How to cook meat to your preference
Everyone is unique when it comes to how they want their favourite cut of steak, lamb or even venison and pork to be cooked. And cutting into each piece of meat to check how well done it is before serving is definitely not ideal. Use this easy touch method described below and you will get perfectly cooked meat each and every time.
Very rare or rare
Very rare:
This is also known as blue rare. The meat is only seared on the outside and very bloody and red on the inside and the meaty juices are not yet flowing.
The test:
Hold your hand in a relaxed fist. Using your index finger gently press on the area between your thumb and index finger. You'll feel that it's soft and squishy. If your meat feels this way, then you'll know it is very rare or blue rare.
Rare:
The meat is seared and still red through, after resting you will see that this cut will be juicy and tender.
The test:
If you prefer your meat rare, close your fist a bit tighter. You will now feel the area between your thumb and index finger is a little firmer and has slightly more tension to it.
Medium rare & medium
Medium rare & medium:
This cut of meat will be pink in the centre when cut. A medium rare cut of meat will have approximately 50 % red centre - this is the best way to serve steak, fillet, lamb or veal. Whilst a medium steak will have an approximately 25% red centre
The test:
Hold your hand in slightly tighter fist. Using your index finger gently press on the area between your thumb and index finger. You will feel that it is even firmer then before but there is still some tenderness.
Well done
Well done:
There is no trace of pink or blood when sliced. Pork is usually served well done.
The test:
Clench your fist as tight as you can. Using your index finger gently press on the area between your thumb and index finger. You will feel that the area is firm to the touch and has very little or no give. This is a sign of a well done cut of meat.
Tip:
- Remember all meat should be rested for a few minutes before serving. This means less juice will be lost when you cut into it and your meat will be juicier and tastier.
Why not put your new skills to the test and prepare our delicious Fillet with blue cheese sauce.