We were at a a restaurant once and the lady next to us ordered her Filet Mignon well done (while her companion ordered his medium rare). The manager came out to make sure that's how she wanted it and she reaffirmed it was. When the two filets came out, she called the manager over and asked why hers was smaller than his and he explained how she ordered hers well done. She then asked for A1 and the restaurant didn't have any. I think they went to nearby restaurant to get her a bottle.
I mean, to each his own, but why would you do that to a good steak. The char should not be that heavy as to make the steak bitter.
That's the point, you add more fat to the outside to caramelize so that you can establish a crunchy crust without creating strips of char. It's the same idea as Ruth's Chris spreading butter on their steaks before grilling.
Solid medium for me which usually ends up being on the medium rare side if I don't cook it myself. Either way, its perfect.
Dammit, I thought I liked you He is a well-documented germophobe. Hates shaking hands, eats everything with a knife and fork, It makes sense that he'd burn his steaks. He's said that's why he likes fast food (KFC, McDonalds...) because it's consistent and he "knows what he's getting every time". I'm not kidding. He has issues.
He clearly hasn't been to the McDonald's on MLK near the UT campus... Regarding steaks, if it's not mooing, I'll eat it.
“I like cleanliness and I think you’re better off going there than maybe some place that you have no idea where the food is coming from.” **this is not political, we're just talkin' bout steaks**
This was at Tender's in Vegas at the Luxor. I had my ribeye and gf had her filet mignion. Finished dinner with an awesome hard root beer float. Could barely walk around the casino after that meal.
yummy. if we're sharing photos of great steaks . . . here was an exceptional strip steak last fall at Elizabeth's Chop House in Marquette, Michigan, served on a salt plank. And dessert. Can't wait to go back.
