You know how many fucking free desserts I've got lately because the damn cooks can't tell the difference between rare and fucking medium.
I should print this and pass it to the waiters and cooks everywhere I eat.
Same for medium and well.
I think, if you are with others, they cook yours to your desired temp but it sits in a window with a light on it waiting on your party's meals to get done thus cooking a bit more.
I like mine medium,but on a side note how many steak houses do they have in Pakistan anyway?
How often do people in Pakistan eat steak?What do they eat it with and how much does it cost.DFG we need answers.
I have been eating steaks well done, my entire life, because of my mother. She always ordered them well done but after I was given a medium steak to try the other day, I will never go back to anything else. Medium is my absolute favorite.
I wish I could have had that visual guide on the menu at every place I cooked a lot of steaks. The most common complaint I got as a cook was that a medium rare was undercooked. Tons of people who order their steaks medium rare actually want medium, but a lot of cooks tend to overcook their steaks and if you order a medium rare you stand a pretty good chance of getting it medium, so the confusion is understandable. The second most common complaint was that a medium well was still a little pink, which it should be.
A lot of people have unrealistic expectations when it comes to steaks as well, if you want a good steak, chances are you are going to have to pay a higher than average price for it. Don't expect a steak that you pay $10 for at a pub to be the same quality as a steakhouse steak. An 8oz New York should run you at least $20, an 8oz sirloin at least $15 and an 8oz fillet at least $25 A lot of suppliers now sell totally cheap ass pre cut steaks that have been treated to increase moisture content, this looks great to an owner, but sucks balls for the cooks and customers.
There are a few people who like to order their steaks Chicago or Pittsburgh style, meaning that the outside has been charred. I really like a Pittsburgh "black and blue" steak, but I would never order it outside a decent steakhouse. If you order these at a bar or a regular restaurant chances are you will not get what you want.
I like my steaks seared in a screaming hot pan then done in the oven for a few minutes to warm the middle.
C/O
"Gimmie fuel gimmie fire, gimme that which I desire"; Metallica
I wish I could have had that visual guide on the menu at every place I cooked a lot of steaks. The most common complaint I got as a cook was that a medium rare was undercooked. Tons of people who order their steaks medium rare actually want medium, but a lot of cooks tend to overcook their steaks and if you order a medium rare you stand a pretty good chance of getting it medium, so the confusion is understandable. The second most common complaint was that a medium well was still a little pink, which it should be.
A lot of people have unrealistic expectations when it comes to steaks as well, if you want a good steak, chances are you are going to have to pay a higher than average price for it. Don't expect a steak that you pay $10 for at a pub to be the same quality as a steakhouse steak. An 8oz New York should run you at least $20, an 8oz sirloin at least $15 and an 8oz fillet at least $25 A lot of suppliers now sell totally cheap ass pre cut steaks that have been treated to increase moisture content, this looks great to an owner, but sucks balls for the cooks and customers.
There are a few people who like to order their steaks Chicago or Pittsburgh style, meaning that the outside has been charred. I really like a Pittsburgh "black and blue" steak, but I would never order it outside a decent steakhouse. If you order these at a bar or a regular restaurant chances are you will not get what you want.
I like my steaks seared in a screaming hot pan then done in the oven for a few minutes to warm the middle.
C/O
"Gimmie fuel gimmie fire, gimme that which I desire"; Metallica
C/O
Black and blue, fuck I have to try that, it sounds awesome.
Also who the fuck only eats an 8oz steak? That's like 4 bites. I can't do anything under 16oz.
Black and blue, fuck I have to try that, it sounds awesome.
Also who the fuck only eats an 8oz steak? That's like 4 bites. I can't do anything under 16oz.
16oz, thats a lotta beef, and hard to get with cuts like New York or Fillet, a good 16oz porterhouse(my favorite cut, but hard to find these days) is awesome, and a T bone also has the girth to make a good 16oz steak.
I like medium and medium-rare. I find that at cheaper places the chefs tend to overcook the steaks, so i'll order a medium-rare and either get medium-rare or medium (if they overcook it). If it's a good place i'll order medium because I put faith in the chefs.
Comments
You know how many fucking free desserts I've got lately because the damn cooks can't tell the difference between rare and fucking medium.
I should print this and pass it to the waiters and cooks everywhere I eat.
Same for medium and well.
I think, if you are with others, they cook yours to your desired temp but it sits in a window with a light on it waiting on your party's meals to get done thus cooking a bit more.
I really hope this is just a bad troll attempt.
:facepalm: no, that's not what i meant...the bark was separate from the sheep
How often do people in Pakistan eat steak?What do they eat it with and how much does it cost.DFG we need answers.
funny, but no I was implying that I ate dog, which I have but I don't. I failed at funny just now
really? Get your eyes checked man.
Either you are indicating that the posted image depicts medium as being more cooked than medium well, which it clearly does not.
Or you are indicating that you believe medium is supposed to be cooked more than medium well, which it clearly is not.
I think he is serious. :facepalm:
No offense, but check your facts.
:facepalm::facepalm::facepalm: I'm sad, what a retard
THAT EXPLAINS EVERYTHING! Now I can see how that would be confusing, and why they always fuck up my order.
When I am stocking the freezer and buy a chain of fillet, tatare is the way.
At least according to every restaurant I've ever been too.
A lot of people have unrealistic expectations when it comes to steaks as well, if you want a good steak, chances are you are going to have to pay a higher than average price for it. Don't expect a steak that you pay $10 for at a pub to be the same quality as a steakhouse steak. An 8oz New York should run you at least $20, an 8oz sirloin at least $15 and an 8oz fillet at least $25 A lot of suppliers now sell totally cheap ass pre cut steaks that have been treated to increase moisture content, this looks great to an owner, but sucks balls for the cooks and customers.
There are a few people who like to order their steaks Chicago or Pittsburgh style, meaning that the outside has been charred. I really like a Pittsburgh "black and blue" steak, but I would never order it outside a decent steakhouse. If you order these at a bar or a regular restaurant chances are you will not get what you want.
I like my steaks seared in a screaming hot pan then done in the oven for a few minutes to warm the middle.
C/O
"Gimmie fuel gimmie fire, gimme that which I desire"; Metallica
Black and blue, fuck I have to try that, it sounds awesome.
Also who the fuck only eats an 8oz steak? That's like 4 bites. I can't do anything under 16oz.
16oz, thats a lotta beef, and hard to get with cuts like New York or Fillet, a good 16oz porterhouse(my favorite cut, but hard to find these days) is awesome, and a T bone also has the girth to make a good 16oz steak.
C/O
"I want beef, NOW!"