5/3/2023 0 Comments Medium rare![]() ![]() For a medium done entrecote, cook for 3 minutes both sides and, for a well-done piece, almost 4 minutes. It is a lighter option than a T-bone steak but needs some specific times for a juicy result.Ĭook it for both sides just for a minute and a half if you want it rare. EntrecoteĮntrecote thickness is around 2 to 3 cm. For a well-done result, cook one of the sides for 4 minutes, turn the steak, and cook for 3 minutes, to leave it to rest 3 minutes and a half again. We will need 4 minutes and a half for a rare piece, distributing heat for both sides, and 4 minutes plus 2 more minutes for medium doneness. If our T-bone is more than 4cm thick, cooking time increases. Don’t forget to let it rest for about 3 minutes and a half before serving. A well done T-bone steak is done with 4 minutes on one side and turning to cook for 2 more minutes. If we want medium doneness we will use 3 minutes and a half for one of the sides and one more minute and a half for the other. For rare doneness in the first case, we will need cooking it for 3 minutes and a half, distributing heat for each side, to sear the cut. If you decide not to use a thermometer and trust in the outside appearance, read the following tips below: T-bone steak For a medium done meat, the temperature is between 50✬ and 59✬, and it will be well-done up to 60✬.Ĭooking times depend on how thick is the meat cut and how rare our guests like the cut. The guests have to decide to choose for a rare or medium-rare piece. ![]() Meat is in the rare range when the internal temperature is between 40✬ and 48✬. The best and most accurate way to do it is to buy a meat thermometer. One of the most reliable indicators to know if your meat is done as you wish is the temperature. With these tips, you will be a great host and chef for your guests in a dinner party, so pay attention to this short guide to meat basics: The temperature of the meat The first step for success in the kitchen is to buy a good product and then, knowing the secrets of meat doneness.
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