Hi Carlos,
I looked this chart up on the net and it has all different type of steaks
and thickness' of them with a time chart for cooking them rare, med.,and
well done. I hope this will help you some. However it did not say which
way, broiled, out door grill, frying or what. I will try to find some thing
better on how long depending on how you are cooking them. The chart follows
below.
Blessings, Katie
Steak Cooking Guide
Fillet Mignon
Considered the "Queen of Steaks", the Fillet Mignon is from the heart of
the tenderloin. This mild flavored cut is so tender, it can often be cut
with a fork.
Suggested cooking times for steaks 1-1.5" thick
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well Done Not Recommended
Suggested cooking times for steaks 1.75-2" thick
Very Rare 5-6 minutes
Rare 6-8 minutes
Medium Rare 8-10 minutes
Medium 10-12 minutes
Well Done Not Recommended
Ribeye Steak
Cut from the heart of the Prime Rib, this tender steak is highly
flavorful and marvelously juicy.
Suggested cooking times for steaks 1" thick
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well Done Not Recommended
Sirloin Steak
Cut from the loin, the Sirloin Steak has a robust taste and texture.
Suggested cooking times for steaks .75 - 1.25" thick
Very Rare 5-6 minutes
Rare 7-8 minutes
Medium Rare 8-12 minutes
Medium 12-16 minutes
Well Done Not Recommended
New York Strip
Known as the "King of Steaks", this tender and flavorful Sirloin Strip steak
is trimmed and cut from the heart of the loin.
Suggested cooking times for steaks 1.25 - 1.5" thick
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well Done Not Recommended
Porterhouse Steak
This extra heavy cut is a combination of a Fillet Mignon and a juicy New
York Strip.
Suggested cooking times for steaks 1.25" thick
Very Rare 6-8 minutes
Rare 8-9 minutes
Medium Rare 9-12 minutes
Medium 12-15 minutes
Well Done Not Recommended
T-Bone Steak
This generous cut is a slightly smaller version of the Porterhouse.
Suggested cooking times for steaks 1.25" thick
Very Rare 6-8 minutes
Rare 8-9 minutes
Medium Rare 9-12 minutes
Medium 12-15 minutes
Well Done Not Recommended
----- Original Message -----
From: "Carlos Palomino" <[email protected]>
To: <[email protected]>
Sent: Friday, June 10, 2011 8:23 PM
Subject: Re: [CnD] Tips on cooking steaks?
Hi,
Good question.
We have a preference here for medium well and well done.
Thanks,
C. (Sent via BlackBerry)
-----Original Message-----
From: Katie Chandler <[email protected]>
Sender: "[email protected]"
<[email protected]>
Date: Fri, 10 Jun 2011 18:14:18
To: [email protected]<[email protected]>
Reply-To: "[email protected]" [email protected]>
Subject: Re: [CnD] Tips on cooking steaks?
Hi, it may help to know how you like your steaks, rare, medium, or well
done? Katie
I discovered I scream the same way
whether I'm about to be devoured by
a great white shark or if a piece
of seaweed touches my foot.
----- Original Message -----
From: "Carlos Palomino" <[email protected]>
To: <[email protected]>
Sent: Friday, June 10, 2011 7:54 PM
Subject: [CnD] Tips on cooking steaks?
Hello,
Hope it is acceptable to enquire about tips for frying and grilling
steaks?
My main issue is, knowing when a steak - especially a thick cut - is
done.
By the time I've made up my mind, the meat is admittedly a bit burnt.
Not
to the taste necessarily, but there is the scent.
Thanks much,
C.
www.Palomino.co
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
