I don't go past medium on any steak. I'm a medium-rare guy, which is triple delicious with a gamey steak.
Ideally your temps should vary with the cut, some cuts are perfect MR some M some Pittsburg.
I don't go past medium on any steak. I'm a medium-rare guy, which is triple delicious with a gamey steak.
I bet I can blow your home steak out of the water with some snake river Wagyu beef over a wood grill. Just say'in.
My brother is an executive chef at one of Atlanta's top country clubs, I've heard the horror stories of what goes on in kitchen. He's been working as a chef for over 20yrs now, he said not much has changed.
Ideally your temps should vary with the cut, some cuts are perfect MR some M some Pittsburg.
I have worked in restaurants all my life and never seen any of the gross stuff people mention. If you have doubts about a place check it out on THD website all the violations are public record.
Not saying all restaurants are clean but for the most part people seem to exaggerate a bit.
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