That’s my wife’s favorite way to have them. That’s pretty much my standard way to do them at home. It’s really easy (you can just use water), and you get a perfect texture.
I agree with both of you. Such a great way to cook an egg.
Moving thread from IMHO to Cafe Society.
Good grief. People putting ketchup on steaks, people putting A-1 on steaks, and now you want your steak a la mode?
Utter bullshit. It’s snobbishness, pure and simple. As someone who enjoys steak well done, you most definitely can taste the difference between a lousy cut and a good one. And even if you couldn’t, why the fuck should anyone care? If I’m paying for a certain cut of steak at a given price and you’re serving me a cheaper cut, you’re ripping me off. The opinion of the chef toward well done steak should have fuck-all to do with anything - he’s there to give the customer a pleasant meal (as well as to give the customer what they paid for).
Post 74, what’s wrong with that post…It’s snotty and condescending to provide excellent service and idiotic to pass on an old server’s tip?
Like I said, Rik we had the same carts and it was never a problem to find some select cuts in the back that had been in the cart the longest and a bit on the medium side, the ambient heat of the hot cart was enough along with a good pour of hot jus to tip it into well territory. We didn’t take orders for temp on the prime rib, but you better damn well believe that when somebody requested a more well done cut of rib, we took the time to find them an end cut, or we McGyvered it with Jus and a few minutes in the Hot Box. It’s just good service, and you know, at some of the banquets that I served, you never knew who was going to be impressed by that couple of minutes of extra time and book their next function or wedding with us. $40,000 for 5minutes of doing what a server does and catering to a persons choice.
I can only assume you don’t know steaks. There’s a difference and if you simply can’t detect it…
‘Blue’ is by far the easiest temp to cook. Crank the grill up to the highest temp you can, quickly sear and done. Followed by rare and working up the temp scale from there
Jesus Christ. You show up at 5pm to respond to one post, then come back 5 hours later to respond to an earlier post. You did the same thing last night. It’s like carrying on a conversation with a narcoleptic amnesiac.
I meant post 66, not 74. My apologies.
I feel for ya. For me, this is like trying to carry on a conversation with a syphilitic sociopath that has contracted rabies.
Why? I’ve been much more polite than you have this entire thread.
(It was a joke. I’ll put a 
in there for you next time.)
Bullshit, you’re a shitstirrer.
You got me. By giving you a hard time about the timing of your posts, I’m really trying to hit you where it hurts.
Oh, get off it… Stop acting coy. You’ve done nothing but insult and goad people who don’t share your Steak preference.
Cite? I’ve actually spent a good bit of this thread defending people who do not share my steak preference. Please stop making false accusations.
The first and second page of this thread is my cite.
Post number, please.
Oh, absolutely. Though our usual method is to just throw the meat into the pot of au jus - there’s usually plenty left over. Cooks the meat more and keeps it nice and moist
I also have to disagree with this. A well done steak is the most difficult steak to cook. Most steak house restaurants simply can’t take the time to do it.
I say this as someone who wants his steak rare. Charred meat just plain grosses me out. Anecdotaly, most of the people I have met that want their meat well done, don’t like steak. It could be because they have never had a good steak. It could be because they would prefer a rare steak if they could just get over the squeamishness of red meat. Out of five times that I have tried, I have successfully produced one well done filet mignon that my wife kinda enjoyed. I knew in advance that that one was good.
If I understand you correctly (terminology seems to change depending upon which part of the country you’re in), you’re talking about “Pittsburgh” style steaks.
If so, then yes, I order steaks that way and yes, it is allowed. Properly done, it’s a very rare steak with char on the outside, and it is completely awesome.
Rex Goliath, I think your notion of a $26 NY strip at a top end steakhouse is probably way low. This from the menu from Craftsteak, the restaurant of Tom Collichio, the head judge of “Top Chef.” “Prime New York Strip 18 oz., 28-Day, C.A.B., NE 50.” That’s a $50 NY strip. I’ll take bets the Porterhouse at Peter Luger is more; the price isn’t listed on the web.
From my time in the business, I’d also aver that Wolfman’s photos are exactly correct. It’s fine to describe, but it’s better to learn the standards.
I’m a medium rare guy, and if they make a mistake either way, I’m okay, but my preferable mistake, if it’s a halfway mistake, is a little warmer than a little cooler, but if it’s a full mistake, I’d rather have rare than medium. I guess that’s to say I’d rather have “medium medium rare” than “rare medium rare,” but I’d rather have rare than medium. I know, it’s perverse, but I having worked in the business, I also don’t have a problem sending things back if I’m confidant I’ve ordered it correctly. So I’ll only send back the blue or the medium or over.
On the other hand, when I find a steakhouse that has steak tartare on the menu, or will do if for me if I ask, and I do, that’s what I’ll order. 1/3 lb., raw and lean, chilled, chopped fine, with onion, egg yolk, capers, brandy, worchestershire, salt and pepper, in descending order. But equal parts egg yolk, capers, and brandy, and much less of the last two. Served on toast points, with hash browns and asparagus hollandaise. Its really rich, so you won’t eat nearly as much meat as you usually do.