"The
Bitterness of Poor Quality Lingers Long After
the Cheaper price is Forgotten." |
-Mel Tubre'
Founder/Owner |
| Cooking
Chart for Fresh Steaks |
Approximate
Thickness |
Desiered
Doneness |
Hot Charcoal Grill
Time in Minutes
Per each side |
Hot Broiler
Time in Minutes
Per each side |
|
3/4" |
Rare |
3 Minutes |
4 Minutes |
| Medium |
4 Minutes |
6 Minutes |
| *Well |
6 Minutes |
9 Minutes |
|
1"
|
Rare |
4 Minutes |
5 Minutes |
| Medium |
5 Minutes |
7 Minutes |
| *Well |
7 Minutes |
10 Minutes |
|
1
1/4" |
Rare |
5 Minutes |
6 Minutes |
| Medium |
6 Minutes |
7 Minutes |
| *Well |
8 Minutes |
12 Minutes |
|
1
1/2" |
Rare |
5 Minutes |
6 Minutes |
| Medium |
7 Minutes |
8 Minutes |
| *Well |
9 Minutes |
12 Minutes |
|
1
3/4" |
Rare |
6 Minutes |
7 Minutes |
| Medium |
7 Minutes |
8 Minutes |
| *Well |
10 Minutes |
12 Minutes |
|
Cooking times are approximated and depending on the
intensity of heat.
*Well will produce a finished product that is very dry, chewy
and somewhat tasteless.
In order to appriciate the richness in flavor and tenderness, we DO NOT recommend a
well-done steak.
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