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1
Posted on 4/29/09 at 9:27 am to Catman88
Seriously END THIS..
Just answer WHICH picture your steak most resembled? The Med-Well one or the Wed-Rare one?
Just answer WHICH picture your steak most resembled? The Med-Well one or the Wed-Rare one?
Posted on 4/29/09 at 9:27 am to Dixie
Yall need to get a room... 
But seriously...I think I understand the physics of the discussion, and I don't agree that a steak can be warm and red. It will continue to be red till the heat from cooking changes the texture and color of the meat. If it is still red, then the heat hasn't arrived completely at the center.
It is either warm and pinkish red, pink, slightly pink...but pink.
Or it is cold, cool, coolish and red.
But seriously...I think I understand the physics of the discussion, and I don't agree that a steak can be warm and red. It will continue to be red till the heat from cooking changes the texture and color of the meat. If it is still red, then the heat hasn't arrived completely at the center.
It is either warm and pinkish red, pink, slightly pink...but pink.
Or it is cold, cool, coolish and red.
Posted on 4/29/09 at 9:29 am to Broken Egg
I think it just varies on what you consider pink. The picture I posted is described as being pink even though some people might call that red. I really just want to know what his steak he claimed was pink that he was served really looked like.. The one in pic A or pic B.
If he says it looks like pic A then I will be perfectly willing to say he was served an overcooked steak. What would you say BE dont you think the pic in B is of a Med-Rare steak?
If he says it looks like pic A then I will be perfectly willing to say he was served an overcooked steak. What would you say BE dont you think the pic in B is of a Med-Rare steak?
This post was edited on 4/29/09 at 9:32 am
Posted on 4/29/09 at 9:33 am to Catman88
"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. "
This is your internet defination.
This defination doesn't match the menu description on Flemmings menu...
The bottom pic is close, but still over what I get a most high end steakhouses. The top pic is closer to what I got at LV. So go figure that one out.
This is your internet defination.
This defination doesn't match the menu description on Flemmings menu...
The bottom pic is close, but still over what I get a most high end steakhouses. The top pic is closer to what I got at LV. So go figure that one out.
Posted on 4/29/09 at 9:35 am to Dixie
That would be why Flemmings' menu states what their doneness is so that you know what to order...
Do we have a winner? Is this what you were served?
Do we have a winner? Is this what you were served?
Posted on 4/29/09 at 9:35 am to Dixie
The top one is MW and the bottom one is MR...but it is MR for a strip, porter, sirloin (but not a crosscut)...it is not a MR for a good filet. I would send it back as overcooked if that is how it came to me for a filet.
Posted on 4/29/09 at 9:36 am to Broken Egg
I would agree with that.. I was using these because Dixie said he ordered a ribeye.
This post was edited on 4/29/09 at 9:37 am
Posted on 4/29/09 at 9:38 am to Catman88
quote:
Do we have a winner? Is this what you were served?
Yes.
And that matches my original description back on page 2 of what was served to me.
Posted on 4/29/09 at 9:38 am to Catman88
Not choosing sides, in fact, I can't remember who said what. But in that last picture, I would call that "slightly over cooked med. rare"..
Posted on 4/29/09 at 9:40 am to Ole Geauxt
quote:
Not choosing sides, in fact, I can't remember who said what. But in that last picture, I would call that "slightly over cooked med. rare"..
perfect example of not everyone having the same defination of steaktemps. That is a MW steak.
Posted on 4/29/09 at 9:41 am to Dixie
quote:
And that matches my original description back on page 2 of what was served to me
that is cooked to medium. You can see that there is barely any pink in the med-well but much mroe pink in the med pic. I could understand if a steak was cooked for med and ordered med-rare but never if a steak was cooked to med-well and ordered med-rare that is two stages.
Posted on 4/29/09 at 9:41 am to Broken Egg
quote:works for me,,, Ford/Chevy
example of not everyone having the same defination of steaktemps
Posted on 4/29/09 at 9:44 am to Catman88
I'm not beating up on you Geaut, it's just that this disagreement will never be settled...You have a great analogoy...Ford vs Chevy.
Posted on 4/29/09 at 9:51 am to Broken Egg
Thats why I broke out pics. word descriptions are hard to go by without a color pallet. If I ordered a med-rare steak and I got that last picture which he says is what he got then I would consider my steak overcooked. The desc he gave though at first I would not have considerd it overcooked but just right.
Posted on 4/29/09 at 9:51 am to Catman88
quote:
that is cooked to medium.
I not refering to the pic above this post on page 6, but the two pics on page 5. The top one is the way my steak was served.
and I still believe that LV just missed on this steak, I have had other great meals there, and I will continue to go back. they have a very good restaurant.
This post was edited on 4/29/09 at 9:54 am
Posted on 4/29/09 at 9:53 am to Dixie
DA frick!
SHOWING YOU PIC
quote:
--------------------------------------------------------------------------------
Do we have a winner? Is this what you were served?
--------------------------------------------------------------------------------
Yes.
And that matches my original description back on page 2 of what was served to me.
Now you say that it was the other pic? You are one argumentative SOB
SHOWING YOU PIC
quote:
--------------------------------------------------------------------------------
Do we have a winner? Is this what you were served?
--------------------------------------------------------------------------------
Yes.
And that matches my original description back on page 2 of what was served to me.
Now you say that it was the other pic? You are one argumentative SOB
This post was edited on 4/29/09 at 9:56 am
Posted on 4/29/09 at 9:55 am to Catman88
quote:
Seriously END THIS..
Just answer WHICH picture your steak most resembled? The Med-Well one or the Wed-Rare one?
I was answering this post, I really dont mean to be arugmentative. I was just answering your previous question and not looking at the third pic you posted
This post was edited on 4/29/09 at 9:58 am
Posted on 4/29/09 at 10:01 am to Dixie
Once again...it doesn't matter either way. I have had overcooked steaks at Mortons on Canal, and paid handsomely for it to be recooked. Everybody misses sometime, and you will never get consensus on this topic.
Edit: and I didn't explain or ask for a defination of what the steak was going to look like in the middle. I just expected it to be right because of what I was paying. However, the chef did bring my new steak back to the table and appologize for overcooking the first. I don't think they make that mistake very often.
Edit: and I didn't explain or ask for a defination of what the steak was going to look like in the middle. I just expected it to be right because of what I was paying. However, the chef did bring my new steak back to the table and appologize for overcooking the first. I don't think they make that mistake very often.
This post was edited on 4/29/09 at 10:06 am
Posted on 4/29/09 at 10:30 am to Broken Egg
I'm going to Ruths tommorow for lunch and now I am confused as frick. Thank you guys!!
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