April 27^th – Beef by numbers

Cooking cuts of beef to preferred doneness can seem rather scary to the uninitiated. Ending with an overcooked or vastly undercooked slab of meat can unnerve someone. When you ask how things should be cooked and get a half dozen different answers you need to learn the signs of difference which can come from one of two ways. First way it can be measured is by touch for as the protein cooks it gets tougher. Now there are some numbers you can check if you have a digital thermometer it will be the quickest way to get the temperature only do so when you feel you are just about done. Heat will continue to cook the meat so you want to aim just a few degrees lower then your target and let carryover heat finish the job. Take your reading from the top of the meat until you are comfortable with your skill. For the sear most look for on thicker steaks marks you will need to make them faster with a hotter grill. All numbers are in degrees of Fahrenheit

Blue – This is the rarest of all and you should remove it from the grill when it reaches 115 and the carry over should take it to 120.

Rare – Remove as it reaches 120 and let the residual heat push it to 125

Medium Rare- Remove at 125 and let residual heat push it to 130

Medium- Remove meat at 135 and let the residual finish it at 140

Medium Well- Remove at 145 and let residual heat bring it to 150

Well done – Remove at 155 and let residual heat finish it at 160

Brick – Cook to 165 and the finishing heat will bring it up to 170