Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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  #161 (permalink)   Report Post  
Edwin Pawlowski
 
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Default The Ultimate Grilled Steak


"Jon Choate" > wrote in message
>
> I will tell you, any restaurant you eat at has to follow general
> health guidelines or face being shut down by the health dept. One of
> these guidelines concerns how food has to be cooked. All meat must be
> taken to a minimum of 140 degrees, or out of the danger zone. Some
> restaurants will cook a rare steak to 135 degrees, and let carryover
> take it to the 140 mark, but it will hit a minimum of 140.


Foxwoods Casino has a steakhouse restaurant. You can see the cooking area
from the windows. I recall seeing a server, platter in hand, watching the
thermometer. Once it hit the temp she was looking for, it was pulled out
and whisked off to the table.
Ed

http://pages.cthome.net/edhome


  #162 (permalink)   Report Post  
Edwin Pawlowski
 
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Default The Ultimate Grilled Steak


"Jon Choate" > wrote in message
>
> I will tell you, any restaurant you eat at has to follow general
> health guidelines or face being shut down by the health dept. One of
> these guidelines concerns how food has to be cooked. All meat must be
> taken to a minimum of 140 degrees, or out of the danger zone. Some
> restaurants will cook a rare steak to 135 degrees, and let carryover
> take it to the 140 mark, but it will hit a minimum of 140.


Foxwoods Casino has a steakhouse restaurant. You can see the cooking area
from the windows. I recall seeing a server, platter in hand, watching the
thermometer. Once it hit the temp she was looking for, it was pulled out
and whisked off to the table.
Ed

http://pages.cthome.net/edhome


  #163 (permalink)   Report Post  
Edwin Pawlowski
 
Posts: n/a
Default The Ultimate Grilled Steak


"Jon Choate" > wrote in message
>
> I will tell you, any restaurant you eat at has to follow general
> health guidelines or face being shut down by the health dept. One of
> these guidelines concerns how food has to be cooked. All meat must be
> taken to a minimum of 140 degrees, or out of the danger zone. Some
> restaurants will cook a rare steak to 135 degrees, and let carryover
> take it to the 140 mark, but it will hit a minimum of 140.


Foxwoods Casino has a steakhouse restaurant. You can see the cooking area
from the windows. I recall seeing a server, platter in hand, watching the
thermometer. Once it hit the temp she was looking for, it was pulled out
and whisked off to the table.
Ed

http://pages.cthome.net/edhome


  #164 (permalink)   Report Post  
M&M
 
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Default The Ultimate Grilled Steak


On 6-Aug-2004, "Dave Bugg" <deebuggatcharterdotnet> wrote:

> Michael Bohl wrote:
>
> > NO, it's not that the restaurants can't get it right, they have been
> > instructed by their legal departments to serve NO MEAT
> > WHICH IS RARE IN ANY FORM to preclude law suits!!!!

>
> Michael, you need to can the html.


It's strange that one of the deepest pockets in the restaurant business
seems not to have heard of this problem. The last time I ate at Outback
Steakhouse, I got my rare steak exactly how I wanted it, albeit a little
colder then I would have liked. How could I sue when I ordered it that
way? Oh yeh, I know, sue anybody and they'll fold rather then go to
court. That doesn't always hold water. Real restaurants have documented
evidence of what the customer ordered. And real restaurants couldn't
stay in business if they didn't deliver what the customer ordered. That's
why they can charge what they do.
--
M&M ("When You're Over The Hill You Pick Up Speed")


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  #165 (permalink)   Report Post  
M&M
 
Posts: n/a
Default The Ultimate Grilled Steak


On 6-Aug-2004, "Dave Bugg" <deebuggatcharterdotnet> wrote:

> Michael Bohl wrote:
>
> > NO, it's not that the restaurants can't get it right, they have been
> > instructed by their legal departments to serve NO MEAT
> > WHICH IS RARE IN ANY FORM to preclude law suits!!!!

>
> Michael, you need to can the html.


It's strange that one of the deepest pockets in the restaurant business
seems not to have heard of this problem. The last time I ate at Outback
Steakhouse, I got my rare steak exactly how I wanted it, albeit a little
colder then I would have liked. How could I sue when I ordered it that
way? Oh yeh, I know, sue anybody and they'll fold rather then go to
court. That doesn't always hold water. Real restaurants have documented
evidence of what the customer ordered. And real restaurants couldn't
stay in business if they didn't deliver what the customer ordered. That's
why they can charge what they do.
--
M&M ("When You're Over The Hill You Pick Up Speed")


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  #169 (permalink)   Report Post  
M&M
 
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Default The Ultimate Grilled Steak


On 6-Aug-2004, David McCarroll > wrote:

> In article >,
> says...
> >
> > On 5-Aug-2004, David McCarroll > wrote:
> >
> > > In article >,
says...
> > > > In article >,
> > > > Default User > wrote:
> > > > >

