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Revision as of 21:04, 4 July 2006 editNscheffey (talk | contribs)Extended confirmed users2,278 edits →Letting meat rest: reply concerning resting meat← Previous edit Latest revision as of 17:36, 17 July 2024 edit undoQwerfjkl (bot) (talk | contribs)Bots, Mass message senders4,013,016 editsm Removed deprecated parameters in {{Talk header}} that are now handled automatically (Task 30)Tag: paws [2.2] 
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{{Talk header}}
== Doneness ==


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I was going to add internal temperatures to the doneness list but I couldn't figure out how to do it without radically changing the list.
{{WikiProject Ireland |importance=Low}}
Here is the information for anyone who'd like to give it a go:
{{WikiProject Food and drink |importance=high}}
{{WikiProject Yorkshire|importance=Low}}
}}
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== Merger complete ==
*Very rare, internal temperature 55 ºC (130 ºF)
*Rare, internal temperature 63 ºC (140 ºF)
*Medium Rare, internal temperature 64 ºC (145 ºF)
*Medium, internal temperature 71 ºC (160 ºF)
*Medium well, internal temperature 77 ºC (170 ºF)
*Well done, internal temperature 82 ºC (180 ºF)


{{merge done}} Information from the Beefsteak section of ] has been merged into this article. ]<sup>]</sup> 16:50, 7 October 2014 (UTC)
Source:


== External links modified ==
] 21:44, 23 September 2005 (UTC)


Hello fellow Wikipedians,
== Effect of cutting across the grain ==


I have just modified {{plural:1|one external link|1 external links}} on ]. Please take a moment to review . If you have any questions, or need the bot to ignore the links, or the page altogether, please visit ] for additional information. I made the following changes:
The text refers to "perceived tenderness". Is this there an unperceived tenderness? ] 00:21, 7 December 2005 (UTC)
*Added archive https://web.archive.org/web/20120501211904/http://www.practicallyedible.com:80/edible.nsf/pages/pittsburghrare to http://www.practicallyedible.com/edible.nsf/pages/pittsburghrare


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-- I took this to mean that while it doesn't actually change the tenderness, it appears to. ] 07:07, 14 December 2005 (UTC)


{{sourcecheck|checked=false}}
==Steak on black eye==
--Can there be anything mentioned about this? I have no idea if it's a mere wives' tale or a real help to black eyes and the like, and would have expected at least a link here. :( ] 07:07, 14 December 2005 (UTC)


Cheers.—] <span style="color:green;font-family:Rockwell">(])</span> 19:44, 29 October 2016 (UTC)
== Pittsburgh Rare ==


== External links modified ==
someone should add Pittsburgh Rare to the list of "doneness" temps and styles
charred on the outside and rare on the inside
wonderful style for most any thick cut steak. I like to top mine with crumbled blue cheese and drizzle with pan drippings, browned butter, and garlic.


Hello fellow Wikipedians,
Also, there's the ever popular "knock it's horns off, wipe it's ass, and walk it by the grill".


I have just modified one external link on ]. Please take a moment to review ]. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit ] for additional information. I made the following changes:
:Why should this be a type of doneness? Plus you definition of charring could be different from say mine. I see charred as burnt. Sure you like a some dark grill marks on your steak, but saying charred brings mind to burnt as I said. A burnt steak can sometimes make it tough and dried out. A dried out steak is no good. ] 21:04, 4 July 2006 (UTC)
*Added archive https://web.archive.org/web/20031101162042/http://www.ansi.okstate.edu/resource-room/meats/cutsofbeef/ to http://www.ansi.okstate.edu/resource-room/meats/cutsofbeef/


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== New image? ==


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]
Gah!!!! I'm finding some of my photos being used in odd places on the Misplaced Pages. Using the photos is a very good thing, but I have much better pictures than some of those being used. Anyone mind if I swap out the steak with mushrooms with this picture? And I'll try to get a better photo of ribeyes grilling. We're grilling some of those tonight.--]


Cheers.—] <span style="color:green;font-family:Rockwell">(])</span> 03:41, 6 December 2017 (UTC)
--Please sign your name next time, so we know who you are. And I agree, that picture is fabulous. The picture of the steak with the butter and mushrooms looks a little imposing. I see no problem with replacing the current image with this one. ]

<blockquote>Only if you share some steak with us. ;) *Then* you can post your picture if the real thing tastes good enough. ] 03:09, 19 March 2006 (UTC)</blockquote>

* Okay. I grilled some porterhouse steaks last night and got some better photos. I'll format those and then do some replacing. --] 16:03, 3 April 2006 (UTC)

* '''Update''' - Okay, I got a better grilling photo. But now the one here seems a bit redundant. I'm conflicted. I'll leave it in, but feel free to pull it if you don't like it. I also got a couple photos of the steak plated, but they didn't come out well. I'll try again. --] 15:43, 4 April 2006 (UTC)

== Letting meat rest ==

It is important to let your meat rest after it's done cooking before cutting into it or all the juices will run onto your board. The only juicy bite of steak will be the first. Many chefs will tell you that. ] 21:00, 4 July 2006 (UTC)
:I agree that this is a long established and important practice in steak cookery, but instructions on cookin steak should probably not go here, maybe in WikiCookBooks. --]<sup>(]/])</Sup> 21:04, 4 July 2006 (UTC)

Latest revision as of 17:36, 17 July 2024

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Merger complete

  checkY Merger complete. Information from the Beefsteak section of Steak has been merged into this article. NorthAmerica 16:50, 7 October 2014 (UTC)

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