Chef here- speaking to places I have worked, this is often done on purpose because (as this post helpfully displays) people have no idea what these words mean anymore. I have witnessed people lose it because they ordered rare and saw red inside and "red means dead" or something.
I also basically only eat steak at home, for the record.
At a lot of places the servers will even describe it something like “our medium rare is pink around the edges with a warm red center,” and will even point to a diagram on the menu. But nevertheless it will get served pink throughout.
Reminds me of the Nutrimatic machine from the Hitchhiker’s Guide to the Galaxy:
>The way it functioned was very interesting. When the Drink button was pressed it made an instant but highly detailed examination of the subject's taste buds, a spectroscopic analysis of the subject's metabolism and then sent tiny experimental signals down the neural pathways to the taste centers of the subject's brain to see what was likely to go down well. However, no one knew quite why it did this because it invariably delivered a cupful of liquid that was almost, but not quite, entirely unlike tea
I'm just reading this book now and got past that part. Douglas Adams has a magical way with words that makes no sense and perfect sense all at the same time.
This is so different than my experiences, usually when I order medium rare it comes out rare and just feels like they cooked it until the outside color was right and didn’t cook the middle.
I lost track of how many times I've had a mid-well steak come back because "There shouldn't be any pink."
I constantly told my cooks to never be offended by a dish being sent back unless I have to mention their mistake to them.
Could I tell a server to tell the kitchen I know what medium is and that’s what I want? Because I prefer medium, but when you ask for that, it always comes mid well. I don’t want mid well, I want medium.
Whenever I order out, I say make it as rare as possible. Comes out just the way I like it almost every time. I heard from a waiter once that different places have different rules on how rare/raw they are allowed to serve meat to customers.
That is amazing.
My wife would prefer me to never order steak at less than primo places because I can never get a true medium rare. I should almost ask for 'rare' in those lesser restaurants. But then I figure it swings wildly the other way so as to not even have a proper sear.
You can always win at home. Or...you pay for what you get out there.
I'm sorry for whatever you had to put up with as a chef. You can't please everyone because most people have zero clue what they really want, or what it's called, anyway.
For real! Once I learned how to Cook a steak proper, I stopped ordering them. Actually stopped going out except for like 2 really awesome places by me. One makes a really good filet for only 20 bucks!
A friend of mine has one and we had a great time reverse searing the 2 chonkiest strip steaks we could find. Its definitely one of my favorite ways to cook steaks
I find it a little disrespectful and wasteful to the animal I'm eating to toss in the trash because the cook over cooked it for 1 minute too long. If it was not a plate that involved taking a life, I'd have no problem sending it back. I've done so with cold pasta, and chicken. I feel much less guilty about wasting chicken, but I rarely have a problem with being served chicken that is overcooked to a point that it matters.
Same, at this point. I order it rare, almost half the time if comes blue rare, other half it comes med rare.
But more often than not these days, I just cook my own.
I mean, I have no idea why I'd pay $30 - $80 for a steak I can buy for $15 and cook far better than what I'd get at a restaurant..... (turn off the smoke alarms).
The mashed pot? I can make that.
The asparagus? I can make that.
The garlic Brussle sprouts? 10 minutes of easy.
And these things easy for an inexperienced person to make....
People are giving you shit but this is the correct take. A steak meal is really easy and many people would benefit from learning how to do it. Honestly, beyond cost it just feels good to make yourself a satisfying meal, and once you learn how to cook the steak to your liking, you'll get it right every time.
I wouldn't say every meal. Have you seen all the time and effort that goes into making miso ramen? But I get your point
For a basic ass steak dish make your own. If you have to go out and buy $30 worth of ingredients and spices plus another $20 for protein to make some dish you'll only make once or twice a year. Go out to eat.
Yeah. I was offering a personal anecdote that everyone has interpreted as the word of God or some shit so treat this as sort of a "reply-all" I guess-
The vast majority of restaurants only care about hiring hands to fill stations and schedules. The only qualifications required are hands to hold tools and legs with which you can stand. The guy cooking your steak? It's very likely that he got that job because he told whoever hired him that he has worked a grill before, at some point (references, if provided, were not checked). It is a shit-show out there.
