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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".
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.
Cook on medium heat in 30-second increments, being sure to flip the steak each time, until it is warmed through. Related: The Proper Way To Season A Steak Caitlin Bensel; Food Stylist: Torie Cox
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Add the steaks and sear to form a dark crust, about 2 minutes per side. Remove the steaks to a baking sheet, transfer to the oven, and cook to your desired doneness, 5 to 6 minutes for medium rare ...
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