The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › How do you like your steak done? › Re:How do you like your steak done?
Scott MarkI admit that I started this because I was confused.
I was talking to a guy, and invited his family over for dinner. People being diverse, I asked “Do you eat steak?” and he answered “Whenever we can”.
But then, later, I asked all invitees to tell me if they didn’t like medium rare (Because we pre-cook the steaks in the sous-vide water bath, we need to know the temperature in advance — hang on. MAYBE we need to know the temperature in advance. I sense another experiment in the works!)
Anyway, he replied that they like steak in the medium to medium-well range.
I don’t judge this, but I don’t understand it, either. Cooking to that point removes a lot of the flavor. Why would one do that if one ate steak “Whenever we can” ??
It’s like saying “I love it, but I don’t like the taste, so cook that out.”
I’m quite perplexed by this.
For Monday, I’ve got a full ribeye dry-aging (it’ll get a week. Better than nothing). I’ll have 13-14 people for dinner. I’ll plan to sous-vide enough steak for ALL of us at the medium-rare (129F) level, to be sure that we don’t run out before _I_ get some, and enough for the claimed “medium” people at 145F. And we’ll see if anyone converts.