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The Water Cooler
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<blockquote data-quote="tRidiot" data-source="post: 1501578" data-attributes="member: 9374"><p>I agree 1000%. I usually order ribeyes medium at restaurants due to it being heavily marbled and is sometimes a bit too soft otherwise. KC/NY strips I always get MR. T-bones I don't usually get, because due to the difference in thickness from one side to the other (the strip or short-loin portion is one side, the tenderloin portion is the other side) it is difficult to get both sides perfectly cooked-to-order.</p><p></p><p>I spent several years as a steak cook, both on a flatiron and gas grill, then later for a year and a half on an indoor charcoal grill (superior by far). I learned as mentioned above to be able to tell how well a steak is cooked by "feel", that is, a gentle prod or squeeze with a pair of good tongs. Always HATED cooking steaks well-done, just on principle, but when someone ordered a 14- or 16-oz ribeye and asked for it well done, I nearly cried. Both because I knew it would take forever to achieve and because it was absolutely ruining one of the best cuts of meat in the house. <img src="/images/smilies/frown.png" class="smilie" loading="lazy" alt=":(" title="Frown :(" data-shortname=":(" /></p><p></p><p>Learning to "feel" how well a steak is cooked is one of the greatest skills one can achieve! <img src="/images/smilies/biggrin.png" class="smilie" loading="lazy" alt=":D" title="Big Grin :D" data-shortname=":D" /></p><p></p><p>Love me some STEAK, baby!</p></blockquote><p></p>
[QUOTE="tRidiot, post: 1501578, member: 9374"] I agree 1000%. I usually order ribeyes medium at restaurants due to it being heavily marbled and is sometimes a bit too soft otherwise. KC/NY strips I always get MR. T-bones I don't usually get, because due to the difference in thickness from one side to the other (the strip or short-loin portion is one side, the tenderloin portion is the other side) it is difficult to get both sides perfectly cooked-to-order. I spent several years as a steak cook, both on a flatiron and gas grill, then later for a year and a half on an indoor charcoal grill (superior by far). I learned as mentioned above to be able to tell how well a steak is cooked by "feel", that is, a gentle prod or squeeze with a pair of good tongs. Always HATED cooking steaks well-done, just on principle, but when someone ordered a 14- or 16-oz ribeye and asked for it well done, I nearly cried. Both because I knew it would take forever to achieve and because it was absolutely ruining one of the best cuts of meat in the house. :( Learning to "feel" how well a steak is cooked is one of the greatest skills one can achieve! :D Love me some STEAK, baby! [/QUOTE]
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