Standard types of cooked steak - image

      Home » Science & Technology » Standard types of cooked steak - image

Standard types of cooked steak - image

These are the main types of cooked steak, good to know for the BBQ.

The amount of time a steak is cooked is based upon personal preference; shorter cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked:

Raw — Uncooked. Used in dishes like steak tartare
Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed.
Rare — (52 °C [125 °F] core temperature) The outside is grey-brown, and the middle of the steak is red and slightly warm.
Medium rare — (55 °C [130 °F] core temperature) The steak will have a fully red, warm center. This is the standard degree of cooking at most steakhouses, unless specified otherwise.
Medium — (60 °C [140 °F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is grey-brown.
Medium well done — (65 °C [150 °F] core temperature) The meat is light pink surrounding the center.
Well done — (71 °C [160 °F] and above core temperature) The meat is grey-brown throughout and slightly charred.

Text from: http://en.wikipedia.org/wik...

steak-types.jpg - 60.52kb
By netchicken: posted on 5-6-2011








Standard types of cooked steak - image | [Login - Register]
Powered by XMB
Privacy Policy