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COOKING TIPS

How to cook Steaks 2

How to cook Steaks 2

[Preparation]

  1. Cut the meat more than 0.8 inch thick. If you prefer thinner steak, see Cooking Tips (How to cook Steaks 1).
  2. After defrosting (see Defrosting Method), keep it under room temperature for about 30 minutes to 1 hour before cooking. If center of the meat is still cold, it may lead inside of meat uncooked even if surface was well-grilled or overlook whole meat.
  3. Put salt and pepper on both sides of meat 10-15 minutes before cooking. If you do this early, Umami may go away. More than 12 inch is good height to put salt and pepper for evenly seasoning.
  4. Keep pan heated before you put the meat on. If you can hear sizzle when you put the meat, it is good!

[Rare]
Center temperature (45°C/113°F)
Step1: 
30 second with High Heat
Step2: 
1 minute with Low Heat
Step3:
Flip meat (only once)
Step4: 
 30 second with High Heat
Step5:
1 minute with Low Heat


[Medium Rare]
Center temperature (50°C/122°F)
Step1: 
1 minute with High Heat
Step2: 
1 minute with Low Heat
Step3:
Flip meat (only once)
Step4: 
 30 second with High Heat
Step5:
1.5-2 minute with Low Heat


[Medium]
Center temperature (55°C/131°F)
Step1: 
1 minute with High Heat
Step2: 
2 minute with Low Heat
Step3:
Flip meat (only once)
Step4: 
 30 second with High Heat
Step5:
2-3 minute with Low Heat


[Well Done]
Center temperature (75°C/167°F)
Step1: 
Until you see meat juice
Step2: 
Flip meat (only once)
Step3:
Until you see meat juice
Step4: 
 Until meat becomes tough

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