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Cooking Steaks-- Tips On Cooking

Source of Recipe

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Recipe Introduction

Ever wondered how to tell the doneness of a steak without cutting into it and without losing all the juices in the steak?

List of Ingredients



First, remember cooking conditions vary from electric or gas, and other variables such as distance from the heating source, wind, etc.. You may want to test yourself and compare our times to your oven or grill. Also you should always preheat your grill or oven.

Steaks…

Thaw the steaks first, although they can be cooked frozen. If cooking frozen, allow almost twice the time. For best results, use tongs when turning steaks, forks will pierce the meat, allowing juices to escape. Remember steaks will continue to cook a little after removing them from the grill or oven. Rare meat will be soft and spongy, medium will have a springy feel and well done will be firm.

Rare steak--145 degree's inside or feels like a wet sponge
medium steak--160 degree'e insdie orfeels like a damp sponge
well-done steak--170 degree's inside or feels like a dried sponge.

Another way to check for doneness of a steak, Say your thumb is a chicken leg with thigh. Take your thumb and touch your frist finger, fell how tight the thigh muscle is in your thumb. that's rare, next touch your middle finger, fell the thigh part, that's medium rare, next finger would be medium well, and the little finger would be well done.


Note: These times are for gas cooking. If cooking with electric, figure cooking time approximately 40% less. Preheat broiler, place rack approximately 4" from heat. For well done, add an additional 3-5 minutes. When cooking steaks turn once.



Selected Cuts…

Baby Back Ribs: Place ribs on a rack inside a pan with 1" of water over the bottom. Cover and cook 1-1/2 hours at 275°, allow to cool. Drain water, brush ribs with bar-b-que sauce and cook uncovered for 30 minutes at 350°.

Roasts: Cooking times vary depending on the diameter of the roast. Typically roasts are cooked at 350° for 15-20 minutes per pound. You should use a thermometer and bring the roast to an internal temperature of 125-130° for medium.



Poultry…

Turkeys: Hens (up to 14 pounds) should be cooked 13-15 minutes per pound in a 325° oven. Toms (16-24 pounds) should be cooked 12-14 minutes per pound in a 325° oven. Thaw turkeys first.


Boneless Stuffed
Chicken Breast: Preheat oven to 350°, cook frozen for 50 minutes. If chicken breast is thawed, then cook for 40 minutes.


Chops…

Lamb Chops: Broil approximately 6-7 minutes for rare and 10-12 minutes for medium, flip once.

Pork Chops: Can be broiled or baked. For 1" chops, broil 7-10 minutes. For baked 1" chops, cook 20 minutes at 350°.


Seafood…

Shrimp: Prepare boiled. Bring water to boil, add shrimp, simmer 3-5 minutes or until firm.

Fish Filets: Can be sautéed or baked. Sautee over low to medium heat in butter and oil with your favorite vegetable. To bake, preheat oven to 350°, bake for 20 minutes or until fish flakes easily with a fork. For a crispier product, you may want to try broiling. Keep filets about 4" from broiler.

Fish Steaks: Broil 6-8 minutes per side, for 1 to 1-1/4", thicker steaks will require additional time. Try not to over cook to keep these steaks from drying out.


Recipe