> >
> > <snip>
> >
> > > >
> > > >
> > > I would have to disagree. I used to eat steak that was medium-well to
> > > well done. I had heard, not at a dinner I was invited to, that the
> > > rarer the steak the better the flavor. So I decided to try it for
> > > myself. The next time I went a good steak house I asked for medium-
> > > rare. I was told that the steak would be hot, but red in the center.
> > > That is what I had expected, that is what I got. I did enjoy it much
> > > more than having it cooked to medium-well or anything above.
> > >
> > > That being said the last few times I have gone Outback my steak was
> > > underdone to my liking. I asked for medium-rare, and got something that
> > > was a lot closer to rare. I ate most of it, but the more rare parts I
> > > didn't care for. This has happened about three times, I know I could
> > > have sent it back, but I have instead opted not to go to that particular
> > > restaurant.
> > >
> > > Just my $.02 worth.
> > >
> > >
> > > David McCarroll

> >
> > Different folks interpret degree of doneness (steak) differently. A rare
> > steak is seered on the outside, but cold in the center. Medium rare
> > is seered and hot, but barely cooked in the center and so on. Many
> > people consider medium rare to be cooked, but still red in the center.
> > I've seen damn few restaurants get it right. Mostly I think it's because
> > the meat sits too long between the grill and the table.
> >
> >

> Perhaps that was the case. Maybe it was just slow service. The stake
> was seared on the outside and red in the center, and was cool. That is
> why I thought it was more on the rare side maybe like you said it just
> sat too long.


This could easily turn into a ****in! contest and I don't want to go there.
Rare is actually raw in the middle characterized by bright red cold meat
in the middle. Medium rare is characterized by slightly off red warm meat
in the middle. Medium would still be slightly pink in the middle, but
actually pretty well cooked through. Medium well and well done are pretty
well ruined and why did the customer ask for a $20 steak and then tell
them to destroy it before serving? He/she might as well have asked for
hamburger and saved some serious bucks.

--
M&M ("When You're Over The Hill You Pick Up Speed")


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  #170 (permalink)   Report Post  
M&M
 
Posts: n/a
Default The Ultimate Grilled Steak


On 6-Aug-2004, David McCarroll > wrote:

> In article >,
> says...
> >
> > On 5-Aug-2004, David McCarroll > wrote:
> >
> > > In article >,
says...
> > > > In article >,
> > > > Default User > wrote:
> > > > >

> >
> > <snip>
> >
> > > >
> > > >
> > > I would have to disagree. I used to eat steak that was medium-well to
> > > well done. I had heard, not at a dinner I was invited to, that the
> > > rarer the steak the better the flavor. So I decided to try it for
> > > myself. The next time I went a good steak house I asked for medium-
> > > rare. I was told that the steak would be hot, but red in the center.
> > > That is what I had expected, that is what I got. I did enjoy it much
> > > more than having it cooked to medium-well or anything above.
> > >
> > > That being said the last few times I have gone Outback my steak was
> > > underdone to my liking. I asked for medium-rare, and got something that
> > > was a lot closer to rare. I ate most of it, but the more rare parts I
> > > didn't care for. This has happened about three times, I know I could
> > > have sent it back, but I have instead opted not to go to that particular
> > > restaurant.
> > >
> > > Just my $.02 worth.
> > >
> > >
> > > David McCarroll

> >
> > Different folks interpret degree of doneness (steak) differently. A rare
> > steak is seered on the outside, but cold in the center. Medium rare
> > is seered and hot, but barely cooked in the center and so on. Many
> > people consider medium rare to be cooked, but still red in the center.
> > I've seen damn few restaurants get it right. Mostly I think it's because
> > the meat sits too long between the grill and the table.
> >
> >

> Perhaps that was the case. Maybe it was just slow service. The stake
> was seared on the outside and red in the center, and was cool. That is
> why I thought it was more on the rare side maybe like you said it just
> sat too long.


This could easily turn into a ****in! contest and I don't want to go there.
Rare is actually raw in the middle characterized by bright red cold meat
in the middle. Medium rare is characterized by slightly off red warm meat
in the middle. Medium would still be slightly pink in the middle, but
actually pretty well cooked through. Medium well and well done are pretty
well ruined and why did the customer ask for a $20 steak and then tell
them to destroy it before serving? He/she might as well have asked for
hamburger and saved some serious bucks.

--
M&M ("When You're Over The Hill You Pick Up Speed")


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  #171 (permalink)   Report Post  
M&M
 
Posts: n/a
Default The Ultimate Grilled Steak


On 6-Aug-2004, David McCarroll > wrote:

> In article >,
> says...
> >
> > On 5-Aug-2004, David McCarroll > wrote:
> >
> > > In article >,
says...
> > > > In article >,
> > > > Default User > wrote:
> > > > >

