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Discussion in 'The Backstage' started by Hack, Dec 5, 2017.
What is your number?
Say you have a good 2 inch aged ribeye.
Medium rare. To overcook a good steak is unforgivable.
I can do 1 and 2 but prefer 2.
I prefer 3, but I can do 4. I don't like the texture of 1 and 2, though 2 is doable.
1 as longas its not cold I could probably do raw
A good steak should be on a cooking surface just long enough to sear the outside. A cooking surface should be hot enough to sear quickly enough to avoid cooking the inside of the steak. Heat should only come from the cooking surface (no ambient heat from being inside a closed grill). Pic #1 is a little overcooked and needed a hotter surface for a better sear. The outside should have a little char and the transition to a raw inside should be more abrupt and closer to the edge.
I want 2 but hot, it ends up 3.
I prefer something between a 3 and a 4. Four is too well done, 3 is too underdone. I like a nice light pink color.
Right in the middle of 2 and 3, don't have my own teef anymore so I got to go 2.5.
otherwise .5, yum!
I voted Rare but often ask for Rare side of Medium Rare, so 1.5. Really depends on the Cut.
I also eat Steak Tartare which is awesome. My Wife does a great job with this dish, way better than when I make it.
Don’t mind a good Steak but really only have it once a week.
This is what steak should look like.
#1 is almost burned.
There should be a #-1.
Honestly, I don't see how anybody would like 1 or 5. I prefer light pink in the middle but I would eat 2, 3 and 4 with no complaints.
I picked 2 but temperature is the deciding factor.
This. Precisely this!
I go for 2 but have eaten a -1 that had ice inside( bonanza steakhouse 1975)
Huh huh Huh hUh Huh hUh He sed "Meat eaters pole" Huh huh Huh
I don't eat nothing that moves, 2 for me, but seared like mag said.
# 17, took longer than I expected!
1.5 to 2.