How to Cook Premium Steaks

1. Tongs are one of the best tools to use for flipping steaks.

• a)  True
• b)  False

2. When cooking a thicker steak, it will be important to turn the pan temperature down after adding the steak to the pan.

• a)  True
• b)  False

3. This image shows the correct way to 'rest' a steak.

• a)  True
• b)  False

4. To create crosshatch grill marks on a steak, turn the steak:

• a)  90 degrees.
• b)  45 degrees.
• c)  180 degrees.
• d)  just flip it over.

5. To obtain dark, crosshatch grill marks on a steak, make sure to press down firmly on the steak before flipping it.

• a)  True
• b)  False

6. Resting a steak on a rack after cooking, rather than on a plate, will prevent the crust from becoming soggy.

• a)  True
• b)  False

7. When cooking steak in a pan, the correct sequence is:

• a)  add the oil, heat the pan and then add the steak.
• b)  heat the pan, add the oil and then add the steak.

8. When using the flip-once method, a good indicator that the steak is ready to flip is:

• a)  the crosshatch marks are very dark.
• b)  beads of blood rise to the surface of the meat.
• c)  there are large flare-ups on the grill.
• d)  all of the above.

9. To cook steaks properly, the cooking time will depend on:

• a)  the thickness of the steaks.
• b)  the cooking temperature.
• c)  whether or not they were tempered.
• d)  all of the above.

10. A tempered steak will require more heat and longer cooking.

• a)  True
• b)  False

11. The main advantage of cooking steaks in a pan is that you can:

• a)  create crosshatch marks.
• b)  make a pan sauce.
• c)  you can control the heat better.

12. The main reason for resting cooked meat is to:

• a)  give yourself more time to prep other items.
• b)  allow the muscle fibers to relax and distribute the heat evenly in the steak.
• c)  stop the cooking process.

13. You can flip a steak once during cooking or many times.

• a)  True
• b)  False

14. You can obtain beautiful crosshatch grill marks with the flip-often method.

• a)  True
• b)  False

15. Which is the correct procedure for tenting a steak?

• a) 
  
• b) 
  

16. When using the flip-often method, wait for beads of blood to appear on the surface of the steak before flipping it.

• a)  True
• b)  False

17. When using the palm method to test the doneness of a steak, the firmer the meat feels, the rarer the steak will be.

• a)  True
• b)  False

18. Thinner steaks absorb heat faster and can be cooked at higher temperatures.

• a)  True
• b)  False

19. It is okay to flip a steak using a fork.

• a)  True
• b)  False

20. Turning a steak from time to time while it is resting will help keep the juices flowing towards the middle.

• a)  True
• b)  False

21. Tempered steaks will:

• a)  cook more evenly.
• b)  be a bit drier.
• c)  cook faster.
• d)  all of the above.
• e)  both a) and c).

22. A cross-hatch pattern on a steak indicates which method of cooking?

• a)  Flip-once method.
• b)  Flip-often method.

23. Carryover cooking refers to:

• a)  a cooking method.
• b)  cooking that occurs from the residual heat once food is taken off a heat source.
• c)  transferring food from once heat source to another.
• d)  temperature.

24. If you do not vent the foil that covers a resting steak, the trapped heat will continue to cook the steak.

• a)  True
• b)  False

25. Flipping a steak several times during cooking will make the meat very dry.

• a)  True
• b)  False

26. Which of the following steaks is not being cooked at the proper pan temperature?

• a) 
  
• b) 
  
• c)