> >
> > <snip>
> >
> > > >
> > > >
> > > I would have to disagree. I used to eat steak that was medium-well to
> > > well done. I had heard, not at a dinner I was invited to, that the
> > > rarer the steak the better the flavor. So I decided to try it for
> > > myself. The next time I went a good steak house I asked for medium-
> > > rare. I was told that the steak would be hot, but red in the center.
> > > That is what I had expected, that is what I got. I did enjoy it much
> > > more than having it cooked to medium-well or anything above.
> > >
> > > That being said the last few times I have gone Outback my steak was
> > > underdone to my liking. I asked for medium-rare, and got something that
> > > was a lot closer to rare. I ate most of it, but the more rare parts I
> > > didn't care for. This has happened about three times, I know I could
> > > have sent it back, but I have instead opted not to go to that particular
> > > restaurant.
> > >
> > > Just my $.02 worth.
> > >
> > >
> > > David McCarroll

> >
> > Different folks interpret degree of doneness (steak) differently. A rare
> > steak is seered on the outside, but cold in the center. Medium rare
> > is seered and hot, but barely cooked in the center and so on. Many
> > people consider medium rare to be cooked, but still red in the center.
> > I've seen damn few restaurants get it right. Mostly I think it's because
> > the meat sits too long between the grill and the table.
> >
> >

> Perhaps that was the case. Maybe it was just slow service. The stake
> was seared on the outside and red in the center, and was cool. That is
> why I thought it was more on the rare side maybe like you said it just
> sat too long.


This could easily turn into a ****in! contest and I don't want to go there.
Rare is actually raw in the middle characterized by bright red cold meat
in the middle. Medium rare is characterized by slightly off red warm meat
in the middle. Medium would still be slightly pink in the middle, but
actually pretty well cooked through. Medium well and well done are pretty
well ruined and why did the customer ask for a $20 steak and then tell
them to destroy it before serving? He/she might as well have asked for
hamburger and saved some serious bucks.

--
M&M ("When You're Over The Hill You Pick Up Speed")


-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
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  #175 (permalink)   Report Post  
M&M
 
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Default The Ultimate Grilled Steak


On 7-Aug-2004, Bill > wrote:

> In article >, says...
> >
> >

> <snip>
>
> > This could easily turn into a ****in! contest and I don't want to go there.
> > Rare is actually raw in the middle characterized by bright red cold meat
> > in the middle.

>
> Not arguing with definitions, since everyone seems to have their own,
> but my dear sainted mother, bless her combat boots, would insist that
> her steak be rare, and by rare, she meant that the center of the steak
> should be the same temperature as it was when you hit the steer in the
> head with the hammer. You could wave it over a Ronson a couple of
> times for drill, but that was it.
>
> > Medium rare is characterized by slightly off red warm meat
> > in the middle.

>
> That's more to my liking.
>
> Bill


Your momma was right Bill. She knew what she wanted and
didn't make any bones about it. God bless her. I'm sending her
vibes about a steak seered to nearly charcoal on the outside and
room cold in the center. It sounds easy, but it's not so easy to
get a steak prefectly done and presented to the guest before
it's lost is luster. Bringing dishes together at the table is a real
bitch.

--
M&M ("When You're Over The Hill You Pick Up Speed")


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  #179 (permalink)   Report Post  
Kevin S. Wilson
 
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Default The Ultimate Grilled Steak

On Sat, 7 Aug 2004 06:36:28 GMT, "M&M" >
wrote:

>This could easily turn into a ****in! contest and I don't want to go there.


Why not just look it up?

http://www.hormel.com/templates/know...emid=20&id=390

http://www.txbeef.org/cooking_it_rig...#meat_doneness

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"
  #180 (permalink)   Report Post  
Kevin S. Wilson
 
Posts: n/a
Default The Ultimate Grilled Steak

On Sat, 7 Aug 2004 06:36:28 GMT, "M&M" >
wrote:

>This could easily turn into a ****in! contest and I don't want to go there.


Why not just look it up?

http://www.hormel.com/templates/know...emid=20&id=390

http://www.txbeef.org/cooking_it_rig...#meat_doneness

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"


  #181 (permalink)   Report Post  
Kevin S. Wilson
 
Posts: n/a
Default The Ultimate Grilled Steak

On Sat, 7 Aug 2004 06:36:28 GMT, "M&M" >
wrote:

>This could easily turn into a ****in! contest and I don't want to go there.


Why not just look it up?

http://www.hormel.com/templates/know...emid=20&id=390

http://www.txbeef.org/cooking_it_rig...#meat_doneness

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"
  #182 (permalink)   Report Post  
Matthew L. Martin
 
Posts: n/a
Default The Ultimate Grilled Steak

BOB wrote:
> M&M wrote:
>
> I've seen the sign in reference to raw shellfish (oysters in particular), but
> it's never stopped me from ordering them from a trusted source, when in season.
>
> BOB
> never seen the sign for anything else, either
>
>


I've seen that disclaimer many times, usually as a footnote to the
appropriate menu selections. It didn't keep me from ordering squab rare.

Matthew

  #183 (permalink)   Report Post  
Matthew L. Martin
 
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Default The Ultimate Grilled Steak

BOB wrote:
> M&M wrote:
>
> I've seen the sign in reference to raw shellfish (oysters in particular), but
> it's never stopped me from ordering them from a trusted source, when in season.
>
> BOB
> never seen the sign for anything else, either
>
>


I've seen that disclaimer many times, usually as a footnote to the
appropriate menu selections. It didn't keep me from ordering squab rare.

