What temperature do you order your steak? (1 Viewer)

[fantasycurse42]

So we've established the majority of the FFA understands how to order steaks and burgers, med rare steak / med burger... Smart bunch

 

[Officer Pete Malloy]

I will only cook my steaks in my Le Creuset classic oval cast-iron skillet. Anything else and you might as well just throw your steak in 7-11 microwave.

Noob. It tastes better when made in a square shaped cast-iron skillet.

You don't deserve to even say the word steak.

 

[Officer Pete Malloy]

Really good meat still tastes good well done. If it's uneatable well done, it's not very good meat.

That being said people who like it that way don't know what they are missing with some of the flavor juice left in it at medium rare to medium.

I also don't do rare, I don't like my steak cold.

The problem with this is that if you order well done, the chefs are going to cook you up the worst cuts they have available, so there will often be a difference. Mr krista is a chef and has experienced this at every restaurant he's worked at (note to [icon], Restaurant Iris and McEwen's--don't let your friends order well done there!).

Also, "inedible."

AHA! So if I'm at a nice place I'll order my steak rare or med rare so I get the best cut. Then when it's brought to the table I'll send it back and say it's too rare. That way I get a great cut and cooked well done. #beatingthesystem

 

[Brony]

Taste test results from tonight:

A1 crushed Toms catsup on my Encore Salisbury Steak. Steak cooked medium I think. Toms catsup coulda used Frostys peens, but I think A1 still would have won. Major shA1ts to ensue tomorrow

 

[Officer Pete Malloy]

Salisbury Steak is probably my favorite cut of steak. And you don't even need to put A-1 on it like a ribeye since it comes with gravy.

 

[Buzzbait]

Since we've now shifted to discussing how we cook our steak at home. Weber grill 550 to 600 degrees on a 3 burner sear station 4 minutes per side. Outside nice and crispy, inside about 135 degrees (medium rare). Serve with some sautéed onions. Delicious!

 

[Gianni Verscotchie]

Trying to broaden my horizons, I made my family pork tartare tonight.

Now they are all in the bathroom screaming and crying.

I can't win

 

[flapgreen]

You can order it by temperature?

 

[satch]

I always order medium +, it is between medium and medium well

I've never heard of "medium plus" before. Do most servers understand that terminology?

 

[Capella]

I always order medium +, it is between medium and medium well

I've never heard of "medium plus" before. Do most servers understand that terminology?

Yes. They just tell the chef medium well.

 

[mr roboto]

Wait why is it called temperature?

 

[eoMMan]

"Baby, I like my steak like I like my sex......raw and bloody."

 

[Buckychudd]

Really good meat still tastes good well done. If it's uneatable well done, it's not very good meat.

That being said people who like it that way don't know what they are missing with some of the flavor juice left in it at medium rare to medium.

I also don't do rare, I don't like my steak cold.

The problem with this is that if you order well done, the chefs are going to cook you up the worst cuts they have available, so there will often be a difference. Mr krista is a chef and has experienced this at every restaurant he's worked at (note to [icon], Restaurant Iris and McEwen's--don't let your friends order well done there!).

Also, "inedible."

AHA! So if I'm at a nice place I'll order my steak rare or med rare so I get the best cut. Then when it's brought to the table I'll send it back and say it's too rare. That way I get a great cut and cooked well done. #beatingthesystem

This is a great plan when you want a good cut well done, and they absolutely never ever spit in your food when you do this.

 

[Guest]

Wait why is it called temperature?

How much a steak is "done" does have to do with the inside temperature.

I've never used a gadget like this, but it's a thermometer that will show rare, medium rare, etc.

 

[Buzzbait]

Wait why is it called temperature?

The internal temperature of the meat dictates how well done the meat is. http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

 

[mr roboto]

Wait why is it called temperature?

The internal temperature of the meat dictates how well done the meat is. http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

Yes I understand. But if a waiter asked me 'What temperature would you like' I'd say 'Whatever temperature gets it to medium rare.'It's like asking 'How many gallons does it take to get from Chicago to Milwaukee?' It's not really relevant to the actual person ordering.

tl;dr 'medium' isn't a temperature.

