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Steaks well done

Unknown
Unknown
edited November -0001 in EggHead Forum
Can someone give me advice on cooking a steak well done when others want them medium. Should you pull the medium off first or put it on at a different time. confusted because of searing requirement. Plus does anyone have advice for time needed to get steaks at different stages. the cookbook didn't have a atable. Thanks, Egg novice
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Comments

  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    Jan,
    not hard to do if you are t-rexing.....sear them all the same. .. pull them out to rest. ...put the ones back on first that you want more well done that others (say 3 - 5 before), then, when the rarer ones are done, the ones that went on first should be well done. . ...[p]
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  • stike
    stike Posts: 15,597
    Jan,
    do as max said, then be sure to also give them a sample of the medium rare that someone else has. they will change theor mind when you've given them one from the egg....[p]taste really isn't ALL a personal preference. 'taste' is learned (or not, as the case may be). try to walk them thru it, because once they learn to enjoy medium-rare, they will rue the time soent choking down dry hard steak.[p]
    i don't mind when a 6 year old asks for 'well-done', but i wonder how 'adult' an adult truly is when they ask for it.[p]i always try to have the person 'help' me with the cook, because once you hold their hand a bit and show them the promised land, they'll preach the gospel even more than you will.
    ed egli avea del cul fatto trombetta -Dante
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  • okesmokie
    okesmokie Posts: 150
    Jan,get you a Thermapen thermometer and get it right every time. I thank this is right 135 rare, 145 medium rare, 160 medium, 175 well done. This is a very good tool that I use on anything I am grilling. Low and slow I use my guru and et73…okesmokie

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  • stike
    stike Posts: 15,597
    okesmokie,
    ain't those FINISHED temps?
    i have the temps written on my thermapen (with a sharpie) at which temp i pull them off. they'll rise during the rest on the plate.[p]so i have 130 rare, 140 med rare, 150 medium written on it (steak).[p]i don't serve well done steaks, since my family and friends know not to ask for it that way!
    ed egli avea del cul fatto trombetta -Dante
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  • okesmokie
    okesmokie Posts: 150
    stike,yes i forget about the finished temp. even with the thermapen as good as it is you still have to learn to use it. i just dont get that Critatical with temps
    okesmokie
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  • BobS
    BobS Posts: 2,485
    Jan,
    All good advice here, but here is a little trick that helps. If I am cooking for several folks, I like to have a couple of steaks cut a little thinner, to make it easier to get them more toward med-well, while the others are med-rare or rare. A lot of good restaurants will not even offer steaks cooked past medium. on the thicker cuts, because it is difficult to get the meat done properly.
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