re: Best Steak in Baton Rouge

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At medium rare your steak should be warm through the middle with a hint of red. Most of the center of the steak should be pink. The sides should be well browned, the top and bottom charred to a dark brown color. This steak should have a firm surface but be soft in the middle.

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lets just say that I expect med rare steak to be cool and red and that I don't agree with the defination you posted about medrare.

cold and red would be rare.
cool and pink would be med.
warm and pink would be med well.
hot and brown would be well.

Thats just stupid then.. Unless you tell them what your definition is then THEY DID NOT overcook your steak.. You just dont know what a medium rare steak is. Most places will list what med rare is considered. If I considered rare to be charred and burnt and asked for it rare and it came out bloody that does not mean that they undercooked my steak. If you dont explain what your thought process is to your server and ASSUME that a med-rare steak to them just happens to match your defitiont and not the standard definition then they didnt overcook anything they just didnt serve it to you own liking.

Really sounds to me that you were asking for black and blue.

No not defending LV you NEVER said you told your waiter exactly how you liked it.. You only mentioned that fact after two posters called you out for not knowing what med-rare was while claiming what you got (which is the pure defitiion of med-rare) was overcooked. Your explanation of med-rare fits closer to rare or black and blue. Just seems to me you would be better for your own good to just understand what the industry defition of med-rare (which I provided to you and IS NOT my opinion) is before you demand a steak be cooked that way. This applies to all restaurants a MED RARE steak SHOULD be warm in the center and NEVER cold.

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This applies to all restaurants a MED RARE steak SHOULD be warm in the center and NEVER cold.

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BTW. I never said a med rare steak should be cold. Cold is for rare, Cool is for med rare.

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BTW. I never said a med rare steak should be cold. Cold is for rare, Cool is for med rare.

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Uhh ok.. and again you are wrong. I dont know what to tell you.. There is an industry standard and you somehow made up your OWN standard and expect people to honor your standard. Thats like arguing that a foot is made up of 13 inches because that is the size of YOUR foot.

Flemings, Ruth's, and Sullivans have the best steaks in Baton Rouge. put those three in any order you like, but those are the Best.

Everything else is a notch below. You get what you pay for when it comes to steaks.

USDA Prime is where it's at.

Ruths
Flemings



Then finish the list starting down here

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Flemings, Ruth's, and Sullivans have the best steaks in Baton Rouge. put those three in any order you like, but those are the Best.

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I have never been to Fleming's, but the other two are great.

I started this thread because of Primo's. I don't know if it was a freak of nature, but the steak I had Saturday at Primo's was a good, or maybe even better than any steak I have had at Sullivan's and Ruth's.

Next I go out to eat, I am going to Primo's again and see if it is the same.

Flemings

In our restaurants in Montana, we serve a Ribeye Sampling as a special. We have 4 8oz cuts of different types of ribeyes. We have buffalo, yak, a kobe grade, and a prime grade beef ribeye. Everytime the kobe came in last. The yak or prime grade usually is the guest favorite.