my mom likes hers overwell, but i think its more to do with her parents being horrendous cooks and now she is afraid anything less is undercooked.I've never understood the oxymoron of calling an overcooked steak "well done." How is a synonym for "good job" the term for a ruined $20/lb cut of beef?
are you my uncle...18 years of flank steaks well done and then microwaving them the next day with "leftovers" is no way to raise a child - thanks mom & dad.
I cook mine medium rare, but I normally order it medium in a restaurant.
It's been years since I've ordered a steak while out to eat though. I'd much rather grill my own.
I prefer somewhere between medium rare and medium. When I cook one I don't bother checking the temp.
What heat are you grilling at?A meat thermometer has done wonders to my grilling ability.
I grill steaks to 130 then let them rest for about 5 minutes. Perfection.
THIS. So many restaurants, and so few people who have either the patience or the inclination to properly cook a steak.
I feel this way specifically about Ribeyes, they either don't get the fat rendered properly or over cook it.I cook mine medium rare, but I normally order it medium in a restaurant.
It's been years since I've ordered a steak while out to eat though. I'd much rather grill my own.