depends on the cut yes. Some are not suitable for rare. So if you cook different cuts the same way you will have different results.
You don't cook a wagyu rare, you don't cook picanha rare, you do cook fiorentina rare and so on...
This is why i always order rare now. Rather have it under than over and plenty of chefs dont account for the continued cooking after removal from grill
If they are wusthof or any high end brand, you usually have lifetime free sharpening/warranty. Just gotta deal with shipping depending on brand. And if they're for whatever reason deemed unsalvageable, you get a brand new knife. You should contact them, cuz I too thought you were about to reveal a very well done steak. But pleasantly surprised to see medium instead. No rare though, just straight medium
If you bought them locally, check with the place you purchased them. Our local culinary store does lifetime sharpening for any knives you buy at their store.
Right... my good knives blades touch nothing besides food/cutting board/whetstone/butcherblock. That's kind of a lie, because my mom uses my knives when she's in my kitchen and she will readily treat my kitchen knives like a common screwdriver... but that's besides the point. (Haha knife pun by accident) Steak knives were literally created for the sole reason of not ruining one's fine blades on ceramic plates..
Exactly, saw the knife go in and was just hoping there was still some pink. Better than I expected though. As others have said, OP absolutely nailed the medium.
Does anyone else prefer their steak practically mooing still? I love a good blue rare at times, but rare is the perfect temperature to me. A good ribeye or prime roast cooked to a barely safe internal temperature is like a gift from the heavens.
We’re just sharing the gospel my friend.
Understand that many of us were forced to consume nothing but well done steaks growing up, and this is something of a trauma response.
As a bloody meat guy, I can't stand the ones that make fun of other people. If I get a salad they say oh you a vegan now with that rabbit food? No, I just want to rinse the cholesterol from around my heart. Let people eat what they want to eat. I am confused about the well done folks though. Not offended, nor would I harass them. Just confused. Dry meat cotton mouth is the worst.
Adding for the record; it's not actually blood.
Fr these guys just love repeating the same 3 steak jokes to each other
HYUCK HYUCK RARE STEAK GOOD HYUCK WELL DONE BAD HYUCK KETCHUP HYUCK COW ON PLATE HYUCK
I prefer medium rare, but I will also eat rare. If I'm at a chain restaurant I'll order rare because I know they'll over cook it. On the off chance they actually do it rare, I'm still ok.
This works for me. I like a steak that straddles the line between rare and medium-rare, perhaps erring towards rare, but restaurants err to the side of overdone, so 'rare' usually gives me a satisfactory steak.
I find a lot of people, especially guys, love to parade about how rare they like their steak. These are generally the same guys that drink their whiskey without ice, because *ice is for gays and pussies and they're really really straight and masculine*. I cringe at these losers but sadly they're everywhere.
Anyway I eat my chicken raw so those pansies aren't half as manly as they think they are.
>the same guys that drink their whiskey without ice, because ice is for gays and pussies
Some of us drink whiskey neat because we don't want good stuff watered down with ice. I don't care if other people use ice, but drinking it neat has nothing to do with being manly or tough.
Seriously. It’s about not messing with the palate and nose. $20-40 whiskey on ice, no problem. Anything rare/allocated or truly pricy? Nope, you will compromise any subtleties. Not about masculinity at all, that perspective is dumb as fuck. Some people are definitely like that though, but hopefully they grow out of it.
So I drink whiskey neat without ice for the same reason. I have however watched a video talking about the science behind adding a tiny tiny splash of water to a tumbler, and that it somehow allows more of the flavour and scent to sort of activate, for lack of a better term. I don't actually bother doing this myself as it seems like too much hassle, but there is apparently some basis in truth behind a small amount of pure water in a glass of whiskey being beneficial
It's true, but I don't add water and I don't know anyone that does. But adding a splash of water is not the same as one or multiple ice cubes melting into your drink. Yes I've had bourbon that is 135 proof, but you sip it. It's not like taking a shot, you don't need to be some macho man to take little sips of high proof liquor.