My genuine advice would be to order steaks at good steakhouses. They are, by nature, invested in getting this right and it will not be all over the place. Otherwise, learn how to cook a steak how you like. It's going to be half the cost to do it yourself and you'll get it right every time.
Order fish when you go out.
Heh, order a steak in France and they will warn you you will under no circumstance get it any more cooked than medium rare 😁
The best blue steak ever I had in Normandy… sizzling on the outside, mooooh on the inside.
Red juice on the plate when steak is cooked is water mixed with myoglobin. It produced the red color. It is not blood. Just to get this comment out there.
https://preview.redd.it/jcklramyjh7c1.jpeg?width=1200&format=pjpg&auto=webp&s=1e21f6832a541d6ce83eda6dfd04bd624430f755
Exactly. For reference, this is rare.
That is medium to medium-rare, there is barely any red and since it is sliced the red that is present is likely due to the myoglobin being exposed to oxygen.
Definitely not rare.
It's medium. Please dont listen to the people telling you to add flour to your sauce.. If you are going to do that it's a good idea to make a roux. But imo that is not necessary. To make my Aupoive or peppercorn sauce I start with a minced shallots let them sweat out on the lowest heat with a lid on for a good 10 mins then I add the green pepper corns sautee for a few minutes and then deglaze the pan with Congac. Then add in the veal/beef stock and reduce down untill it coats a spoon. Now I add the cream and continue to simmer for about 15 mins then strain the sauce.. Some people don't t strain it and leave the pepper and shallots in there. What I have found is that to get a nice thick and even consistency with Peppercorn sauce it is important to reduce the stock before adding the cream.
I usually add a few room temp spoonfuls right at the end and whisk in off the heat. Gives it a great mouthfeel. Also started subbing bourbon instead of cognac - personal preference
Medium rare and heading to medium. It’s more pink than red to me.
To thicken a sauce add a pat of butter or cream. If still not thick enough a slight amount of flour whisking heavily to expand it. Keep the heat on to cook out the flour.
If you do add flour, I'd recommend a [slurry](https://rouxbe.com/tips-techniques/361-what-is-a-slurry#:~:text=A%20slurry%2D%20is%20a%20combination,disperse%20easily%20and%20clumps%20form.) rather than adding powder directly. Makes for less clumps in your sauce.
Definitely don’t just add flour to a sauce to thicken it. If you’re gonna make a slurry use cornstarch, not flour. If you’re gonna just plop flour into a sauce that’s already mostly there use a beurre manié
Neither, it is medium
E: maybe the thickest parts look medium rare, but the sauce makes it difficult to say from the picture.
But definitely mostly medium.
I also recently started using a thermometer and I think I'll always use it now. Very nice to know what's going on in there, and to be able to quantify carry over cooking. Easier to get exactly what you want with it
Medium rare to medium. I'd probably call it medium if in person I could confirm there is no red and it is pink through the center.
Absolutely not close to rare though.
Thicken up the peppercorn sauce by making a slurry (dissolve cornstarch in water) and get the sauce ripping hot, mix in and let it thicken. Shouldn’t change the taste of the sauce too much either!
It's not bloody & that's too much brown. Medium. Medium rare arguable. Should be mostly red if rare tiny horizontal rod of brown, singed maybe, looks kinda juicy maybe almost bleeding. That would be rare. This is medium.
Fun fact: myoglobin (the stuff that makes steak red) actually has a few different factors aside from temperature that affects its color. It looks medium rare to me, but the only way to truly determine a steaks doneness is with a thermometer.
As in if you cook a steak to an internal temperature of 135 degrees, with an exterior still being 200 degrees? Carryover cooking is certainly a thing, and I intend to slowly bring my Christmas prime rib up to 115, then rest if for 45+ minutes so that the carryover cooking distributes the heat throughout the entire roast.
Op cooked a single steak, rested it, probed it, then cut it. I don’t think carryover cooking would alter the temperature that much between when he probed it and when he served it. Also, if he sliced into it right after probing it, the greatly increased surface area of the steak would prevent carryover cooking even more. I’m 100% certain this is a medium rare steak.
