Cooking Braising Steak

Most people have a preference for whether or not they like their steak rare, medium, well done, or anywhere in between. But curiously, it seems that cooking a steak to adapt to these preferences are often difficult. But with a simple training and a little skill, it most certainly can do. Cooking steak need not be difficult, especially if you follow these rules:
aec Take into account the thickness of a steak. You must understand that cooking a steak is not a question of a little time. Considering that cooking a steak for 4 minutes could be medium, cook a steak that is slightly thicker may be rare or medium rare term in cooking for the same amount of time.
aec Also consider the stove temperature.
aec The cooking time is also very important.
aec You must find a good balance between the three things above to get the results you want.
aec Other points to consider when cooking a steak is tender and the size of the cut. The presence of a bone may also modify the cooking time is the cooking method (grill, jumping, etc..)
aec If you have a fillet or rump steak 1.5 cm thick, so here are some tips to follow when cooking:
1. Bravo, cook until 6 minutes
2. Medium, cook for about 4 minutes
3. Rare, cook for few minutes.
Hold for a minute ... Are you still confused about what exactly "rare" is against "right?" Here's a guide to cooking a steak based on what steak should look like (of course, never cut a steak open to see if it is done! It seems tacky, and it causes the steak dry).
aec Well done - the steak is hot, and it has very little moisture. The color is dark gray. The steak will be firm to the touch. There will be no trace of pink left.
aec Medium-well - the steak will be hot, gray, and it will have a juicy center.
aec Medium - a medium steak is gray, warm, and it will have a juicy center. When the steak will hit some resistance. Pink Pearl will juice on the surface of the burn when the steak is turned.
aec Medium Rare - steak will be pale pink, warm, with a juicy center.
aec Rare - the color is pink, the temperature is hot, and the center will be red and bloody! The steak is always a touch softer.
Know what are the two types of heat used in cooking a steak:
aec Dry heat - this type of heat does not use liquid and is used to cook some of the most tender cuts. Examples of dry-heat cooking is grilling, roasting, sauteding, pan-grill and rotisserie cooking.
aec moist heat damp heat - on the other hand, uses steam or liquid. cooking methods are moist heat soup-making, stewing, braising and cooking under pressure.
You must determine whether or not your steak is cooked based on touch, sight, and the clock. The farm meat, the more it is cooked. The lighter the color (from dark purple to pink-red), plus the steak is cooked.
Cooking steak need not be hard, but it may take practice. If you do not get it right the first time, try again! Make sure you have fun when cooking a steak!