🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about a recipe: Tuscan Grilled Steak with Rosemary - Tagliata Toscana Al Rosmarino

Steak_rosemary_last

I have a question about the recipe "Tuscan Grilled Steak with Rosemary - Tagliata Toscana Al Rosmarino" from Maria Teresa Jorge. how long does the steak usually cook for if you want it medium to medium rare? Thanks.

asked by ellsy1 over 2 years ago
1 answer 815 views
Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago

As a fan of Maria Teresa Jorge, I'll look forward to her answer. But the timing depends on two things, the thickness of your steak and the heat of the fire. You will want an internal temperature of about 120F so check it with an instant read thermometer for doneness. And for godsake don't flip it over and over. Steaks and burgers should be turned only once---it drives me nuts to watch backyard steak flippers. After the steaks come off cover them with foil to rest for a few minutes before serving.