How do you like your steak cooked?

How do you like your steak cooked?

  • Rare

    Votes: 22 8.1%

  • Medium-rare

    Votes: 121 44.3%

  • Medium

    Votes: 70 25.6%

  • Medium-well

    Votes: 33 12.1%

  • Well-done

    Votes: 15 5.5%

  • I don't eat steak

    Votes: 6 2.2%

  • Other

    Votes: 6 2.2%
  • Total voters
    273
Medium. With or without spices or sauces. To enjoy a steak anyway it comes on a very rare occasion is all I really want.
 
To avoid any confusion and interpretation - 54 degree C. Medium rare. Not somebody's interpretation of medium rare. 54 degrees C (and pulled from the fire / pan before then so that the core *peaks* at 54 degrees C - if you pull it at 54 degrees and it peaks at 60 it ain't medium rare).
 

Ruth's Chris Steak House Swears By This Cooking Method For Its Beef - Daily Meal​

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Ruth's Chris Steak House is one of the most well-known steakhouse chains in the country, and not just for its unusual yet unforgettable name. The food is also quite satisfying, with a plethora of steaks and sides available. And every steak that comes out of the kitchen is cooked using a technique that the business has stood by for over 50 years.

Beef at Ruth's Chris Steak House is cooked in an ultra-hot broiler for a fast and even sear on any and all cuts of meat. This is the method that founder Ruth Fertel patented in 1967, when she invented her own broiler that reached temperatures up to 1,800 degrees Fahrenheit — the same temperature the chain's broilers use today.

In just a few minutes per side under the broiler, this cooking method provides a great balance of volume and consistency, perfect for chains like Ruth's Chris that serve hundreds of tables a night. Without these broilers, it's possible the business may have never taken off in the first place.
Click to expand...

Read the full article at the link below:

www.thedailymeal.com

Ruth's Chris Steak House Swears By This Cooking Method For Its Beef - Daily Meal

Ever wondered how Ruth's Chris Steak House achieves that perfect sear? The key is the chain's patented broiler, which can reach 1,800 degrees Fahrenheit.
www.thedailymeal.com www.thedailymeal.com
 
HAL 9000 said:

Ruth's Chris Steak House Swears By This Cooking Method For Its Beef - Daily Meal​

View attachment 1886191



Read the full article at the link below:

www.thedailymeal.com

Ruth's Chris Steak House Swears By This Cooking Method For Its Beef - Daily Meal

Ever wondered how Ruth's Chris Steak House achieves that perfect sear? The key is the chain's patented broiler, which can reach 1,800 degrees Fahrenheit.
www.thedailymeal.com www.thedailymeal.com
Click to expand...
There was actually an interesting video how this steakhouse got that unusual name :unsure: o_O

 
Best steak I have ever had was at a restaurant NV80 in Sea Point.
Steak is the star of the show - served on its own. All the other things come on side plates etc
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*not my photo or meal - off a review.
 
quovadis said:
Physics. Heat transfer - Thickness decides the real doneness window.
Click to expand...

Yes you need to cook it differently.

That doesn’t mean you change how you want the end result based on the thickness.

Also, there are cooking methods that pretty much completely nullify that problem.

You can have a perfectly medium rare fillet that is 15cm thick if that’s the way you like it. You don’t suddenly say because it’s a thick ass fillet I want it medium? That’s just failing at cooking.
 
SauRoNZA said:
Yes you need to cook it differently.

That doesn’t mean you change how you want the end result based on the thickness.
Click to expand...
Sure but the practical "best" or "possible" doneness window shifts too. With a thin steak you can’t hit rare without a weak sear or overcooking the middle.
 
quovadis said:
Sure but the practical "best" or "possible" doneness window shifts too. With a thin steak you can’t hit rare without a weak sear or overcooking the middle.
Click to expand...

Okay, yes there I can agree too thin is a problem.

But nobody should be buying those.
 
SauRoNZA said:
Okay, yes there I can agree too thin is a problem.

But nobody should be buying those.
Click to expand...
It's always going to be a combination of factors - I had a fascinating chat with a chef/owner of a Michelin star chef some years back about the perfect steak in all cuts and sizes - blew my mind how scientifically it can be approached.
 
www.joopsplace.com

Joop's Place

Serving legendary flame-grilled steaks, fine wine, and great dining in Durban since 1993. Joop’s Place — Avondale, Umhlanga & Westown.
www.joopsplace.com www.joopsplace.com

By far the best I've had ... and got to see Joop eject someone who asked for well done.
 
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