Food Steak temp?

[Drscottbland]

You know everyone else is wrong. Tell them what the right answer is

 

[Legacy]

Medium rare all the way. And no steak is better than my dad's steak, not even steak you buy at a restaurant.

 

[SILTHW]

Medium rare all the way. And no steak is better than my dad's steak, not even steak you buy at a restaurant.

I am very fortunate to have a local butcher. I agree, I can make an equivalent steak to even the nicest restaurants, but that is because I can source the same meat they can. Although I've found I can take a lesser-quality cut and use Sous Vide to bring it up to almost as nice of quality.

 

[Drscottbland]

Medium rare all the way. And no steak is better than my dad's steak, not even steak you buy at a restaurant.

I do need to learn to grill

 

[Drscottbland]

I am very fortunate to have a local butcher. I agree, I can make an equivalent steak to even the nicest restaurants, but that is because I can source the same meat they can. Although I've found I can take a lesser-quality cut and use Sous Vide to bring it up to almost as nice of quality.

Learning all that is a goal

 

[SILTHW]

Learning all that is a goal

Here is the trick most steakhouses use. (1) High quality meat (find a butcher and they can help). (2) dry age (you can do this at home). (3) Very high temp cooking. The 3rd one is hard unless you have a a grill. I use a Primo and can get it to ~800 degrees. That gives me pretty much the identical steak I'd get at a steakhouse for about 1/3 the price.

But you can take a lower quality (usually choice) steak and cook it sous vide at about 130-132 degrees for about 6 hours. That breaks down most of the connective tissue and makes it a lot more tender. Then set your oven to the highest temp it will go and put a cast iron or black steel pan in the over until it is scorching hot. Pull it out and put it on a burner turned to the highest temp it goes to and sear for about 1 minute on both sides.

Both preparations do well with some compound butter added on top.

 

[Beanie Draws]

the defeating parasites got a chuckle from me
I like how you set up the poll. More interesting than steak it'self usually
I don't really care for steak a huge amount. I'm more a fish person personally.

 

[LFH]

I just dont wanna see any blood or pink. Well done please.

 

[SILTHW]

I just dont wanna see any blood or pink. Well done please.

You need to read Anthony Bourdain's book "Kitchen Confidential". It may change your mind.

 

[LFH]

You need to read Anthony Bourdain's book "Kitchen Confidential". It may change your mind.

Hmmm...Okay I just might. Thanks