Rare for me. I could be wrong on this but is well done on the outside and rare on the inside, also know as "Pittsburgh"?
There are places where the waiters usually will understand what you want when you use that expression, and some where they will not. The exception to that is Philadelphia, where every waiter and cook will always know exactly what you mean and where for the large part they do that technique extremely well.
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Medium-rare in most places/at Peter Lugars or SPARKS rare
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Just pity the poor waiter that has to tell the chef any of the above.
As for me, I prefer pink inside; with no fat if possible. I do prefer that my steak come properly cooked the first time ; as I find it annoying to watch everyone else eat, while I pick at their fries.
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Quote:
Originally Posted by dhammer53
Just pity the poor waiter that has to tell the chef any of the above.
Talk about Lost in Translation! That's the reason I rarely complain no matter what they serve me.
Costco and I have teamed up with my Jenn-Air grilll and can now produce the perfect filet: Charred on the outside, deep pink inside, but not cold and rubbery.
That's why I rarely order steak in a restaurant. Well, medium rarely.
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If it is a good steak it should be done just enough that it doesnt say mooo when I cut into it. If it is an okay steak, more red to very pink on the inside.
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I prefer my steaks medium-rare to medium [warm pink center]. I rarely send it back unless it's way overcooked.
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Quote:
Originally Posted by ScottC
100% totally and uttterly well done. Not a spot of red inside. Amazing that some of the high-class steak joints don't seem to be able to perfom that simple task.
In other words, you like your steak cooked, not partially cooked.
Generally, it is because they are in too much of a hurry to cook it. My experience is that the farther west you travel in this country, the harder it is to find a place that can cook well done meat correctly. My personal preference is actually medium well, though.
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Medium Well, although I can live with Medium. With well I love it a little charbroiled.
Charlies hits the Bullseye with steak. Cooked over a grill. Hy's is perfection Old Homestead is to die and go to steak nirvana [Scott C: Old Homestead would get it right.] There are a few other steakhouses that get it right.
I had to send my steak at Lugar's back TWICE because it came out bloody and oozing. Maybe it didn't help that I was the only person at the table who did not want it rare or medium rare.
Even In and Out gets my burgers right when I ask it for "medium on the well grilled side."
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Quote:
Originally Posted by Catman
Even In and Out gets my burgers right when I ask it for "medium on the well grilled side."
Burgers need to be thoroughly cooked for health reasons. Obviously that doesn't apply to steaks. I order steaks medium rare if the restaurant knows what they're doing. Otherwise it's rare. I find that many steak places overcook medium rare to the point of being medium.
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Quote:
Originally Posted by ElmhurstNick
- ...charred on the outside and pink but very warm in the center, with the filet being butterflied if it's more than 10 oz. At the recent FT IND St. Elmo's Dinner, they did the filet perfectly....
Spot on for me. Of course, St Elmo's does everything right [IMO]
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Medium rare with just a little A1 sauce on the side... mmmm
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Medium, Porterhouse [2"], grilled, thanks!
-Mark
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Quote:
Originally Posted by doc
Medium, Porterhouse [2"], grilled, thanks!
-Mark
Sounds suspiciously like steak for 1, medium
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Medium Rare, leaning towards the rare side. I am usually afraid to order a steak rare since it comes out COLD in the center. I like a cool center but COLD bothers me. Ordering Medium rare is the norm for me.