Matthew

  #184 (permalink)   Report Post  
Matthew L. Martin
 
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Default The Ultimate Grilled Steak

Kevin S. Wilson wrote:

> On Sat, 7 Aug 2004 06:36:28 GMT, "M&M" >
> wrote:
>
>
>>This could easily turn into a ****in! contest and I don't want to go there.

>
>
> Why not just look it up?
>
> http://www.hormel.com/templates/know...emid=20&id=390
>
> http://www.txbeef.org/cooking_it_rig...#meat_doneness
>


So, I guess I like my steak very, very rare (115-120).

Matthew

  #185 (permalink)   Report Post  
Matthew L. Martin
 
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Default The Ultimate Grilled Steak

Kevin S. Wilson wrote:

> On Sat, 7 Aug 2004 06:36:28 GMT, "M&M" >
> wrote:
>
>
>>This could easily turn into a ****in! contest and I don't want to go there.

>
>
> Why not just look it up?
>
> http://www.hormel.com/templates/know...emid=20&id=390
>
> http://www.txbeef.org/cooking_it_rig...#meat_doneness
>


So, I guess I like my steak very, very rare (115-120).

Matthew



  #186 (permalink)   Report Post  
David McCarroll
 
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Default The Ultimate Grilled Steak

On 6 Aug 2004 21:59:12 -0700, (Jon Choate)
wrote:


>
>I will tell you, any restaurant you eat at has to follow general
>health guidelines or face being shut down by the health dept. One of
>these guidelines concerns how food has to be cooked. All meat must be
>taken to a minimum of 140 degrees, or out of the danger zone. Some
>restaurants will cook a rare steak to 135 degrees, and let carryover
>take it to the 140 mark, but it will hit a minimum of 140.


I found this out in a sort of unique way. This past May we visited my
wife's father in Wisconsin, and drove up the Upper Peninsula of
Michigan. We had a dinner at a restaurant where you pick your own
steak and then cook it. They have a grill chef, that helps by telling
you based on the temp of the meat when it is done to how you would
like it, i.e. rare, medium-rare, what have you.


>
>> Perhaps that was the case. Maybe it was just slow service. The stake
>> was seared on the outside and red in the center, and was cool. That is
>> why I thought it was more on the rare side maybe like you said it just
>> sat too long.

>
>consider this.... What did everyone else order? Was it a busy night?
>Most restaurants will try to coordinate all aspects of cooking so that
>everyone's meal will arrive in perfect condition. In the test kitchen,
>this works every time. In the real world, good luck.


I would have to say that one of the times that we were there it was
probably busy. However, I'm know that at least two of the times it
was not a Friday night, nor was it busy. My wife doesn't like her
steak the way I do, but at this restaurant that had never been a
problem before. She got her's medium, and mine would come out
medium-rare.


>On a Tuesday afternoon at 5pm, this might work perfectly. On a Friday,
>about 7pm, with hometown football and a restaurant by the
>Interstate...
>
>Unfortunately, most bigger restaurants I have worked at use a
>variation on this theme. This means on a busy night, with a varied
>crew, your odds of receiving a perfectly cooked meal run in direct
>proportion to how soon you get seated. Even the best cooks can screw
>up if rushed, and odds are not all the cooks in the back are the best.
>
>Now I'm not knocking on any restaurant, or any cooks. Having been
>there and done that, with the scars to prove it, I tend to be more
>forgiving than most consumers. OTOH, I am also less tolerant of bad
>service and bad food.
>
>Jon


My wife used to work as a server, so I am usually pretty patient. I
do expect a certain amount of service, but am more tolerant of what
others might call bad service.

I was not trying to say that all Outbacks are bad. There are other
Outbacks that I will go to, just not the one at the location I was at.
I'm sure that when the steak was originally cooked it was done to the
correct temp, I think it might have not been brought out right away,
and that is why it seemed less than done.

David

  #187 (permalink)   Report Post  
David McCarroll
 
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Default The Ultimate Grilled Steak

On 6 Aug 2004 21:59:12 -0700, (Jon Choate)
wrote:


>
>I will tell you, any restaurant you eat at has to follow general
>health guidelines or face being shut down by the health dept. One of
>these guidelines concerns how food has to be cooked. All meat must be
>taken to a minimum of 140 degrees, or out of the danger zone. Some
>restaurants will cook a rare steak to 135 degrees, and let carryover
>take it to the 140 mark, but it will hit a minimum of 140.


I found this out in a sort of unique way. This past May we visited my
wife's father in Wisconsin, and drove up the Upper Peninsula of
Michigan. We had a dinner at a restaurant where you pick your own
steak and then cook it. They have a grill chef, that helps by telling
you based on the temp of the meat when it is done to how you would
like it, i.e. rare, medium-rare, what have you.


