![]() To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful. Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak.The temperature of the meat will continue to rise for as much as 5☏ during this time (this is called "carryover cooking"). Rest your steaks for 5 minutes before serving, covering lightly with foil.For the perfect medium-rare steak, broil in the oven for 13–15 minutes for a 1-inch steak, and 16–18 minutes for a 1½ inch steak, turning about 1 minute before the halfway point.Broil to desired doneness, according to the Measuring Doneness Chart and Cooking Times Chart listed below. Place steaks on the rack of a broiler pan and position the broiler pan in the oven so that the surface of the beef is 3–4 inches from the heat.Here are the directions to follow for cooking Kansas City Strip steaks in the oven: Set your oven to “broil” and preheat for 10 minutes. We recommend using our Kansas City Steak Original Steak Seasoning. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. We recommend thawing in the refrigerator for at least 24 hours. Just as in the grilling method, be sure your Strip steak is completely thawed before cooking. Choose your favorite Kansas City Strip or New York Strip steak recipe (such as a special Strip steak marinade) and prepare your meal to desired taste. ![]() ![]() Cooking your Kansas City Strip Steak in the oven is a method that always provides exceptional flavor to your steak. ![]()
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