| Revision as of 21:04, 4 July 2006 editMr. C.C. (talk | contribs)Extended confirmed users52,995 edits →Pittsburgh Rare← Previous edit | Revision as of 21:04, 4 July 2006 edit undoNscheffey (talk | contribs)Extended confirmed users2,278 edits →Letting meat rest: reply concerning resting meatNext edit → | ||
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| 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) | 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) | |||
Revision as of 21:04, 4 July 2006
Doneness
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. Here is the information for anyone who'd like to give it a go:
- 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)
Source: FoodTV
VermillionBird 21:44, 23 September 2005 (UTC)
Effect of cutting across the grain
The text refers to "perceived tenderness". Is this there an unperceived tenderness? 128.220.220.95 00:21, 7 December 2005 (UTC)
-- I took this to mean that while it doesn't actually change the tenderness, it appears to. Scotto 07:07, 14 December 2005 (UTC)
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. :( Scotto 07:07, 14 December 2005 (UTC)
Pittsburgh Rare
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.
Also, there's the ever popular "knock it's horns off, wipe it's ass, and walk it by the grill".
- 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. Mr. C.C. 21:04, 4 July 2006 (UTC)
New image?
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.--y6y6y6
--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. Cerealchan
Only if you share some steak with us. ;) *Then* you can post your picture if the real thing tastes good enough. 66.219.200.235 03:09, 19 March 2006 (UTC)
- Okay. I grilled some porterhouse steaks last night and got some better photos. I'll format those and then do some replacing. --y6y6y6 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. --y6y6y6 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. Mr. C.C. 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. --Nscheffey 21:04, 4 July 2006 (UTC)