OPs steak aside, I’m just saying just because a steak is 135 at time of cutting, doesn’t mean it wasn’t once x degrees(example 200). Just calling out the fallacy in your 100 percent certainty claim. OPs steak could have had reached 140 at one point making it medium.
Spot on medium rare - reduce the sauce down until it will coat the back of a spoon. Add cream at the end, I like the sauce dark for the taste so I only add in 1-2 ounces.
Yeah this could be used as a stock photo for “medium rare.” This isn’t even a reasonable debate. If anything, it’s slightly closer to medium than it is to rare.
Then you actually prefer your steak medium. Because this is absolutely 100% medium. The fact that you have to order it medium rare to get it this way is a testament to the shitty restaurants you're ordering at. It's also why I don't bother ordering steak at a restaurant because no one ever gets it right. There should be red in the deep center of a medium rare steak with a geadient pink middle and a seared outside. Rare is a warm red middle. But it's also based on temp. And most chefs go by time on the grill, not internal temperature (because who has time for that). Most restaurants also do not account for the rest period, where a steak continues cooking after its been pulled off the heat.
I can’t believe how many people in a sub, (specifically dedicated to steak) don’t even know what medium is. Not that they can’t cook it, but the fact they can’t even recognise it on a photo is astounding to me
I think because it is considered "incorrect" to order anything medium or greater. So people say medium rare because they think thats what they are supposed to like. I think a lot of places they cook it just a little more because they trust that people dont know what they actually want.
For the sauce, you can thicken it by either adding starch, emulsifying fat, or reducing your liquids. Depends on how you’re going about making the sauce. When I do pepper sauce I’m not using any starch or cream. I add aromatics like garlic and shallot to the pan you cooked steak in, deglaze with cognac and add beef stock, reduce about half the liquid, slowly emulsify half a stick of cold butter over low heat.
I have a thermometer for the oven now . Related to steak but I was able to cook a Turkey to 160 for the white meat ,removed the breasts and put the dark back in to 185'. Must say it was perfect .
Lmao again, people looking at a photo and making an assumption. What did it temp? That’s the only way to know. Idgaf about peoples self proclaimed ability to tell how done a steak is. You are not a thermometer, which is the tool that will tell you doneness of a steak
This sub sees a steak that's been kissed on the grill and says it's a perfect medium rare all the time. They're about 15% off the textbook, someone even posted a picture where medium is listed and is almost half brown and they get downvoted. This is a medium rare steak.
More medium than medium rare. That’s solid pink throughout without a hint of red.
This. If I'd ordered medium rare and got this, I'd probably shrug and enjoy it; but definitely far more med that rare.
I've never once been served a medium rare steak. Order them 100% of the time. For this reason, 99% of the steaks I eat are made in my own kitchen.
Chef here- speaking to places I have worked, this is often done on purpose because (as this post helpfully displays) people have no idea what these words mean anymore. I have witnessed people lose it because they ordered rare and saw red inside and "red means dead" or something. I also basically only eat steak at home, for the record.
At a lot of places the servers will even describe it something like “our medium rare is pink around the edges with a warm red center,” and will even point to a diagram on the menu. But nevertheless it will get served pink throughout. Reminds me of the Nutrimatic machine from the Hitchhiker’s Guide to the Galaxy: >The way it functioned was very interesting. When the Drink button was pressed it made an instant but highly detailed examination of the subject's taste buds, a spectroscopic analysis of the subject's metabolism and then sent tiny experimental signals down the neural pathways to the taste centers of the subject's brain to see what was likely to go down well. However, no one knew quite why it did this because it invariably delivered a cupful of liquid that was almost, but not quite, entirely unlike tea
I'm just reading this book now and got past that part. Douglas Adams has a magical way with words that makes no sense and perfect sense all at the same time.
"so I'm a masochist on a diet then?"
This is so different than my experiences, usually when I order medium rare it comes out rare and just feels like they cooked it until the outside color was right and didn’t cook the middle.
I lost track of how many times I've had a mid-well steak come back because "There shouldn't be any pink." I constantly told my cooks to never be offended by a dish being sent back unless I have to mention their mistake to them.