 

[Harry Manback]

Salisbury Steak is probably my favorite cut of steak. And you don't even need to put A-1 on it like a ribeye since it comes with gravy.

You ever take a rib eye and cut it up in pieces first? That way you can pan fry it with some teriyaki sauce.

 

[[icon]]

Really good meat still tastes good well done. If it's uneatable well done, it's not very good meat.

That being said people who like it that way don't know what they are missing with some of the flavor juice left in it at medium rare to medium.

I also don't do rare, I don't like my steak cold.

The problem with this is that if you order well done, the chefs are going to cook you up the worst cuts they have available, so there will often be a difference. Mr krista is a chef and has experienced this at every restaurant he's worked at (note to [icon], Restaurant Iris and McEwen's--don't let your friends order well done there!).

Also, "inedible."

If any of my friends ordered well done at those two places, we wouldn't be friends anymore

Ate at Iris two weeks ago for my bday with the gf and another couple. Did the tasting menu w pairing 4 ways. Fantastic meal. They don't even ask us how we wanted the oyster stuffed strip steak... It came medium rare. As it should.

 

[[icon]]

Salisbury Steak is probably my favorite cut of steak. And you don't even need to put A-1 on it like a ribeye since it comes with gravy.

I remember when tanner's bait wasn't so obvious :(

 

[Guest]

Wait why is it called temperature?

The internal temperature of the meat dictates how well done the meat is.http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

Yes I understand. But if a waiter asked me 'What temperature would you like' I'd say 'Whatever temperature gets it to medium rare.'It's like asking 'How many gallons does it take to get from Chicago to Milwaukee?' It's not really relevant to the actual person ordering.

tl;dr 'medium' isn't a temperature.

I think you're hung up on the thread title. We all know what this is about. Would have been interesting if the poll choices were actual degrees F though.

I've never been asked what "temperature" I've wanted my steak.

I guess technically "medium" is an approximate temperature.

 

[Officer Pete Malloy]

Salisbury Steak is probably my favorite cut of steak. And you don't even need to put A-1 on it like a ribeye since it comes with gravy.

I remember when tanner's bait wasn't so obvious :(

Bait? I'm directly mocking people, not fishing.

 

[Koya]

Salisbury Steak is probably my favorite cut of steak. And you don't even need to put A-1 on it like a ribeye since it comes with gravy.

I remember when tanner's bait wasn't so obvious :(

Bait? I'm directly mocking people, not fishing.

I like Salisbury Steak.

 

[Koya]

For those ordering anything above a medium, and especially anything with the word "well" in the order:

You realize that you will be getting the "choicest" of cuts from the restaurant, as well. Yes? No? Yes/No?

 

[RUSF18]

For those ordering anything above a medium, and especially anything with the word "well" in the order:

You realize that you will be getting the "choicest" of cuts from the restaurant, as well. Yes? No? Yes/No?

I've heard people claim this, but I'm curious if it really happens. Restaurants aren't going to bother ordering some crap along with their normal quality cuts and I doubt the suppliers are sneaking in subpar pieces or that the restaurant would take them anyway.

 

[rogwadd]

Late to this one but how about Pickapeppa sauce?

Better question: A-1 or Heinz 57?

 

[Homer J Simpson]

Wait why is it called temperature?

The internal temperature of the meat dictates how well done the meat is. http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

Yes I understand. But if a waiter asked me 'What temperature would you like' I'd say 'Whatever temperature gets it to medium rare.'It's like asking 'How many gallons does it take to get from Chicago to Milwaukee?' It's not really relevant to the actual person ordering.

tl;dr 'medium' isn't a temperature.

Yes it is, when referring to the cooking of meats. HTH.

 

[Koya]

For those ordering anything above a medium, and especially anything with the word "well" in the order:

You realize that you will be getting the "choicest" of cuts from the restaurant, as well. Yes? No? Yes/No?