>
>> Perhaps that was the case. Maybe it was just slow service. The stake
>> was seared on the outside and red in the center, and was cool. That is
>> why I thought it was more on the rare side maybe like you said it just
>> sat too long.

>
>consider this.... What did everyone else order? Was it a busy night?
>Most restaurants will try to coordinate all aspects of cooking so that
>everyone's meal will arrive in perfect condition. In the test kitchen,
>this works every time. In the real world, good luck.


I would have to say that one of the times that we were there it was
probably busy. However, I'm know that at least two of the times it
was not a Friday night, nor was it busy. My wife doesn't like her
steak the way I do, but at this restaurant that had never been a
problem before. She got her's medium, and mine would come out
medium-rare.


>On a Tuesday afternoon at 5pm, this might work perfectly. On a Friday,
>about 7pm, with hometown football and a restaurant by the
>Interstate...
>
>Unfortunately, most bigger restaurants I have worked at use a
>variation on this theme. This means on a busy night, with a varied
>crew, your odds of receiving a perfectly cooked meal run in direct
>proportion to how soon you get seated. Even the best cooks can screw
>up if rushed, and odds are not all the cooks in the back are the best.
>
>Now I'm not knocking on any restaurant, or any cooks. Having been
>there and done that, with the scars to prove it, I tend to be more
>forgiving than most consumers. OTOH, I am also less tolerant of bad
>service and bad food.
>
>Jon


My wife used to work as a server, so I am usually pretty patient. I
do expect a certain amount of service, but am more tolerant of what
others might call bad service.

I was not trying to say that all Outbacks are bad. There are other
Outbacks that I will go to, just not the one at the location I was at.
I'm sure that when the steak was originally cooked it was done to the
correct temp, I think it might have not been brought out right away,
and that is why it seemed less than done.

David

  #188 (permalink)   Report Post  
BOB
 
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Michael Bohl wrote:
something that was encoded with HTML instead of plain text


Hey Michael, PLEASE turn off the HTML in this plain text newsgroup

BOB


  #189 (permalink)   Report Post  
BOB
 
Posts: n/a
Default The Ultimate Grilled Steak

Michael Bohl wrote:
something that was encoded with HTML instead of plain text


Hey Michael, PLEASE turn off the HTML in this plain text newsgroup

BOB


  #190 (permalink)   Report Post  
David McCarroll
 
Posts: n/a
Default The Ultimate Grilled Steak

In article >,
says...
>
> On 6-Aug-2004, David McCarroll > wrote:
>
> > In article >,
> >
says...
> > >
> > > On 5-Aug-2004, David McCarroll > wrote:
> > >
> > > > In article >,
says...
> > > > > In article >,
> > > > > Default User > wrote:
> > > > > >
> > >
> > > <snip>
> > >
> > > > >
> > > > >
> > > > I would have to disagree. I used to eat steak that was medium-well to
> > > > well done. I had heard, not at a dinner I was invited to, that the
> > > > rarer the steak the better the flavor. So I decided to try it for
> > > > myself. The next time I went a good steak house I asked for medium-
> > > > rare. I was told that the steak would be hot, but red in the center.
> > > > That is what I had expected, that is what I got. I did enjoy it much
> > > > more than having it cooked to medium-well or anything above.
> > > >
> > > > That being said the last few times I have gone Outback my steak was
> > > > underdone to my liking. I asked for medium-rare, and got something that
> > > > was a lot closer to rare. I ate most of it, but the more rare parts I
> > > > didn't care for. This has happened about three times, I know I could
> > > > have sent it back, but I have instead opted not to go to that particular
> > > > restaurant.
> > > >
> > > > Just my $.02 worth.
> > > >
> > > >
> > > > David McCarroll
> > >
> > > Different folks interpret degree of doneness (steak) differently. A rare
> > > steak is seered on the outside, but cold in the center. Medium rare
> > > is seered and hot, but barely cooked in the center and so on. Many
> > > people consider medium rare to be cooked, but still red in the center.
> > > I've seen damn few restaurants get it right. Mostly I think it's because
> > > the meat sits too long between the grill and the table.
> > >
> > >

> > Perhaps that was the case. Maybe it was just slow service. The stake
> > was seared on the outside and red in the center, and was cool. That is
> > why I thought it was more on the rare side maybe like you said it just
> > sat too long.

>
> This could easily turn into a ****in! contest and I don't want to go there.
> Rare is actually raw in the middle characterized by bright red cold meat
> in the middle. Medium rare is characterized by slightly off red warm meat
> in the middle. Medium would still be slightly pink in the middle, but
> actually pretty well cooked through. Medium well and well done are pretty
> well ruined and why did the customer ask for a $20 steak and then tell
> them to destroy it before serving? He/she might as well have asked for
> hamburger and saved some serious bucks.
>
>

I was not trying to turn this into some kind of controversy. My
original intent was to say that I had tried something different on my
own. I was in agreement with others that guests should be allowed to
choose how they want their steak done. I was just using the restaurant
as an example that when a person goes they are asked how they would like
their steak. I like mine hot, but red, so to my understanding that is
medium-rare. The steak I received on more than one occasion was cool
and red, rare, as I understand it. It was not how I wanted it. I don't
know what the root cause was. I chose not to go back to that particular
location.

