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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 07-14-2009, 12:01 AM   #1
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Cooking steak - thermometer?

I find it really hard to cook my steak medium rare. It's always either overcooked or undercooked. Where can I find a steak cooking thermometer or something that can help me with this? Or are there better methods?
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Old 07-14-2009, 12:07 AM   #2
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Feel the steak.
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Old 07-14-2009, 12:17 AM   #3
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Experience

Cooking time will vary on the thickness of the steak and the amount of heat. "Push" the meat gently during cooking - some use their finger, others a utensil. It's not necessary to actually break the seal of the meat (you DID sear it didn't you?!) as you're looking for firmness.

Softer = rarer.
Firmer = more done.

The next time you cook a steak, poke it with your finger when it's still raw and observe how much give there is. Poke it again when you take it off the grill or stove; it will be firmer. Experience will let you know how much "give" you want to be in a steak before you take it off the grill.
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Old 07-14-2009, 12:34 AM   #4
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1st you need to know the heat on your grill, different grills = different temps.

typical striploin steak from superstore - for medium rare, at medium-high heat: 4minutes one side, 4minutes other side, let it sit for 5 minutes before serving = medium rare.

for the smaller thickness, decrease the time.

i always take the steak out of the fridge for at least 15-20minutes to have it warm up a bit otherwise you'll need to increase your cooking time

as well the feel of push back will determine how well done it is...you'll figure it out eventually
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Old 07-14-2009, 09:37 AM   #5
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Alot of steak cooking is by feel !! so touch the steaks... also.. the second side usually cooks faster than the first... so regarding the 4 minutes per side.. i am usually doing 5 and 3 !!! but on the first side.. i usually turn the steak 45 degrees to get nice checkered grilling marks... (which would be the presentation side)..

Also.. cook the steaks a bit under.. and make sure you allow to rest and tent the meat.. this will allow the juices to run back into the meat.. and while tenting.. it usually continues cooking a bit ! =)

good luck
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Old 07-14-2009, 12:42 PM   #6
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http://www.menshealth.com/bbq/articl...fect_Steak.php
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Old 07-14-2009, 02:06 PM   #7
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Quote:
Originally Posted by penner2k View Post
good tip
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Old 07-14-2009, 03:45 PM   #8
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Old 07-14-2009, 04:25 PM   #9
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stabbing the steak with a thermometer lets out the juices.
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Old 07-14-2009, 04:26 PM   #10
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A good old instant-read thermometer from virtually anywhere (London Drugs, Canadian Tire, Home Outfitters, The Bay, Sears, Zellers etc...) will do.

You can get special "Steak Thermometers", they are basically mini instant read thermometers with a scale showing steak doneness. (I saw these at canadian tire).

If you really want to go high tech, you can get digital thermometers with wireless transmitters so you can walk away from the BBQ and always know how your steaks are doing.
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Old 07-15-2009, 12:35 AM   #11
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don't walk away from ur steaks, for the love of god its not some burger lol, ming wo has good ones, and if ur not sure about medium rare, poke ur chin, that's a medium, ur cheek is rare,and find that middle (and if u poke ur forehead, thats well done lol)
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Old 07-16-2009, 04:24 AM   #12
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Use your hand, open your palm touch the meaty part of your palm ( under ur thumb ) with either your pointer finger, middle finger, index, pinky(ur using 1 hand btw)

(general idea of how ur meat should feel)
Pointer finger = Rare
Mid = mediumish rare
and so on..

But lets be honest if u want a nice done steak the best is to try it out!! Try to keep all your steaks about 1-2inchs thick, know your grill!(hot spots vs cooler spots), ALSO your steak cut ( tenderloin sirloin, etc) will effect ur cooking time a bit.. so best is to stick to one kind of cut..

I also like to time my steaks( i always look away or do other things so i tend to forget about my food i put on the grill )
1-inch thick steaks, i set my timer for 3-4 minutes each side (rotating it a bit after 1minute to get a nice checker mark)
Also try to flip your meat only once!!! dont keep turning it!! and overall dont play with your food! ( dont press it, dont flip it around constantly, dont move it )

( forgot to add rest your steaks, just let it sit for a couple of minutes )
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Old 07-16-2009, 08:06 AM   #13
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i know alot of chefs says let your meat rest


but if you let your cooked steak sit there for 5 minutes by the time you eat it wouldnt it be cold? i like my food hot, not warm

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Old 07-16-2009, 08:57 PM   #14
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u let it sit on a rack tented with tin foil!
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Old 07-19-2009, 07:21 PM   #15
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Old 07-20-2009, 10:12 PM   #16
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^ maybe for u! lol
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Old 07-22-2009, 08:28 AM   #17
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press your face

cheek - rare
chin - medium rare
forehead - fucked
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Old 07-26-2009, 12:54 AM   #18
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i just posted that lol
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Old 07-26-2009, 02:14 AM   #19
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Does anyone know how restaurants like Gothams flavour their steaks so well throughout?

Is it just salt and pepper?
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Old 07-26-2009, 05:08 PM   #20
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its all about the quality of the meat, the pereserving method ie dry storying to wet storing, and what its grilled on (coals, flavoured woods). im pretty sure gothams is a certified angus from the states, but dont quote me on that
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Old 07-28-2009, 12:02 AM   #21
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you can do many things...olive oil + any of the following: Hy's Seasoning sale, montreal steak spice or salt & pepper... just before grilling though
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