I've heard people claim this, but I'm curious if it really happens. Restaurants aren't going to bother ordering some crap along with their normal quality cuts and I doubt the suppliers are sneaking in subpar pieces or that the restaurant would take them anyway.

I'll be a bit more clear. The restaurant doesn't have a "lesser" steak - but when they either get their order, or, hopefully, butcher the steak themselves, you are going to have some cuts that are better than other. Luck of the draw. And if one looks for whatever reason too fatty (which is good for well done, if you don't cook even THAT flavor out), perhaps stringy or a little tendon something.

It should be a cut of meat up to their "standards" but those that cling lowest but are still the same batch as the others, go to med well and well done and it makes sense.

 

[nittanylion]

For those ordering anything above a medium, and especially anything with the word "well" in the order:

You realize that you will be getting the "choicest" of cuts from the restaurant, as well. Yes? No? Yes/No?

I've heard people claim this, but I'm curious if it really happens. Restaurants aren't going to bother ordering some crap along with their normal quality cuts and I doubt the suppliers are sneaking in subpar pieces or that the restaurant would take them anyway.

Chef-driven restaurants generally have trained cooks with the skills to do basic butchery, if not more complex breakdown of whole animals. I've never worked in a restaurant where we didn't buy primal and sub-primal cuts and break them down into portions ourselves, and in some cases whole animals. In those cases, when you have access to the whole tenderloin, there's a range of tenderness that extends from one end to the other. For those of you who have never seen one, it's shaped kind of like the Washington Monument, laying on it's side. 'Filet Mignon' is actually the portion closest to the center of the animal's body. The thinner, pointy end - the tenderloin widens as it extends back towards the animal's legs, and as it does, it gets less tender, it's different, but not drastically so. Center cut, by the way, can mean different things - some might say it's the center of the tenderlion, others might say it's the part of the tenderloin closest to the center of the animal (the filet mignon). I'd never waste a center cut piece on someone ordering it well done, and I don't know any other Chef who would either...unless the guest explicitly specified that that was what they wanted.

Tenderloin is the least flavorful cut of the entire animal. The whole purpose of eating it is to enjoy the texture, not the flavor. A Chef will generally build a composed plate around it that emphasizes sharp flavors and contrasting textures, if he knows what he's doing. That's why this Chef, and most of my peers, tend to get exacerbated with guests who order well done cuts from the tenderloin, especially filet mignon. The guest is compromising the entire point of the cut when they order it that way...I've taught myself to laugh it off, though - they have made the choice to dine in my restaurant instead of somewhere else, and they are ordering one of the most expensive things on the menu (although there's not much margin in it)...who am I to complain? Sometimes I have waiters/bartenders show me the checks from those tables after they've paid. Most of the time they are pretty large checks, and I'm more grateful that guests are choosing to spend their dining dollars in my place than in someone else's, than I am upset that they ordered something in a manner that I otherwise wouldn't order myself or serve by choice. I'm less compromising about certain other things, but meat temperatures are not one of them. That's too small a battle to even engage in. Complete waste of energy.

Couple of things: I have never put the words 'Filet Mignon' on a menu I've written, because I'm buying the whole tenderloin, or have access to it via the whole animal, and I use the whole thing. 'Filet Mignon' is a very specific part of the tenderloin 'Tenderloin Of Beef' is the honest and proper way to offer it. Many purveyors who sell meat to restaurants lie about this, and many restaurants lie about it to their guests. I absolutely select which pieces I cook for guests based on the 'done-ness' requested, but that's not to say you'll only get a center cut piece if you order it rare. There's a point where you can tell that it's no longer center cut any more and is approaching end cut tenderness. I only have two drawers in my low-boy for tenderloin of beef - one for rare to medium well, and one for well done. Again, if I get a specific request for a well-done center cut, I'll do it...if the phrase 'happy idiot' happens to run through my mind, I'll probably even smile while I'm doing it.

I have worked for Chefs who separate the tenderloin into it's various components and prep each one differently, and price each one differently.

