Joined: 24 Dec 2007 Posts: 35812 Location: Santa Clarita, CA (Hell) ->>>>>Ithaca, NY -≥≥≥≥≥Berkeley, CA
Posted: Sun Jan 29, 2017 5:56 pm Post subject: Best steak temperature?
I think it's between blue, rare, and medium-rare. Fat doesn't melt properly until medium rare in a lot of cases, but the trade-off is that the texture of the steak is compromised and it tastes overcooked. _________________ Damian Lillard shatters Dwight Coward's championship dreams:
Medium-rare - make sure the steak isn't too thick otherwise it will be impossible to cook evenly (unless you use sous vide). Bring to room temp obviously.
FWIW, if you're cooking carne asada, it actually is best to cook it well done. Medium or medium-rare will result in chewy/rubbery steak.
Joined: 24 Dec 2007 Posts: 35812 Location: Santa Clarita, CA (Hell) ->>>>>Ithaca, NY -≥≥≥≥≥Berkeley, CA
Posted: Sun Jan 29, 2017 8:59 pm Post subject:
the association wrote:
Only tenderloin, and usually medium or medium plus ... and tenting after removal from indirect heat is the crucial part of the equation, IMO.
Do some people actually have medium as their primary preference? I always just thought it was sort of a compromise for when you were cooking for someone else and didn't know whether they liked it medium-rare or medium-well. _________________ Damian Lillard shatters Dwight Coward's championship dreams:
Only tenderloin, and usually medium or medium plus ... and tenting after removal from indirect heat is the crucial part of the equation, IMO.
Do some people actually have medium as their primary preference? I always just thought it was sort of a compromise for when you were cooking for someone else and didn't know whether they liked it medium-rare or medium-well.
Hmm, not sure re: the compromise theory ... I'm ashamed to admit that I was a "well done" (bleep) earlier in life, so I feel like medium works OK for me right now. My wife has the same tragic steak background, too.
Last month, I was able to source almost six pounds of prime tenderloin cuts from Seaside Market for a family dinner just before Christmas. Each cut was insane - trimmed beautifully and the size of a softball. The final temp. probably ended up on medium rare when I was aiming for an even split between medium rare and medium, with one cut closer to medium well for one niece. Since I'm not fully adjusted to medium rare (and these were probably closer to the rare side on that occasion), the dining experience wasn't as phenomenal as it might have been if I had been able to stick the landing on "doneness". However, the riff on Fleming's Potatoes and the roasted asparagus with balsamic glaze that accompanied the meal ... ? (bleep) amazing ...
Joined: 17 Nov 2007 Posts: 67614 Location: In a world where admitting to not knowing something is considered a great way to learn.
Posted: Mon Jan 30, 2017 10:17 am Post subject:
Medium rare 135. 3 - 5 minutes on each side. Medium. 140 5 - 7 _________________ Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.
America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves.
If you eat well done, you deserve a ban from this forum.
I've eaten well done for much of my life, mostly because where I come from (the Balkans) people eat well done steak. In fact, it's more than well done. It's a cultural thing.
It took me a while to accept that medium rare is edible, which is how I like it now. Most of my family still is disgusted when they see anything resembling blood inside a steak. _________________ ¡Hala Madrid!
Joined: 10 Dec 2006 Posts: 52652 Location: Making a safety stop at 15 feet.
Posted: Mon Jan 30, 2017 5:17 pm Post subject:
Rare to medium rare. When I'm cooking I remove from the flame at about 130º to 135º and then let it finish under a piece of foil. Typically comes out just the right-side of medium rare. _________________ You thought God was an architect, now you know
He’s something like a pipe bomb ready to blow
And everything you built that’s all for show
goes up in flames
In 24 frames
Joined: 10 Dec 2006 Posts: 52652 Location: Making a safety stop at 15 feet.
Posted: Mon Jan 30, 2017 5:18 pm Post subject:
22 wrote:
Well done. Come at me bro.
Do you even steak bro? _________________ You thought God was an architect, now you know
He’s something like a pipe bomb ready to blow
And everything you built that’s all for show
goes up in flames
In 24 frames
Joined: 17 Nov 2007 Posts: 67614 Location: In a world where admitting to not knowing something is considered a great way to learn.
Posted: Mon Jan 30, 2017 5:46 pm Post subject:
DaMuleRules wrote:
Rare to medium rare. When I'm cooking I remove from the flame at about 130º to 135º and then let it finish under a piece of foil. Typically comes out just the right-side of medium rare.
Sounds like you may know what you're talking about. When you remove food from flame it's still cooking. The internal temperature continues to rise. It's something a lot of people don't know. Also remember to let the meat rest. If you cut it to soon it lets the juices out. Letting it rest makes the meat more moist. _________________ Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.
America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves.
Last edited by jodeke on Mon Jan 30, 2017 5:55 pm; edited 1 time in total
Joined: 17 Nov 2007 Posts: 67614 Location: In a world where admitting to not knowing something is considered a great way to learn.
Posted: Mon Jan 30, 2017 5:57 pm Post subject:
Conker wrote:
I eat mine raw.
That begs for a response. I think it may cause whoever posts it to get a time out. _________________ Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.
America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves.
people are so damn elitist about this topic. i like mine medium plus. it's still flavorful and juicy when cooked properly. "oh my god you're killing the meat and the flavor!!" _________________ Dominating every day.
Joined: 17 Nov 2007 Posts: 67614 Location: In a world where admitting to not knowing something is considered a great way to learn.
Posted: Wed Feb 01, 2017 12:57 pm Post subject:
Krispy Kreme wrote:
people are so damn elitist about this topic. i like mine medium plus. it's still flavorful and juicy when cooked properly. "oh my god you're killing the meat and the flavor!!"
Some like Orchids some like Dandelions. _________________ Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.
America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves.
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