> wrote in message
...
> In rec.food.cooking, Dimitri > wrote:
>
>> Salt and pepper the steak about an hour before cooking.
>
> Why do it about an hour before cooking?

Difused flavor.

>> If you have
>> one use an instant read thermometer about 135 to 140 for Rare.
>
> 140 for rare? Is your thermometer calibrated?

Yes I calibrate it often just boil some water.


>And with a thin piece of meat like a steak, how can you have confidence in
>a thermometer?

A good fillet is usually thicker the the norm and are good New Yorks. We
ain't talking Safeway here.

Dimitri