Topic: What is the most specific you can be about how to cook your steak?
Anonymous A started this discussion 6 years ago #87,225
I like my steak just SLIGHTLY rarer than medium rare. Not to the extent of rare, not even to rare-medium-rare, but between rare-medium-rare and medium-rare. How do I properly explain this, or is that impossible?
Anonymous B joined in and replied with this 6 years ago, 7 minutes later[^] [v] #998,556
@OPicky eater
Do you have autism?
Do you have autism?
Anonymous A (OP) replied with this 6 years ago, 44 seconds later, 8 minutes after the original post[^] [v] #998,557
Anonymous B replied with this 6 years ago, 48 seconds later, 9 minutes after the original post[^] [v] #998,558
Anonymous C joined in and replied with this 6 years ago, 8 minutes later, 17 minutes after the original post[^] [v] #998,559
You should bring a colour chart or something
Anonymous A (OP) replied with this 6 years ago, 23 seconds later, 17 minutes after the original post[^] [v] #998,560
Anonymous B replied with this 6 years ago, 10 minutes later, 28 minutes after the original post[^] [v] #998,562
Ananthanarayanan M R joined in and replied with this 6 years ago, 17 minutes later, 45 minutes after the original post[^] [v] #998,570
Number scale
Anonymous E joined in and replied with this 6 years ago, 1 hour later, 1 hour after the original post[^] [v] #998,596
When it comes to ordering steak, there's really no limit to how specific you can be with your requests. But a lot of people don't know this, and think that you can only specify the rarity.
You can specify any spices or condiments, how large the steak is, any toppings, what kind of plate it's served on. You can even ask to eat it at home. Anything you can think of.
A friend of mine knows this, and used to ask for the steak to be topped with its price in cash. Obviously everyone knew what he was doing, but the restaurant had to honour the request. That's just how it is with steak.
You can specify any spices or condiments, how large the steak is, any toppings, what kind of plate it's served on. You can even ask to eat it at home. Anything you can think of.
A friend of mine knows this, and used to ask for the steak to be topped with its price in cash. Obviously everyone knew what he was doing, but the restaurant had to honour the request. That's just how it is with steak.
It is MAAM !Z/cf3vSlNE joined in and replied with this 6 years ago, 3 hours later, 5 hours after the original post[^] [v] #998,613
You call that "rare plus".
Anonymous G joined in and replied with this 6 years ago, 1 hour later, 7 hours after the original post[^] [v] #998,631
I always order mine Medium Rare, on the rare side.Anonymous H joined in and replied with this 6 years ago, 5 minutes later, 7 hours after the original post[^] [v] #998,632
Well done is the perfect manner in which to enjoy a steak if you are not some pretentious turdsuck. Thanks.
Gross double-posted this 6 years ago, 3 minutes later, 7 hours after the original post[^] [v] #998,633
Fake anon !ZkUt8arUCU joined in and replied with this 6 years ago, 1 minute later, 7 hours after the original post[^] [v] #998,634
Order a cow and a flamethrower like a civilized person.
Anonymous J joined in and replied with this 6 years ago, 26 minutes later, 7 hours after the original post[^] [v] #998,645
Anonymous K joined in and replied with this 6 years ago, 2 minutes later, 7 hours after the original post[^] [v] #998,648
Ask for the interior temperature of the steak to be 138f when it is taken off the grill
Anonymous G replied with this 6 years ago, 10 minutes later, 8 hours after the original post[^] [v] #998,652
@previous (K)
138F is OFF the chart.
https://www.masterclass.com/articles/how-to-cook-steak#7-degrees-of-steak-doneness-raw-and-rare-to-welldone
138 is not only too high it's also so close to Dry Medium, you may as well go all the way to Beef Jerky.
138F is OFF the chart.
https://www.masterclass.com/articles/how-to-cook-steak#7-degrees-of-steak-doneness-raw-and-rare-to-welldone
Rare
Meat starts to become firm and opaque at around 120°F, when myosin, one of two contracting filaments in muscle, starts to coagulate, or clump together. When the myosin coagulates, it squeezes out juices. (Although rare steak is often referred to as “bloody,” these juices are protein-bound water, not blood.)
Internal temperature: 120-130°F
Medium Rare
One of the most popular levels of doneness, medium rare refers to steak which is still juicy, but firmer than rare steak.
Internal temperature: 130-135°F
Texture: resilient to touch, less slick and more fibrous than rare
Juice: releases juice when cut
Internal color: opaque, lighter red
Medium
Around 140°F, more proteins coagulate and the meat becomes firmer and more moist
Meat starts to become firm and opaque at around 120°F, when myosin, one of two contracting filaments in muscle, starts to coagulate, or clump together. When the myosin coagulates, it squeezes out juices. (Although rare steak is often referred to as “bloody,” these juices are protein-bound water, not blood.)
Internal temperature: 120-130°F
Medium Rare
One of the most popular levels of doneness, medium rare refers to steak which is still juicy, but firmer than rare steak.
Internal temperature: 130-135°F
Texture: resilient to touch, less slick and more fibrous than rare
Juice: releases juice when cut
Internal color: opaque, lighter red
Medium
Around 140°F, more proteins coagulate and the meat becomes firmer and more moist
138 is not only too high it's also so close to Dry Medium, you may as well go all the way to Beef Jerky.
