All About Steak

All About Steak

Cooking Technique:

Dry heat Cooking is the best way to cook the steak. Dry Heat Cooking Method: Dry heat refers to cooking a food item uncovered without adding moisture and provides high retention of vitamins and minerals. It is normally done in a small amount of fat at a high temperature.

Caramelization: To heat sugar to its melting point,

at which time it liquefies into a clear caramel syrup.

Maillard Reaction: This is a chemical reaction

between the amino acid and a reacting sugar, usually requiring heat. Like carameliztion, it is a form of nonenzymatic browning.

Cooking Technique

Pan Searing is a

technique used to cook the surface of food at a high temperature so that a caramelized crust forms.

Cooking Technique
Sear Roasting

The same as pan searing first in the pan then you complete the cooking in the oven. Or you can sear it directly in the preheated oven for

Cooking Technique
Grilling or Barbecuing

grilling is a lot like broiling. Both use direct heat, but when grilling the heat source comes from below and when broiling the heat source is from above.

All About Steak

(a) Place the meat on a preheated grill at an angle as shown.

(b) When the meat is about one-fourth done, turn the meat about 60 to 90 degrees, as shown. Do not turn it over.

(c) When the steak is about half done, turn it over. The grill marks will appear as shown.

All About Steak

Using Meat Thermometer Meat Thermometer is often used with roasting, thick or whole cut steak or meat. Meat Thermometer is better than steak cooking time table. The steak should be removed from the cook surface when it reaches 5 below the preferred temperature.

Degree of Doneness Finger Test

Degree of Doneness