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Explain, Refuse. charge extra? Serving shouldn't be some grand scene of drama, involving complementariness and poor excuse making. I'm gonna bow out though, I know it sounds like whining.. Its not even $60 Steaks, I'm talking.. Bottom line is a bottom line though, eh
Although this says it doesn't matter:See my edit
I'm sure there's some variation, but I'm not sure the details. I'd imagine basic cuts are pretty much everywhere. I feel like Rib Eye would be a "basic cut." I know some cuts are very geographical, so it would depend on the cut. I was on a field ride with one of our sales guys and we were visiting a Cattle feed yard in Colorado - all the guys at the yard said their favorite cut of steak was Tri Tip. I can't find Tri Tip anywhere on the east coast, but it's apparently common out west. (just an example.)
I'm really struggling to understand you, but a person could order a steak well done, not realizing how this ruins the steak, and then complain when they get what they asked for.
Dude...how the heck are you getting a 2" ribeye to a warm-red center in 7 minutes, coming from the freezer?? How hot does your grill go?
Myth #8: There's a perfect way to cook a steak.
to 74? maybe not. But to 55 or 60? At least. That said, yes, it can go to room tempurature if you give it enough time, not like its going to spoil in 45 min coming to temp
My grill is probably in the 650 degree range when I cook. I keep the lid shut. If I cooked 7 minutes on each side they would be in the medium range. I don't think the 30 minutes in the freezer makes a huge difference one way or the other. The meat is not frozen, probably about 40 degrees or so. It does keep the dog from getting them.
Have you tried reverse searing a steak yet? Lots of talk about searing here, and most of you seem to do that at the beginning or as the only method in cooking. Try cooking indirectly first, then sear it at the end. The idea is that when the outside sears it makes it harder for heat to get in, so when the center hits your desired temp, the outside is going to be more done than you'd like. I switched to this and never looked back. And if you have a sous vide, this process becomes near perfect.
...interesting. I do this with my Salmon when I cook that on the grill and it works great. I like the outside to be a bit firmer. I've never tried it with steak. May have to try it sometime.
You've had this happen? Everyone's meal arrives, and while they eat? You patiently enjoy some ice water, hoping for conversation, which doesn't include how marvelous the Lobster taste.. Coincidentally, Ive even had some state "this is a new Steak" That's actually worse, their telling me they wasted food ugh.. Yeah I know "interrupted the cooking process" Again why ask specifically: How I would like something, if in actuality, the plan is to do as you please.. Thanx for trying to help me understand! I just think its
I cant tell you what it says I can provide the words 'Do not eat any meat with the blood still in it. "'Do not practice divination or seek omens.
It's the method Meathead recommends for steaks with any real thickness, and one that pretty much all of the competition cooks I follow use now. I hesitate to tell anyone how to cook anything these days, but I've converted enough people IRL that I think it's wise to look into.
That makes sense, but as I like mine charred outside and rare inside, not sure how else to do it. For cuts of meat that require a little more, or maybe for Lamb which I prefer a true medium (what some consider medium rare or med rare +) that could work.
This is just a hunch.. But, I think ya may have meant some good waiters, at them Steak joints. It could be moisture or juices flowing out of your steak, it makes not a difference, what ya care to consume..
Google it manThis is just a hunch.. But, I think ya may have meant some good waiters, at them Steak joints. It could be moisture or juices flowing out of your steak, it makes not a difference, what ya care to consume..
Yeah, a person may see a second glance, if I see blood drolling down their cheek.. But its their monies! In my mind, their no better/worse than anyone else.. Think were kinda back to where I get the impression, Im not always given the same level of respect..
Shes looking pretty spent
Would you refuse a steak because of any signs of blood? Knowing it will be discarded, if refused
You would refuse the plate offered, sending it to the trash? OR You wouldn't refuse a plate because of some blood?
It's not blood unless the waiter is bleeding on it and in that case I would refuse it.
Juices aren't blood.
As stated earlier, they aren't bad, but they are extremely expensive, lacking in strong steak/beef flavor, lacking in fat, and possessing a texture that isn't exactly steak-ish.
Filets are actually relatively fatty.
Yeah. I don't know much about plastic bag cooking. It just happened I seen a Reddit article which mentioned why a cook maybe couldn't serve a raw steak or something I have known Chefs enjoy precooking
Relative to what?
Oh yes, definitely. I just hear people call them lean, they are twice as fatty as a sirloin or flank.
I bought a whole USDA Prime tenderloin from Costco about a month ago and it was the most well-marbled filet I've ever seen. The flavor, tenderness and juiciness was equal to or better than any steak I've ever cooked. For 80 bucks we got 4 dinners out of it. I don't know if they always have Prime available but I'll be looking for it first from now on, even over their ribeyes which are excellent too.
The only ancient language I can understand is Brohanese.Is that from the Greek or Latin translation?
I may have issues...
as soon as I saw your name I started laughing 
