jinxy

That steak is medium, boss. It has absolutely no raw pink core left. It was probably 140-145ish if you temped it when it came out of the oven. That's perfect.

j3w

now THIS is rare according to the chart

jo_gobel

nice ------- job you ********.

wonder how many people saw that at work today other than myself.

myAE86turbo

either your display settings on your monitor are fucked up, or you're just a ------- tard. according to your chart that ---- is medium.

and btw, i work for The Patina Group. very high end food if you know anything about restaurants. look it up patinarestaurantgroup.com

FrodoGT

Id say its medium- Mrare, and i serve steaks all day long. Medium is still pink and juicy, but not bloody and has a slightly warm center. Medium rare is very juicy, more pink and has a cooler center. That steak is cooked, but still pink.

j3w

you're an idiot

Bone1

Meduim well is how I cook my steaks, I don't like a pink center in my beef.

25 years in food industry, I know about food dnagers from undercook meat. Nothing like recalling 400,000 pounds of product.

Steak ONLY gets cooked on a grill, even when it is cold out. Sear one both sides then move away for indirect cooking. I've only ever ruined ONE steak, a Filet Migon that was to be cooked well down. 2" thick, you know how hard that is?

I hadn't been told to butterfly the steak.......so it cam back........as I was cooking the other I ate the one I dried out. Haven't had a filet since then. I prefer top round or london broil cuts.

FrodoGT

Thats gotta take like 30 friggin minutes to cook right.

jo_gobel

im pretty sure my settings are just fine


according to the chart i posted, rare is 75% stilll pink, and sir, that steak is at least 75% still pink

jo_gobel

yea, i really care what you have to say.


your still a bitch for ruining a perfectly good thread with some stupid ------- picture