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Medium Rare +

  • j

How many of you have heard/used the term "Medium Rare +"? A cross between Medium Rare and Medium

We were out at a steakhouse and one of my friends ordered his steak Medium Rare +. Some of us thought it was funny.

Just curious to see how many of you guys use this convention.

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  1. Yet another reason I like the Chinese system better. Steakhouses will ask you what number you want your steak cooked to. If I recall correctly, a medium is 7. Maybe it stands for 70% cooked? That would make sense, as a rare steak is about 50% cooked. That way your friend could get his medium rare+ and not be subjected to your laughter. :)

    Steakhouses vary so much here that I always say "Medium rare, but slightly bloody in the middle." I don't want to risk some kind of bizarre notion that medium rare is cooked all the way through. Maybe I need to order a medium rare-

    1 Reply
    1. re: Pei

      Never heard of the number system but it totally makes sense. The U.S. standard of rare, medium rare, medium, medium well and well has 5 parts or variations based on 20%. Going w/ 7 variations seems to be a bit more precise without being over the top. Some smart steakhouse in the U.S. figure this out and use it to their advantage since there does seem to be differences in what one place calls what.

    2. I'd be in favor of more gradations if you could actually get a steak cooked to that degree of precision. But I can just imagine the arguments with the waiter over whether your steak is 60 percent cooked or 70 percent cooked.

      I like the description of medium-rare minus, though. I'll have to try that one.

      4 Replies
      1. re: Ruth Lafler

        I have ordered steak "medium rare, on the rare side of that" and have gotten them cooked just the way I like them.

        1. re: JasmineG

          whenever i order rare i get a bloody raw mess, and if i order medium rare i get on the wrong side of well done. i have given up ordering steak in restaurants and just do it on my grill.
          maybe the medium rare - will work

          1. re: JasmineG

            I will second this, I always order it medium rare, but leaning towards the rare side, and it works out great, at least for my tastes.

            1. re: jdestes

              I do something similar, I order "rare to medium rare" and clarify to the waiter to please err on the side of underdone rather than overdone.

        2. I've never heard the term medium rare plus, but that's exactly how I like my meat cooked.

          I used to order my steaks medium rare. However, since the trend for "rare" has taken over the marketplace (rare/seared tuna, etc.), oftentimes places will serve me a steak that is too rare when I order it medium rare. Now, I'll explain to the waiter that I want it somewhere between medium rare and medium. More often, I'll just describe that I want the steak cooked, but pinkish-red in the middle. Medium rare + sounds just right.

          1 Reply
          1. re: DanaB

            This is exactly how I like steak cooked as well and usually get what I want when I say "in between medium-rare and medium - pinkish red".

          2. Try living in Colombia where meat is flattened and then charred to the consistency of dried leather. One has to ask for raw and bloody to get something like medium.

            3 Replies
            1. re: Sam Fujisaka

              I know! I've never been to Colombia but I love to get the Hillbilly Platter (plato montanero) in NYC. But I love my steak rare and could never get it. I even phoned the Colombian embassy for advice on how to say it. They didn't know. Someone finally told me to say "Huerta! Huerta!" (which I think means bang! bang!) and that they understand (though they still overcook the steak) At least they get the chicharron right.

              1. re: Sam Fujisaka

                Interesting! I'm headed to Argentina/Chile/Peru in a few weeks, for the first time. If I want my steaks rare -which I *do*- how will I need to order them.....?! Anyone?

                1. re: spigot

                  You have to ask for "semi-crudo" or "casi crudo". That "hillbilly platter' is a "bandeja paisa".

              2. I rarely get my steak served the way I like or order it. I order MR religiously. Usually the piece is brought right off the "1600 degree grill" and is still smokin'. The waiter then hovers and asks me if it done to my liking. I normally ask him to come back in 5 after the meat has "sat". Then I slice into the center and see dark red and cold. I then call the waiter over and ask him to take it back to the kitchen to cook to MR. Then it comes back either correct or well done. Then we dance about what to do next.

                And this occurs in the best steak houses in America with my steak (with no sides) normally in the $40's.

                Some steak houses now place the definition of each. Medium = blah; medium-rare = blah, blah. Does the kitchen know this. NOPE! But now it gives me something to point to when I send it back for the waiter to show the kitchen.

                Why do i do this. I LOVE PORTERHOUSES!!! WORTH IT

                1 Reply
                1. re: jfood

                  if you're going to go to a steakhouse where you're paying $40 for a steak you'd better hope they already rested your steak for you.