![]() If cooking skirt or hanger steak, make sure to slice across the grain of the meat. Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body.Remove steak to a cutting board and tent lightly with foil.For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat. ![]() If using an instant-read thermometer, insert into side of steak. To the touch, meat should feel softly springy but not squishy.
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