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Discussion in 'Off-Topic' started by discydisc, May 27, 2020.
Medium rare with rare tendencies.
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'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?
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.
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.
are you my uncle...
I prefer somewhere between medium rare and medium. When I cook one I don't bother checking the temp.
THIS. So many restaurants, and so few people who have either the patience or the inclination to properly cook a steak.
Same for me. Based on the first picture, I'm a 130-140 degree person, more on the lower end.
I said medium in th vote, but I usually say medium medium rare when at a steakhouse.
dont steakhouses generally slightly overcook in comparison to this chart. a lot of times due to the plates being hot kept.
Had a guy I worked with while we were on a trip go to a steakhouse. He orders the 10 oz filet mignon, tells the waiter to filet it and cook it well done!! I could have died. What a waste of a great cut of meat!!
I am of the 2-2-2-2 method on steaks I grill, on high heat. That is 2 minutes turn 45 degrees, 2 more minutes, then flip on the other side for 2 minutes, turn 45 degrees for 2 minutes. I did some thicker ribeyes last night, and did it at 3 minutes each time. Turned out perfect rare at 130 degree IT, and got the grill marks besides!
A meat thermometer has done wonders to my grilling ability.
I grill steaks to 130 then let them rest for about 5 minutes. Perfection.
Medium plus or minus a bit
Mid rare...error on the rare. Never used a thermometer to check though, I just know what its supposed to look like. I basically only eat steak at home, there are only a couple of places I've gotten it done to my liking.
Not rare. Not well done. Anything in between those are fine with me as long as it is sirloin.
What heat are you grilling at?
If it's a decent cut, I always go rare. I don't want the overly chewy raw though.
Same with my burgers, I love a burger that is just oozing out blood.
I feel this way specifically about Ribeyes, they either don't get the fat rendered properly or over cook it.