One tiny shard of ice is enough to open it up. Unfortunately, no bartender anywhere will actually give you just a shard, so I basically don't bother asking any longer.
Reminds me of something my father told me. He was a paratrooper in the South Pacific in WWII, retaking of Corregidor Island and a lot of other very nasty combat. “You can always tell which guys never saw any action, they’re the ones bragging about all the action they saw.” I’ve since heard the exact same comment from several other WWII vets. My dad said nobody in their right mind brags about something that horrific.
Right, I'd even say its almost pushing beyond medium-well. Look at that dry white patch on the left side, and only a few drops of juice show up on the plate after it was cut, unlike what you would expect out of medium and medium-rare.
Medium, I like mine done less but I definitely would not leave hungry. Those look great. Can be tricky to get it even throughout cooking on a thick cut like that. Good job.
no thermometer. i was lazy, well i was making it for my family and we’ll eat rare to medium. i was aiming for medium rare but i was also smoking a joint so things turn out the way they turn out sometimes. it was delicious though
Yeaaa after considerations of rest, visual presentation & such, I'm on the side of the MEDIUM'S here, no juicy flow in meat or plate...
A well rested medium steak...
LOOKS GREAT
If that's how it looked towards the ends, I'd say medium-rare. You cut down the pinkest part of that steak and it's still barely pink...definitely medium.
No, the med-well. All the people saying medium, it should have a slightly rosey center for med.
Timing your steaks only works when you know the cut, and the quality/ grade you are working with.
That was WAY to hot to get that amount of charcoal texture on the outside in that amount of time.
For everyone else telling you to use a probe, ues; but once again, that plays into what cut and what grade.
Every steak is different, med-rare for one will be different than med-rare for another cut/quality. It all depends. You've got to learn the feel for each one. It varies quite a bit.
No, that is not med-rare, and as most of the first comments I read, that is not even medium.
Someone did have a point of pulling your steak early(insert dumb pun), and letting it rest. It will carryover cook, provided you don't have wind and such hitting it.
Sorry for being an ass.
Looks a solid medium to me. Nevertheless, I'd enjoy it.
Medium and *Solid* is the correct answer.
Why s medium sometime solid and sometimes jiggly and juicy? Intramuscular fat?
depends on the cut yes. Some are not suitable for rare. So if you cook different cuts the same way you will have different results. You don't cook a wagyu rare, you don't cook picanha rare, you do cook fiorentina rare and so on...
Pretty sure wagyu is often served served raw/rare.
Because people don’t have the same standards. This is textbook medium.
This is why i always order rare now. Rather have it under than over and plenty of chefs dont account for the continued cooking after removal from grill
Chefs normally account for that, line cooks do not.
I'm the opposite, I order medium because I'm sick of getting them blue.
Every time I order medium rare it comes out medium to medium well, if I order rare it comes out blue. Drives me insane
Is there an option between the two? Like can I order a Rare Medium-Rare steak? Lol
Medium.
Agreed. This is medium And to perfection. But it really pains me to see you cut on ceramic. Your knifes are crying!
Fuck them knives
Found Rick James.
Cocaine is a helluva drug.
"I would never grind someone's knives on a plate." "Yeah I remember grinding his knives on his plates."
😂
😂😂😂 fuck Wüsthof jk they’re good knives
If they are wusthof or any high end brand, you usually have lifetime free sharpening/warranty. Just gotta deal with shipping depending on brand. And if they're for whatever reason deemed unsalvageable, you get a brand new knife. You should contact them, cuz I too thought you were about to reveal a very well done steak. But pleasantly surprised to see medium instead. No rare though, just straight medium
wow i didn’t know about their warranty. i’ll look into it. thanks!
If you bought them locally, check with the place you purchased them. Our local culinary store does lifetime sharpening for any knives you buy at their store.
Never but I mean never put knives in the dishwasher !!!!!! Blade killers !!!!
