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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.
This is important to note, because it means that you want to cook your steak 5 to 10 degrees under your ideal final temperature, as the meat will continue to cook while resting.
Flank; Flap; Flat iron; ... by a variety of names including "Newport steak ... cooked for about 10 minutes per pound until the internal temperature is 130–135 °F ...
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A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.
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Flap meat is a thin, fibrous and chewy cut that is marinated, cooked at high temperature to no more than rare and then cut thinly across the grain. [2] In many areas, flap steak is ground for hamburger or sausage meat, but in some parts of New England (US) it is cut into serving-sized pieces (or smaller) and called "steak tips".
Remove the steak from the grill and keep it warm. Brush the onion slices with the oil and grill for 10 minutes or until tender, turning the onion slices over once during grilling. Cut the steak ...
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