{"id":67506,"date":"2019-12-15T09:23:32","date_gmt":"2019-12-15T09:23:32","guid":{"rendered":"https:\/\/www.teka.com\/global\/?p=67506"},"modified":"2025-02-20T11:50:55","modified_gmt":"2025-02-20T11:50:55","slug":"cooking-times-and-meat-doneness","status":"publish","type":"post","link":"https:\/\/www.teka.com\/global\/inspiration\/recipes-and-gastronomy\/cooking-times-and-meat-doneness\/","title":{"rendered":"Cooking times and meat doneness"},"content":{"rendered":"

The first step for success<\/strong> in the kitchen is to buy a good product and then, knowing the secrets of meat doneness. With these tips, you will be a great host and chef for your guests in a dinner party, so pay attention to this short guide to meat basics<\/strong>:<\/p>\n

The temperature of the meat<\/h2>\n

One of the most reliable indicators to know if your meat is done as you wish is the temperature.<\/strong> The best and most accurate way to do it is to buy a meat thermometer.<\/p>\n

Meat is in the rare range<\/strong> when the internal temperature is between 40\u00baC and 48\u00baC. The guests have to decide to choose for a rare or medium-rare piece. For a medium done meat, the temperature is between 50\u00baC and 59\u00baC, and it will be well-done up to 60\u00baC.<\/p>\n

\"\"<\/p>\n

Cooking times depend on how thick<\/strong> is the meat cut and how rare our guests like the cut. If you decide not to use a thermometer<\/strong> and trust in the outside appearance, read the following tips below:<\/p>\n

T-bone steak<\/h3>\n

\"meat<\/p>\n

T-bone usually have 4cm thick or more. For rare doneness<\/strong> in the first case, we will need cooking it for 3 minutes and a half, distributing heat for each side, to sear the cut.<\/p>\n

If we want medium doneness<\/strong> we will use 3 minutes and a half for one of the sides and one more minute and a half for the other. A well done T-bone steak is done with 4 minutes on one side and turning to cook for 2 more minutes. Don\u2019t forget to let it rest for about 3 minutes and a half before serving.<\/p>\n

If our T-bone<\/strong> is more than 4cm thick, cooking time increases. We will need 4 minutes and a half for a rare piece, distributing heat for both sides,<\/strong> and 4 minutes plus 2 more minutes for medium doneness. For a well-done result, cook one of the sides for 4 minutes, turn the steak, and cook for 3 minutes, to leave it to rest 3 minutes and a half again.<\/p>\n

Entrecote<\/h3>\n

\"meat<\/p>\n

Entrecote thickness is around 2 to 3 cm. It is a lighter<\/strong> option than a T-bone steak but needs some specific times for a juicy result.<\/p>\n

Cook it for both sides just for a minute and a half if you want it rare. For a medium<\/strong> done entrecote, cook for 3 minutes both sides and, for a well-done piece, almost 4 minutes. Rest<\/strong> for 2 minutes and a half.<\/p>\n

Try to turn the entrecote just once to cook it for each side but sealing the juices inside<\/strong> the meat at the same time.<\/p>\n

Tenderloin<\/h3>\n

\"meat<\/p>\n

Tenderloin cut is special and is divided into <\/span>chateaubriand<\/i>, turned\u00f3<\/i> and filet<\/i> <\/strong>mignon<\/strong>, <\/i>with 3 or 4cm thickness. <\/span><\/p>\n

Cook it 2 minutes and a half, both sides, for rare doneness<\/strong> and 3 minutes and 15 seconds for medium. If you rather prefer a well-done<\/strong> tenderloin, cook it for 3 minutes and half and rest for 1 minute.<\/span><\/p>\n

Hamburger<\/span><\/h3>\n

\"meat<\/p>\n

A hamburger is quite different from the other meat cuts we were reading about. It does not exist what we will call a \u201crare\u201d burger<\/strong> but we can talk about medium meat doneness. Another choice is a well-done burger, almost overcooked outside and cooked inside. <\/span><\/p>\n

For a 2 or 3 cm thickness and a medium result, cook over heat or in the oven<\/strong> for 3 minutes and, in this case, for a well-done piece of meat, add 2 minutes and 45 seconds more. Rest for almost a couple of minutes. <\/span><\/p>\n

Magret<\/span><\/h3>\n

Duck meat is smaller than most of the ordinary meat cuts<\/strong>, but you need to be accurate with cooking time, cause it is very easy to dry it out instead of cooking a delicious breast. For a 400gr piece, you will need 1 minute and a half in case you are looking for a rare result. Cook for 2 minutes for medium and 2 minutes and a half one side plus 1 and a half more minutes for a well-done fillet<\/strong>. <\/span><\/p>\n

Tuna<\/span><\/h3>\n

\"meat<\/p>\n

Tuna fish cooking times need all your attention. The fine flesh<\/strong> as its best needs to be well-done on the outside and almost rare inside. For a tuna tatami, medium meat doneness, cook for 2 minutes, one side, and 1 more minute on the other side. <\/span><\/p>\n

Salmon<\/span><\/h3>\n

Salmon cooking times are very similar to tuna but, in this case, fillets<\/strong> are usually less thick, around 3 cm. For a juicy and tasty fish<\/strong>, cook 2 minutes and a half and let it rest at least 45 seconds. <\/span><\/p>\n

Knowing cooking times for your meat and fish cuts is essential<\/strong> to enjoy a high-quality restaurant food made at home. And it is almost imperative to serve the best dinner to you and the ones you love. A good dinner<\/strong> is a good place for love and emotions. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The first step for success in the kitchen is to buy a good product and then, knowing the secrets of meat doneness. With these tips, you will be a great host and chef for your guests in a dinner party, so pay attention to this short guide to meat basics: The temperature of the meat […]<\/p>\n","protected":false},"author":50,"featured_media":68079,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[592,614],"tags":[3446],"class_list":["post-67506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-and-gastronomy","category-inspiration","tag-steakmaster"],"acf":[],"yoast_head":"\nCooking times and meat doneness | Teka Global<\/title>\n<meta name=\"description\" content=\"The first step for success in the kitchen is to buy a good product and then, knowing the secrets of meat doneness. 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