Ordering steak...

[caroln]

One time I tried ordering a steak medium rare plus.
Web Definition: “Medium Rare Plus” implies they like their steak cooked a little more than Medium Rare but not quite Medium. The waiter looked at me like I was speaking a foreign language. From what I later learned, chefs HATE it when people order that way. So I ordered medium rare as usual and never did it again.

 

[Jules]

When we go to a steak house that has all the sides as separates, we order a 10 oz steak and tell them that he likes it medium well and I like medium rare. The server will cut it in 3 or 4 at the table, so DH gets the outside pieces and I get the middle. We order several sides to share - that‘s the best part of the meal for us.

 

[multimodAL]

Yes , is that raw but mixed with and egg and herbs multi ?

sometimes but eating the warm shreds off the saw is one way to snack as you're parting out a ton of flesh.

 

[Lilac]

I like mine rare to medium rare. My husband & I both like tartar, but you don't find it very often now. One local restaurant has carpaccio as an appetizer which is pretty much the same except with sliced tenderloin instead of minced.

 

[leastlongprime]

I've always found that my system takes a long time to digest beef. Rarely have it, but, when I do, it has
to be well-done (I know, I know). It irks me when the server tries to talk me into having it less than
well-done. After all, I am the paying customer!

Can't do much steak.
A juicy burger is better even when cooked welldone.

 

[dobielvr]

medium, please

 

[Della]

Okay then. How does everyone cook It?

I always cooked mine under the broiler for about 7 minutes each side. My foodie brother told me the best chefs fry it in a skillet. Can that be true?

 

[multimodAL]

i love the animals i'm around and their lives aren't always under my control. so i do my best to make sure that they are happy, healthy, and have a comfortable life full of conversations. after they're gone, they still they remain with me (in more ways than one.) so when my friend fred was ready for slaughter i asked to participate to make sure it was immediate and it was.

some months later, we found that the barn freezer came unplugged during an edm, electronic dance music, party.

i kept it sealed until for about a year, unrefrigerated and without oxygen, before acclimating myself to the bacterial content. finding out that it was possible, proceeded to take a deep dive into "high meat". after some time i realized it's affect could be "addictive". mostly because it sort of empowering and that needed to be fed. maybe it was just a gut feeling but this led me back to a more traditional way of eating. fred is dead, but still continues my education and occasionally gives me a borborygmus mooooo.

https://www.google.com/amp/s/www.cn...d-meat-to-get-high-heres-why-thats-dangerous/

 

[debodun]

I never order steak on the "rare" occasion I eat out. They can never seem to get it the way I prefer it. When they hear "well done" it means charcoal briquet to them. I don't want a cinder, just cooked until all the pink is gone. Ponderosa was the only place I ever ate that got it right. They could cook it well done and still have it tender. Too bad they went OOB.

One time I was at a restaurant and ordered steak well done. When I got it, it was what I would consider medium rare. I kept sending it back and it never seemed to get any more done. Finally the cook came out and literally yelled at me, "I'm not going to ruin a perfectly good steak!" I don't know why he had to do that - he's not the one that had to eat it. Another time I was at the same place and my dining companion ordered it rare. When she received it, she couldn't eat it it was so rare and she liked it RARE. That place is OOB now.

 

[multimodAL]

Okay then. How does everyone cook It?

I always cooked mine under the broiler for about 7 minutes each side. My foodie brother told me the best chefs fry it in a skillet. Can that be true?

the rare times i do cook steak it's in a sizzling skillet then off to a warm oven to take it to perfection. or... sous vide and caramelized with a heat gun for the modern take.

try as i may, could never get a consistent finish using solar... thinking of assembling an ultraviolet concentrator with the new egyptian blue but that's just a dream away.

https://thetastingbuds.com/2018/08/...ing-meat-roasting-marshmallows-super-hot-air/

https://www.chemistryworld.com/features/egyptian-blue-more-than-just-a-colour/9001.article

 

[IrisSenior]

I don't order steak in a restaurant anymore as I have cut down on red meat but if I did, it would be medium. I do cook t-bone on the bbq at home in the summer and again it is about medium. I am just not having blood running from any of my food.

 

[Michael Z]

Seems they cook them less than in days past. I got Medium at Outback and it was quite red inside. I think I will try Well Done next time to insure it is not so red and also so the fat gets nice and brown. I like the fat probably as much as the meat. And I use plenty of A1 Steak Sauce. I know many of you are gasping at these confessions so feel free to give this post the “WOW” emoji, but that is how I like it. I only eat steak about once or twice a year.

 

[multimodAL]

Seems they cook them less than in days past. I got Medium at Outback and it was quite red inside. I think I will try Well Done next time to insure it is not so red and also so the fat gets nice and brown. I like the fat probably as much as the meat. And I use plenty of A1 Steak Sauce. I know many of you are gasping at these confessions so feel free to give this post the “WOW” emoji, but that is how I like it. I only eat steak about once or twice a year.

i guess i've always liked my steaks... all ways.

 

[SeniorBen]

I made a steak this evening in the air fryer, cooked to 145°-150° according to my meat thermometer. I topped it with sautéed onions and mushrooms and ate it with a baked potato and asparagus. The steak was cooked with Montreal steak seasoning — my favorite steak seasoning.

 

[MrPants]

Medium rare, done on the BBQ with some garlic grilled shrimp and a baked potato.

 

[Furryanimal]

Well done for me!

 

[Jules]

Don’t a lot of restaurants now cook a steak sous vide until it’s hot throughout and then throw it on the grill to finish it to the desired finish?

 

[Tish]

Mine would be rare.

 

[RadishRose]

borborygmus

I learned a new word today. Thanks, Alan

 

[CallMeKate]

I made a steak this evening in the air fryer, cooked to 145°-150° according to my meat thermometer. I topped it with sautéed onions and mushrooms and ate it with a baked potato and asparagus. The steak was cooked with Montreal steak seasoning — my favorite steak seasoning.

That sounds wonderful, @SeniorBen ! I've been debating on whether or not to get an air fryer for a few years now... maybe it's time.

 

[multimodAL]

I learned a new word today. Thanks, Alan

always at your service... my friend!

 

[Lewkat]

Rare or none at all.

 

[911]

Medium Well, unless it’s prime rib and then I like Medium. We have a restaurant nearby that caters to the old timers. They have a carving station with prime rib and a ham. I tend to switch off and on. It’s beautiful inside and very ritzy. It’s name is The Roosevelt Tavern.

 

[Lilac]

We do a reverse sear with our steaks after we "age" it in the fridge.

Start with by putting kosher salt on both sides of a 2" steak & sit on a rack in fridge for 24 to 48 hours. Bring up to room temp, rub outside with a little oil & season with pepper. Place on grill until you have nice marks. Then toss on sheet pan, insert an oven probe thermometer & put in preheated 400° oven until its 15° before your final desired temp & let rest for 10-15 min. It will rise sitting there. For us it's at 110° with final 125°.