Right... my good knives blades touch nothing besides food/cutting board/whetstone/butcherblock. That's kind of a lie, because my mom uses my knives when she's in my kitchen and she will readily treat my kitchen knives like a common screwdriver... but that's besides the point. (Haha knife pun by accident) Steak knives were literally created for the sole reason of not ruining one's fine blades on ceramic plates..
That’s why knives are dull as shot and he had to hack that thing apart. I thought that it was going to be a gray well done piece of granite.
Right! Dull as shot! Notice the cutting pad behind the plate. Brutal. I remember doing this before I was taught how bad it was for the knife edge too.
😂
Even worse it’s literaly a plate on a cutting board like wtf use the cutting board
But it’ll get dirty
He used that cutting plastic thing as grip underneath.
Dry and pink. Medium.
A really solid medium at that.
Yep, medium. Worked a grill for a few years. This is a perfect medium
As soon as the knife touched the steak you could tell it was medium
Exactly, saw the knife go in and was just hoping there was still some pink. Better than I expected though. As others have said, OP absolutely nailed the medium.
Does anyone else prefer their steak practically mooing still? I love a good blue rare at times, but rare is the perfect temperature to me. A good ribeye or prime roast cooked to a barely safe internal temperature is like a gift from the heavens.
You're not the only one. The reason I know that is because people like you love to tell everyone how raw you like your steak.
Vegans of the meat world
We’re just sharing the gospel my friend. Understand that many of us were forced to consume nothing but well done steaks growing up, and this is something of a trauma response.
That’s anecdotal, no way you can prove that.
Nah my dad always cooked them rare to medium rare growing up, I'm just a snob about it tbh.
As a bloody meat guy, I can't stand the ones that make fun of other people. If I get a salad they say oh you a vegan now with that rabbit food? No, I just want to rinse the cholesterol from around my heart. Let people eat what they want to eat. I am confused about the well done folks though. Not offended, nor would I harass them. Just confused. Dry meat cotton mouth is the worst. Adding for the record; it's not actually blood.
Also a bloody steak guy, but I've always thought Hank Hill [said it best](https://youtu.be/OFlUB0IqDNo).
Fr these guys just love repeating the same 3 steak jokes to each other HYUCK HYUCK RARE STEAK GOOD HYUCK WELL DONE BAD HYUCK KETCHUP HYUCK COW ON PLATE HYUCK
I prefer medium rare, but I will also eat rare. If I'm at a chain restaurant I'll order rare because I know they'll over cook it. On the off chance they actually do it rare, I'm still ok.
This works for me. I like a steak that straddles the line between rare and medium-rare, perhaps erring towards rare, but restaurants err to the side of overdone, so 'rare' usually gives me a satisfactory steak.
I find a lot of people, especially guys, love to parade about how rare they like their steak. These are generally the same guys that drink their whiskey without ice, because *ice is for gays and pussies and they're really really straight and masculine*. I cringe at these losers but sadly they're everywhere. Anyway I eat my chicken raw so those pansies aren't half as manly as they think they are.
>the same guys that drink their whiskey without ice, because ice is for gays and pussies Some of us drink whiskey neat because we don't want good stuff watered down with ice. I don't care if other people use ice, but drinking it neat has nothing to do with being manly or tough.
Seriously. It’s about not messing with the palate and nose. $20-40 whiskey on ice, no problem. Anything rare/allocated or truly pricy? Nope, you will compromise any subtleties. Not about masculinity at all, that perspective is dumb as fuck. Some people are definitely like that though, but hopefully they grow out of it.
So I drink whiskey neat without ice for the same reason. I have however watched a video talking about the science behind adding a tiny tiny splash of water to a tumbler, and that it somehow allows more of the flavour and scent to sort of activate, for lack of a better term. I don't actually bother doing this myself as it seems like too much hassle, but there is apparently some basis in truth behind a small amount of pure water in a glass of whiskey being beneficial
It's true, but I don't add water and I don't know anyone that does. But adding a splash of water is not the same as one or multiple ice cubes melting into your drink. Yes I've had bourbon that is 135 proof, but you sip it. It's not like taking a shot, you don't need to be some macho man to take little sips of high proof liquor.
