Rib, porterhouse, sirloin, or round steak may be used. Steaks for compara-
tive tests by the Cooperative Meat Investigators are cut 2 incRes thick. Steaks
1 to 15<4 inches in thickness are satisfactory for class work.
Preparation. Weigh the steak. Make a tracing of the cut surfaces. Measure
the thickness. Insert a weighed thermometer, so that the bulb is midway, i.e.,
y2 inch from the top and from the bottom of a steak 1 inch thick. A right-
angle thermometer should be used for steaks to be pan-broiled, but either a
tube or right angle may be used for broiled steaks. Steaks may be turned at
regular intervals or only once. If turned only once, Cline suggests turning
STEAKS AND CHOPS 259
the steak when about three-fifths of the expected temperature rise has oc-
curred. If the temperature of the steak is 10° and it is to be cooked to an
interior temperature of 60°, the temperature rise will be 50°, and three-fifths
of 50 equals 30. Thus the steak will be turned when the inner temperature
is about 40°C. To turn, stick a fork into the flank muscle, connective tissue,
or firm fat and not into one of the principal muscles.
Keep a record of the interior temperature of the steaks at regular intervals.
Note and record the temperature rise after cooking is stopped. Plot on graph
paper. Record the time for cooking and minutes seared on each side (if searing
is used). Compute the total, the volatile, and drippings losses.
Compare the steaks for exterior appearance, interior color, juiciness, flavor,
and tenderness. In preparing samples for testing, be sure the scorer gets the
same slice from each steak.
Cook all steaks to an interior temperature of 61 °C.
A. Method of cooking.
1. Broiled. Weigh the broiling pan and rack. Place pan so that the top of
the steak will be about 4 inches below the flame. A fireless cooker ther-
mometer may be placed at the left front on the first two rods. Heat the broiler
pan and rack until the fireless cooker thermometer registers about 175°C.
Place steak on rods in the center of the pan with thermometer at the right-
hand side and broil until the desired temperature for turning is reached. Turn
so that the thermometer is still at the right-hand side. Turn the thermometer
so the reading scale is up. Remove when the desired interior temperature is
reached. Note temperature rise. When the maximum temperature is reached,
weigh the steak and the broiler pan and drippings.
For variation in temperature of broiled steaks, lower or raise the top of
the steak farther from or nearer to the flame.
2. Pan broil. Sear on each side in a hot skillet. Turn. Lower heat and cook
slowly until the temperature for turning is reached. Turn and cook until the
desired interior temperature is reached. Remove and follow directions under (1 ).
3. Pan broil. Repeat (2) but use a constant temperature for cooking.
B. Varying the interior temperature to which steak is cooked.
1. Use the same method for cooking all steaks. Follow directions under A
and cook until the interior temperature reaches rare, 55° to 57°C.
2. Repeat (1) but cook medium well done, 61 °C.
3. Repeat (1) but cook well done, 71 °C.
C. Thickness of the steak.
Cook by the same method and to the interior temperature decided upon by
the class. Compare the cooking losses and time of cooking.
1. Use a steak ^ inch thick. (Cannot use thermometer.)
Page 209
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Rib, porterhouse, sirloin, or round steak may be used. Steaks for compara-
tive tests by the Cooperative Meat Investigators are cut 2 incRes thick. Steaks
1 to 15<4 inches in thickness are satisfactory for class work.
Preparation. Weigh the steak. Make a tracing of the cut surfaces. Measure
the thickness. Insert a weighed thermometer, so that the bulb is midway, i.e.,
y2 inch from the top and from the bottom of a steak 1 inch thick. A right-
angle thermometer should be used for steaks to be pan-broiled, but either a
tube or right angle may be used for broiled steaks. Steaks may be turned at
regular intervals or only once. If turned only once, Cline suggests turning
STEAKS AND CHOPS 259
the steak when about three-fifths of the expected temperature rise has oc-
curred. If the temperature of the steak is 10° and it is to be cooked to an
interior temperature of 60°, the temperature rise will be 50°, and three-fifths
of 50 equals 30. Thus the steak will be turned when the inner temperature
is about 40°C. To turn, stick a fork into the flank muscle, connective tissue,
or firm fat and not into one of the principal muscles.
Keep a record of the interior temperature of the steaks at regular intervals.
Note and record the temperature rise after cooking is stopped. Plot on graph
paper. Record the time for cooking and minutes seared on each side (if searing
is used). Compute the total, the volatile, and drippings losses.
Compare the steaks for exterior appearance, interior color, juiciness, flavor,
and tenderness. In preparing samples for testing, be sure the scorer gets the
same slice from each steak.
Cook all steaks to an interior temperature of 61 °C.
A. Method of cooking.
1. Broiled. Weigh the broiling pan and rack. Place pan so that the top of
the steak will be about 4 inches below the flame. A fireless cooker ther-
mometer may be placed at the left front on the first two rods. Heat the broiler
pan and rack until the fireless cooker thermometer registers about 175°C.
Place steak on rods in the center of the pan with thermometer at the right-
hand side and broil until the desired temperature for turning is reached. Turn
so that the thermometer is still at the right-hand side. Turn the thermometer
so the reading scale is up. Remove when the desired interior temperature is
reached. Note temperature rise. When the maximum temperature is reached,
weigh the steak and the broiler pan and drippings.
For variation in temperature of broiled steaks, lower or raise the top of
the steak farther from or nearer to the flame.
2. Pan broil. Sear on each side in a hot skillet. Turn. Lower heat and cook
slowly until the temperature for turning is reached. Turn and cook until the
desired interior temperature is reached. Remove and follow directions under (1 ).
3. Pan broil. Repeat (2) but use a constant temperature for cooking.
B. Varying the interior temperature to which steak is cooked.
1. Use the same method for cooking all steaks. Follow directions under A
and cook until the interior temperature reaches rare, 55° to 57°C.
2. Repeat (1) but cook medium well done, 61 °C.
3. Repeat (1) but cook well done, 71 °C.
C. Thickness of the steak.
Cook by the same method and to the interior temperature decided upon by
the class. Compare the cooking losses and time of cooking.
1. Use a steak ^ inch thick. (Cannot use thermometer.)