I apologize for having started what seems to be some confusion. That
was not my intent. Please excuse me.

David


  #191 (permalink)   Report Post  
David McCarroll
 
Posts: n/a
Default The Ultimate Grilled Steak

In article >,
says...
>
> On 6-Aug-2004, David McCarroll > wrote:
>
> > In article >,
> >
says...
> > >
> > > On 5-Aug-2004, David McCarroll > wrote:
> > >
> > > > In article >,
says...
> > > > > In article >,
> > > > > Default User > wrote:
> > > > > >
> > >
> > > <snip>
> > >
> > > > >
> > > > >
> > > > I would have to disagree. I used to eat steak that was medium-well to
> > > > well done. I had heard, not at a dinner I was invited to, that the
> > > > rarer the steak the better the flavor. So I decided to try it for
> > > > myself. The next time I went a good steak house I asked for medium-
> > > > rare. I was told that the steak would be hot, but red in the center.
> > > > That is what I had expected, that is what I got. I did enjoy it much
> > > > more than having it cooked to medium-well or anything above.
> > > >
> > > > That being said the last few times I have gone Outback my steak was
> > > > underdone to my liking. I asked for medium-rare, and got something that
> > > > was a lot closer to rare. I ate most of it, but the more rare parts I
> > > > didn't care for. This has happened about three times, I know I could
> > > > have sent it back, but I have instead opted not to go to that particular
> > > > restaurant.
> > > >
> > > > Just my $.02 worth.
> > > >
> > > >
> > > > David McCarroll
> > >
> > > Different folks interpret degree of doneness (steak) differently. A rare
> > > steak is seered on the outside, but cold in the center. Medium rare
> > > is seered and hot, but barely cooked in the center and so on. Many
> > > people consider medium rare to be cooked, but still red in the center.
> > > I've seen damn few restaurants get it right. Mostly I think it's because
> > > the meat sits too long between the grill and the table.
> > >
> > >

> > Perhaps that was the case. Maybe it was just slow service. The stake
> > was seared on the outside and red in the center, and was cool. That is
> > why I thought it was more on the rare side maybe like you said it just
> > sat too long.

>
> This could easily turn into a ****in! contest and I don't want to go there.
> Rare is actually raw in the middle characterized by bright red cold meat
> in the middle. Medium rare is characterized by slightly off red warm meat
> in the middle. Medium would still be slightly pink in the middle, but
> actually pretty well cooked through. Medium well and well done are pretty
> well ruined and why did the customer ask for a $20 steak and then tell
> them to destroy it before serving? He/she might as well have asked for
> hamburger and saved some serious bucks.
>
>

I was not trying to turn this into some kind of controversy. My
original intent was to say that I had tried something different on my
own. I was in agreement with others that guests should be allowed to
choose how they want their steak done. I was just using the restaurant
as an example that when a person goes they are asked how they would like
their steak. I like mine hot, but red, so to my understanding that is
medium-rare. The steak I received on more than one occasion was cool
and red, rare, as I understand it. It was not how I wanted it. I don't
know what the root cause was. I chose not to go back to that particular
location.

I apologize for having started what seems to be some confusion. That
was not my intent. Please excuse me.

David
  #192 (permalink)   Report Post  
Harry Demidavicius
 
Posts: n/a
Default The Ultimate Grilled Steak

On Fri, 06 Aug 2004 07:24:28 -0400, Michael Bohl >
wrote:

>
>
>M&M wrote:
>
>> On 5-Aug-2004, David McCarroll > wrote:
>>
>> > In article >, says...
>> > > In article >,
>> > > Default User > wrote:
>> > > >

>>
>> <snip>
>>
>> > >
>> > >
>> > I would have to disagree. I used to eat steak that was medium-well to
>> > well done. I had heard, not at a dinner I was invited to, that the
>> > rarer the steak the better the flavor. So I decided to try it for
>> > myself. The next time I went a good steak house I asked for medium-
>> > rare. I was told that the steak would be hot, but red in the center.
>> > That is what I had expected, that is what I got. I did enjoy it much
>> > more than having it cooked to medium-well or anything above.
>> >. This has happened about three times, I know I could
>> > have sent it back, but I have instead opted not to go to that particular
>> > restaurant.
>> >
>> > Just my $.02 worth.
>> >
>> >
>> > David McCarroll

>>
>> Different folks interpret degree of doneness (steak) differently. A rare
>> steak is seered on the outside, but cold in the center. Medium rare
>> is seered and hot, but barely cooked in the center and so on. Many
>> people consider medium rare to be cooked, but still red in the center.
>> I've seen damn few restaurants get it right. Mostly I think it's because
>> the meat sits too long between the grill and the table.

