Quote:
Originally Posted by chuckster
Discovered after all these years that if you desire meat cooked M. rare order it rare. It continues to cook because of its internal temp. while being served. It's easier to send back to be cooked more but can never be "uncooked".
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Correct - steak will usually rise 1/2 of one grade (temp) while resting. Of course very good restaurants know this and prepare it that way. I order my steaks 'almost medium' which usually will provide a pink center. Sometimes it's between rare and medium which is better than over done for me.