2 answers
Catherine
Student
Callicoon, New York
1
Question
Asked
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When It comes to cooking beef?
When it comes to cooking certain meats (In this case beef, such as steak.) Is there a set time that fits best and is they're a good set of seasonings that fit this?
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2 answers
Fred Rosenberger
Data Analyst
390
Answers
St. Louis, MO
Updated
Fred’s Answer
I am not a chef.
Based on my experience, the answer is no. There will be many factors that determine cook time, not the least of which is the thickness of the steak. the thicker it is, the longer you have to cook it. Then, different people like their meats cooked to different degrees. Some prefer a cold, red center (i.e. VERY rare). Some like a warm pink center, and some like no red at all. If you are going to cook a lot of steak, you will need to learn how to tell how done it is.
Seasonings are another personal preference. I do not like steak butter, my wife does. Someone else may like a garlic-butter, and some may not want anything.
Part of being a chef is deciding how YOU want to cook it, and offering it up. Then you have a choice - a "take it or leave it" approach, which is simpler for you, but may keep some customers away, or "here's what I recommend, but I'll make it how you want (within reason)".
Based on my experience, the answer is no. There will be many factors that determine cook time, not the least of which is the thickness of the steak. the thicker it is, the longer you have to cook it. Then, different people like their meats cooked to different degrees. Some prefer a cold, red center (i.e. VERY rare). Some like a warm pink center, and some like no red at all. If you are going to cook a lot of steak, you will need to learn how to tell how done it is.
Seasonings are another personal preference. I do not like steak butter, my wife does. Someone else may like a garlic-butter, and some may not want anything.
Part of being a chef is deciding how YOU want to cook it, and offering it up. Then you have a choice - a "take it or leave it" approach, which is simpler for you, but may keep some customers away, or "here's what I recommend, but I'll make it how you want (within reason)".
Kathy Chan
Videographer/Photographer
22
Answers
Philadelphia, Pennsylvania
Updated
Kathy’s Answer
Hi Catherine,
As I've learned in my brief experience working in food-service, there are proper cooknig temperatures at which you may want to cook your food at, especially raw meat. Concerning beef, as is standard from the Minnesota Department of Health, the proper cooking temperature you will want to cook your food is as follows:
Ground Beef: 160 degrees Fahrenheit
Fresh beef, lamb, pork, and other common meats:
Recommended Minimum Temperature: 145 degrees Fahrenheit
Medium Done: 160 degrees Fahrenheit
Well-Done: 170 degrees Fahrenheit
Leftover Cooked Meats: 165 degrees Fahrenheit
As my fellow professional has added above, as a Chef it really depends on how you like your steaks cooked - but the above are standards determined by the Department of Health that determine the safety of cooked meat, that most - if not all - restaurants follow.
I hope this helps!
As I've learned in my brief experience working in food-service, there are proper cooknig temperatures at which you may want to cook your food at, especially raw meat. Concerning beef, as is standard from the Minnesota Department of Health, the proper cooking temperature you will want to cook your food is as follows:
Ground Beef: 160 degrees Fahrenheit
Fresh beef, lamb, pork, and other common meats:
Recommended Minimum Temperature: 145 degrees Fahrenheit
Medium Done: 160 degrees Fahrenheit
Well-Done: 170 degrees Fahrenheit
Leftover Cooked Meats: 165 degrees Fahrenheit
As my fellow professional has added above, as a Chef it really depends on how you like your steaks cooked - but the above are standards determined by the Department of Health that determine the safety of cooked meat, that most - if not all - restaurants follow.
I hope this helps!