HOW TO COOK A STEAK

Before Cooking
- Only buy Steaks of even thickness. Not 'Wedge Shaped'
- Steak should be at least 20mm thick
- Always defrost in the Fridge, if Frozen
- If using a Pan, it should be heavy based
- Heat Pan or Grill, to hot, before putting Steaks in
- There should always be plenty of sizzle while cooking Steaks


Cooking Very Thick Steaks
- Brown all sides in a hot Pan
- Slightly reduce heat and cook as required
- Test when to take out of Pan by using the back of the tongs or a Steak thermometer to measure the temperature in the middle of the Steak (described below)


Rare
- Cook for a few minutes per side (depending on thickness)
- Turn once only
- Cook until Steaks feel 'Very Soft' with back of tongs
- Internal temperature approx 35`C


Medium Rare
- Cook on One side until moisture is just visible on top surface
- Turn once only
- Cook on other side until surface moisture is visible
- Cook until Steaks feels 'Soft' with back of tongs
- Internal temperature approx 45`C


Medium
- Cook on One side until moisture is pooling on top surface
- Turn once only
- Cook on second side until moisture is visible
- Cook until Steak feels 'Springly' with back of tongs
- Internal temperature approx 55`C


Medium Well
- Cook on One side until moisture is pooling on top surface
- Turn and cook on second side until moisture is pooling on top
- Reduce heat slightly and continue to cook until Steak feels 'Firm' with back of tongs
- Internal temperature approx 65`C


Well Done

- Cook on One side until moisture is pooling on top surface

- Turn and cook on second side until moisture is pooling on top

- Reduce heat slightly and continue to cook until Steak feels 'Very Firm' with back of tongs

- Internal temperature approx 75`C

After Cooking

- Place Steaks in a warm place or cover with foil, and rest for 3-5 minutes

( This is a Guides-Practise makes Perfect :D )