sirloins how long again?

[cram]

Interesting that no one bothered asking how thick the steaks were

 

[sketchytom]

pink in a steak .... yuck

 

[-BA-]

Interesting that no one bothered asking how thick the steaks were

It's in the OP?

 

[-BA-]

pink in a steak .... yuck

Anything beyond medium ruins it imo. Really prefer rare or rarer side of medium-rare personally (I'd be more irritated if it came to me medium than rare is what I am trying to say).

 

[Ahleckz]

If it's not breathing, it's over done.

 

[PhillyDee]

This is sacrilege.... what about all the precious juices??? The foreman will just drain them all away

 

[Scam]

Please explain this finger technique further. I'm sitting staring intently at my hand smashing fingers together getting very confused and drawing pretty odd looks from around the office.

I can't hear this at work but it looks like this guy is explaining it

http://www.youtube.com/watch?v=AkekpYE4PQU&feature=youtube_gdata_player

 

[nydryl]

Open your left hand flat. Now press on the fleshy bit by your left thumb with your right index finger. That's how a raw steak should feel.
Now, using your LEFT index finger, curl to into your palm and press the same fleshy bit near your thumb. That's how a rare steak should feel.
Repeat with your middle, ring and little fingers for medium rare, medium and welldone.

As you progress through the finger, you have to tighten the muscle near the thumb to reach the further fingers which makes it more firm and hence makes it feel like the meat cooking.

Aha! I was way off track! This makes sense now, cheers.

 

[cram]

It's in the OP?

doh