Anonymous K replied with this 6 years ago, 1 minute later, 8 hours after the original post[^] [v] #998,653
@previous (G)
I can google too
https://www.heb.com/recipe/recipe-article/grill-times-temperatures-for-steak/1392677044707
i would expect 160f for medium-well
I can google too
https://www.heb.com/recipe/recipe-article/grill-times-temperatures-for-steak/1392677044707
i would expect 160f for medium-well
(Edited 1 minute later.)
Anonymous G replied with this 6 years ago, 14 minutes later, 8 hours after the original post[^] [v] #998,655
@previous (K)
You link only proves you can find bogus terrible information on the web. My go to temp is 125 and one of my go to sources is the New York Times Cookbook.
https://cooking.nytimes.com/recipes/1016334-cast-iron-steak
When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal:
"Steak will continue cooking after being removed from heat."
The continue cooking is key.
You are now free to locate a famous source of cooking information and good luck finding one that says F138 will result in Medium Rare.
You link only proves you can find bogus terrible information on the web. My go to temp is 125 and one of my go to sources is the New York Times Cookbook.
https://cooking.nytimes.com/recipes/1016334-cast-iron-steak
When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal:
"Steak will continue cooking after being removed from heat."
The continue cooking is key.
You are now free to locate a famous source of cooking information and good luck finding one that says F138 will result in Medium Rare.
Anonymous K replied with this 6 years ago, 17 minutes later, 8 hours after the original post[^] [v] #998,659
@previous (G)
> https://www.bbcgoodfood.com/howto/guide/how-cook-perfect-steak
> Medium rare: 63C
> 145f
> https://www.bbcgoodfood.com/howto/guide/how-cook-perfect-steak
> Medium rare: 63C
> 145f
Ben Johnson ? joined in and replied with this 6 years ago, 3 minutes later, 8 hours after the original post[^] [v] #998,660
Anonymous M joined in and replied with this 6 years ago, 6 minutes later, 8 hours after the original post[^] [v] #998,663
Fake anon !ZkUt8arUCU replied with this 6 years ago, 57 seconds later, 8 hours after the original post[^] [v] #998,664
Anonymous H replied with this 6 years ago, 5 minutes later, 9 hours after the original post[^] [v] #998,667
Fake anon !ZkUt8arUCU replied with this 6 years ago, 5 minutes later, 9 hours after the original post[^] [v] #998,671
@previous (H)Why use ketchup when you could use kranch™©® (warning this combination of the two spiciest condiments in the planet has been known to cause spontaneous human combustion).
Anonymous H replied with this 6 years ago, 2 minutes later, 9 hours after the original post[^] [v] #998,675
@previous (Fake anon !ZkUt8arUCU)
I dont like ranch personally but someone should market Kranch. I bet it would be popular.
I dont like ranch personally but someone should market Kranch. I bet it would be popular.
(Edited 14 seconds later.)
A Fellow Creative joined in and replied with this 6 years ago, 2 hours later, 11 hours after the original post[^] [v] #998,693
Anonymous O joined in and replied with this 6 years ago, 6 minutes later, 11 hours after the original post[^] [v] #998,696
I like my steak to moo when I put the fork in.
Anonymous J replied with this 6 years ago, 39 minutes later, 12 hours after the original post[^] [v] #998,711
Anonymous H replied with this 6 years ago, 1 hour later, 13 hours after the original post[^] [v] #998,717
Anonymous H double-posted this 6 years ago, 10 minutes later, 13 hours after the original post[^] [v] #998,727
Omg asshole that could cause trauma looking at that you fuck.
Anonymous G replied with this 6 years ago, 14 minutes later, 13 hours after the original post[^] [v] #998,734
Anonymous B replied with this 6 years ago, 2 minutes later, 13 hours after the original post[^] [v] #998,737
Anonymous A (OP) replied with this 6 years ago, 2 hours later, 16 hours after the original post[^] [v] #998,792
@998,613 (It is MAAM !Z/cf3vSlNE)
NO. You didn't even read my post. I want it closer to MEDIUM RARE than to RARE. RARE PLUS would just be stupid. Please read posts before you comment on them, it will make life much easier. Thanks.
@998,648 (K)
Oh my god. Fucking leave this topic immediately. Thanks.
NO. You didn't even read my post. I want it closer to MEDIUM RARE than to RARE. RARE PLUS would just be stupid. Please read posts before you comment on them, it will make life much easier. Thanks.
@998,648 (K)
Oh my god. Fucking leave this topic immediately. Thanks.
Anonymous B replied with this 6 years ago, 1 minute later, 16 hours after the original post[^] [v] #998,793
Anonymous G replied with this 6 years ago, 12 minutes later, 16 hours after the original post[^] [v] #998,799
@998,792 (A)
Which is why I suggested you order the steak Medium Rare on the rare side.
You could pull up a photo from Google of exactly how you want it to look like and print it out and carry along with you to restaurant.
Which is why I suggested you order the steak Medium Rare on the rare side.
You could pull up a photo from Google of exactly how you want it to look like and print it out and carry along with you to restaurant.
Anonymous A (OP) replied with this 6 years ago, 8 minutes later, 16 hours after the original post[^] [v] #998,805
Anonymous A (OP) double-posted this 6 years ago, 4 minutes later, 16 hours after the original post[^] [v] #998,814
@998,799 (G)
i'm sorry, that was rude of me. and actually that's a good suggestion, about the rare side of medium-rare. i am not, however, going to reference google images when ordering food. thank you.
i'm sorry, that was rude of me. and actually that's a good suggestion, about the rare side of medium-rare. i am not, however, going to reference google images when ordering food. thank you.