I want to prepare steaks and would like to ask for help if this picture is correct.
by LargeBecca
17 Comments
StevenG2757
Yes
headstar101
More or less. I like to pull steaks of the grates at 132f.
Randi_Butternubs_3
This is science. Why would anyone disagree?
bzr
I had friends I no longer talk to who would always order medium well, then complain that the food wasn’t good. This wasn’t the reason I stopped talking to them but it reminded me I made the right choice
DrSFalken
For the most part, yeah. Although it’s sacrilege, I have come to prefer medium over medium rare for many cuts. More fat renders, which I like… so I guess I don’t quite agree with the language around medium being “perfect” for all cuts.
redditflyonthewall
I like to pull off at 125 and give it a sear on the Blackstone. Ends up around 130.
MoeSzyslakMonobrow
No, because omaha steaks is dogfood.
KTRyan30
In general yes, just remember it’s a range and appearance can vary due to numerous factors.
And never forget about carry over cooking.
bobfrombob
Sure. By the time you take a photo, print it and reproduce it in an ad in print or social media, it may not look EXACTLY the same in real life but that’s fine.
FaithlessnessCute204
Ehh medium and mid well are probably pinker then most overcooked steak eaters want. Most people base their “ ideal doneness” on pieces of meat that are cooked direct contact. This stuff was likely water bathed then flash seared
vishnoo
I find that temperature isn’t the end all. dry brining for 24-48 hours softens the meat greatly. and makes it redder.
SmithSith
I mean it’s mislabeled. Anything listed after Medium Rare should be labelled Burned Trash.
Olddominionhash
The only one that looks suspect is mid well
TaygaStyle
This is very true and the same regulations we have worked with in every restaurant for the 20 years I have been in the industry. These temperatures are discussed in food safety handling classes.
maliciousorstupid
My family tends to like medium, so 130 in the sous vide.. then a quick hot sear for perfect medium.
17 Comments
Yes
More or less. I like to pull steaks of the grates at 132f.
This is science. Why would anyone disagree?
I had friends I no longer talk to who would always order medium well, then complain that the food wasn’t good. This wasn’t the reason I stopped talking to them but it reminded me I made the right choice
For the most part, yeah. Although it’s sacrilege, I have come to prefer medium over medium rare for many cuts. More fat renders, which I like… so I guess I don’t quite agree with the language around medium being “perfect” for all cuts.
I like to pull off at 125 and give it a sear on the Blackstone. Ends up around 130.
No, because omaha steaks is dogfood.
In general yes, just remember it’s a range and appearance can vary due to numerous factors.
And never forget about carry over cooking.
Sure. By the time you take a photo, print it and reproduce it in an ad in print or social media, it may not look EXACTLY the same in real life but that’s fine.
Ehh medium and mid well are probably pinker then most overcooked steak eaters want. Most people base their “ ideal doneness” on pieces of meat that are cooked direct contact. This stuff was likely water bathed then flash seared
I find that temperature isn’t the end all.
dry brining for 24-48 hours softens the meat greatly. and makes it redder.
I mean it’s mislabeled. Anything listed after Medium Rare should be labelled Burned Trash.
The only one that looks suspect is mid well
This is very true and the same regulations we have worked with in every restaurant for the 20 years I have been in the industry. These temperatures are discussed in food safety handling classes.
My family tends to like medium, so 130 in the sous vide.. then a quick hot sear for perfect medium.
Yes
Well done should be kicked off.