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re: Does the cut of your steak affect how you like it cooked?
Posted on 7/25/23 at 9:01 pm to Btrtigerfan
Posted on 7/25/23 at 9:01 pm to Btrtigerfan
I'm a medium rare guy for the most part, but certain cuts, like a skirt, I like cooked to medium sheerly due to the texture.
A tight grain cut like a NYS, Filet, etc. is medium rare without exception.
A looser-grain cut like a skirt or flap? Medium. Otherwise the texture is just too off-putting.
A tight grain cut like a NYS, Filet, etc. is medium rare without exception.
A looser-grain cut like a skirt or flap? Medium. Otherwise the texture is just too off-putting.
0
Posted on 7/25/23 at 11:59 pm to Btrtigerfan
I actually prefer ribeye medium. The higher fat content eats better a little more rendered than Med-rare. Strips and filet are Med rare all the way.
Posted on 7/26/23 at 9:31 am to Btrtigerfan
I like em all med rare.
I can handle a ribeye up to medium
I can handle a ribeye up to medium
Posted on 7/26/23 at 10:30 am to xXLSUXx
quote:
Yes, but the exact opposite of you. Fattier cuts I tend to cook to higher temps so the fat can properly render. Leaner cuts I'll eat rare-medium rare.
Same here.
Rare plus or medium rare for filet. Medium for ribeye.
Posted on 7/26/23 at 1:37 pm to Btrtigerfan
quote:
Everything is rare to medium rare for me.
This
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