Maggie's Farm

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Friday, April 13. 2018

Medium Rare

Restaurants are cooking your steak wrong on purpose


Occasionally I want a rare ribeye, but usually medium-rare. I usually get it right on a cast iron skillet. 


Steak doneness photo below the fold, but I do not like that image. To me, rare means some blue in the meat - 

Posted by The Barrister in Food and Drink at 17:52 | Comments (6) | Trackbacks (0)

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I've been doing Sous Vide for about 6 months...

Boil your steak in a vacuum bag at 128 degrees for about an hour... then sear it on each side for about a minute.

Perfect medium rare... beauty of the technique is that you can do an entire crowd worry-free with no hassles.

See Bon Appetite for a short video...
#1 Marc Anderson on 2018-04-13 18:20 (Reply)
Ditto on the sous vide. Best steaks, roasts, chicken ever. I finish them in cast iron, under the broiler, or on the grill.
#2 CRF on 2018-04-13 19:25 (Reply)
"To me, rare means some blue in the meat - "

In France if you want it rare you tell the waiter "bleu."

(For any Democrats here that's French for "blue".
#3 JamesG (Link) on 2018-04-14 06:30 (Reply)
You cant boil a steak in a immersion circulator.

Besides, water doesn't boil until 212°F.
#4 Bkhuna on 2018-04-14 11:57 (Reply)
The "boiling" remark was an attempt at humor. Don't humor much do you?
#5 Marc Anderson on 2018-04-15 07:48 (Reply)
I always order medium-rare. I like it red in the center If it comes that way, perfect.if it is undercooked I can still enjoy it. If overcooked I eat it anyway. I'm fairly easy to get along with if someone else is cooking.
#6 Jeffersonian on 2018-04-15 22:15 (Reply)

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