There is a specific beef tenderloin preparation that specifically uses the portion directly behind the filet mignon, which is called the 'tournedos', that is one of the most decadent things you can eat. It's called Tournedos Rossini, and is composed of seared tournedos, truffles and foie gras, and when properly prepared, it's one of the most decadent things I've ever eaten. If you're looking to enjoy this yourself, please make sure you select a restaurant that uses pastured beef - there's a subtle difference in flavor from an animal that's fed on grass it's entire life that just works better with the earthy flavor of truffles and the richness of the foie gras. Also, make sure they cook everything in butter, and if you really want to do it the right way, the butter should be from pastured cows, just like the meat. Also, the crouton is a very underrated, but integral part of the experience, because it's texture wakes up the palate and allows your brain a better chance to process all the complex flavors going on at the same time. Without it, everything just seems to mush together. Finally, if a place is advertising it, and serves it with any sauce other than a Madiera-based demi-glace...and make sure it isn't crappy Madiera, but rather, the real thing, from the Madiera Islands...and if you really, really want to do it right, drink a dry Portuguese red wine with it. Madiera is Portuguese, and there's a subtle interplay between the sauce made from the fortified wine, and the red wine you drink to wash it down and ready your taste buds for the next bite.

Heaven.

Tournedos Rossini: https://twitter.com/JasonLaCanfora/status/637402282859044865

Whoops! Wrong link! Left it the way it was because it's funny.

https://en.wikipedia.org/wiki/Tournedos_Rossini

 

[Officer Pete Malloy]

For those ordering anything above a medium, and especially anything with the word "well" in the order:

You realize that you will be getting the "choicest" of cuts from the restaurant, as well. Yes? No? Yes/No?

I've heard people claim this, but I'm curious if it really happens. Restaurants aren't going to bother ordering some crap along with their normal quality cuts and I doubt the suppliers are sneaking in subpar pieces or that the restaurant would take them anyway.

Chef-driven restaurants generally have trained cooks with the skills to do basic butchery, if not more complex breakdown of whole animals. I've never worked in a restaurant where we didn't buy primal and sub-primal cuts and break them down into portions ourselves, and in some cases whole animals. In those cases, when you have access to the whole tenderloin, there's a range of tenderness that extends from one end to the other. For those of you who have never seen one, it's shaped kind of like the Washington Monument, laying on it's side. 'Filet Mignon' is actually the portion closest to the center of the animal's body. The thinner, pointy end - the tenderloin widens as it extends back towards the animal's legs, and as it does, it gets less tender, it's different, but not drastically so. Center cut, by the way, can mean different things - some might say it's the center of the tenderlion, others might say it's the part of the tenderloin closest to the center of the animal (the filet mignon). I'd never waste a center cut piece on someone ordering it well done, and I don't know any other Chef who would either...unless the guest explicitly specified that that was what they wanted.

Tenderloin is the least flavorful cut of the entire animal. The whole purpose of eating it is to enjoy the texture, not the flavor. A Chef will generally build a composed plate around it that emphasizes sharp flavors and contrasting textures, if he knows what he's doing. That's why this Chef, and most of my peers, tend to get exacerbated with guests who order well done cuts from the tenderloin, especially filet mignon. The guest is compromising the entire point of the cut when they order it that way...I've taught myself to laugh it off, though - they have made the choice to dine in my restaurant instead of somewhere else, and they are ordering one of the most expensive things on the menu (although there's not much margin in it)...who am I to complain? Sometimes I have waiters/bartenders show me the checks from those tables after they've paid. Most of the time they are pretty large checks, and I'm more grateful that guests are choosing to spend their dining dollars in my place than in someone else's, than I am upset that they ordered something in a manner that I otherwise wouldn't order myself or serve by choice. I'm less compromising about certain other things, but meat temperatures are not one of them. That's too small a battle to even engage in. Complete waste of energy.

