Chef flower's how do I make grill marks on a steak? (recipe)
| Chef flower's how do I make grill marks on a steak? (recipe) | |
|---|---|
| Name | Chef flower's how do I make grill marks on a steak? |
| Ingredients | Olive oil • Salt • Black pepper |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.033333333 |
| Totaltime (in hours) | 0.283333333 |
| Keto friendliness | Keto friendly |
| Calories | 725 |
| Fat | 59.2 |
| Protein | 44.7 |
| Carbohydrate | 0 |
| Fiber | 0 |
| Net carbohydrates | 0 |
| Sugar | 0 |
| Saturated fat | 23.5 |
| Cholesterol (mg) | 175 |
| Sodium | 155 |
| Servings | 2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Chef flower's how do I make grill marks on a steak? (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.
Chef flower's how do I make grill marks on a steak? (recipe) image(external)
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Remove beef from the fridge for about 10 minutes or bring it to room temperature.
- Spray olive oil cooking spray all over the pan and then heat pan until its hot.
- Season with salt and pepper to your liking and add beef to the pan. Cook one side of the beef until red juices appear, spray olive oil on the raw side and turn beef. Cook other side to your liking. Only turn beef once!
- Serve the beef straight from the pan with the salad or vegetables.
- Enjoy.
- Note: To get the kriss-cross effect on the steak, lift steak and move it the opposite way allow to cook a further few minutes, then turn the steak the raw side, remember only turn beef once but moving it twice on the same side is OK if you want the kriss-cross effect.
- Stages of cooking steak:
- Blue rare or very rare - Cooked very quickly, the outside is seared, but the inside is usually cool and still raw. (Cook to about 46 8C inside).
- Rare - The outside is grey-brown, and the middle of the steak is red and somewhat warm. (Cook to about 50 8C inside).
- Rare plus - The outside is grey-brown, and the middle of the steak is mainly red and warm, with some pink. (Cook to about 52.5 8C inside).
- Medium rare - The steak will have a fully red, warm centre and the outside is grey-brown. (Cook to 55 8C inside).
- Medium - The middle of the steak is hot and pink surrounding the centre. the outside is grey-brown. (Cook to 60 8C inside).
- Medium well - The meat is light pink surrounding the centre and the outside is grey-brown. (Cook to 65 8C inside).
- Well done - The meat is grey-brown all the way through on the inside and slightly charred on the outside. (Cook to about 70 8C inside).
- Cremated - The meat on the inside is brown, no traces of pink or red should appear, the outside is brown-black.
Food tags
Steak, Meat, Australian, Very Low Carbs, High Protein, High In..., Summer, Savory, Camping,, Beginner Cook, Stove Top, Easy
Chef flower's how do I make grill marks on a steak? (recipe) details
Time:
Prep Time in Hours and Mins:17M
Translate: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
"
Navigation: Wellness - Encyclopedia - Health topics - Disease Index - Drugs - World Directory - Gray's Anatomy - Keto diet - Recipes
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro) available.
Advertise on WikiMD
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
