Re: How to season a steak?

On Feb 16, 5:12 pm, sf wrote:
On Sat, 16 Feb 2008 14:52:14 -0800, "The Ranger"

<cuhulain_...@xxxxxxxxx> wrote:
janospet...@xxxxxxxxxxx wrote in message
news:baf10566-f69c-4172-93f2-ee874d89a91c@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
[snip]
Yes, my opinion. And also that of hundreds of steak
chefs who refuse to cook it beyond medium-rare. [..]

"Hundreds of steak chefs" seems unusually high as a claim for
backing your opinion... Are the lurkers also providing you
support in expressing your globally accepted opinion?

Inquiring minds and all that.

I've never even heard of any chef refusing to cook a steak to order in
real life. It's only been hear/say like that posted here on rfc.

Refusing to cook it is one thing. I've never heard anyone say that
they did that, but I have heard that they choose the least appealing
cut they have, often the oldest one, to serve to the person who wants
it well done. When cooked well done, the lack of freshness is
somewhat obscured by the doneness. If I let a sirloin sit in the
fridge too long, I will sometimes pound it, salt&pepper it, flour
dredge it, and pan fry it well done in some peanut oil, but I never
buy tender cuts intending to cook them past medium rare, or at most
medium.

--Bryan
.

Relevant Pages

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