Rare & Med-Rare Un-Appreciation thread - Page 6

Rock48nj · 07-11-2011, 01:18 PM

I am a med-rare guy myself.. and agree, like my meat as the center turns from cold to warm. I probably prefer a tad towards med versus rare.

But some of it depends upon what type of meat and how its prepared... Saturday I had some folks over and had picked up some nice looking flank from my butcher in the morning.. about a 2lb + cut. It was all over the place in terms of thickness, knowing I had a variety of tastes to serve within group, I basically cooked the thickest part to med-rare, which meant some of the thin parts were more med-well or even well. Some of those end pieces that were well really tasted great. More marinade vs beef taste I guess, but being sliced thin, toughness/dryness wasn't an issue.

Warthog · 07-11-2011, 01:32 PM

If it is still mooing it's ready.

Johnny_Crunch · 07-11-2011, 01:42 PM

I like med rare also, it uses less propane to cook them this way!

---k--- · 07-11-2011, 03:17 PM

Quote:

Originally Posted by hnd

it seems that may be the case.

Glad to hear.

---k--- · 07-11-2011, 03:23 PM

I'm thinking those of you who cook a steak medium-well just don't have the skills required to cook medium-well and not turn it into shoe leather.

Actually, I do think it requires a little different cooking. Someone mention that they do the sear and then move it to indirect until it hit where it needs to be. Shamefully, I grill steaks on a gasser that doesn't get super hot, so my procedure ends up closer to this, and I can get juicy, just not bloody.

CBQ · 07-11-2011, 04:23 PM

Quote:

Originally Posted by Johnny_Crunch

I like med rare also, it uses less propane to cook them this way!

Propane!

I once had a restaurant ask me how I wanted my chicken cooked.

Never went back there.

Carbon · 07-11-2011, 05:06 PM

Quote:

Originally Posted by CBQ

I once had a restaurant ask me how I wanted my chicken cooked.

Never went back there.

Are you sure you weren't at a yakitori joint?

Cook · 07-12-2011, 02:09 PM

Was at a restaurant once where it conveniently listed their steak temperatures so people would know how to order. It read something like this:

Rare - Cool, Red Center
Medium Rare - Cool, Pink Center
Medium - Warm, Pink Center
Medium Well - Hot, Pinkish Center
Well Done - Why Bother?

07-11-2011, 01:32 PM	#77
Warthog is one Smokin' Farker Join Date: 10-20-09 Location: Cliffwood Beach, NJ Downloads: 0 Uploads: 0	If it is still mooing it's ready. __________________ "Two Hungry Hogs" bbq team. UDS CharGriller w/SFB Weber 3(1987)

07-11-2011, 01:42 PM	#78
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	I like med rare also, it uses less propane to cook them this way! __________________ J Crunch

07-11-2011, 03:23 PM	#80
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	I'm thinking those of you who cook a steak medium-well just don't have the skills required to cook medium-well and not turn it into shoe leather. Actually, I do think it requires a little different cooking. Someone mention that they do the sear and then move it to indirect until it hit where it needs to be. Shamefully, I grill steaks on a gasser that doesn't get super hot, so my procedure ends up closer to this, and I can get juicy, just not bloody. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

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07-11-2011, 01:18 PM	#76
Rock48nj Is lookin for wood to cook with. Join Date: 08-27-10 Location: Budd Lake, NJ Downloads: 0 Uploads: 0	I am a med-rare guy myself.. and agree, like my meat as the center turns from cold to warm. I probably prefer a tad towards med versus rare. But some of it depends upon what type of meat and how its prepared... Saturday I had some folks over and had picked up some nice looking flank from my butcher in the morning.. about a 2lb + cut. It was all over the place in terms of thickness, knowing I had a variety of tastes to serve within group, I basically cooked the thickest part to med-rare, which meant some of the thin parts were more med-well or even well. Some of those end pieces that were well really tasted great. More marinade vs beef taste I guess, but being sliced thin, toughness/dryness wasn't an issue.

07-12-2011, 02:09 PM	#83
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	Was at a restaurant once where it conveniently listed their steak temperatures so people would know how to order. It read something like this: Rare - Cool, Red Center Medium Rare - Cool, Pink Center Medium - Warm, Pink Center Medium Well - Hot, Pinkish Center Well Done - Why Bother?