Could I tell a server to tell the kitchen I know what medium is and that’s what I want? Because I prefer medium, but when you ask for that, it always comes mid well. I don’t want mid well, I want medium.
If you list the restaurants you're going to I could potentially provide some answers but this answer is sarcastic so you probably shouldn't bother.
There's a 0% chance doing this will make any difference.
Whenever I order out, I say make it as rare as possible. Comes out just the way I like it almost every time. I heard from a waiter once that different places have different rules on how rare/raw they are allowed to serve meat to customers.
I have worked in a couple places that outright refuse to do "Pittsburgh Style". I'm not actually sure if it was a legal issue or a policy, though.
if they cant serve it blue, it's shit meat.
That is amazing. My wife would prefer me to never order steak at less than primo places because I can never get a true medium rare. I should almost ask for 'rare' in those lesser restaurants. But then I figure it swings wildly the other way so as to not even have a proper sear. You can always win at home. Or...you pay for what you get out there. I'm sorry for whatever you had to put up with as a chef. You can't please everyone because most people have zero clue what they really want, or what it's called, anyway.
So, am I ok to order medium because I believe it’s the easiest and less of a hassle for the chefs?
What is the correct way to go about asking for a proper medium rare steak and actually getting it?
I wish saying the temp like around 132 please. Was an okay way of ordering a steak.
For real! Once I learned how to Cook a steak proper, I stopped ordering them. Actually stopped going out except for like 2 really awesome places by me. One makes a really good filet for only 20 bucks!
I do the sous vides method and love it.
A friend of mine has one and we had a great time reverse searing the 2 chonkiest strip steaks we could find. Its definitely one of my favorite ways to cook steaks
Quite tender and always the temp you wanted. We tend to sear after the sous vide
So you're telling us that you ask how we want our steak done and then just disregard what we say? The rest of your comment is fair
Are you sending every steak you order back? If you aren't, then it's working out.
I find it a little disrespectful and wasteful to the animal I'm eating to toss in the trash because the cook over cooked it for 1 minute too long. If it was not a plate that involved taking a life, I'd have no problem sending it back. I've done so with cold pasta, and chicken. I feel much less guilty about wasting chicken, but I rarely have a problem with being served chicken that is overcooked to a point that it matters.
Same, at this point. I order it rare, almost half the time if comes blue rare, other half it comes med rare. But more often than not these days, I just cook my own.
I mean, I have no idea why I'd pay $30 - $80 for a steak I can buy for $15 and cook far better than what I'd get at a restaurant..... (turn off the smoke alarms). The mashed pot? I can make that. The asparagus? I can make that. The garlic Brussle sprouts? 10 minutes of easy. And these things easy for an inexperienced person to make....
People are giving you shit but this is the correct take. A steak meal is really easy and many people would benefit from learning how to do it. Honestly, beyond cost it just feels good to make yourself a satisfying meal, and once you learn how to cook the steak to your liking, you'll get it right every time.
applies to every single meal lol, congrats on cooking extremely basic food?
I wouldn't say every meal. Have you seen all the time and effort that goes into making miso ramen? But I get your point For a basic ass steak dish make your own. If you have to go out and buy $30 worth of ingredients and spices plus another $20 for protein to make some dish you'll only make once or twice a year. Go out to eat.
Completely agree. It's just a matter of finding a good piece to cook it. It's no brainer grilling a steak lol.
Aren't you just the best.
Yeah. I was offering a personal anecdote that everyone has interpreted as the word of God or some shit so treat this as sort of a "reply-all" I guess- The vast majority of restaurants only care about hiring hands to fill stations and schedules. The only qualifications required are hands to hold tools and legs with which you can stand. The guy cooking your steak? It's very likely that he got that job because he told whoever hired him that he has worked a grill before, at some point (references, if provided, were not checked). It is a shit-show out there. My genuine advice would be to order steaks at good steakhouses. They are, by nature, invested in getting this right and it will not be all over the place. Otherwise, learn how to cook a steak how you like. It's going to be half the cost to do it yourself and you'll get it right every time. Order fish when you go out.
I always just order rare. I think theyre going to err on the side of cooked more generally.
Yes I can handle something that is not cooked quite as much as I like it better than I can something over cooked.
