BigGuns Posted Tuesday at 02:30 AM Posted Tuesday at 02:30 AM I’m good with rare to medium rare (voted medium rare). There is no other choice. Sure, “beef” can be cooked differently, but “steak” maxes out at mid rare. If @LizardGizmo comes in here with his medium rare plus or some such nonsense, automatic one week ban @Chas.Alpha 1 1
Popular Post LizardGizmo Posted Tuesday at 02:36 AM Popular Post Posted Tuesday at 02:36 AM RARE PLUS! (@BigGuns ) 1 5
Chas.Alpha Posted Tuesday at 02:37 AM Posted Tuesday at 02:37 AM 5 minutes ago, BigGuns said: I’m good with rare to medium rare (voted medium rare). There is no other choice. Sure, “beef” can be cooked differently, but “steak” maxes out at mid rare. If @LizardGizmo comes in here with his medium rare plus or some such nonsense, automatic one week ban @Chas.Alpha Banning trigger ready to pull, at your command…
riderpride Posted Tuesday at 02:41 AM Posted Tuesday at 02:41 AM Growing up in a farming family, everything was well done to remove any connection with any 'pets'. I'm an exception at Medium. I've exposed the kiddies to the rainbow (except blue) and they're liking medium and medium rare, so I've broken the cycle at least. Cheers! 1
Chas.Alpha Posted Tuesday at 02:43 AM Posted Tuesday at 02:43 AM I’m getting the sense that someone is coming out of this with a week’s worth of forum ban. 🤔
griller Posted Tuesday at 04:13 AM Posted Tuesday at 04:13 AM 9 hours ago, mikejh said: Medium rare, sometimes okay with rare. Me, too. Especially with a filet... 1
LizardGizmo Posted Tuesday at 04:43 AM Posted Tuesday at 04:43 AM I’m getting the sense that someone is coming out of this with a week’s worth of forum ban. Let’s call it a “ban plus”. 1
ha_banos Posted Tuesday at 07:11 AM Posted Tuesday at 07:11 AM Medium rare is my vote too. The boney bits do need a bit more because there it's just difficult to scrape off the bone. The best bit. Pink and black too when a place knows how to get a charring without over cooking. Yum. 2
LaoFan Posted Tuesday at 08:19 AM Posted Tuesday at 08:19 AM Rare - Reverse sear. Bring up to just under temp in the oven. Throw it in a ripping hot cast iron pan. Sear tf out of it to get a beauty crust. Turn off fire. Baste with butter, garlic, and thyme. NOMNOMNOM. 4
bmac Posted Tuesday at 09:18 AM Posted Tuesday at 09:18 AM Depends on cut and marbling. Wagyu a different discussion. 1
Popular Post MagicalBikeRide Posted Tuesday at 09:48 AM Popular Post Posted Tuesday at 09:48 AM Something like these guys... 14 2
MoeFOH Posted Tuesday at 10:00 AM Posted Tuesday at 10:00 AM 41 minutes ago, MagicalBikeRide said: Something like these guys... Boom! 1
Li Bai Posted Tuesday at 11:01 AM Posted Tuesday at 11:01 AM 1 hour ago, MagicalBikeRide said: Something like these guys... Exactly ! 2
ha_banos Posted Tuesday at 11:43 AM Posted Tuesday at 11:43 AM 4 hours ago, MagicalBikeRide said: Something like these guys... The northern Spaniards seem to get it. 1
Popular Post painfreefishing Posted Tuesday at 11:57 AM Popular Post Posted Tuesday at 11:57 AM Rare or Med Rare depending on the cut but most often med rare. As an interesting aside I ran the bar at a higher-end steakhouse during college. They fed me every night so I know it takes me about 4 years to even think about something other than steak for dinner. 4 1
HuffnPuffff Posted Tuesday at 12:17 PM Posted Tuesday at 12:17 PM Medium rare for 80% of steaks. Medium for the fattiest ones. Helps render it better. Not many things better on this planet than a good char on a fatty cut. +1Sent from my iPhone using Tapatalk 2
anacostiakat Posted Tuesday at 01:26 PM Posted Tuesday at 01:26 PM Interesting. Always liked it medium rare growing up. Prefer rare now. Honestly do not eat it often. At today's prices it is only occasionally.
BoliDan Posted Tuesday at 04:27 PM Posted Tuesday at 04:27 PM Medium rare is my love. But I like ribeye, so the fat needs to cook a bit more. If its something non fatty like a fillet I'll go rare. Black and blue even. 1
joeypots Posted Tuesday at 05:06 PM Posted Tuesday at 05:06 PM I’m tired of ordering a medium rare steak and getting served a slightly wounded piece of cattle in a fancy steak house. I’m a reverse sear guy and any cut at 130F with a wicked hot for the sear does it. Charcoal preferred. A short rest and 'voila’. 2
BrightonCorgi Posted Tuesday at 07:20 PM Posted Tuesday at 07:20 PM I am good with anything around medium. Not rare and not well done; anything in between I am fine with. 1
Blazer Posted Tuesday at 09:59 PM Posted Tuesday at 09:59 PM 12 hours ago, MagicalBikeRide said: Something like these guys... That right there is the perfect amount of 'doness' for me! 1
Cigar Surgeon Posted Wednesday at 02:51 AM Posted Wednesday at 02:51 AM Pittsburgh rare to medium well but I prefer medium rare, roughly 135F. Doneness charts can be very misleading, always good to temp your meat.
VeguerosMAN Posted Wednesday at 03:47 AM Posted Wednesday at 03:47 AM I voted for Medium, but I think well done is underrated. A cook who can cook a juicy well-done steak is a real cook, in my opinion. I remember an episode of Hell's Kitchen 10 years ago where a diner ordered a well done steak and Gordon Ramsey purposely served a burnt steak and told the customer that he didn't know how to eat a steak... what a pretentious asshole haha.
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now