Ok adonis is wrong. The man can cook but hes wrong here. You never use a thermometer for cooking steak. The reason you never stab a steak because you need to keep it sealed for it to cook correctly.. Corre,t method.
Rem po ve steak from vacuum pack packaging 2 hours before cooking. When the steak is cold the fibers crisscross like a thread and hold the meat firm and tough. You cook a steak fast so if its left cold then it will not have time to relax and will stay tough. You need to let it slowly get to room temperature and you will notice the meat turn from purple to a.bright red colour as the fibres oxygenate. Now season. Heat a grill too 400-600 degrees. Wait till grill is very hot then place the steak and do not move it, you should only flip once. Steak cooking time will vary on thickness and quality of the vrill. Leave to rest one cooked. Then place on a seperate plate. Enjoy. Academy, craft and master butcher trained mlc milton keynes 2001. Thankyou.
Not exactly anything to worry about as the moisture loss is next to minimal or none if done correctly. Kenji, who runs the Food Lab has tested this as have many others.
http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.htmlPoking with a fork to turn the steak is a completely risk-free move
PokingWatch a Johsonville Brat commercial, and you'll be told that poking with a fork is one of the cardinal sins of sausage cookery, and they're right—a sausage has an impermeable casing for a reason: to keep all of those rendered fats and juices right in there with the meat. Pierce it, create a hole, and you'll see a fountain of golden juices spring forth like out of a kid after a long car ride. A steak, on the other hand, has no such casing to protect it, so is it ok to poke or not?
I cooked two steaks of known weight side by side. The first, I carefully turned with tongs each time. The second, I used a fourchette de cuisine (that's fancy-pants for one of those two-pronged forks) completely indiscriminately, mercilessly (though not excessively) poking the steak this way and that as I flipped it. Afterward, I weighed both steaks again. The result? Exactly the same weight loss.
Poking with a fork to turn the steak is a completely risk-free move.
The thing is, with steaks, moisture loss is due to one thing: muscle fibers tightening due to the application of heat and squeezing out their liquid. Unless you actually manage to completely pierce or slash these muscle fibers, the moisture they lose is directly proportional to the temperature to which you cook your steak. A fork is simply not sharp enough to harm muscle fibers in any significant way. Yes, you'll see a minuscule amount of juices seeping their way out of the fork holes, but it's a really negligible amount. Indeed, that's why the many-bladed tenderizing tool known as a Jaccard is able to tenderize your meat without causing it to lose any excess moisture—it separates muscle fibers, but doesn't actually cut them or open them up.
What about that most-shunned of techniques, the old cut-and-peek? Surely, actually slashing a cooking steak open with a knife and looking inside is going to have a detrimental affect on it, right?
Even slicing won't release too many juices.
Well, yes and no. Yes, a knife actually severs muscle fibers, allowing them to leak their contents to the outside world. But the amount of moisture loss is really very minimal. Cut-and-peek too many times, and you run the risk of shredding your steak. In reality though, one or two peeks won't really be detectable in the end product.
But there's a bigger problem with the cut-and-peek method: It's not accurate. Because of the fact that juices get squeezed out quickly from hot meat, when you cut into the center of a still-hot steak (like one that's sitting in the pan), it'll appear to be much rarer than it really is. If you continue to cook your steak until it appears right by the cut-and-peek method, it'll be overcooked by the time you actually eat it. That thick steaks continue to rise in temperature even after being removed from the pan.
What does that mean? It means that if you haven't yet, you should go out and get yourself a good, accurate digital thermometer, duh!
Yum.
Now that is a steak worth fretting over!
Even slicing won't release too many juices.
