WHEN IS MY STEAK COOKED ?
How would you like your steak sir?
Blue: Should still be a dark colour, almost
purple, and just warm. It will feel spongy with no resistance.
Rare: Dark red in colour with some juice
flowing. It will feel soft and spongy with slight resistance.
Medium-rare: A more pink colour with a little
pink juice flowing. It will be a bit soft and spongy and slightly
Medium: Pale pink in the middle with hardly any
juice flowing. It will feel firm and springy.
Well-done: Only a trace of pink colour but not
dry. It will feel spongy and soft and slightly springy.
IS RESTING YOUR STEAK IMPORTANT AND WHY?
Given the time to rest the steak is imperative, the meat will
lose less juice when you cut it and when you eat it the meat will
The time taken to rest before carving a steak should be for a
minimum of 5 minutes before serving or up to half the time of
cooking, leave to rest on a wire rack in a warm place so as the
meat doesn't go cold.
WHAT DOES 'CARVE AGAINST THE GRAIN' REALLY MEAN?
To maximize tenderness & ensure your steak is not too chewy
it's imperative you slice against the grain. But why?
Meat is a muscle and it's designed to be tough, without muscles
the cattle would not be able to move. A cow's muscle structure
contains long strings of muscle cells known as fibers. One fiber as
fine as a human hair. The challenge when eating is the fact that
the fibers are bundled together, clusters as such of 50 or
These bundles create the "grain" of meat. You'll see the grain
most pronounced in the toughest muscle groups, from the forequarter
such as brisket, shoulder, shin & rump. Tender cuts, such as
sirloin, fillet or rib eye, have fewer muscle fibers because they
don't work as hard.
Remember if you don't cut the fibers crosswise 'against the
grain' - regardless of the cut - you'll be chewing on longer,
intact muscle fibers
When you cut across the grain, your teeth don't have to cut
across the grain, Instead, you're biting smaller portions of muscle
fibers so becoming more tender, so less chew!
Bone in steaks such as the Porterhouse and
muscles are anchored to bones, and fibers tend to run parallel to
the bone. So cutting crosswise to the bone is slicing against the