Steak Preparation

September 11, 2007

in Non-Stories

Hey Dev,

I like my steak prepared medium-well. All too often, however, I receive it overcooked and dry. I hate to go through the trouble of ordering it undercooked and rare. What do you suggest?

– Chad

Where I live, everything is on the crispy side, if you know what I mean. Personally, I’m a lacto-ovo-pollo-pesco-wacko, but I can tell you what the Mrs. does. She asks for the server’s advice and orders the steak accordingly.

Dev the Dining Devil

[Note: Dev the Dining Devil mysteriously disappeared into parts unknown and therefore we’re no longer able to continue this feature.]

Food Service Ninja March 3, 2008 at 2:06 am

you start to dry out a steak at med well

if you order a filet you can have butterflied which reduces the cooking time but also reduces the drying out aspect and leaves you with a smaller center which is easier to cook to order

also consider ordering a med plus which is between med and med well

it wont be dry this way

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