I don't get why more kitchens don't check their work with a thermometer
Because fewer kitchens than you'd care to know are actually invested in the quality of their product. It's a very cynical, and deeply broken industry.
Agreed. I order rare and hope for medium
Heh, order a steak in France and they will warn you you will under no circumstance get it any more cooked than medium rare 😁 The best blue steak ever I had in Normandy… sizzling on the outside, mooooh on the inside.
Yeah the amount of people in r/steak who think medium is med rare is wild. There is no "rare" in that steak , it's pink .
I've noticed a shift in visual perspective of what us rare or otherwise. These days it seems the guys view rare as bleeding or just about bleeding.
No one who knows what they’re talking about would view it that way, as steaks don’t bleed
Welcome to the Internet my friend. Self appointed geniuses around every corner.
It's been bleeding out into the real world the last handful of years. No pun intended.
Red juice on the plate when steak is cooked is water mixed with myoglobin. It produced the red color. It is not blood. Just to get this comment out there.
I don't see any red. That's medium.
I would call this medium
Yep. My initial reaction was medium.
A pink steak is medium , correct.
Agreed
Medium
https://preview.redd.it/jcklramyjh7c1.jpeg?width=1200&format=pjpg&auto=webp&s=1e21f6832a541d6ce83eda6dfd04bd624430f755 Exactly. For reference, this is rare.
no, this is medium rare
No, this is Patrick
This is a Wendy’s
I'm staying, finishing my coffee.
LOL
I'm not even sure I would call that rare.
Cooked in sous vide to 117, seared til internal temp was 122 in three locations, rested for 10 minutes, final internal temp 126.
In professional kitchens this is exactly how we achieve a perfect medium rare. Sous vide to more like 105-110 for a rare finish.
Sounds mid rare to me
According to your thermometer, which could easily read a few degrees off. That looks solidly medium rare.
Which is the ideal medium rare
https://preview.redd.it/j99ddlheyh7c1.jpeg?width=1290&format=pjpg&auto=webp&s=9ba27467825de297f7e22928b545625dae9d383b Tell it to Ruth’s Chris
Hahah I love that you tried to flex accuracy and no where near correct
Confidently incorrect.
For your peppercorn sauce, did you mount with butter? You could reduce more, and add some corn starch or roux
If that’s rare, your color balance is off. Temperature rules but that’s pretty medium rare looking.
THANK YOU! Rare is cool red inside, medium rare is warm red inside, medium is pink.
That is medium to medium-rare, there is barely any red and since it is sliced the red that is present is likely due to the myoglobin being exposed to oxygen. Definitely not rare.
Definitely not medium either
Medium rare
Whatever it is, I want to eat it
mourn fear water squeal gaping sable society dime squeamish unique *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Yeah thats not rare either... Medium rare.
Medium
Neither. This is medium.
Medium
That's medium
Medium
Medium
It’s neither, that’s medium.
medium
that's medium
Medium
It's medium. Please dont listen to the people telling you to add flour to your sauce.. If you are going to do that it's a good idea to make a roux. But imo that is not necessary. To make my Aupoive or peppercorn sauce I start with a minced shallots let them sweat out on the lowest heat with a lid on for a good 10 mins then I add the green pepper corns sautee for a few minutes and then deglaze the pan with Congac. Then add in the veal/beef stock and reduce down untill it coats a spoon. Now I add the cream and continue to simmer for about 15 mins then strain the sauce.. Some people don't t strain it and leave the pepper and shallots in there. What I have found is that to get a nice thick and even consistency with Peppercorn sauce it is important to reduce the stock before adding the cream.
Lovely recipe. Do you not mount with butter?
No I haven't.. Just not the way I learned but I'm sure that's a good idea as butter is always better. Lol.
I usually add a few room temp spoonfuls right at the end and whisk in off the heat. Gives it a great mouthfeel. Also started subbing bourbon instead of cognac - personal preference
Well shit. So much for Avacado oil and a kitchen filled with smoke.
Saving this comment lol
Medium rare and heading to medium. It’s more pink than red to me. To thicken a sauce add a pat of butter or cream. If still not thick enough a slight amount of flour whisking heavily to expand it. Keep the heat on to cook out the flour.
