Luiseach

*swoons at the thought of a tall, chilled glass of Clamato*

:notworthy

Steaks are divine when prepared medium-rare, with a rub made of raw crushed garlic and freshly-ground peppercorns.

Served on its own with a crusty roll to sop up the juices...veggies only distract from the main attraction.

TearFromTheInnerSoul

For those of you who do, and or have worked in "fancy resturants" i have a question.. I have heard from waiters, cooks, and what not, that if you order a "hokey puck" (well done)steak, they will give you a " not so great" cut-o-meat" but the rarer the steak, the better the cut of meat? I would think this to be true, but I want to know from others...

Birdsmgp

... I never heard of this? You got me? I'm not that much of a Steak eater anyway. I like Fish and Chicken. Asian like dishes are my favorite.

Shake

Med.-med. well! Depends on the place. Sometimes I have to order med. well so that it's cooked enough.

I remember cooking at a steakhouse and having the order tags come through with everything from "RARE RARE RARE RARE" to "WELL WELL WELL WELL WELL," either extreme is disgusting IMHO. What got me was the folks who ordered the WELL, WELL...etc. and then got upset when it wasn't done in like 10 minutes! Or on the other end, we send out a super-rare one, and the people would be like, "Oh, I'm not ready yet!"

...Some of the reasons I left food service! :banghead:

tronvillain

I generally order my steak medium well or medium, but essentially I want it to be completely cooked without being burned on the outside.

Buddrow_Wilson

Rare beef does not digest well with me. I get stomach cramps and other "symptoms". I voted for medium-well, but I'm not exactly a connoisseur. Somewhere between the states of red oozing and beef jerky and I won't complain.

Duvenoy

De-horn a steer, wipe his ass, and lead fucking thing in

I doubt if I've ever ordered a steak in the restraunt where cjack cooked, but in the late 50's I got kicked out of one for saying exaclty the above. The waitress asked me no less than three times. "How rare?" And I'd been at sea for over a year. Wrong question!

doov

cjack

I never worked in really "fancy" places, but it has been my experience that the meat is cut ahead of time. The nicest place I worked, the head chef was responsible for cutting the steaks.

IIRC, the big issue with a steak is not the quality of the cut, but the weight. If you're selling a 10-ounce filet, it had better be pretty close to 10 ounces.

In any case, a really great cut of meat will still taste like crap if you scorch it beyond recognition!

Thanatoast

Gotsta go with well-done, but not covered in char-gristle.

I need to be certain their aren't any living bacteria floating around in the meat products I consume. I have enough in my intestines already.

Dark Jedi

Ya ain't gotta worry about the critters in beef. They ain't compatible with our physiology (That is until Mad Cow came along). Just more protien. Those that can effect us ain't too put out by the cooking anyway.

In pork or poultry, they are compatible, and thus need to be cooked dead so they don't grow inside us.

Any meat, if allowed to rot, makes us sick from what the critters leave behind more than the critters themselves.