Broiling: How to Tell When Steaks Are Done
Broiling steaks in the oven is a method of cooking that doesn't add as much fat as cooking steaks in a pan. This is because broiler pans allow excess grease to run down into the bottom of the pan. Broiling is a relatively fast means of cooking steaks. Since some of the juices run out of the meat, keep a close eye on how quickly your steaks are cooking. There are several ways to determine if a broiled steak is done. Does this Spark an idea?
Instructions
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Watch the steaks to see when the color fades to brown and the juices are sizzling. When you see signs of the meat being done after you have flipped it once, it's time to test the steak.
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Remove the broiler pan from the oven and insert a meat thermometer into the thickest portion of each steak. Rare steak will be about 125 degrees Fahrenheit. Medium rare ranges from 130 degrees Fahrenheit to 135 degrees Fahrenheit. If your thermometer reads between 140 degrees Fahrenheit and 145 degrees Fahrenheit, the steak is medium. A temperature between 150 degrees Fahrenheit and 155 degrees Fahrenheit means the steak is medium well. A well-done steak will have an internal temperature of 160 degrees Fahrenheit or more. This is the most accurate means of determining if the steak is done.
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Press into the thickest part of the steak with a fork if you don't have a meat thermometer. Rare steak will be very soft and will yield under the fork's pressure. You usually will see some blood as well when you press on a rare steak. Medium steak yields a little less to the touch and is beginning to become firm. Well-done steaks will be firm to the touch.
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Slice into the thickest portion of the steak to determine if it's done as another alternative means of testing the meat. If you see blood, the steak is rare. If the steak looks pink to pinkish-brown, it is medium. A steak that is grayish-brown inside with no hints of pink is well done.
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References
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