kerflumexed

My oldest son ask's em to wave a flouescent light over the meat and it will be perfect...

Ancien Maestro

Had Filet Mignon last night.. I asked for Medium and it was perfect.^

snaporaz

I might have to steal that.

tcl

+1 ^

I prefer black and blue but most places can't do that, so I ask for rare which usually arrives medium rare in most instances. I don't like my steak cooked any further than that.

Tuffy

Wow, this is clearly someone who has no idea what she is doing, and should NOT be writing an article or anything on food related or cooking related subjects. I can understand people not liking something, or having their own opinion, but being ignorant of the subject and not knowing the facts is not acceptable for someone trying to be journalistic. Sous Vide is a very good style of cooking for some things, not everything. Just like grilling isn't good for eggs, and baking isn't good for steaks, sous vide is a technique that works extremely well for purposes that it matches well with.

Sorry if I come off a little strong, but it infuriates me when people do not care enough about something to learn before posting a "professional" journal article about the subject.

nerd

So how does chimichurri fit into this picture?

Ancien Maestro

Love the chimichurri.. had it at Mayakoba with my Ribeye.. exactly what was missing with the Filet Mignon..

Had the Filet Mignon a second time since posting on this thread.. beautiful piece of meat

nerd

Doesn't the author of the article pretty much say the same thing in closing?

It's not clear what your issue is with the article. It didn't appear to me that she was pretending to know more than she actually does - she was simply tinkering around with a new technique and decided to write about it. That was my take, anyway...

PSUhorty

This thread is absolutely making me salivate... So badly want to head to my local Ruth's Chris.

Me: medium rare minus. If they err either way, I'd MUCH rather it come to me rare (which I'd happily eat) than if it was medium rare. I absolutely detest it when a restaurant brings me a medium steak when I ask for 'medium rare but err on the side of rare if anything.' seems to happen waaaay too often nowadays.

Generally just like it salt/peppered but am quite happy with a melted pat of butter or some bearnaise on it.

St Vincent

I can't cope with anything rare or below, I lilke my steak cooked a bit more and will usually go for medium plus or medium well done.

This thread does remind me of a time in one of the top Steakhouses in Hong Kong. When the waiter asked my mate how he'd like his steak he looked him in the eye and with a straight face said "In a baguette"

lili

No it wasn't. Perhaps for you, but not for me. And that's okay. Someone has to eat those overcooked steaks I send back.

Ancien Maestro

You mean, people in the back actually eat steaks that are sent back? Wow..

ricski64

a guy from Calgary Alberta that eats a steak ... medium, sacrilege !!!!!

Ancien Maestro

Had a Rib eye medium tonite.. and a skillet of sizzlin mushrooms.. for dessert Cinnamon buns in a pan with a scoop of icecream.. mmm..

YOWzer

I concur! I'm from Ottawa and had Alberta beef for the first time this year while working in Edmonton and it is to die for! I prefer rare, nothing more. Also a big fan of steak tartar and beef tataki