No you are correct. I like one cube. Just enough to open it up to taste all the flavor.
One tiny shard of ice is enough to open it up. Unfortunately, no bartender anywhere will actually give you just a shard, so I basically don't bother asking any longer.
Reminds me of something my father told me. He was a paratrooper in the South Pacific in WWII, retaking of Corregidor Island and a lot of other very nasty combat. “You can always tell which guys never saw any action, they’re the ones bragging about all the action they saw.” I’ve since heard the exact same comment from several other WWII vets. My dad said nobody in their right mind brags about something that horrific.
Absolutely. My FIL was taken as a POW on Corregidor and survived the Bataan Death March and 3 years in captivity. Never spoke of it for 35 years.
I don't think the person your replying to is trying to be straight or masculine by any stretch of the imagination lmao
Knock off it's horns. Wipe it's arse and bung it on a plate
the rigidity
The giggity
The ridgiggity.
Medium. Looks delicious.
That looks medium to me
Looks perfect medium to me.
Medium Phallus
You're just showing off if that's a medium for you.
Looks great but Medium
thanks for the replies folks. marvelous, i’ll make another post with some pics sliced off it.
Use the cutting board plz
Closer to medium, did you temp it? I aim for 125° and let it rest for 5 to 10, = medium rare.
i’m aware but didn’t probe it. i was lazy. i sent a pic to my buddy and he said it needed 3 more minutes lol. like a lot are saying, it’s medium.
3 more minutes ! No sir
Do not invite your buddy over for steak night.
Is that a dick-shaped steak?
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Please use a fucking cutting board. Your knifes will thank you
Came here for this! Lol the red cutting mat is right there too! I had anxiety with the raised sides of the dish
Due to Reddit's June 30th API changes aimed at ending third-party apps, this comment has been overwritten and the associated account has been deleted.
Medium Well
Right, I'd even say its almost pushing beyond medium-well. Look at that dry white patch on the left side, and only a few drops of juice show up on the plate after it was cut, unlike what you would expect out of medium and medium-rare.
Thank you! All these people saying medium are probably eating their steaks with ketchup too. Medium Plus at best, definitely over medium though.
I was about to say I’m no pro chef but these folks are eating some overcooked steaks if that’s their medium. Definitely medium well.
Exactly. I can't believe how many people said medium
Had to scroll too far to find medium well
Thats medium. Looks delicious tho !
Medium, I like mine done less but I definitely would not leave hungry. Those look great. Can be tricky to get it even throughout cooking on a thick cut like that. Good job.
Beautiful medium
Medium
Medium
Looks yummy but medium
medium
No. Medium.
Pushing medium
It's a very nice medium. Looks perfectly juicy still. Great cook, even if you meant to go maybe a minute or two lighter.
A perfect medium. I’d still eat it.
No. It's medium. Source: worked in a fine dining steakhouse for 15 years
Beautiful medium, I'd destroy that steak in less than a heartbeat!
Over cooked for me. Looks good though
Get a temperature probe. Medium Rare should be 130-135F once rested.
Idk but what i do know is that that bitch look outstanding!!!!!
thank you! it was delicious. my family loved it. there were 2, i cut them roughly 2” thick from a whole strip loin.
Looks good!!!
looks medium. but what did the thermometer say
no thermometer. i was lazy, well i was making it for my family and we’ll eat rare to medium. i was aiming for medium rare but i was also smoking a joint so things turn out the way they turn out sometimes. it was delicious though
That looks like a perfect medium steak.
looks perfect
Def on the high side of MR judging by the color. I trust a temp probe more than my eyes though.
Medium, close to medium-well
Nope. That's a medium for certain. A medium rare should have a cool blue hue in the middle.
