| 64 | 65 | 66 | 67 | 68 |
| 1 | 39 | 78 | 117 | 156 |
|
5
. Cook for the time listed in the chart. If the steak has extra fat on
it, fat may accumulate in the skillet; remove this fat with a spoon as it
accumulates. Turn steaks thicker than 1/2 inch occasionally, turn steaks
that are 1/2 inch thick once, until brown on both sides and desired
doneness. To check doneness, cut a small slit in the center of boneless
cuts or in the center near the bone of bone-in cuts. Medium-rare is very
pink in center and slightly brown toward the edges. Medium is light pink
in center and brown toward the edges. Or insert a meat thermometer in the
center of the steak to check for desired doneness. Sprinkle salt and
pepper over both sides of steak after cooking if desired. Serve
immediately.
TIMETABLE FOR PANFRYING STEAKS
APPROXIMATE TOTAL
COOKING TIME (MIN)
THICKNESS
RANGE-TOP
145º to
1
60º
TYPE
IN INCHES
TEMPERATURE
(medium-rare to medium)
_
__________________________________________________________
Porterhouse
T-Bone
to 10
__________________________________________________________
&
1/2
Medium
8
_
Rib Eye
1/2
Medium-high
3 to
5
_
__________________________________________________________
Sirloin
(
_
boneless)
__________________________________________________________
3/4 to 1
Medium-low to Medium
10 to 12
Tenderloin
9
3/4 to 1
Medium
6 to
_
__________________________________________________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
-
- - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
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