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high for temp 5 mins
Depends in the thickness of the steak, the heat of the grill, and the distance from the grilling element (charcoal, propane, etc.). Hold your hand roughly an inch over the grill. If you can't hold it there for more than 2 seconds, that means a hot grill (Please be careful not to hurt yourself soing this!). A 1" thick steak at room temp would take about 3-4 minutes per side for medium. Colder grills and thicker steaks take longer of course. And FYI -- this isn't BBQ -- this is grilling or grillade.
There is no temperature setting on a Geore Foreman Grill. If you look at the packaging of the turkey burger it should cook to an internal temperature of at least 165F.
Chuck tender steak should be roasted at 400 degrees. If it is being cooked on the stove, it should be done over low heat that is gradually increased.
If you want to cook chicken breast, the best temperature would be between 160F - 170F
Well, if underdone, cook to desired temp; if overdone, feed to dog, and pull out a new one.
You can start by putting the steak on the center of the coals or right above the burner. Once you place the porterhouse steak on the grill, you should hear a sizzling sound. If you don't hear the sound, it indicates that the grill isn't hot enough to grill the steak. Porterhouse steaks are best cooked if they are turned over a minmum number of times. Each side of the steak must be cooked for about 10 minutes. You can use a thermometer to actually check if the meat is done. You can check a steak temperature chart to know about it.
Get a decent chuck, porter-house or sirloin steak. Get a good grill. Get the temp. up to 450 degrees. Leave the lid half open. Season your steak with salt, pepper, light garlic powder, and a very-very faint dusting of oregano. Throw on the grill for 4 minutes on each side for a 3/4 inch cut steak. ( Use a timer ). Compliment with sauteed yellow onions & mushroom buttons. Enjoy
A medium rare steak holds a balance of flavor and texture. The outside of the steak has an outside sear. Underneath that sear there is a light graying on the outside yet holds a warm, red center.
That's a very small prime rib, so best just cook it like a steak. BBQ it on a grill, it it is not done enough for you, finish it in the oven, 325 till internal temp is 125. Let it REST for 20 mins, after heat will raise the temp to about 135 or medium. Nothing special about this small a cut. Just a real nice steak!
I am a chef and you need to cook it until the internal temp is 145 degrees or at oven temp 350 for 30-45 min. It also depands on how you are cooking it. Grill? Oven? Stove Top? Slow cooking?
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