I use the Bobby Flay method, not sure if I spelled his name right. Heat the
oven to about 450, take a cast iron or other oven proof skillet, on the
stove top, get it super hot, lay the steak in, flip after 2 minutes, then
put it in the oven, here we like medium rare, leaning to the rare side,
these steaks are around 1 inch to 1 and 1/4 inch thick, we have them cut
like that. Let it cook in the oven for 6 minutes, take it out of the oven,
remove it immediately to a plate, tent with foil and allow to rest for 7
to 9 minutes . Perfect every time. Whether you use a rub, a marinade or
just salt and pepper. I use my talking timer I got at blind mice mart for my
perfect timing, I would not live without that item.
----- Original Message -----
From: "Jean Marcley" <[email protected]>
To: <[email protected]>; <[email protected]>
Sent: Saturday, April 16, 2011 10:16 AM
Subject: Re: [CnD] knowing when to flip
It depends upon how thick the steak is. Usually turning it a little less
than half way through the cooking time will do it. So you need an
estimate of how long it will take to cook to make it the way you like it -
medium rare, medium, etc.
I don't use a thermometer. I push gently on the steak and when it is
slightly firm, I know it is rare, just a little firmer is medium rare and
so on. This does come from practice, and it doesn't take that long to
figure it out.
Hope that helps,
Jean
----- Original Message -----
From: "reinhard stebner" <[email protected]>
To: <[email protected]>
Sent: Saturday, April 16, 2011 8:00 AM
Subject: [CnD] knowing when to flip
I am wanting to broil stake and I wanted to know when to flip it. I am
totally blind. I have the tempiture chart to know when it is done.
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