4 Terminos de la Carne (Steak Doneness Guide) by @luchokooc

15 min

1 serving

🥩

Steak

🧂

Coarse salt

  1. Heat

    Heat the pan until it is very hot; it should sizzle when the meat touches it.

  2. Sear
    • Steak

    Dry the meat with paper before cooking so it sears instead of boiling.

  3. Cook
    • Steak

    For rare, cook 2 minutes per side, internally 50 to 52 degrees C.

  4. Step
    • Steak

    For medium, cook 3 to 4 minutes per side, internally 57 to 60 degrees C.

  5. Cook
    • Steak

    For three-quarters, cook 4 to 5 minutes per side, internally 63 to 66 degrees C.

  6. Cook
    • Steak

    For well done, cook 5 to 6 minutes per side, internally 74 degrees C.

  7. Place
    • Steak

    Place the meat in the pan and do not move it until the time for the side has passed, then flip only once.

  8. Rest
    • Steak

    Rest the meat outside the pan for 5 minutes so the juices stay inside.

  9. Add
    • Steak
    • Coarse salt

    Add coarse salt at the end, after searing, so it does not release water.

4 Terminos de la Carne (Steak Doneness Guide) by @luchokooc

15 min

1 serving

🥩

Steak

🧂

Coarse salt

Preparation Steps

  1. Step 1/9

    Heat the pan until it is very hot; it should sizzle when the meat touches it.

  2. Step 2/9

    Dry the meat with paper before cooking so it sears instead of boiling.

    🥩Steak
    🧻Paper towel

  3. Step 3/9

    For rare, cook 2 minutes per side, internally 50 to 52 degrees C.

    🥩Steak

  4. Step 4/9

    For medium, cook 3 to 4 minutes per side, internally 57 to 60 degrees C.

    🥩Steak

  5. Step 5/9

    For three-quarters, cook 4 to 5 minutes per side, internally 63 to 66 degrees C.

    🥩Steak

  6. Step 6/9

    For well done, cook 5 to 6 minutes per side, internally 74 degrees C.

    🥩Steak

  7. Step 7/9

    Place the meat in the pan and do not move it until the time for the side has passed, then flip only once.

    🥩Steak

  8. Step 8/9

    Rest the meat outside the pan for 5 minutes so the juices stay inside.

    🥩Steak

  9. Step 9/9

    Add coarse salt at the end, after searing, so it does not release water.

    🥩Steak
    🧂Coarse salt

Composition

Ingredients

Types

Meat, Spices

Ingredients

Steak, Coarse salt

Notes

Steak (cut about 2 to 3 cm thick), Coarse salt (added after searing)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Nut-Free, High-Protein, Low-Carb, Keto, Paleo, soy-free, Sugar-Free, Gluten-Free

Calories

350 kcal

Macro nutrients

Protein: 40g, Carbohydrates: 0g, Fat: 22g, Fiber: 0g, Sugars: 0g

Nutritional Information

Minerals

Iron: 3mg, Zinc: 5mg, Potassium: 400mg, Sodium: 380mg, Phosphorus: 300mg

Vitamins

Vitamin B12: 2.5µg, Vitamin B6: 0.5mg, Niacin (B3): 7mg

Preparation

Time Information

Preparation

5 minutes

Cooking

10 minutes

Overall

15 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Paper towel

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Juicy, Tender

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

raw steak before cooking : 1-2 days (refrigerated,below 4°C,wrapped or in original packaging), cooked leftover steak : 3-4 days (refrigerated,in an airtight container), raw steak long-term : up to 6-12 months (freezer,well-wrapped or vacuum-sealed)