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Culinary Concepts-Steak 101

Krystle Kettman
Krystle Kettman | April 16, 2015


Cooking Tips
No matter what technique you use – grilling, flat top, pan fry or broil – there are a few tips and culinary concepts that will make your steak come out great. 

Here are just a few:
•Lightly oil (not butter) the meat or cooking surface. Then, pick your favorite seasoning and season the steak.
•Make sure the cooking surface is up to temperature. Medium-high heat will typically give you a nice sear without burning the meat before it’s cooked to your desired temperature.
•If you are using a grill and want to get a nice diamond pattern, place the meat on the grates for 1-2 minutes and then turn 45 degrees. Flip when half way cooked.
•Before cutting into a steak, let it rest for 2-4 minutes to let the juices redistribute.
•Never press or use a weight on the steak when cooking.
•Cooking times will vary with thickness, type and temperature of equipment and product used.

Finished Temperatures

Rare 120-130°F, red middle

Medium Rare 130-135°F, red through center with pink around

Medium 140-150°F, pink throughout middle

Medium Well 150-165°F, hint of pink in middle

Well 170+°F, brown throughout but not burnt 

(You may need to grill over a little lower temperature to achieve well done.)

*Potential profits are based on average prices and serving sizes.











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