Another choice is a well-done burger, almost overcooked outside and cooked inside.įor a 2 or 3 cm thickness and a medium result, cook over heat or in the oven for 3 minutes and, in this case, for a well-done piece of meat, add 2 minutes and 45 seconds more. It does not exist what we will call a “rare” burger but we can talk about medium meat doneness. HamburgerĪ hamburger is quite different from the other meat cuts we were reading about. If you rather prefer a well-done tenderloin, cook it for 3 minutes and half and rest for 1 minute. Tenderloin cut is special and is divided into chateaubriand, turnedó and filet mignon, with 3 or 4cm thickness.Ĭook it 2 minutes and a half, both sides, for rare doneness and 3 minutes and 15 seconds for medium. Try to turn the entrecote just once to cook it for each side but sealing the juices inside the meat at the same time. For a medium done entrecote, cook for 3 minutes both sides and, for a well-done piece, almost 4 minutes. It is a lighter option than a T-bone steak but needs some specific times for a juicy result.Ĭook it for both sides just for a minute and a half if you want it rare. EntrecoteĮntrecote thickness is around 2 to 3 cm. For a well-done result, cook one of the sides for 4 minutes, turn the steak, and cook for 3 minutes, to leave it to rest 3 minutes and a half again. We will need 4 minutes and a half for a rare piece, distributing heat for both sides, and 4 minutes plus 2 more minutes for medium doneness. If our T-bone is more than 4cm thick, cooking time increases. Don’t forget to let it rest for about 3 minutes and a half before serving. A well done T-bone steak is done with 4 minutes on one side and turning to cook for 2 more minutes. If we want medium doneness we will use 3 minutes and a half for one of the sides and one more minute and a half for the other. For rare doneness in the first case, we will need cooking it for 3 minutes and a half, distributing heat for each side, to sear the cut. If you decide not to use a thermometer and trust in the outside appearance, read the following tips below: T-bone steak For a medium done meat, the temperature is between 50✬ and 59✬, and it will be well-done up to 60✬.Ĭooking times depend on how thick is the meat cut and how rare our guests like the cut. The guests have to decide to choose for a rare or medium-rare piece. Meat is in the rare range when the internal temperature is between 40✬ and 48✬. The best and most accurate way to do it is to buy a meat thermometer. One of the most reliable indicators to know if your meat is done as you wish is the temperature. With these tips, you will be a great host and chef for your guests in a dinner party, so pay attention to this short guide to meat basics: The temperature of the meat The first step for success in the kitchen is to buy a good product and then, knowing the secrets of meat doneness.
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