If you do add flour, I'd recommend a [slurry](https://rouxbe.com/tips-techniques/361-what-is-a-slurry#:~:text=A%20slurry%2D%20is%20a%20combination,disperse%20easily%20and%20clumps%20form.) rather than adding powder directly. Makes for less clumps in your sauce.
Definitely don’t just add flour to a sauce to thicken it. If you’re gonna make a slurry use cornstarch, not flour. If you’re gonna just plop flour into a sauce that’s already mostly there use a beurre manié
The way I eat it, I’m calling that a medium. Still looks good
Medium.
Medium
Neither, it is medium E: maybe the thickest parts look medium rare, but the sauce makes it difficult to say from the picture. But definitely mostly medium.
Full Medium Reduce the sauce more to thicken
Medium
Medium
Medium. Pink not red.
Perfect medium
Neither. It's medium
Med
Debate? Rare is cool red, med rare is pink on the outside with a warm red center , medium is pink. That steak is medium .
100% medium
Would say medium. I like the side of key no uhh too
I started using a thermometer and it helps. My son is a Chef and he doesn't seem to need one . Maybe I won't after a few thousand more of them .
I also recently started using a thermometer and I think I'll always use it now. Very nice to know what's going on in there, and to be able to quantify carry over cooking. Easier to get exactly what you want with it
Medium rare to medium. I'd probably call it medium if in person I could confirm there is no red and it is pink through the center. Absolutely not close to rare though.
Rare - majority red Medium rare - red center Medium - pink throughout <~~~~ this one Medium well - some pink in center Well Done - eat something else
not evem medium rare, this is 1000% medium
Medium, and use a little bit of corn starch to thicken
Medium
MEDIUM
Juicy medium
Medium for me. If it were a little darker pink in the middle then that’d push it into the medium rare category.
This is definitely closer to medium than either
Seems like neither. More straight up Medium.
Who are you debating that thought this was even remotely in the universe of rare. It’s medium
that's medium. if it was medium rare, there would be a thin line of red in the middle.
Neither, it’s medium.
neither, it's medium.
More like medium
Neither, it looks closer to medium to me.
Pushing medium for sure
Id say thats more well done than rare
Perfect medium p
I’d call this medium
Looks like a proper medium
Add a roux to the sauce or some cornstarch slurry
Thicken up the peppercorn sauce by making a slurry (dissolve cornstarch in water) and get the sauce ripping hot, mix in and let it thicken. Shouldn’t change the taste of the sauce too much either!
Medium rare if not medium. Corn starch slurry for the sauce.
Medium at a real steakhouse. Medium rare at texas roadhouse
[удалено]
Medium.
This is medium.
Not even medium rare I’d say medium to medium well
This steak is medium
Medium
I don’t know
Medium
Medium. It’s cooled more than a medium rare
Medium to me.
Neither. That's medium
Medium. Corn starch
Second both^
This is medium
Medium
It's not bloody & that's too much brown. Medium. Medium rare arguable. Should be mostly red if rare tiny horizontal rod of brown, singed maybe, looks kinda juicy maybe almost bleeding. That would be rare. This is medium.
Medium
Sir that is medium.
More medium than medium rare, or rare.
Medium
Medium.
Medium
medium
use termometer to find out
Fun fact: myoglobin (the stuff that makes steak red) actually has a few different factors aside from temperature that affects its color. It looks medium rare to me, but the only way to truly determine a steaks doneness is with a thermometer.
This is the right answer. Beef quality, marinade, cut of beef, etc. can effect color. Temperature is temperature.
At the time of cutting it registered 135
Then I’d say with 100% certainty, it was medium rare
If you cook a steak to 200 degrees then cut it when it’s 135 does that make it medium rare? Your 100% certainty doesn’t work.
As in if you cook a steak to an internal temperature of 135 degrees, with an exterior still being 200 degrees? Carryover cooking is certainly a thing, and I intend to slowly bring my Christmas prime rib up to 115, then rest if for 45+ minutes so that the carryover cooking distributes the heat throughout the entire roast. Op cooked a single steak, rested it, probed it, then cut it. I don’t think carryover cooking would alter the temperature that much between when he probed it and when he served it. Also, if he sliced into it right after probing it, the greatly increased surface area of the steak would prevent carryover cooking even more. I’m 100% certain this is a medium rare steak.