Couple of things: I have never put the words 'Filet Mignon' on a menu I've written, because I'm buying the whole tenderloin, or have access to it via the whole animal, and I use the whole thing. 'Filet Mignon' is a very specific part of the tenderloin 'Tenderloin Of Beef' is the honest and proper way to offer it. Many purveyors who sell meat to restaurants lie about this, and many restaurants lie about it to their guests. I absolutely select which pieces I cook for guests based on the 'done-ness' requested, but that's not to say you'll only get a center cut piece if you order it rare. There's a point where you can tell that it's no longer center cut any more and is approaching end cut tenderness. I only have two drawers in my low-boy for tenderloin of beef - one for rare to medium well, and one for well done. Again, if I get a specific request for a well-done center cut, I'll do it...if the phrase 'happy idiot' happens to run through my mind, I'll probably even smile while I'm doing it.

I have worked for Chefs who separate the tenderloin into it's various components and prep each one differently, and price each one differently.

There is a specific beef tenderloin preparation that specifically uses the portion directly behind the filet mignon, which is called the 'tournedos', that is one of the most decadent things you can eat. It's called Tournedos Rossini, and is composed of seared tournedos, truffles and foie gras, and when properly prepared, it's one of the most decadent things I've ever eaten. If you're looking to enjoy this yourself, please make sure you select a restaurant that uses pastured beef - there's a subtle difference in flavor from an animal that's fed on grass it's entire life that just works better with the earthy flavor of truffles and the richness of the foie gras. Also, make sure they cook everything in butter, and if you really want to do it the right way, the butter should be from pastured cows, just like the meat. Also, the crouton is a very underrated, but integral part of the experience, because it's texture wakes up the palate and allows your brain a better chance to process all the complex flavors going on at the same time. Without it, everything just seems to mush together. Finally, if a place is advertising it, and serves it with any sauce other than a Madiera-based demi-glace...and make sure it isn't crappy Madiera, but rather, the real thing, from the Madiera Islands...and if you really, really want to do it right, drink a dry Portuguese red wine with it. Madiera is Portuguese, and there's a subtle interplay between the sauce made from the fortified wine, and the red wine you drink to wash it down and ready your taste buds for the next bite.

Heaven.

Tournedos Rossini: https://twitter.com/JasonLaCanfora/status/637402282859044865

Whoops! Wrong link! Left it the way it was because it's funny.

https://en.wikipedia.org/wiki/Tournedos_Rossini

Why do Dino-shaped chicken nuggets taste better than regular shaped chicken nuggets?

 

[inca911]

Steak = Medium Rare. It's still suprising to me that a decent steak place can still get this wrong, but things happen. I do a quick poke test (not breaching the crust) when it arrives and will tell the waiter whether it's OK or not. The waiters seem to think I'm pyschic when I tell them it's overcooked towards well, without cutting into it. They usually ask that I cut into it, and I oblige to show them the problem. Granted that I go to many steak places while traveling, and grill quite a bit.

For store bought ground beef, medium is as rare as I go. I do food process my own 50-50 chuck/sirlion mix for meat loaf and often for burgers, so I can make those medium rare also. Simple to do, and certainly less risky than ground mystery meat.

 

[Rick James]

If it is a good steakhouse, I go rare. If it is an Applebee's or some questionable place, I go medium rare.

interesting. If I'm at an Applebees or Outback type place I'm more likely to order it one level under where I want it, figuring the "chefs" at these places will over cook it.

 

[simey]

Salisbury Steak is probably my favorite cut of steak. And you don't even need to put A-1 on it like a ribeye since it comes with gravy.

I remember when tanner's bait wasn't so obvious :(

Bait? I'm directly mocking people, not fishing.

I like Salisbury Steak.

Me too.

 

[simey]

Steak I like medium rare. Hamburger I like medium well.

 

[elguapo07]

Better question: A-1 or Heinz 57?

Montreal Steak makes a real good steak sauce as well

 

[Ditkaless Wonders]

Steak rare, burgers medium rare. I also enjoy raw beef. Not infrequently I use Lawrey's Seasoned Salt and A1. I tend towards a less is more approach to both as the cuts get better.