Steak, How would you like it?

[WarriorPrincess]

46 minutes ago, Fuzz said:

The Fiorentina T-bone from Moda?

If you come up and visit Chris you to can enjoy this steak 

Am I tempting you 

[Fuzz]

9 minutes ago, WarriorPrincess said:

If you come up and visit Chris you to can enjoy this steak 

Am I tempting you 

Tempting me with food? You know I will fall for that! Something Hunter and I had in common!

[Çnote]

How did _  miss this thread??? 

--Cut and paste from training notes--

• Doneness - suggested cuts - rough internal temp in °f
• Blue - cool, maybe a trace pink, so red it's blue - petite filet <120 
• Rare - cool red center, very little pink on the edge - larger filets, game rack - 125
• Midrare - warm red center, significant pink at edges - strip, lamb rack, (A5) - 130
• Medium - warm pink all the way thru, no red - ribeye, American wagyu, (porterhouse) - 145
• Midwell - hot center, still significantly pink, some doneness - 150 
• Well - no/very little pink - countercall well filet 'butterfly' - 155+

A good steakhouse server should feel temperature hesitation & countercall temps with the heat/color to expect from that kitchen, as there is some drift nationwide. Undercooking is the norm in some places, as overcooking can't be undone. Good lines will pull early as proper resting will finish at temp, mistimed expo and hot plates can ruin a steak between the pass and table. A steakhouse should have no problem either recooking to temp or refiring.

Don't order pluses, it just pegs you as a tourist. Black & Blue takes special equipment and experience. The more you cook it, the smaller it looks. What you do in the privacy of your own home is all you, but don't be extra in public with someone else paying the tab.

~ I do remember a 'steakhouse' in France that described 'bloody, pink, or burnt' to us when ordering steaks. I call it a steakhouse as that was the only entree available at late lunch, the kind of place that offered complementary seconds on everything but entree and cheese for a 4 course, 20€ prix fixe. More memorable than the 1 star, certainly.~

@El Presidente a juicy well is easiest achieved grilling as you go by wrapping a medium-ism steak in foil with matire'd butter and tossing in a hot oven/broiler while everything else comes together. (Read: 2 quick beers) Best with ribeyes. Props to whomever has ordered ahead so you can get a 155 sous vide going for an hour or so and then reverse sear.

I don't care how you take your steak as long as you wash it down copiously and order something sweet afterwards.

Yes, I'm coming off two doubles with two more this week, can you tell?

[El Presidente]

Cody you are coming out here in a few months. You will experience a Moda T Bone. 

[Çnote]

1 minute ago, El Presidente said:

Cody you are coming out here in a few months. You will experience a Moda T Bone. 

Thanks for bragging for me