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If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.Īll of these methods are subject to the individual’s preferences, what tastes great to one, tastes average to another. *Watercolor of “Sir Loin” by Kathy Maister was inspired by Jeremy Paul, wildlife artist You’ll notice that a lovely juice oozes out as it settles. Put it on a plate and let it rest for a few minutes. Don’t just gobble up the steak the moment you stop cooking it.The harder the meat is, the drier it will be. If you’re testing for doneness, just gently press with the flat part of your tongs. That’s just as bad as poking it with a fork, and presses out all the juices. Don’t mash on the steak with your tongs.Poking it with a fork puts holes in it and allows the juice to seep out - and then you’re just asking for dry beef. Resist the temptation to touch the meat too much. Ideally, you should have one flip - two at most.
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Try to avoid turning the meat too many times.If you decide in advance, you’re more likely to pay attention to it and remove the meat in time.
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A few people like “blue” (near raw!) but most tend to prefer their steaks from medium rare to well-done.