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Barbecue Cooking
A steak is a slice from a larger piece of meat, typically beef. Red meat and fish are often cut into steaks. Most steaks are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In the United States, steaks are typically served grilled, though they are also often pan-fried or broiled. Because steaks are cooked quickly, using dry heat, and served whole, the tenderest cuts of the animal are usually used for steak. The amount of time a steak is cooked is a personal preference; shorter steak cooking times retain more juice and flavor, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. Different grades of cooked Raw - uncooked. Except in special dishes, like steak tartare, steak is not eaten or ordered at this stage. Blue rare or very rare - Cooked very quickly; the outside is seared, but the inside is usually cool and not warm and definitely not cooked. The steak will be red on the inside. Rare - The outside is grey-brown, and the middle of the steak is mostly red and warm, with the edge of the inside pink. Rare plus - The outside is grey-brown, and the middle of the steak is mostly red and warm, with some pink. Often ordered by those that prefer medium rare and don't mind rare but worry about overcooking towards medium. Medium rare - The outside is grey-brown, the very middle of the steak may still be red, fading through pink to a grey-brown near the surface of the meat. Unless specified otherwise, upscale steakhouses will generally cook to this level. Medium - The very inside is pink, fading to grey-brown throughout the rest of the meat. The outside is grey-brown. Medium well - The meat is mostly grey-brown with a hint of pink. The juiciness of the steak is reduced when cooked to this level. Well done - The meat is grey-brown throughout; the juiciness and tenderness is reduced, and the meat may seem dry and chewy. Most people tend to order their steaks somewhere between medium rare and medium well. |