Every chef and every restaurant has it’s own ‘scale’ of what done-ness..........
“Every chef and every restaurant has it’s own ‘scale’ of what done-ness..........”
Le Cordone Bleu would not agree and some restaurants will tell you what the inside temperature has to be in order for them to legally serve it to you. I forget what that amount of degrees Fahrenheit actually is but I’ve had it told to me when ordering me at certain restaurants that we cook it to a 100 and something other degrees. Some areas have health codes & statutes regarding the issue for restaurants.
How to cook steak rare:
1. Charcoal fire died down to glowing red hot embers.
2. Place steak close to charcoal and char and brown quickly.
3. Increase height from charcoal and cook to desired rareness. I like mine warm and bloody in the center. It is delicious.
Only use a good cut of meat for this, such as Filet Minion, Porter House, Rib Eye and Strip Sirloin, preferably aged beef. All you need is salt and pepper (may ketchup never touch it) and Sour Dough bread to mop up the juices.
And that right there is the crux of the problem. Definitions don’t mean a thing if both the chef and diner don’t agree on them and the chef is able to do it.