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Footballguy
What's Normal? on TikTok
How do you prefer your steak to be cooked? #WhatsNormal #Normal #Steak #Rare
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I do that too. I've tried to say '130 degrees' but that usually doesn't go over well.Medium Rare (on the Rare side). <- that's exactly how I'll order it in a restaurant.
Oh, and in before the "I'm a vegan/vegetarian" and "Eating beef is cruel/bad for the environment" crowd.
I'm in the 130 degree club as well, but I've found ordering a steak MR in most restaurants results in something a little closer to medium, because most kitchens/cooks are afraid of a customer sending one back for being "too red".I do that too. I've tried to say '130 degrees' but that usually doesn't go over well.Medium Rare (on the Rare side). <- that's exactly how I'll order it in a restaurant.
Oh, and in before the "I'm a vegan/vegetarian" and "Eating beef is cruel/bad for the environment" crowd.
thisMedium rare plus - somewhere between medium rare and medium.
My mother did. Her one big personality flaw.If anyone votes for well done, they must identify themselves!
I have some fiends from the generation before me (they are 62 and up) who eat steak well done, but they eat it everything well done. I think it was the way they were raised.My mother did. Her one big personality flaw.If anyone votes for well done, they must identify themselves!
There is no ”plus” in the restaurant world. Chefs HATE this. While it makes sense intellectually, the guy on the grill ain’t got time for that nonsense. Just order your steak on the low end of your plus designation. You’ll more than likely get it the way you want because most places over cook them anyway.
I consider one of the biggest accomplishments of my life the fact that my wife and adult daughter now also prefer their steaks medium rare. It took years of grilling their steaks to medium (and beyond) and then letting them sample my medium rare steak for this change to occur.
Thank you and noted.Medium rare
Burgers however are well done. I don't like the squishiness of a juicy burger.
@gianmarco wait!Thank you and noted.Medium rare
Burgers however are well done. I don't like the squishiness of a juicy burger.
There is no ”plus” in the restaurant world. Chefs HATE this. While it makes sense intellectually, the guy on the grill ain’t got time for that nonsense. Just order your steak on the low end of your plus designation. You’ll more than likely get it the way you want because most places over cook them anyway.
additionally, the time between window to table varies which will increase carry-over.There is no ”plus” in the restaurant world. Chefs HATE this. While it makes sense intellectually, the guy on the grill ain’t got time for that nonsense. Just order your steak on the low end of your plus designation. You’ll more than likely get it the way you want because most places over cook them anyway.
I've never even heard of this. What does it mean when you say plus? Like in between two levels of doneness? I would agree that would be terrible for line cooks. I grill a lot of meat and it would be tough hitting that sweet spot consistently. Just make a decision from the options provided.
Actually, they're all easy. Unless you're not normal, in which case it might be embarrassing. But not difficult.Medium Rare. Pretty easy poll.
If anyone votes for well done, they must identify themselves!
My mother did. Her one big personality flaw.If anyone votes for well done, they must identify themselves!
No accounting for taste. She loved it that way. My dad liked it mooing. Like purple and cool in the middle.I have some fiends from the generation before me (they are 62 and up) who eat steak well done, but they eat it everything well done. I think it was the way they were raised.My mother did. Her one big personality flaw.If anyone votes for well done, they must identify themselves!
I like mine medium and maybe even favoring a little more red than pink but if I had to choose between purple/cool middle or well done, I have to go well done.No accounting for taste. She loved it that way. My dad liked it mooing. Like purple and cool in the middle.I have some fiends from the generation before me (they are 62 and up) who eat steak well done, but they eat it everything well done. I think it was the way they were raised.My mother did. Her one big personality flaw.If anyone votes for well done, they must identify themselves!
That’s exactly what it isThere is no ”plus” in the restaurant world. Chefs HATE this. While it makes sense intellectually, the guy on the grill ain’t got time for that nonsense. Just order your steak on the low end of your plus designation. You’ll more than likely get it the way you want because most places over cook them anyway.
I've never even heard of this. What does it mean when you say plus? Like in between two levels of doneness? I would agree that would be terrible for line cooks. I grill a lot of meat and it would be tough hitting that sweet spot consistently. Just make a decision from the options provided.
If anyone votes for well done, they must identify themselves!
My mother did. Her one big personality flaw.If anyone votes for well done, they must identify themselves!
my father thinks he likes it MR-medium. he really likes it mid-well. This is really fun every time he orders steak when we go out.
I believe for birthday or father's day several years back I gave him a temp chart
My mother did. Her one big personality flaw.If anyone votes for well done, they must identify themselves!
Somewhere between rare and medium rare. Unless I'm at a very high quality steakhouse or restaurant, I'll usually go with the latter.
When I cook my steaks though I start off with a low oven temp to warm the steak throughout and increasing the internal temperature so I can just sear each side thereafter at the highest heat I can get my grill. This allows for a more healthy rare cook and is ultimately how I prefer my steak but, in the spirit of the poll, more often than not my order will be medium rare so I went with that.
correct, as alwaysMedium. If it's one way or the other...then a touch rare.
And we're off....Somewhere between rare and medium rare. Unless I'm at a very high quality steakhouse or restaurant, I'll usually go with the latter.
When I cook my steaks though I start off with a low oven temp to warm the steak throughout and increasing the internal temperature so I can just sear each side thereafter at the highest heat I can get my grill. This allows for a more healthy rare cook and is ultimately how I prefer my steak but, in the spirit of the poll, more often than not my order will be medium rare so I went with that.
If I go to a higher end steak place like Texas Roadhouse, I go medium rare.
At home I let steaks sit at room temp for an hour before grilling. In fact I let all chicken sit for at least 30 minutes at room temp.
I will try the low heat oven method though.
And we're off....Somewhere between rare and medium rare. Unless I'm at a very high quality steakhouse or restaurant, I'll usually go with the latter.
When I cook my steaks though I start off with a low oven temp to warm the steak throughout and increasing the internal temperature so I can just sear each side thereafter at the highest heat I can get my grill. This allows for a more healthy rare cook and is ultimately how I prefer my steak but, in the spirit of the poll, more often than not my order will be medium rare so I went with that.
If I go to a higher end steak place like Texas Roadhouse, I go medium rare.
At home I let steaks sit at room temp for an hour before grilling. In fact I let all chicken sit for at least 30 minutes at room temp.
I will try the low heat oven method though.