How do restaurants make steaks so rare?
April 29, 2010 by MrAuthor
Filed under Restaurants
I very carefully measure the internal temperature of the steaks I cook at home and the closest I get to rare is about medium rare. How do restaurants cook steaks to the correct temperature and still come out with a great rare steak?
I want actual tips I can use at home to make a rare steak. My hubby loves his steak rare, but I never get it rare enough for him. Directions from anyone who use to cook in a restaurant, please?
At the restaurant I work at are grills are always very hot witch will help but we do about 1½-2 mins. For rare steaks as long as the outside is not red then you check the temperature for the inside, once you do it all the time you’ll get used to how its supposed to be here are some websites I find with good information.
I pan fry my steaks. Thats seems to be the easiest way for me to control the cooking gradients in the meat.
Very hot flat top grill, and weights
I could be wrong,but I know with a roast it continues to heat up even after you stop cooking it. Maybe it is the same with steak.
Forget your thermometer. Just relax your palm and push on the fat area beneath your thumb. That’s how a rare steak should feel. After you take it off the heat, let it sit five minutes so the juices will redistribute. Otherwise, if you slice into it right away, only the first bite will be juicy.
You don’t have to measure the eternal temp, you can tell by feeling the meat what temp it’s at.
Cook in a pan, a flat top grill or an open grill. Don’t broil or stick it in the oven.
Your meat will continue to cook after it leaves the grill so keep that in mind and serve it quickly…
I only eat my steak rare and I hate when it’s over cooked!
A restaurant’s special weapon to this is their extremely accurate (and expensive) meat thermometer. They also use a flattop, completely different than a skillet.
Hot grill or griddle & 1.5 mins each side, in a rare steak all you want to do is sear the outside
OriginalKippy’s technique is perfect. Another tip, let the meat get to room temp. before putting it on the heat souce. This will cause the meat to seize up. So remember, let rest before and after cooking! Happy Valentine’s Day
cooking a rare steak depends on the cut of meat, most cuts, (ribeyes, flat iron) either broil, grill, or fry for 31/2 minutes on each side, for filet mingeon it is 7minutes on each side, if frying or grilling you will want to keep hot but not on high . this will give you rare , as well you can tell by poking the meat, a great guideline is the palm of your hand, the fatty part below your thumb feels like rare, the middle of your hand is med, and below your fingers is well, the softer the meat the more rare it is, another tip is after cooking meat remember to let it stand for at least 2 minutes, the heat will continue to cook the meat.
you’re a southerner who doesn’t know how to cook steak? lol.