10.2: Dry Heat Methods Recipes
- Page ID
- 43496
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- Identify cuts of meat appropriate for dry heat.
- Prepare and recognize three stages of doneness in dry heat meat cookery.
- Determine the effect of the degree of doneness on flavor, juiciness, and tenderness of broiled and roasted tender cuts of meat.
Cook beef steaks to the assigned degree of doneness.
| °C | °F | Resting Time | Interior Color | |
|---|---|---|---|---|
| Medium-Rare | 63 | 145 | 3 minutes | Bright pink throughout the interior |
| Medium | 71 | 160 | 3 minutes | Pink center, gray toward edges |
| Medium-Well | 74 | 165 | 3 minutes | A small amount of pink in center |
| Well Done | 77 | 170 | 3 minutes | Gray |
Searing and Oven Cooking Steaks
Ingredients
- 1 Steak — as assigned.
- 1 Tablespoon Vegetable Oil
- Salt and Pepper for seasoning
Instructions
Remove steaks from the fridge at least 20 minutes before starting if possible. Preheat oven to 400°F.
Place the steak on a cutting board and cut perpendicularly through the epimysium connective tissue in a few places to ensure that the steak stays flat as it cooks. Rub steak with vegetable oil and season with salt and pepper. Insert the thermometer probe into the steak. The thermometer should go in parallel with the steak to get an accurate reading.
Heat a large sauté pan over medium-high heat (make sure your steak fits in the sauté pan. If it doesn’t, ask for a larger sauté pan.) Brown for 2–3 minutes per side and place the pan in the oven.
Bake ~10–15 minutes until steaks reach the desired doneness. Be careful when removing the steak from the oven. The handle will be very hot. Remove steaks from the sauté pan and let rest on a cutting board for at least 5 minutes before cutting and serving.
Pan-fry assigned cuts of meat
- Brown meat on both sides in a small amount of vegetable oil or shortening. Use enough fat to cover the surface of the saute pan.
- To check doneness, make a small cut with a sharp knife along the bone, or in the center of a boneless cut. Confirm the doneness by taking the temperature with a thermometer.
Pan-broil assigned cuts of meat
- Brush the saute pan surface with vegetable oil or shortening to prevent sticking. (Omit this step if the pan you use has a non-stick surface.)
- Cook slowly, turning occasionally. Adjust heat so that meat is cooked to the desired doneness without over- or under-browning of the surface.
- Test for doneness by making a small cut with a sharp knife close to the bone, or in the center of a boneless cut. Confirm the doneness by taking the temperature with a thermometer.
Sensory Evaluation
| Recipe | Doneness Degree & Temperature | Sensory Observations |
|---|---|---|
| Beef Rib Steak | ||
| Beef Club Steak | ||
| Beef T-Bone Steak | ||
| Beef Porterhouse Steak | ||
| Pork Rib Chop, Pan-Fried | ||
| Pork Loin Chop, Pan-Broiled | ||
| Lamb Rib Chop, Pan-Fried | ||
| Lamb Loin Chop, Pan-Broiled | ||
| Hamburger Patty, Pan-Fried | ||
| Hamburger Patty, Pan-Broiled |