Some chefs can tell the done­ness of steak sim­ply by touch, but it takes a ton of prac­tice. For the rest of us, an in­stant-read dig­i­tal ther­mome­ter de­liv­ers per­fect steak results ev­ery time.

Canadian Living - - Real Life Made Simple -


Steak con­tin­ues to cook af­ter it’s re­moved from heat, gain­ing an ad­di­tional 5 to 10 de­grees. Steaks thin­ner than ¾ inch should come off the heat 10 de­grees be­fore they reach de­sired done­ness. Steaks that are ¾ inch or thicker should be re­moved from the heat 5 de­grees be­fore de­sired done­ness.

“The only time to eat diet food is while wait­ing for the steak to cook." —chef Ju­lia Child

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