lord_emperor
Golden Member
- Nov 4, 2009
- 1,380
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If you go to great steak places and order it to the Chef's specifications, it is invariably rare.
Dude, I've been around a long time, and I've had enough steaks over the years. If I have one, it better be black and crusty, or the mediocrity that is already steak will be just about unbearable.
You do realize that's not b/c of the chef right? That's b/c the guy who's cooking it, the guy from the Dominican, Ecuador, or Peru, doesn't want to waste any time with that meat on the roll-out grill when he can just walk it across the heat in two minutes and serve it and get the dupe off his board.
Somewhere between medium rare and medium well.
The biggest problem is that when you order rare you usually get medium.
Most restaurants don't know the proper terminology.