Sure. Every once in awhile we find a deal like this (although, to be honest, I’ve never had that experience with rare steak.) Usually, though, if you want a high-quality steak, you have to pay for it. Like I said, as a raw ingredient, I’ve never seen a well-marbled, prime steak for like under $10/lb. (You might be able to get away with a lower grade of filet, which doesn’t need much marbling. But even then, I don’t think I’ve ever seen it for cheaper than $8/lb) The only times I’ve had good “cheap” steak, it’s been marinated heavily (and/or tenderized mechanically or with papain) and cooked fairly well.
i have given up using the medium/medium rare/rare/well done way of ordering. It seemed like all they know was minor variations on medium rare.
“How do you want your steak?”
“Cooked all the way thru, with a hot pink middle. No red.”
Regards,
Shodan
I want my meat to struggle when I put a fork into it.
Maybe I should start doing that.
“Seared on both sides, red all the way through, cool in the middle.”
From Howard McGee: Sugars caramelize. Proteins undergo a maillard reaction. “Close enough for government work” is on the money.
Oh, and unless you’re ordering multiple steaks from a single restaurant and receiving a consistently off-standard steak, your “slightly under” or “slightly over” verily easily be a misstep by the cook. Sometimes we get distracted or our attention is stretched too thin. Sorry.
When I cook, I know it happens sometimes. When I wait tables, I know it happens all the damn time, but most people won’t send back a steak if it’s close enough.