![]() Note that If additional cooking is needed, cook for another minute or two for every 10 degrees needed transfer the steak to the oven if it’s becoming too crisp on the edges.Using your meat thermometer, check the temperature in the thickest part with an instant-read thermometer: 115F to 120F for a rare steak, 120F to 125F for a medium-rare steak, and 140F to 145F for medium-well steak. The steak is done when the edges are a bit charred and crispy, and you see some dark searing on the top.This all depends on your taste rare, medium rare or well done. Remove the steak from the marinade, shake off the excess, and place it in the middle of the broiler pan.Drizzle the pan with oil and place the steak on. ![]() ![]() Place an oven rack a few inches below the broiler element.
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