>
>NO, it's not that the restaurants can't get it right, they have been
>instructed by their legal departments to serve NO MEAT
>WHICH IS RARE IN ANY FORM to preclude law suits!!!!
>
>>

Perhaps in your World. Not in Mine. I ask for blue and double warn
the waitron that I mean it and the meat *will* be sent back for a
do-over. When I'm paying between 14 and 24 bucks for a steak, I want
it the way I like it. I get it my way 95% of the time and the
waitron usually hangs around to make sure it is right by me. I don't
even need to cut it to know. I just touch it with my finger. I also
ask them to them start with the meat at room temp - I'm quite prepared
to dawdle over a drink for 20 minutes if that needs to happen.
>>

Harry


>> M&M ("When You're Over The Hill You Pick Up Speed")
>>
>> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
>>
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
>> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----


  #193 (permalink)   Report Post  
Harry Demidavicius
 
Posts: n/a
Default The Ultimate Grilled Steak

On Fri, 06 Aug 2004 07:24:28 -0400, Michael Bohl >
wrote:

>
>
>M&M wrote:
>
>> On 5-Aug-2004, David McCarroll > wrote:
>>
>> > In article >, says...
>> > > In article >,
>> > > Default User > wrote:
>> > > >

>>
>> <snip>
>>
>> > >
>> > >
>> > I would have to disagree. I used to eat steak that was medium-well to
>> > well done. I had heard, not at a dinner I was invited to, that the
>> > rarer the steak the better the flavor. So I decided to try it for
>> > myself. The next time I went a good steak house I asked for medium-
>> > rare. I was told that the steak would be hot, but red in the center.
>> > That is what I had expected, that is what I got. I did enjoy it much
>> > more than having it cooked to medium-well or anything above.
>> >. This has happened about three times, I know I could
>> > have sent it back, but I have instead opted not to go to that particular
>> > restaurant.
>> >
>> > Just my $.02 worth.
>> >
>> >
>> > David McCarroll

>>
>> Different folks interpret degree of doneness (steak) differently. A rare
>> steak is seered on the outside, but cold in the center. Medium rare
>> is seered and hot, but barely cooked in the center and so on. Many
>> people consider medium rare to be cooked, but still red in the center.
>> I've seen damn few restaurants get it right. Mostly I think it's because
>> the meat sits too long between the grill and the table.

>
>NO, it's not that the restaurants can't get it right, they have been
>instructed by their legal departments to serve NO MEAT
>WHICH IS RARE IN ANY FORM to preclude law suits!!!!
>
>>

Perhaps in your World. Not in Mine. I ask for blue and double warn
the waitron that I mean it and the meat *will* be sent back for a
do-over. When I'm paying between 14 and 24 bucks for a steak, I want
it the way I like it. I get it my way 95% of the time and the
waitron usually hangs around to make sure it is right by me. I don't
even need to cut it to know. I just touch it with my finger. I also
ask them to them start with the meat at room temp - I'm quite prepared
to dawdle over a drink for 20 minutes if that needs to happen.
>>

Harry


>> M&M ("When You're Over The Hill You Pick Up Speed")
>>
>> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
>>
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
>> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----


  #194 (permalink)   Report Post  
Harry Demidavicius
 
Posts: n/a
Default The Ultimate Grilled Steak

On 6 Aug 2004 00:06:04 -0700, (Jon Choate)
wrote:

>"Monroe, of course..." > wrote in message g>...
>> In article >, Harry
>> Demidavicius > wrote:
>>
>> > On Thu, 05 Aug 2004 16:57:31 GMT, Reg > wrote:
>> > >I got the everclear idea from a grill chef who posted it somewhere. I never
>> > >would have thought of it but it works.
>> >
>> > I like my steaks 'blue' [in some places they are called 'black and
>> > blue'], I've never heard the term 'char-whatevered'. I have allways
>> > used a super hot grille, but I'm willing to adjust my methods to try
>> > how you do it, Reg.
>> >

>>
>> Heh-heh-heh. These ethanol pyrotechnics definitely have me intrigued.
>> I'm gonna try that. I may call ahead to the burn ward first, tho....
>>
>> monroe(fire is cool!)

>
>Now it is making more sense.
>
>As for the everclear, we have used Bacardi 151 with lime and salt for
>sirloins, Which does give a unique taste along with a fine crust. Only
>trust doing this on the grill outside tho....Don't feel like
>remodeling the kitchen again...
>
>What we do is usually build a fire on one side, place a cast iron
>grill over it, let it get real hot, brush steak with lime juice and
>salt, then spritz with B151 in a squirt bottle. (make sure when you
>spritz, your not pointing at the grill, tho) drop on skillet for about
>1-2 min per side, watching the poufs, then remove to farthest side of
>grill til temp is around 135. Let rest for about 5 min(if you can
>resist eating it for that long) and enjoy.
>
>On a side note, Aluminum griddles don't hold heat enough for a good
>sear, Cast Iron skillets can be used instead of griddles, and while
>steaks are resting, use residual heat in cast iron to cook some
>skillet fried potatoes.
>
>Jon


Sounds good, but 135 is at least 10F too high for me.

