[DallasBiff]

I know you all get mad at me, but I don't understand well done steaks, I know Trump likes his steaks with ketchup, no problem but my brother and sister-in-law like them burned to a crisp.

I'm a medium rare guy, the really thing that grossed me out is when my Aunt would put ketchup on eggs.

[Jamestown1630]

My husband puts hot sauce on eggs.

I want eggs to taste like eggs...

[Paladin2]

“only to be disappointed by a charred, overcooked slab on your plate?”

Trump apparently finds that that situation is designed as perfect for the liberal use of ketchup.

[Cautious Optimism]

I had a steak done “ Pittsburgh style “ It had a crusty outside sear with a medium rare inside. Best steak I ever had.

[Red Badger]

Every chef and every restaurant has it’s own ‘scale’ of what done-ness..........

[Psalm 73]

Medium-well - gots to have some char on it. Or as Larry Bird used to say: “burnt”.

[1Old Pro]

I ordered medium at Ruth Chris, it came out medium rare. I would think they would be better than that.

[DugwayDuke]

DallasBiff wrote: “I know you all get mad at me, but I don’t understand well done steaks, I know Trump likes his steaks with ketchup, no problem but my brother and sister-in-law like them burned to a crisp.”

I’m with you. My former Mother In Law would not eat a steak that was cooked to charcoal. I would put her steak on for at least 15 minutes, then I would start everyone else’s steaks.

[Yo-Yo]

Guide to steak doneness:

Rare: Cool red center
Medium Rare: Warm reddish-pink center
Medium: Warm pink center
Medium Well through Well: NO STEAK FOR YOU!

[xoxox]

very helpful.

next question: favorite cut and why?

[Tommy Revolts]

Off the Weber grill...

Filet Mignon - 120°

Kansas City Strip, Ribeye - 130°

[Clutch Martin]

Charred well done? That’s for grilling practices. You can cook a steak well done and it does not have to be charred. I like my steaks gray on the inside, not pink, not red maybe a hint of pink surrounded by gray. S&P, yellow mustard and dill pickle.

[GOPJ]

If we all had the same taste buds about 60% of food in grocery stores wouldn’t be there...

[logi_cal869]

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

[jonrick46]

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?

[catnipman]

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 ...

[Fledermaus]

Blacks eat it super well done.

[IamConservative]

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.

[Political Junkie Too]

I've tried many ways of cooking my steak at home and settled on the slow cook in a low-temperature oven, and then sear afterwards.

Basically, I take a 1 1/2" New York Strip steak and cook it in the oven at 250° for 40-45 minutes, then sear it on a cast iron skillet in bacon fat on the stove for 1 minute per side. (I use the bacon bits in my baked potato)

Let it rest for five minutes and serve.

-PJ

[Bloody Sam Roberts]

The key to perfectly done steaks just the way you like them;

That and just a wee bit of practice. Oh...and cast iron.

[Hatteras]

As Henry Blake would say... Just show it the fire