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re: Steak temp preference
Posted on 1/31/22 at 12:20 am to LSUTigerBait07
Posted on 1/31/22 at 12:20 am to LSUTigerBait07
Medium rare.
0
Posted on 1/31/22 at 8:59 am to LSU Coyote
quote:It's not blood.
I enjoy the taste of blood
Posted on 1/31/22 at 9:03 am to AlxTgr
125 in the sous vide with a good hard sear
Posted on 1/31/22 at 9:24 am to LSUTigerBait07
I pull mine at 120 to sear and usually end up just under 130 after resting.
Posted on 1/31/22 at 9:36 am to Dire Wolf
quote:
125 in the sous vide with a good hard sear
This is the correct answer. Did some just last night.
Posted on 1/31/22 at 12:03 pm to LSUTigerBait07
I always thought that older people preferring well done steaks had more to do with food safety than age. Old folks grew up in a time where cooking food well done was necessary.
Posted on 1/31/22 at 1:01 pm to LSUTigerBait07
quote:
Steak temp preference
Anywhere from Pittsburgh rare to medium rare depending on the cut and my mood.
Posted on 1/31/22 at 1:59 pm to Tigerpaw123
quote:
Wow, 135 is full medium going towards med well in my book,
135 is textbook medium rare... that's why I sous vide at 129ish and then sear. It's going to come up a few degrees during the sear.
Posted on 1/31/22 at 2:08 pm to LSUTigerBait07
I actually prefer medium but I'm happy with medium rare also. If I'm ordering a steak at a restaurant I will order medium rare, assuming they're going to overcook it and it comes out medium. If it comes out medium rare it's fine.
Posted on 1/31/22 at 2:26 pm to Junkyard Hog
quote:
I always reverse sear my steaks on the BGE.
The reverse sear also helps break down the fat slowly, so that after you hit it with the high heat and get a little char on the fat, it is buttery soft.
Posted on 1/31/22 at 2:38 pm to LSUTigerBait07
Medium rare
Posted on 1/31/22 at 4:00 pm to Tigerpaw123
quote:Yet no one elses.
Wow, 135 is full medium going towards med well in my book
quote:122 is either below or right at the beginning of rare which goes all the way to 130ish. 132 is my sous vide temp for medium rare.
I like to pull at about 122 and that is what I call med rare, and fillets and strips I like at 122
Posted on 1/31/22 at 5:46 pm to AlxTgr
bullshite, there is very little consistency in steak doneness charts and they are all over the place, which is why I said “in my book”
But this is from cooks illustrated
steak:
Cook Steak To Serve Steak At
Rare 115-120 degrees 125 degrees
Medium-Rare 120-125 degrees 130 degrees
Medium 130-135 degrees 140 d
I realize you can pull a hundred charts to support your claim and that is fine , but to say no one else does or for the other yahoo who claimed I was an idiot, that is just bullshite
Back on topic, I feel we should use a n objective range of internal temp to grade our steak doneness vs obscure subjective labels that are so widely varied
But this is from cooks illustrated
steak:
Cook Steak To Serve Steak At
Rare 115-120 degrees 125 degrees
Medium-Rare 120-125 degrees 130 degrees
Medium 130-135 degrees 140 d
I realize you can pull a hundred charts to support your claim and that is fine , but to say no one else does or for the other yahoo who claimed I was an idiot, that is just bullshite
Back on topic, I feel we should use a n objective range of internal temp to grade our steak doneness vs obscure subjective labels that are so widely varied
Posted on 1/31/22 at 7:01 pm to Tigerpaw123
quote:
I realize you can pull a hundred charts to support your claim and that is fine , but to say no one else does or for the other yahoo who claimed I was an idiot,
To be fair, I said you were stupid, not an idiot. And that was wrong of me because
quote:
there is very little consistency in steak doneness charts and they are all over the place,
I edited my previous post.
Posted on 1/31/22 at 7:29 pm to GeauxTigers0107
At the end of the day cook and eat your steak how you like it and call it whatever you want
Posted on 1/31/22 at 8:52 pm to Tigerpaw123
quote:Not really.
but to say no one else does or for the other yahoo who claimed I was an idiot, that is just bullshite
quote:Agreed.
Back on topic, I feel we should use a n objective range of internal temp to grade our steak doneness vs obscure subjective labels that are so widely varied
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