"How would you like your steak?"
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Depends on the cut and the restaurant.
I also think there has been a shift... A medium looks a lot like what a medium rare looked like 25 years ago...
The Brad
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Depends on the cut and the restaurant.
I also think there has been a shift... A medium looks a lot like what a medium rare looked like 25 years ago...
@lufins-dad said in "How would you like your steak?":
Depends on the cut and the restaurant.
I also think there has been a shift... A medium looks a lot like what a medium rare looked like 25 years ago...
Good point.
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At our school's cafeteria, one learned that you had to order your burger one level up from whatever you wanted (e.g. a medium burger would be rare). So, after a while you just heard "well done" with an occasional "medium" called out to the grill chef. Of course, one day I'm standing in line when someone asks for a burger "rare" and the entire line yelled, "NO!!! Don't do that! He won't even put it on the grill!"
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In the US I ask for rare knowing it will be medium rare
In Europe I ask for medium rare knowing it well trend rare.
And when I want tartare, I want to see the damn thing still breathing. And I love tartare.
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Well, that's Longhorn. I suspect if you put in some higher end steak places you'd find it different.
I loved Longhorn's chili, but they took it off the menu.
@mik said in "How would you like your steak?":
Well, that's Longhorn. I suspect if you put in some higher end steak places you'd find it different.
That was thought. Anything more than medium rare is a total waste of good meat. Ruinous and uncalled for actually.
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@mik said in "How would you like your steak?":
Well, that's Longhorn. I suspect if you put in some higher end steak places you'd find it different.
That was thought. Anything more than medium rare is a total waste of good meat. Ruinous and uncalled for actually.
@loki said in "How would you like your steak?":
Anything more than medium rare is a total waste of good meat.
Mrs. George "I want it like a hockey puck" would disagree. I've tried, believe me, I've tried!
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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In the US I ask for rare knowing it will be medium rare
In Europe I ask for medium rare knowing it well trend rare.
And when I want tartare, I want to see the damn thing still breathing. And I love tartare.
@bachophile said in "How would you like your steak?":
In the US I ask for rare knowing it will be medium rare
In Europe I ask for medium rare knowing it well trend rare.
Got a friend visiting from France who said similar thing. His steak experience at Longhorn completely ruined his view on American steakhouse.
And when I want tartare, I want to see the damn thing still breathing. And I love tartare.
Some places I can just use the term "blue" to mean rarer than rare. Some other places I emphasize to the server "make it as rare as you are legally allowed to serve it."
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@loki said in "How would you like your steak?":
Anything more than medium rare is a total waste of good meat.
Mrs. George "I want it like a hockey puck" would disagree. I've tried, believe me, I've tried!
@george-k said in "How would you like your steak?":
@loki said in "How would you like your steak?":
Anything more than medium rare is a total waste of good meat.
Mrs. George "I want it like a hockey puck" would disagree. I've tried, believe me, I've tried!
Believe me when I say the struggle is real here as well. Like throwing coke into a great bourbon.
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@mik said in "How would you like your steak?":
Well, that's Longhorn. I suspect if you put in some higher end steak places you'd find it different.
That was thought. Anything more than medium rare is a total waste of good meat. Ruinous and uncalled for actually.
@loki said in "How would you like your steak?":
@mik said in "How would you like your steak?":
Well, that's Longhorn. I suspect if you put in some higher end steak places you'd find it different.
That was thought. Anything more than medium rare is a total waste of good meat. Ruinous and uncalled for actually.
Yeap. At higher end places I feel more comfortable ordering rare. Also depends on the meat. I have come to prefer medium rare rather than rare for meat with lots of marbling because getting the intramuscular fat heated up a bit more makes the thing more tasty.
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@loki said in "How would you like your steak?":
@mik said in "How would you like your steak?":
Well, that's Longhorn. I suspect if you put in some higher end steak places you'd find it different.
That was thought. Anything more than medium rare is a total waste of good meat. Ruinous and uncalled for actually.
Yeap. At higher end places I feel more comfortable ordering rare. Also depends on the meat. I have come to prefer medium rare rather than rare for meat with lots of marbling because getting the intramuscular fat heated up a bit more makes the thing more tasty.
@axtremus said in "How would you like your steak?":
@loki said in "How would you like your steak?":
@mik said in "How would you like your steak?":
Well, that's Longhorn. I suspect if you put in some higher end steak places you'd find it different.
That was thought. Anything more than medium rare is a total waste of good meat. Ruinous and uncalled for actually.
Yeap. At higher end places I feel more comfortable ordering rare. Also depends on the meat. I have come to prefer medium rare rather than rare for meat with lots of marbling because getting the intramuscular fat heated up a bit more makes the thing more tasty.
I call the intramuscular fat flavor crystals. Many medium and up people like to cut that away too, more shame.
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@loki said in "How would you like your steak?":
Anything more than medium rare is a total waste of good meat.
Mrs. George "I want it like a hockey puck" would disagree. I've tried, believe me, I've tried!
@george-k said in "How would you like your steak?":
@loki said in "How would you like your steak?":
Anything more than medium rare is a total waste of good meat.
Mrs. George "I want it like a hockey puck" would disagree. I've tried, believe me, I've tried!
She is correct.
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@george-k said in "How would you like your steak?":
@loki said in "How would you like your steak?":
Anything more than medium rare is a total waste of good meat.
Mrs. George "I want it like a hockey puck" would disagree. I've tried, believe me, I've tried!
She is correct.
Medium rare for steak. Medium for burgers
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Rare. Just rare.
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https://www.tastingtable.com/1597100/steakhouse-chains-us-ranked/?zsource=yahoo
13 Steakhouse Chains In The US, Ranked Worst To Best
To compile this convenient yet comprehensive rundown, I gathered a lengthy list of steakhouse chains, from casual to fine dining, and narrowed it down to those with about 25 or more franchises. From there, I spoke with meat lovers, read countless reviews, and went back into the Tasting Table archives. I paid attention to more than just steak, though. After all, steakhouses serve patrons everything from burgers to fish to potatoes and veggies.
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They went about this the exact wrong way and counted on customer reviews and other professional reviews.
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Hoss is not even in the same category as the Roadhouses. It’s the modern ponderosa. To be avoided at all costs
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Sizzler - Same thing
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Outback is weird. They used to be an okay mid-tier offering. Then they got bad. Shut down a lot of stores, and are trying to build up a classier more upscale image. It doesn’t fit the theme of the name and history, but whatever. I would put them with Logan’s and Texas Roadhouse. And the fact that they are ranked just below Ruth’s Chris is kind of offensive. Ruth’s Chris is a complete different level.
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Fogo de Chao is overrated. It is fun, and the meats aren’t bad. But the very nature of the way they serve limits how good the meat actually is. Depending on when you get served, you might get all bark, or none. Getting a slice of beef with bark on the outside and rare on the inside is impossible… But the atmosphere and service are great. I would put them below the Morton’s/Ruth’s Chris level but above the more casual shops.
The Brad
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