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Started By
Message
What cooked level would you call this steak?
Posted on 7/7/19 at 5:28 pm
Posted on 7/7/19 at 5:28 pm
The wife chastised me for "under cooking" her steak. She cut it in half and put some back on the grill. She always claims she likes hers medium and when I cook it that way she says it's too red. And yes, it's over cooked for my taste.
18
Posted on 7/7/19 at 5:29 pm to fallguy_1978
Mid-rare plus
Posted on 7/7/19 at 5:30 pm to fallguy_1978
What temperature was it internally?
Ask her what temp she wants it.
Cook it to that.
Is it really that hard?
Looks between medium/medium rare to me.
Ask her what temp she wants it.
Cook it to that.
Is it really that hard?
Looks between medium/medium rare to me.
Posted on 7/7/19 at 5:31 pm to fallguy_1978
A good steak restaurant's medium.
Was it pulled at about 146-147?
Eta: and she can always throw an "undercooked" steak back on. Cant fix an overcooked steak.
Was it pulled at about 146-147?
Eta: and she can always throw an "undercooked" steak back on. Cant fix an overcooked steak.
This post was edited on 7/7/19 at 5:33 pm
Posted on 7/7/19 at 5:33 pm to KosmoCramer
quote:
What temperature was it internally?
My battery was dead on the meat thermometer so I'm not sure. She told me I tried to serve her raw steak. My kid ate one that I took off a minute before this one.
Posted on 7/7/19 at 5:34 pm to fallguy_1978
quote:
My kid ate one that I took off a minute before this one.
My wife, 10 year old, and 8 year old would all have eaten the steak pictured...happily.
This post was edited on 7/7/19 at 5:37 pm
Posted on 7/7/19 at 5:35 pm to fallguy_1978
Looks like the upper end of Mid Rare/lower end of medium to me. About perfect. You can cook me a steak anytime 
Posted on 7/7/19 at 5:36 pm to MSMHater
My 12 yr old loved hers. They were prime ribeyes from Rouses. That's just not a steak you cook all the way through imo.
Posted on 7/7/19 at 5:43 pm to fallguy_1978
That's a medium right there.
Posted on 7/7/19 at 5:45 pm to VABuckeye
That's what I thought. If it isn't medium it's pretty close without using any temperature device.
This post was edited on 7/7/19 at 5:46 pm
Posted on 7/7/19 at 5:49 pm to fallguy_1978
I think its in between medium and medium rare, medium rare have a tad darker pink.
Posted on 7/7/19 at 5:52 pm to fallguy_1978
quote:
They were prime ribeyes from Rouses.
If getting prime Ribeyes, I'd ask for them to be cut a minimum of 1.25" thick.
Posted on 7/7/19 at 5:56 pm to KosmoCramer
They were about an inch. $12.99 per lb this weekend. I just bought some they had out already cut. The steaks were fine aside from the complaints from the wife
Posted on 7/7/19 at 6:02 pm to fallguy_1978
quote:
They were about an inch. $12.99 per lb this weekend. I just bought some they had out already cut. The steaks were fine aside from the complaints from the wife
My wife likes them essentially rare-plus so I'm kinda on the opposite spectrum as you but she'll complain if it's past medium rare
I always use a thermometer and get thick steaks to avoid it. And I like em that way too, so that helps.
Posted on 7/7/19 at 6:07 pm to fallguy_1978
Looks over to me.
Posted on 7/7/19 at 6:08 pm to fallguy_1978
I cook steaks by touch. After doing it for years it's pretty easy to nail it. The only thing I use a temperature probe for is meat that I smoke.
Posted on 7/7/19 at 6:09 pm to TH03
I don't disagree. I took the rest off a minute before this one and the pic was when she put it back on.
The wife said it wasn't even close to medium the way she likes it. She really likes them medium well but argues with me about that.
The wife said it wasn't even close to medium the way she likes it. She really likes them medium well but argues with me about that.
Posted on 7/7/19 at 6:33 pm to fallguy_1978
Hot pink center. That’s what I see.
Posted on 7/7/19 at 6:34 pm to fallguy_1978
I would suggest next time to cook hers med well, let her call it medium and both of you enjoy your meal
Posted on 7/7/19 at 6:34 pm to VABuckeye
I sear mine until it has a crust. Usually perfectly cold and rare in the middle.
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