Catler GR 4011 - Manual (Page 12)

10
GRILLING GUIDE
HOW TO JUDGE A STEAK DONENESS
The art of properly prepared steak is based
on only a few steps and following the below
mentiond procedures, you will be always
able to prepare the right steak which you or
your friends like.
Rare
Cook for a few minutes per side, depending
on thickness. Turn once only. Cook until
steak feels very soft with back of tongs.
A meat thermometer will show the internal
temperature of a rare steak as 55-60°C.
Medium Rare
Cook one side until moisture is just visible
on top surface. Turn once only. Cook on
the other side until surface moisture is
visible. Steak will be cooked to medium
rare when it feels soft with back of tongs.
A meat thermometer will show the
internal temperature of a medium rare steak
as 60-65°C.
Medium
Cook one side until moisture is pooling on
top surface. Turn once only. Cook second side
until moisture is visible. Steak will be cooked
to medium when it feels springy with back
of tongs. A meat thermometer will show the
internal temperature of a medium steak as
65-70°C.
Medium Well
Cook one side until moisture is pooling on
top surface. Turn and cook second side until
moisture is pooling on top. Reduce heat
slightly and continue to cook until steak feels
fi rm with back of tongs. A meat thermometer
will show the internal temperature of
a medium well steak as 70-75°C.
Well Done
Cook one side until moisture is pooling
on top surface. Turn and cook second
side until moisture is pooling on top.
Reduce heat slightly and continue to
cook until steak feels very fi rm with back
of tongs. A meat thermometer will show
the internal temperature of a well done steak
as 75°C – 85°C.