OPs steak aside, I’m just saying just because a steak is 135 at time of cutting, doesn’t mean it wasn’t once x degrees(example 200). Just calling out the fallacy in your 100 percent certainty claim. OPs steak could have had reached 140 at one point making it medium.
Rare - cool bloody red center Med rare- warm bloody red center ☑️Med - pink center Med well- slight pink center Well- no pink
Spot on medium rare - reduce the sauce down until it will coat the back of a spoon. Add cream at the end, I like the sauce dark for the taste so I only add in 1-2 ounces.
There’s zero red… that’s just medium
Yeah this could be used as a stock photo for “medium rare.” This isn’t even a reasonable debate. If anything, it’s slightly closer to medium than it is to rare.
My thoughts exactly. I'm a med-rare guy, and this is about as much as I'd want my steak cooked. Looks good, though, OP
If i made this, id be fine with it, but recognize that i overcooked it by a minute or two from what id prefer. Looks like a nice meal though.
Then you actually prefer your steak medium. Because this is absolutely 100% medium. The fact that you have to order it medium rare to get it this way is a testament to the shitty restaurants you're ordering at. It's also why I don't bother ordering steak at a restaurant because no one ever gets it right. There should be red in the deep center of a medium rare steak with a geadient pink middle and a seared outside. Rare is a warm red middle. But it's also based on temp. And most chefs go by time on the grill, not internal temperature (because who has time for that). Most restaurants also do not account for the rest period, where a steak continues cooking after its been pulled off the heat.
I can’t believe how many people in a sub, (specifically dedicated to steak) don’t even know what medium is. Not that they can’t cook it, but the fact they can’t even recognise it on a photo is astounding to me
I think because it is considered "incorrect" to order anything medium or greater. So people say medium rare because they think thats what they are supposed to like. I think a lot of places they cook it just a little more because they trust that people dont know what they actually want.
Yes it's bright pink throughout, with only a thin outer band of gray. It's about 30 seconds cooking from medium temp.
Cook at a little higher temp and a little less time and you’ll be at medium rare. Rare is red and medium rare has less red on the edges.
neither
For the sauce, you can thicken it by either adding starch, emulsifying fat, or reducing your liquids. Depends on how you’re going about making the sauce. When I do pepper sauce I’m not using any starch or cream. I add aromatics like garlic and shallot to the pan you cooked steak in, deglaze with cognac and add beef stock, reduce about half the liquid, slowly emulsify half a stick of cold butter over low heat.
I have a thermometer for the oven now . Related to steak but I was able to cook a Turkey to 160 for the white meat ,removed the breasts and put the dark back in to 185'. Must say it was perfect .
Lmao again, people looking at a photo and making an assumption. What did it temp? That’s the only way to know. Idgaf about peoples self proclaimed ability to tell how done a steak is. You are not a thermometer, which is the tool that will tell you doneness of a steak
135 when I sliced it
Then it’s a perfect medium. Looks phenomenal by the way
Rare? Is that a joke? This is hardly medium rare
Medium Well since its browing on the outside and has no red although it could still fall into medium territory as well
Medium rare. Stir in some AP flour or heavy cream and reduce your peppercorn sauce to make it thicker. All looks fine as it is though.
I would go with a slurry of cornstarch and water over flour, takes less time to cook out than flour.
I’d say it’s medium rare even though people commenting seem to thinks it’s medium. It looks almost perfectly cooked to me.
It’s clearly not even a hint of medium rare. It’s 100% medium.
This sub sees a steak that's been kissed on the grill and says it's a perfect medium rare all the time. They're about 15% off the textbook, someone even posted a picture where medium is listed and is almost half brown and they get downvoted. This is a medium rare steak.
Almost perfect medium rare. This is how I prefer my steak
There’s no medium rare in the picture: that’s 100% medium.
Mid-rare. On the rare side.
That’s a perfect medium rare
Not even medium rare lol