Raising the Steaks - Your Definitive Guide to the Perfect Steak

RAISINGESTEAKS YOUR DEFINITIVE GUIDE TO THE PERFECT STEAK THE QUALITY PRIME ** - Young, well-fed cattle - Broiling, grilling and roasting - Tender, juicy, flavourful - Fine texture - Abundant marbling CHOICE* - From the loin and rib - Braising, roasting, simmering - Tender, juicy, flavourful - Coarse texture - Some marbling SELECT - Lean and uniform - Marinating, braising - Tough with less juiciness and flavour -Coarse texture - Sparse marbling THE CUT CHUCK RIB SHORT LOIN RICH MOST TENDER FATTY FLAVOURFUL FLAVOURFUL GOOD FOR TENDER GROUND BEEF SIRLOIN ROUND BRISKET TENDER LEAN AND TOUGH TOUGH FLAVOURFUL GOOD WITH FLAVOURFUL CHOOSE THOSE SLOW COOKING LABELLED 'TOP SIRLOIN' FOR MORE GOOD FOR BARBECUING TENDER CUTS PLATE FLANK SHANK TOUGH TOUGH TOUGH FATTY GOOD WITH DRY SLOW COOKING 3. THE COOK (Cooking times based on 1" steak thickness) A6-49°C BLUE RARE 2MINS Seared on the outside, completely red throughout Total cooking time: 2mins (2x 30secs each side) Internal temperature: 46-49°C 52-55°C RARE 7MINS Seared on the outside, 75% red through centre Total cooking time: 7mins (2x 1 mins each side Internal temperature: 52-55°C 55-60°C MEDIUM RARE 8MINS Seared on the outside, 50% red through centre Total cooking time: 8mins (2x 2 mins each side) Internal temperature: 55-60°c 60-65°C MEDIUM 9MINS Seared on the outside, 25% pink inside Total cooking time: 9mins (2x 2 4 mins each side) Internal temperature: 60-65°C 65-69°C MEDIUM WE 10MINS Seared on the outside, some pink Total cooking time: 10mins (2x 2 ½ mins each side) Internal temperature: 65-69°C 11-100°C WELL DONE 12MINS Broiled until 100% brown Total cooking time: 12mins (2x 3 mins each side) Internal temperature: 71-100°C THE SECRET The secret to the perfect juicy steak: To seal in the juices, it is recommended that you let your steak 'rest' for approximately as long as you cooked it for (the average being 5-7mins). PRESENTED BY larkandlarks.co.uk online kitchen & bedroom store 8181