoe-leather"!)
The most critical point when preparing steak is when you remove it from the heat source---it keeps on cooking internally for a few minutes.
Use an instant-read thermometer to test---
135º is rare;
145º is medium rare;
155º is medium
(good grief, you don't really want well-done, do you? That's "shoe-leather"!)
