Rib of beef about 6.5 cm (2 ½ in) thick: 12 minutes on one side, 8 minutes on the other side and 8 minutes in the oven at 220°C (425 ºF), then 5 minutes in rest.
How to cook a steak on the stove?
Cooking a steak medium: Count 1 min 30 on each side. The juice is red. Pink in the center, the meat remains supple but firmer than rare steak. Cooking a well-done steak: Cook your steak for 2 minutes on each side until a brown juice appears on the surface.
How to cook a blue steak?
– For cooking a so-called “blue” steak.
That is to say still very red in the middle and the meat remains tender, a round trip is enough. It takes 20 seconds on each side in a very hot skillet over high heat. When the second side is seared, iron the first side to warm it up and serve.
How to cook a Sirloin in the pan?
Preheat the pan with one to two teaspoons of oil; Place the pieces in the center as soon as the oil begins to smoke; Cook the steak 3 to 4 minutes on each side; Let the sirloins rest for a few minutes in aluminum foil.
What is the ideal pan for cooking a steak?
Pans with non-stick coatings do not grill meat properly. On the contrary, the steak will release water. For it to be seared and crispy, prefer a stainless steel or even cast iron skillet, and preferably with a thick bottom.
How to properly cook a rare steak?
– A piece 2 centimeters thick should be cooked 2 to 3 minutes on each side for rare, 4 minutes for medium and 5 to 6 minutes for a well-done steak. – Only turn the steak once, otherwise the meat may dry out.
How to sear meat in the oven?
To cook in the oven, you have to follow two steps: first sear the meat over high heat on all sides, in the oven at 240° C or in a frying pan. Then finishes cooking at a temperature of approx. 180°C or less. The toasty aromas on the surface will gain in intensity.
How to cook a thick steak?
Strip loin steak about 4 cm (1 ½ in.) thick: 5 minutes on one side, 3 minutes on the other side, then 3 minutes rest. Filet mignon steak about 6.5 cm (2 ½ in.) thick: 4 minutes on all sides (including the thickness, so 15 to 20 minutes), then rest 3 minutes.
Why is my steak tough?
It is collagen that is responsible for the ‘toughness’ of meat.
How to cook blue?
– Blue: 30 seconds on very high heat, in other words just a round trip on a hot grill or a very hot pan; the outside will be colorful and warm, the inside barely warm. – Rare: sear the 30” piece of beef over very high heat, then leave it over high heat for 1’30”.
Why blue for cooking?
The expression would come from an analogy with a way of cooking trout: Originally blue cooking was reserved for a way of cooking large fish. After having cooked it in a court-bouillon (parsley, thyme, spices, vinegar, …) it is quickly pan-fried in butter so that it takes on a blue color.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!