Meat on The Bone |
|
Hot |
Rare |
|
15 mins per 450g / 1lb |
Medium |
25 mins per 450g / 1lb |
|
Well Done |
30-35 mins per 450g / 1lb plus 30 mins |
|
Meat Boned and Rolled |
||
|
Hot |
|
Rare |
|
|
Medium |
|
25 mins per 450g / 1lb |
Well Done |
|
30-35 mins per 450g / 1lb |
Cooking Steaks
Very little needs to be done when cooking steaks as far as
preperation is concerned because they are bought ' ready to cook '. If
there is excess fat, this may be trimmed off, but do not cut it all off,
as it is essential to help with the cooking, and for the flavour.
Salt and pepper and/or crushed garlic may be rubbed over the steak before
cooking, but this is basically all that is required.
To grill or broil steaks, brush with melted butter or a good oil and put under a pre-heated medium grill. Cook following the chart below, turning once or twice. If possible, serve at once.
To fry steaks, cook in melted butter with a touch of oil added to prevent burning and, if the steak is large, brown it quickly on both sides and then lower the heat and cook gently, until the required ' doneness ' is achieved. With small steaks, fry on one side and then on the other until done, and serve as soon as possible.
Thickness |
Rare |
Medium |
Well Done |
2cm / 3/4 inch |
5 mins |
9-10 mins |
12-15 mins |
2.5cm / 1 inch |
6-7 mins |
10 mins |
15 mins |
4cm / 11/2 inch |
10 mins |
12-14 mins |
18-20 mins |