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how to gauge how well a steak is cooked?

Discussion in 'The Lounge' started by MNorby, Aug 5, 2006.

  1. MNorby

    MNorby 3/4 ton status Premium Member GMOTM Winner

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    Cooking a Tbone on the cast iron and wonding how ya'll tell how far a steak is cooked. I like mine medium. Usually i just cut a sliver in the middle and look. Any other ways to tell?
     
  2. Thunder

    Thunder 3/4 ton status

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    Heat the pan till its almost red hottt... then 6 minutes a side and call it done.
     
  3. MNorby

    MNorby 3/4 ton status Premium Member GMOTM Winner

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    that would have been too easy...
     
  4. chevyfumes

    chevyfumes Court jester

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    Watch for the muzzleflash!
    6 minutes per side dang, burnt, I just heat up the spatula and then spank the steak til it bleeds a little and call it good...:D Besides you don't want any of those harmful carcinagens interfering with the clogging of your bowels...:haha:
     
  5. MNorby

    MNorby 3/4 ton status Premium Member GMOTM Winner

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    got er cooked, more on the medium-well but very very awesome. Gotta love working in the ag industry and getting a portion of cow free every year :)
     
  6. Corey 78K5

    Corey 78K5 1 ton status

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    Two minutes per side over white coals for one inch thick steaks.
     
  7. Desert Rat

    Desert Rat Fetch the comfy chair

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    Back when I was a restaurant cook for a living, we did it by firmness. After a while, you got to where you could simply poke it with the end of the spatula and tell by how firm it was. The firmer it is, the more well done it gets. Squishy equals rare.....
     
  8. Corey 78K5

    Corey 78K5 1 ton status

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    Squishy good.
     
  9. chevyfumes

    chevyfumes Court jester

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    Watch for the muzzleflash!
    You can use the thumb to finger method, touch your thumb to your pinky and with the other hand touch below your thumb,,,ah nevermind I'll never be able to splain it
     
  10. Corey 78K5

    Corey 78K5 1 ton status

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    Or You could just get your thumb out of your ass and cook the goddamn steak:D
     
  11. chevyfumes

    chevyfumes Court jester

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    Watch for the muzzleflash!
    But thats my new kung fu move,I call it the proctrastinating prostate pose...
     
  12. bigjbear

    bigjbear 1 ton status Staff Member Moderator

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    Make a tight fist with your left hand, poke the meaty area that your left index finger points to with your right index finger. That is well done. loose fist = med. open hand = rare. Like DR said, firmness is the way to tell. I guess I don't cook enough, though I need to poke it with my finger, not a spatula. Its simpler than it sounds and after you do it for a while you wont need to poke your hand, just the meat.
     
  13. MTMike

    MTMike 1/2 ton status

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    If you have to ask you must surrender all your beef to me :D
     
  14. MNorby

    MNorby 3/4 ton status Premium Member GMOTM Winner

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    a frined whos past away father who ran his own sausage processing place told me to come get all the meat i want too for all the help with everything. Lots of jerky and beef stick stuff too. Awesome food to carry in the bag when sledding.
     
  15. chevyfumes

    chevyfumes Court jester

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    Watch for the muzzleflash!
    Are you two talking in some sort of homocode???What with the "surrendering of beef" and the "sausage processing" and "lots of jerky and beef stick stuff...:haha: I think you just asked him out on a date...:p:
     
  16. UseYourBlinker

    UseYourBlinker 1 ton status

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    I drink 6 beers then the steak is done.
     
  17. Desert Rat

    Desert Rat Fetch the comfy chair

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    All your beef are belong to us.............
     
  18. MNorby

    MNorby 3/4 ton status Premium Member GMOTM Winner

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    damnit, Mike how do I clean off this computer case now?
     
  19. kyser_soze

    kyser_soze 1/2 ton status

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    A sig line if I've ever seen one.:D
     
  20. MTMike

    MTMike 1/2 ton status

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    bwahahahaha...... This thread has deteriorated rapidly
     

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