Steak timer is made for those who knows how to make a good steak!

Steak timer is made for those who knows how to make a good steak! This app does not tell you to make your meat 20minutes! This bbq and grill timer is a tool helping you to know how much time your steaks spend on your grill and warn you to flip them or take them off.

You can easily set type of steak and timing, and application helps you prepare steaks rare, medium or well done. With quality of meat, timing is the most important aspect for steak preparation success.

Enjoy this steak timer (and your steaks)!

Features

* Steak timer for each of your guests or their steaks

* You can set name of guest for each piese of meat

* Set type of meat

* Warning when steaks are ready to flip or eat

* No Ads

Grilling

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below (as in North America). It is sometimes referred to as barbecuing but that word can also mean a different cooking technique.

Beefsteak

The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done.

Beef, unlike certain other meats, does not need to be cooked through. Food-borne human illnesses are not normally found within a beef steak, though surfaces can potentially be contaminated from handling, and thus, very rare steak (seared on the outside and raw within) is generally accepted as safe.

Rib steak

It is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone.

Sirloin steak

A part of the sirloin part of the cow which is near the cow's rear, the nearer the meat is from the rear, the meat is likely to be more tender like the rump steak.

Although there are two parts of the sirloin: upper sirloin is generally more expensive than the lower sirloin because it is more tender.

Sirloin steaks are often served at steakhouses and are often accompanied with French fries and vegetables such as broccoli, carrot or peas. They are usually cooked by being grilling or frying.

T-bone and Porterhouse steaks

A T-bone steak or Porterhouse steak is a steak that comes from the short loin which is at the cow's lower back area. When being processed, these steaks are normally cut nearer to the front of the animal with an area of tenderloin still attached. Porterhouse steaks have a larger tenderloin section than T-bones.

T-bone steaks are commonly grilled, broiled or occasionally fried so that the outside is browned while the inside is maintained to desired doneness – usually from rare to medium rare, although this cut of steak, when well aged, will retain its tenderness even if well done..