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How to cook it: You can treat a porterhouse like a strip steak, cooking it over high, dry heat to medium-rare. To ensure the tenderloin and strip sections are done at the same time, position the ...
Don’t be intimidated. It turns out you don’t need to use the grill—or stove, for that matter—to pull it off. Here’s how to cook steak in the oven only. (I promise it’s easier than you ...
Similar techniques, such as browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F) [ 1 ] , so searing requires the meat surface be free of water, which boils at ...
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.
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.
There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. [2]
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Alternative preparations include roasting whole on a rotisserie, smoking in a pit, roasting in an oven, grilling, or braising in a Dutch oven after searing on a grill. After cooking, the meat is normally sliced across the grain before serving. [10]