Quote:
Originally Posted by Dr.SammieMD
Unless I missed it, nobody mentions one of the most important pieces of equipment needed to properly cook a steak to temperature. Experienced cooks can feel when a steak is done to their liking (most of the time). Most home cooks can't do this. You need a really good instant read thermometer that measures very near the tip of the probe. And remember that it will continue cooking a little after you take it off the heat.
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Have been taught never puncture any cut of meat. It’s not that hard to gauge by feel anywhere from rare to mid rare ( our preference) to medium. After medium feel becomes harder until it’s cooked dead.