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Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
Medium well done (French: demi-anglais, entre à point et bien cuit) – (68 °C (154 °F) core temperature) The meat is lightly pink surrounding the center. Well done (French: bien cuit) – (73 °C (163 °F) and above core temperature) The meat is grey-brown in the center and slightly charred. In parts of England this is known as "German style".
And while steak is a good source of iron as well, explains Bikman, it's especially important because animal sources of iron have what's known as heme iron, which is absorbed more abundantly and ...
Steak can be diced, or cooked in sauce, as in steak and kidney pie. Steaks are most commonly cut from cattle (beefsteak), but can also be cut from bison, buffalo, camel, goat, horse, kangaroo, [1] [2] sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin.
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A meat thermometer is a unit which will measure core temperature of meats while cooking. It will have a metal probe with a sharp point which is pushed into the meat, and a dial or digital display.
It might seem counterintuitive to let a steak stand after cooking, but it will be fine for the short resting period, and will still be plenty warm by the time it hits the plate.
A well-done steak, with accompaniments. The black lines where it has rested on the grill will contain heterocyclic amines. Heterocyclic amines (HCAs) are a group of chemical compounds, many of which can be formed during cooking. They are found in meats that are cooked to the "well done" stage, in pan drippings and in meat surfaces that show a ...