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On December 12 2011 00:29 Chargelot wrote:I love you. I've never actually cooked steak. Is there a secret to knowing how well cooked it is on the inside? For you, I have one of the better recipes I have found online: Recipe
The best thing you can do is take a thermometer to the steak.
If you're super good, you can just figure out the doneness by time/appearance. I am not pro, so I just make an estimated guess based off of timings from other recipes.
Also, damn, that recipe looks good... I gotta try that out one day. Looks pretty easy! I always thought roulades were tricky to make >:
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vegan =(
The potatoes look good 
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This looks really good. I'll try w/o the potatoes. How does the Dijon sauce compare to A-1?
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wow we finally have a good cook on TL nice job!!! =D
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Dijon tastes like mustard, yeah but it's not bad.
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tried this recipe today on filet mignon. It was the best steak I ever had. Soooooo good.
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Belgium6762 Posts
Damn, I love your blog so much.
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On December 12 2011 08:23 kierpanda wrote:Show nested quote +On December 12 2011 00:29 Chargelot wrote:I love you. I've never actually cooked steak. Is there a secret to knowing how well cooked it is on the inside? For you, I have one of the better recipes I have found online: Recipe The best thing you can do is take a thermometer to the steak. If you're super good, you can just figure out the doneness by time/appearance. I am not pro, so I just make an estimated guess based off of timings from other recipes. Also, damn, that recipe looks good... I gotta try that out one day. Looks pretty easy! I always thought roulades were tricky to make >:
A more reliable way than just looking at it is to feel it. Use your finger, press the steak to see how firm it is. The firmer it is, the more cooked. It's a great technique; don't worry if you can't tell the difference the first few times, it's not hard to learn with some experience.
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EPT
