Posted on 04/24/2024 11:46:31 AM PDT by DallasBiff
Ever sat down at a restaurant, eagerly awaiting a perfectly cooked steak, only to be disappointed by a charred, overcooked slab on your plate?
Well, we’ve all dealt with that disappointment.
Today, we will explain the different levels of steak doneness, from rare to well-done. With this guide, you’ll be able to order your steak cooked just the way you like it every time. Yup, no more dried-out, overcooked steaks!
By the end, you’ll know exactly how to get your steak cooked perfectly.
(Excerpt) Read more at dariossteakhouse.com ...
Get a crust on the outside and as legally rare as the restaurant can serve on the inside.
I Sou Vide steaks....can really control the temp. Then put a char on them with a torch.
We eat out fairly regularly and places like Outback, Chili’s, Ruby Tuesdays all have seemingly different ideas about what a medium steak is.
Some places it’s near rare and some it’s near burnt..............
That’s what I’m talking about.
On a thread that has NOTHING to do with Trump or politics, the derpy TDS sufferers screech...
“But...but...TWUUUUMMMMMPPPP!!!”
Adios!
Man! And I’m fasting today.
This is a better guide to restauranting because temperature matters little when you’re brought out a steak that was sitting under a heat lamp and slapped either on a cold plate (sacrilege) or sizzling iron.
https://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/
https://www.certifiedangusbeef.com/kitchen/doneness.php
And for those who also make their steaks at home
https://www.mychicagosteak.com/steak-university/done-perfection-guide-steak-doneness
Everything has become politicized.
It’s now the norm.
Thanks leftists.
My dad would cook a steak until it was very well done. One time when I was a kid, as we sat down for dinner, I went outside and grabbed his saw and gave it to him to cut his meat.
......sorry ‘bout that......
I like a rare steak with a nice char on the outside from the BBQ. My challenge is getting that nice char without over cooking and losing the rare quality inside. Does anyone have any suggestions on getting the perfect balance?
descriptions of doneness are pointless: show your server an image of what your steak should look like when it’s been sliced in half ... if the restaurant can’t manage to cook a steak to match the image, then find a different restaurant ...
Some are meant to follow the masses.
Unfortunately, the “m” is silent.
Truly a scholar and a gentleman.
I usually make a “Maitre’d butter”....parsley, lemon juice, s/p.....fantastic.
yep ... and show that image to your server and tell him/her THAT’S what your steak should look like inside when it’s served!
Blacks eat it super well done.
Cutting a steak or roast too early without letting it rest can have a lot to do with someone thinking a meat is underdone. Nothing like a red pool, which many think is blood, to turn people.
Some chefs use the portion of your hand below your thumb to test steak for doneness.
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