How To Judge A Steaks Doneness - Gastroback HEALTH SMART GRILL PRO Bedienungsanleitung

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HOW TO JUDGE A STEAKS DONENESS

There is an art to determining when your steak, lamb chop, or cutlet is cooked to
the correct degree of doneness – rare, medium rare, medium, medium well, or well
done. However, it is easily mastered, using this handy hints and tips.
Rare: Cook for a few minutes per side, depending on thickness. Turn once only.
Cook until steak feels very soft with back of tongs. A meat thermometer will show
the internal temperature of a rare steak as 55-60°C.
Cook one side until moisture is just visible on top surface. Turn once
Medium rare:
only. Cook on the other side until surface moisture is visible. Steak will be cooked
to medium rare, when it feels soft with back of tongs. A meat thermometer will show
the internal temperature of a medium rare steak as 60-65°C.
Cook one side until moisture is pooling on top surface. Turn once only.
Medium:
Cook second side until moisture is visible. Steak will be cooked to medium when it
feels springy with back of tongs. A meat thermometer will show the internal tempe-
rature of a medium steak as 65-70°C.
Cook one side until moisture is pooling on top surface. Turn and
Medium Well:
cook second side until moisture is pooling on top. Reduce heat slightly and continue
to cook until steak feels firm with back of tongs. A meat thermometer will show the
internal temperature of a medium well steak as 70-75°C.
Cook one side until moisture is pooling on top surface. Turn and cook
Well Done:
second side until moisture is pooling on top. Reduce heat slightly and continue to
cook until steak feels very firm with back of tongs. A meat thermometer will show the
internal temperature of a well done steak as 75-85°C.
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