Medium rare filet mignon w/ cilantro butter, roasted potatoes and broccoli.
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 ...
I'm a medium rare guy, the really thing that grossed me out is when my Aunt would put ketchup on eggs.
My husband puts hot sauce on eggs.
I want eggs to taste like eggs...
“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.
“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.
I wish I had a dollar for every time you drop Trump’s name in response to something that has nothing to do with Trump!
“But...but...TWUUUUMMMMPPPP!!!!”
It’s hilarious!
I had a steak done “ Pittsburgh style “ It had a crusty outside sear with a medium rare inside. Best steak I ever had.
Every chef and every restaurant has it’s own ‘scale’ of what done-ness..........
Medium-well - gots to have some char on it. Or as Larry Bird used to say: “burnt”.
I ordered medium at Ruth Chris, it came out medium rare. I would think they would be better than that.
“I wish I had a dollar for every time you drop Trump’s name “
You have the receipts?
If so, they are fake.
I have a couple of issues with Trump: Gasohol, eminent domain, Johnson.
Other than that [those?] I’m a YUGE supporter. Biggly.
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.
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!
very helpful.
next question: favorite cut and why?
That’s how I like mine also... Maybe a little rareer. I wish there was a doneness between rare and medium rare. Never heard it called Pittsburg style. A steak house here in Cali calls it char rare or char medium rare. They must have one hot ass oven, cause I can’t duplicate it at home.
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.
Medium rare filet mignon w/ cilantro butter, roasted potatoes and broccoli.
“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.
The whole colors thing when it comes to steak and burgers never did me any favors.
I’m color blind.
Having had jobs cooking many steaks at many restaurants, I’ve always gone by the feel of the corner of the spatula against the meat. The less squishy, the more done it is.
I rarely had a steak or burger get sent back to me.
Good rule of thumb: you can always cook it more, but you can’t de-cook it.
If we all had the same taste buds about 60% of food in grocery stores wouldn’t be there...
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