Harry
  #195 (permalink)   Report Post  
Harry Demidavicius
 
Posts: n/a
Default The Ultimate Grilled Steak

On 6 Aug 2004 00:06:04 -0700, (Jon Choate)
wrote:

>"Monroe, of course..." > wrote in message g>...
>> In article >, Harry
>> Demidavicius > wrote:
>>
>> > On Thu, 05 Aug 2004 16:57:31 GMT, Reg > wrote:
>> > >I got the everclear idea from a grill chef who posted it somewhere. I never
>> > >would have thought of it but it works.
>> >
>> > I like my steaks 'blue' [in some places they are called 'black and
>> > blue'], I've never heard the term 'char-whatevered'. I have allways
>> > used a super hot grille, but I'm willing to adjust my methods to try
>> > how you do it, Reg.
>> >

>>
>> Heh-heh-heh. These ethanol pyrotechnics definitely have me intrigued.
>> I'm gonna try that. I may call ahead to the burn ward first, tho....
>>
>> monroe(fire is cool!)

>
>Now it is making more sense.
>
>As for the everclear, we have used Bacardi 151 with lime and salt for
>sirloins, Which does give a unique taste along with a fine crust. Only
>trust doing this on the grill outside tho....Don't feel like
>remodeling the kitchen again...
>
>What we do is usually build a fire on one side, place a cast iron
>grill over it, let it get real hot, brush steak with lime juice and
>salt, then spritz with B151 in a squirt bottle. (make sure when you
>spritz, your not pointing at the grill, tho) drop on skillet for about
>1-2 min per side, watching the poufs, then remove to farthest side of
>grill til temp is around 135. Let rest for about 5 min(if you can
>resist eating it for that long) and enjoy.
>
>On a side note, Aluminum griddles don't hold heat enough for a good
>sear, Cast Iron skillets can be used instead of griddles, and while
>steaks are resting, use residual heat in cast iron to cook some
>skillet fried potatoes.
>
>Jon


Sounds good, but 135 is at least 10F too high for me.

Harry


  #197 (permalink)   Report Post  
Jon Choate
 
Posts: n/a
Default The Ultimate Grilled Steak

>
> Foxwoods Casino has a steakhouse restaurant. You can see the cooking area
> from the windows. I recall seeing a server, platter in hand, watching the


Might I inquire where this casino is located?

Always lookin for a new gamblin hole... and one with a good steakhouse
would be excellent..
  #198 (permalink)   Report Post  
Jon Choate
 
Posts: n/a
Default The Ultimate Grilled Steak

> My wife used to work as a server, so I am usually pretty patient. I
> do expect a certain amount of service, but am more tolerant of what
> others might call bad service.


no kidding... There's a wiiiiiiiddddddeeeeee difference between a
server running their behind off because they have to cover the whole
section (and whom I would forgive almost any mistake) and a server
who's only on two tables and is almost ignoring us for the other table
because they are drinking a lot and he/she expects a bigger tip from
them (if only they knew what they lost)
>
> I was not trying to say that all Outbacks are bad. There are other
> Outbacks that I will go to, just not the one at the location I was at.
> I'm sure that when the steak was originally cooked it was done to the
> correct temp, I think it might have not been brought out right away,
> and that is why it seemed less than done.


I agree. While chains have to maintain menu's, and the same thing is
served at every one, quality can vary, not only from state to state,
but from two restaurants within a half-hours drive from each other.
Thats what I like about them. My wife love's Chili's SW Eggrolls, and
we will stop at Chili's every chance we get, Except in Athens. One bad
experience there, and we will never go back. (Anyway, Athen's has a
Rafferty's that can cook a medium-rare steak that will make you cry,
it is so tasty and tender)
  #199 (permalink)   Report Post  
Edwin Pawlowski
 
Posts: n/a
Default The Ultimate Grilled Steak


"Jon Choate" > wrote in message
om...
> >
> > Foxwoods Casino has a steakhouse restaurant. You can see the cooking

area
> > from the windows. I recall seeing a server, platter in hand, watching

the
>
> Might I inquire where this casino is located?
>
> Always lookin for a new gamblin hole... and one with a good steakhouse
> would be excellent..


Foxwoods in in south eastern CT. It is the biggest in the world. The
Mohegan Sun is about 4 miles from it and has a Michael Jordan's Steak House
in it. Either one is near exit 79 off of I395.


  #200 (permalink)   Report Post  
Jon Choate
 
Posts: n/a
Default The Ultimate Grilled Steak

> Foxwoods in in south eastern CT. It is the biggest in the world. The
> Mohegan Sun is about 4 miles from it and has a Michael Jordan's Steak House
> in it. Either one is near exit 79 off of I395.


Now I just have ta talk the wife into headin north. We mainly stick to
Biloxi, and used to go to Cherokee, but we like Biloxi a lot more. As
a matter of fact, we have not been to Cherokee since we slipped over
to Gatlinburg and got hitched. Still wanting to check out Tunica,
since it would only be about 1 hr longer to drive there than to the
gulf.

Jon
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