JEALOUS!One of my coworkers is going elk hunting in Wyoming this weekend, and he's promised me a couple of steaks if he bags one.
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JEALOUS!One of my coworkers is going elk hunting in Wyoming this weekend, and he's promised me a couple of steaks if he bags one.
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Alas, no venison for me. The hunting party returned empty-handed.JEALOUS!
Or; I like my steak so rare that a skilled vet can sew it back on the cow."Bleu", or as I like to jokingly put it, "The meat passed through the kitchen on the way to my plate."![]()
Most restaurant ovens are incredibly hot and can cook a steak to medium well in marginally longer time than medium rare. Im pretty sure rare came into fashion becasue people can eat it without their guts coming out their backside from better modern meat packing practices.I've always had a bit of a conspiracy theory that chefs push the rare = better narrative because it's quicker/ better for them to keep the tables turning over.
Personally I prefer medium-well, but I'll ask for medium when eating out because they give you older cuts of meat if you ask for well done.
Most restaurant ovens are incredibly hot and can cook a steak to medium well in marginally longer time than medium rare. Im pretty sure rare came into fashion becasue people can eat it without their guts coming out their backside from better modern meat packing practices.
Never heard of anyone cooking steak in an oven, but then I mostly eat pub meals.
Very common in restaurants. Cast iron on a flame to sear, then toss it right into the oven to finish.Never heard of anyone cooking steak in an oven, but then I mostly eat pub meals.