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Old Apr 4, 12, 6:42 pm   #451
 
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I used to go medium well, but my texan wife had me try rare. I am sticking with medium.
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Old Apr 5, 12, 2:29 pm   #452
 
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Originally Posted by nkedel View Post
Bull. A business doesn't "feel" anything, and if they can't get it right, it's either a matter of unprofessionality or laziness on the part of the kitchen staff. Either way, it will really come down to a matter of not getting enough of those requests from customers who CARE about a good well-done steak for it to be in the management's interest to make sure they get it right.

Well, if they've fouled it up badly enough, you can get a new steak and start over...

I haven't tried Alfred's; thanks for the recommendation.
"Businesses" don't feel, but people do and it is the people who do the cooking who either might feel that overcooking a steak is bad or is afraid to overcook an expensive steak and then have to throw it away.

I would not send back an overcooked steak because I come from that generation that was exhorted to "clean our plates because of starving children in India". I hate wasting food, so I would eat it, but maybe not go back to the restaurant depending on previous experiences.

I am not sure "good" and "well done steak" go together since cooking that long cooks out a lot of the fat, which is where a lot of the flavor comes from.
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Old Apr 5, 12, 3:20 pm   #453
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Medium was perfection at Merrimans at Waimea, Big Island last night. Probably the best NY I've ever tasted.. accompanied with two different type of fish dishes. Fabulous.
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Old Apr 5, 12, 4:00 pm   #454
 
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Steak

Thick and blue, English mustard and thick cut chips.
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Old Apr 9, 12, 8:39 am   #455
 
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Originally Posted by Ancien Maestro View Post
Medium was perfection at Merrimans at Waimea, Big Island last night. Probably the best NY I've ever tasted.. accompanied with two different type of fish dishes. Fabulous.
No one can accuse you of not eating well whist in the Islands, A.M.

While Hawaii is not known for great steaks, one of my favorite steak houses in the world happens to be on Oahu. See your PM. I'll expand on my fave...

Hy's Steak House in Waikiki. YOW! Awesome.
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Old Apr 11, 12, 1:26 am   #456
 
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So.. you like Ruth's Chris eh?

I was wondering since you're a fitness buff.. what you thought about Ruth's method of preperation, and their use of butter?
I like Ruth Chris but I'm not crazy about the butter, either. Last year I got to try several of the steak places in and around Arlington VA and I'd probably rank them as follows:

Mortons
Rays the Steaks
Ruth Chris
Capitol Grille
Clydes

Only one I would probably make the effort to go back to would be Morton's.
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Old Apr 11, 12, 1:44 am   #457
 
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Originally Posted by JeremyS1973 View Post
I am not sure "good" and "well done steak" go together since cooking that long cooks out a lot of the fat, which is where a lot of the flavor comes from.
I agree. Some people just can't get over that stigma of seeing any red in their steak at all so insist upon cooking it to death.
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Old Apr 11, 12, 1:51 am   #458
 
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Soon
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Old Apr 11, 12, 3:40 pm   #459
 
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Wow, I LOVE it rare. Blue, or even raw. It really depends where I am though. I don't think I would go for raw or blue in the US because I'm paranoid, but in Japan, I'm good.

Or I was until the accident...

There is Taijuen which is a chain yaki niku joint and they had beef sushi. Raw beef on rice with wasabi. TO. DIE. FOR.
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Old Apr 12, 12, 2:57 pm   #460
 
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Wow, I LOVE it rare. Blue, or even raw. It really depends where I am though. I don't think I would go for raw or blue in the US because I'm paranoid, but in Japan, I'm good.

Or I was until the accident...

There is Taijuen which is a chain yaki niku joint and they had beef sushi. Raw beef on rice with wasabi. TO. DIE. FOR.
Aaaah, a friend just returned from Japan, and spoke very well of this "joint"
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Old Apr 26, 12, 8:48 am   #461
 
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I'm blowing my own trumpet a tad but if you're looking to cook a fantastic steak at home, this is a great way...
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Old Apr 26, 12, 9:40 am   #462
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Wink Only Way To Order It Is…

medium rare plus!
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Old Apr 26, 12, 11:22 am   #463
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A friend of mine is coming in from out of town next week so we're planning a cook out to celebrate his arrival. The usual suspects will be present:

- My Father, the grill-master himself
- Tons of beer (IPAs and hop-heavy brews)
- New York Strip steaks from Whole Foods with choice marinades and seasoning
- Post dinner cigars

Should be a great night!
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Old Apr 27, 12, 4:36 pm   #464
 
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Originally Posted by CMK10 View Post
A friend of mine is coming in from out of town next week so we're planning a cook out to celebrate his arrival. The usual suspects will be present:

- My Father, the grill-master himself
- Tons of beer (IPAs and hop-heavy brews)
- New York Strip steaks from Whole Foods with choice marinades and seasoning
- Post dinner cigars

Should be a great night!
A manly man's night, indeed.

Add some Scotch and you're in the record books.
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Old Apr 27, 12, 5:49 pm   #465
 
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Originally Posted by lancebanyon View Post
I agree. Some people just can't get over that stigma of seeing any red in their steak at all so insist upon cooking it to death.
IF the cook knows what they are doing, cooking a 'well done' steak is easy. It will almost as moist, flavorful and wonder to eat as a Medium/Med-Rare cooked steak. I've not seen Mortons, Saltgrass, Don Shula's refuse a well done order. Now I've seen waiters eyes roll out the door when asked
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