None of these posts are appropriate for this forum, so I’m formally warning devilsknew and Labrador Deceiver. Everybody else is advised to be civil. Thank you.
The first time I had a rare steak was at Outback Steakhouse. Man, that was horrible. But I tried it again at home and it is by far the best way to eat a steak. I’m not sure I can handle eating a blue steak though. That’s getting to be pretty raw.
Price doesn’t necessarily carry over nor is representative of the quality, it’s representative of cache’. I was selling $26 kosher aged and marinated filet 16 years ago because we were the best restaurant with a name. What does that say about the market, what does that say about inflation? It says very little about the actual steak. I have had excellent dry aged steaks at run of the mill, medium level, steakhouses in the $20-$30 range and I guarantee they were every bit as good as Craftsteak.
It would be, if that’s what I had written. Fortunately, I acknowledged it as a very good steakhouse, rather than top tier. Fortunately, this entire thread was predicated on the notion that I had not worked in a “top end” steakhouse, only a very good one.
Also, $26-28 for a strip in College Town, Alabama is a hell of a lot more expensive than a $28 strip in New York City.
Nitpick: cachet.
This is what we used to have for dinner on New Year’s Day. My grandmother called it Gehacktesfleisch. Fantastic stuff.
Dang, now I’m hungry.
Regards,
Shodan
Another nitpick: Worcestershire sauce. Pronounced wooster-shurr.
I think I know what I am making for dinner on sunday!
Except for the hollandaise on the asparagus, I like mine with a little salt and lemon juice.
I’m one of those “Break the horns off, wipe his ass, and trot that sumbitch out here.” kind of guys that somebody was complaining about back on page one.
In a good steakhouse I order blue, but in a middle of the road place like a Logan’s or Texas Roadhouse or similar places I have to emphasize the very devil out of my preferences and 9 times out of 10 it’s still too well done. I almost always just eat it, because you get what you get in those places.
I’ve offered the server an extra $10 tip to split with the chef if they could bring a steak rare enough for me to send back. It has never happened.
My wife eats hers well done. The only way I can prepare an acceptable steak for her is to start hers around 45 minutes before mine, cooking it low and slow in the oven, and then I toss it on the grill for a couple of minutes on a side with mine. Otherwise hers gets dry and hard on the outside before it’s done in the middle.
You should try that with your wife’s steak. Either that, or butterfly the steak. Having a mixed marriage like that is a real hassle.
I am the rare steak person, my husband is the well stake person. Back when we lived in Virginia Beach there was a place called the Grate Steak, they had a salad bar, and you picked your piece of meat out of a rotating fridge and cooked it yourself on a huge grill in the middle of the dining room. I would go get my salad and start, he would throw a steak on. About the time I was finishing up my salad he would toss mine on, flip it once and bring it to the table with his.
Never heard of that before.
Rare= warm red meat.
But probably my favorite fried egg is basted in bacon fat. Fried in a cast iron skillet, the white- bubbly, blistered, and emroidered in light brown, crunchy lace- The bright yolk flitted white by a flick of the wrist and a splash of hot Hickory Bacon Fat. Perfect to penetrate and sop with real wonderbread toast. The one thing the Europeans can’t claim for their bread… toast! We make better toast. The Europeans even buy our bread and prefer it for toast.
From the Wikipedia cite, though, note the temperature range given for rare meat:
That’s hardly “cold” - it’s what I and many other people would call “warm”. That should be the temperature at the center of the meat, not the outside.
I didn’t say “cold”. That is the description given for Blue in most steakhouses.
No, but the Wikipedia page uses the word “cold”. Regardless of whether the word is “cold” or “cool” (the word you and your first two cites used), even as a cook I think that confuses people to the point where there are some people who think a rare steak is supposed to be lower than room temperature.
I think high end steakhouses use those guidlines because their steaks are extraordinarily thick. While the majority of the interior of one of those steaks reaches a peak temp of 125, the very center is likely a good bit cooler. If you’re cooking a 3/4 inch steak, then it’s a bit easier to get a more uniform doneness/temperature throughout. A one pound steak is more like a mini roast.
deleted;
Labrador can speak for himself.
Gah! Don’t assume anything when it comes to me.
Interestingly recent research indicates that the internal temperatures recommended for various degrees of doneness do not coincide with customers expectations. KSU did the research here and again on the Meat Science site this older study indicates that 30% of people don’t get what they order in terms of doneness.
This report from the Beef Industry Council in part says :
*5. Degree of doneness did have an effect on customer satisfaction.
For instance, the highest ratings were given to those steaks cooked Medium Rare or less.
The affect of degree of doneness, however, was influenced by other factors. More than 80% of consumers in the study cooked their beef to a Medium degree of doneness or higher.
Overall Like ratings in this study were not always directly related to degree of doneness. Top Loin Steaks cooked to Well Done, for example, had ratings similar to those cooked to Medium.*
So it looks as though what lots of people believe about cooking steaks is based on supposition rather than facts.