When.com Web Search

Search results

1. Results From The WOW.Com Content Network

2. The Secret Ingredient for the Best Steak of Your Life - AOL

   www.aol.com/secret-ingredient-best-steak-life...

   Let the meat sit for about ½ hour to marinate at room temperature. When ready to cook, heat a cast iron skillet over medium-high heat and sear the steak for a minimum of two minutes per side ...

3. Experts Say You Should Never Undercook This Type Of Meat - AOL

   www.aol.com/experts-never-undercook-type-meat...

   Temperature for Steak "For steaks, a meat thermometer can help nail perfect doneness," says Pryles. The USDA states the minimum internal temperature for a steak, pork, veal or lamb is 145°F ...

4. I'm a professional chef. Here are the best ways to prepare ...

   www.aol.com/im-professional-chef-best-ways...

   Treat this steak like a New York strip and cook at high heat until the outside is seared and the inside is medium-rare to medium for best results. Season with salt and pepper, or add a spice rub ...

5. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   The exception is if the meat has been prepared in a sous-vide process or some other low-temperature cooking technique, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler.

6. Beefsteak - Wikipedia

   en.wikipedia.org/wiki/Beefsteak

   Medium (French: à point, anglais) – (63 °C (145 °F) core temperature) The middle of the steak is hot and fully pink surrounding the center. The outside is grey-brown. The outside is grey-brown. Medium well done (French: demi-anglais, entre à point et bien cuit ) – (68 °C (154 °F) core temperature) The meat is lightly pink surrounding ...

7. Simmering - Wikipedia

   en.wikipedia.org/wiki/Simmering

   Meatball soup simmering on a stove. Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat ...

8. Searing - Wikipedia

   en.wikipedia.org/wiki/Searing

   In reverse searing, the order of cooking is inverted. [4] First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction. [5]

9. What Is the Best Cut of Steak for Grilling, the Stove ... - AOL

   www.aol.com/lifestyle/best-cut-steak-grilling...

   A butcher weighs in. For premium support please call: 800-290-4726 more ways to reach us