Silver Fern Farms packaging has recommended cooking times for each cut (based on serving Medium Rare)
Method 1: Use a meat thermometer to tell if your meat is done. Insert the thermometer into the cente r
of the meat to get a reliable reading. The temperature will continue to climb 1 -2 degrees once removed from the heat so try cooking slightly shorter than desired rareness. The temperature ranges for each level of ‘doneness’ are:
- Rare: 125-129 °F
- Medium rare: 129-135 °F
- Medium: 135-145 °F
- Medium-well done: 145-154 °F
Method 2: The hand firmness test. If you don’t have a meat thermometer, you can use your hand to tell if your steak is ready. Use your index finger to feel the firmness of the steak, in the pan then make a comparison using your own thumb and fingers. Take your thumb and touch it to each of your forefinger.
Feel the firmness of the muscle at the base of your thumb, if it feels like the same firmness of your meat, then your meat is rare! Do the same using your other fingers to test for medium rare, medium and well done:
- Thumb and forefinger = rare
- Thumb and middle finger = medium rare
- Thumb and ring finger = medium
- Thumbs and little finger = well done
Don’t forget, when checking the doneness of the meat, that it will continue to cook as it is rested so always remove it from the pan before the level of doneness you require