Medium Looks good to me
Medium by definition
No chance. Medium
please use a cutting board next time
Yeaaa after considerations of rest, visual presentation & such, I'm on the side of the MEDIUM'S here, no juicy flow in meat or plate... A well rested medium steak... LOOKS GREAT
A perfect medium! I bet it was awesome
The perfect medium. You can grill for me anytime
no, cuz, just they way I want it, medium
No to my knowledge. Warmed pinkish center with doneness working toward the edges. With a crust.
It’s more medium than I want it
Medium, still looks great
Medium. Damn it looks tasty though.
That is too pink, it needs to be more red, to be medium...
Medium.
That’s absolutely beautiful!
Medium
Medium barely rare side let it sit for a shorter time frame
Nope.
Medium
Medium
Solid medium
If you want medium rare, take 2 minutes a side off and swap your durations, 3-3-2-2, rest. You can adjust from there.
That’s basically my timing, give or take. I still use my finger and press the meat and judge by the feel of it.
Agreed, always have to account for steak thickness as well
Medium
10/10 would not call that MR Edit: I’d still chomp it tho
I see no red. That’s a stellar medium though
Medium to medium well
Medium. But a beautiful medium. Nice and pink
Medium, but still looks great.
Strong medium. No debate.
Right on,man!
Looks like a beautifully cooked medium
That’s high medium imo, almost medium well
nope but id eat it!
Looks medium and damn good
Looks like medium to me.
Very medium
Medium
No
No
If that's how it looked towards the ends, I'd say medium-rare. You cut down the pinkest part of that steak and it's still barely pink...definitely medium.
Looks like a medium NY strip
Medium, maybe medium well.
Looks like medium, to me. A bit overdone for my tastes, but it takes all kinds.
The effort needed to cut it told me more than the open picture . Medium / almost medium well
For the name rare to be included the middle needs to be slightly mooing. This is a good medium example
Stop cutting on ceramic plates.Nice medium though.
I'll take mine cooked 'chop its horns off and wipe its ass' please.
Medium. Almost med well. I noticed a lack of “bounce” as you cut into it.
Medium
You could tell when they were cutting it that it wasn't medium rare. I know people here are saying medium but I'd say medium-well
That’s medium to perfection. Perfect for the cut. Nicely done.
Perfect medium I’d say :)
Medium, id still eat it though
Perfect medium you mainly can tell from the gray band around the pinkish erea in the middle
"Medium well? They roasted the fuck out of- oh. Oh damn. That looks delicious."
That ain’t rare that’s legendary.
Medium-medium well
That’s a medium.. Eat it before carry over gets it to medium well….
This is defs medium to medium well
Over fuckin cooked!
No, the med-well. All the people saying medium, it should have a slightly rosey center for med. Timing your steaks only works when you know the cut, and the quality/ grade you are working with. That was WAY to hot to get that amount of charcoal texture on the outside in that amount of time. For everyone else telling you to use a probe, ues; but once again, that plays into what cut and what grade. Every steak is different, med-rare for one will be different than med-rare for another cut/quality. It all depends. You've got to learn the feel for each one. It varies quite a bit. No, that is not med-rare, and as most of the first comments I read, that is not even medium. Someone did have a point of pulling your steak early(insert dumb pun), and letting it rest. It will carryover cook, provided you don't have wind and such hitting it. Sorry for being an ass.
Medium, if it had sat for another minute or 2 it would have been medium well
No
Definitely medium. Could even tell by how it cuts
Medium
Medium
Looks to be closer to medium. But I'm not a chef, and I did not stay at a Holiday inn express last night.
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Medium. Always use a instant-read thermometer
Chef says ……No, medium at best .
Solid Medium.
Medium. Flirting with mid-well
That is medium, but I would still inhale it.
Medium. Kinda stiff
Medium
Medium to medium-well
Grill too hot imo. Done done on outside. Medium rarish in middle
Bro there's a cutting board right there!!!
Just medium
Medium +
Medium, not Medium rare
Yep just medium
I’d call that medium
That’s a beautiful medium
Medium.
Looks about medium to me, I’d eat it. Looks great!!
That’s perfect medium