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Message
1
Posted on 4/28/09 at 11:36 am to Tiger Authority
I know that Ruths use to buy from a company out of Chicago named Ruprecht. Here is the web site...I don't know if they still do. At one point all the steaks were "top # percent of prime produced in the country". I don't know if that is still the case either.
Ruprecht
Catman...how would you get a red center and it be warm? I know that is what it states on the menu, but physically, how would you do that. To me, as soon as any heat gets to the center, it doesn't remain red.
Ruprecht
Catman...how would you get a red center and it be warm? I know that is what it states on the menu, but physically, how would you do that. To me, as soon as any heat gets to the center, it doesn't remain red.
Posted on 4/28/09 at 1:14 pm to theantiquetiger
Primo's was decent when I went. Good enough, but hardly the best.
Posted on 4/28/09 at 1:38 pm to theantiquetiger
The steak might've been good but the atmosphere and service aren't worth the menu prices.
Posted on 4/28/09 at 1:51 pm to CC
not the best but copelands had a damn good steak, its been a few years but it was broiled in a 1500 degree oven as well and might have been prime. that being said it could suck over there now
Posted on 4/28/09 at 2:05 pm to Broken Egg
I have never had a cool centered steak that I recall ordering med-rare that I know started at room temp.
If the steak starts off at room temp then it will be warm in the center by the time it goes from raw to med-rare.
If the steak starts off at room temp then it will be warm in the center by the time it goes from raw to med-rare.
Posted on 4/28/09 at 2:08 pm to Catman88
quote:
If the steak starts off at room temp then it will be warm in the center by the time it goes from raw to med-rare.
this is accurate
Posted on 4/28/09 at 2:23 pm to Catman88
quote:
If the steak starts off at room temp
I can agree with you on this, but most restaurants don't hold their steaks at room temp...they will either cut early in the day and held in a line cooler, or open the cryo-vac to let the nitrogen out and held in a line cooler. I am not aware of anyone that holds steaks in a restaurant environment at room temp.
Posted on 4/28/09 at 3:17 pm to Broken Egg
quote:
Catman...how would you get a red center and it be warm? I know that is what it states on the menu, but physically, how would you do that. To me, as soon as any heat gets to the center, it doesn't remain red.
Posted on 4/28/09 at 3:43 pm to Dixie
Pretty sure this was answered already Dixie.
I would be curious how a steak at 130-135 internally degrees would be considered cool and not warm. In a restaurant industrial cookers can heat up the steak much faster than at home also there is usually less rest time. So the steak is literally still cooking when you get it.
I would be curious how a steak at 130-135 internally degrees would be considered cool and not warm. In a restaurant industrial cookers can heat up the steak much faster than at home also there is usually less rest time. So the steak is literally still cooking when you get it.
Posted on 4/28/09 at 10:22 pm to Broken Egg
quote:
I am not aware of anyone that holds steaks in a restaurant environment at room temp.
the way i read that, you haven't answered anything
Posted on 4/29/09 at 7:12 am to Dixie
Uhh hey dumb frick what dont you understand.. All three posters agreed that my def of med-rare was accurate and that it will not be cool in the center under these conditions. Also I pointed out to you that they DONT have to have the steak at room temp due to the ovens that they use. How fricking thick is your skull?
Posted on 4/29/09 at 8:49 am to Catman88
quote:
Also I pointed out to you that they DONT have to have the steak at room temp due to the ovens that they use.
what? because "some" broilers cook at a higher temp, thus searing the outside of the steak, doesn't have anything to do with the internal temp being red and cool in a med rare steak.
lets use a little classical logic. If the inside of the steak is at 36 degrees because it came out of a refrigerator, and it is cooked to a point where the inside is still red, then, the inside will still be cool and not warm.
Posted on 4/29/09 at 8:54 am to Dixie
quote:
If the inside of the steak is at 36 degrees
Ok serious question.. ARE YOU STUPID
You dont think heating a steak a required ONE frickING HUNDRED degrees internally will make it slightly warm? A med-rare steak will measure 130-135 IN THE CENTER when it is done. That is a fact not an opinion..
If you consider 130-135 degrees cool to the touch then you have serious issues or you are just used to people serving you cold steak.
Posted on 4/29/09 at 9:08 am to Catman88
quote:
Ok serious question.. ARE YOU STUPID
Yes!
but, I also know by common sense that if my steak is red in the middle, then it can't be warm. by the time the heat gets to the middle to make it warm, the meat will have turned more pink than red. red is the natural state of the meat before heat arrives.
Posted on 4/29/09 at 9:15 am to Dixie
quote:
but, I also know by common sense that if my steak is red in the middle, then it can't be warm. by the time the heat gets to the middle to make it warm, the meat will have turned more pink than red. red is the natural state of the meat before heat arrives.
Well if you ordered it Med-Rare it should be more on the pink side not red as stated by the def of med-rare. There should only be a hint of red.
What do you mean by the time the heat got there? Its 135 degrees.. You dont stick the themometer on the outside of the meat the inside.. Is 135 degrees not slightly warm?
Look here is a picture of it with the description..
LINK
Dont know what more to tell you.. Seriously.. You just dont know what med-rare is.. I seriosuly dont know a person that would call that image med-well...
This post was edited on 4/29/09 at 9:16 am
Posted on 4/29/09 at 9:19 am to Catman88
Lets use images..
Medium Well (WHAT YOU CLAIMED YOU WERE SERVED)
Medium rare
Medium Well (WHAT YOU CLAIMED YOU WERE SERVED)
Medium rare
Posted on 4/29/09 at 9:20 am to Dixie
quote:No, raw is the natural state of the meat. Red is the color and it can stay red even when heated to 160 degrees.
red is the natural state of the meat before heat arrives.
Posted on 4/29/09 at 9:23 am to Catman88
I don't give a damn what "internet" defination you pull, if the meat is red (like the Flemmings manu states, which I would trust over an internet link, and eventhough the menu says warm), then HOW can it be warm? I think it is a valid and common sense question. Do they just put warm on the menu to appease the critics who would state the "No one will server you a cold steak" eventhough thats your defination of a Black and Blue.
BTW I just called my local Outback and asked the Kitchen manager what their defination of MR was, and he said cool and red. I am aware that Outback my not be your defination of a great steakhouse, so I will continue to try and get the manager of the Ruths to answer as well.
BTW I just called my local Outback and asked the Kitchen manager what their defination of MR was, and he said cool and red. I am aware that Outback my not be your defination of a great steakhouse, so I will continue to try and get the manager of the Ruths to answer as well.
Posted on 4/29/09 at 9:26 am to Dixie
quote:
(medrare came to me pink, warm on the inside, and firm...which is medwell to me)
Does that picture above fit this description?
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