BLOODY AS HELL or BURNT TO A CRISP?
“I’ve cooked a lot of steaks in my day, and this isn’t medium rare.”
Let’s make something clear; every restaurant cooks a steak differently.
Deal.
MOST place’s don’t go by Joe Jackwagon’s BBQ standards.
S. L. Ehrisman (c) 11/22/10
I can’t seem to get a steak to come out the same way twice no matter how hard I try. I’m glad my livelihood doesn’t depend on someone else’s ability to pull it off.
I like medium rare. If its pink to bloody and warm, I am happy. I’m with Duke, can’t do steak myself. Its some sort of mysterious art.
Om nom nom.
We have a strict policy where I work, and I like it. We describe our steak temps, we will also recook or cookup your steak, no questions asked. It irks me when a customer complains about their steak temp and then refuse to allow you to fix it. Assinine.
When I order a steak medium-rare, I do not want ice crystals in the center of the steak.
When I order a steak medium-rare, I do not want heated up just enough to melt the ice.
When I order a steak medium-rare, I do not want a piece of charcoal.
That is when I threw the plate back at the cook, and tipped the server $20.00 for trying to put a good face on what she knew was going to be a bad situation.