I follow the times I gave for a medium rare steak. The reason for the 2
minutes in the extremely hot pan is to sear the meat, locking in juices,
then flip and slide into the hot oven, if you want it more to a medium or
medium well, I'd leave it in the oven for a longer time, but not much, it is
really important to get it out of the pan as soon as you take it out of the
oven as it will continue to cook if left in the pan, tent it and let it
rest, don't cut into it or all the juices will run out and you'll have a
tough dry cut of beef.
cj
----- Original Message -----
From: "Jean Hunt" <[email protected]>
To: <[email protected]>
Sent: Sunday, April 17, 2011 5:06 AM
Subject: Re: [CnD] knowing when to flip
Since you like it more to the rare side do you let it in the pan for more
than 2 minutes or do you keep it in the oven for more than 6 minutes if
you
like your steak more to the well done side? Jean
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Carla Jo
Sent: Saturday, April 16, 2011 11:05 AM
To: [email protected]
Subject: Re: [CnD] knowing when to flip
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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