Steak doneness usually wrong (specifically: how should I order my Keens porterhouse tomorrow?)
i'm going to keens tomorrow for the first time. i'm a luger (and porterhouse - medium rare) lover, and i've heard wonderful things about keens' porterhouse. i'm excited!
however, i can't seem to get my steaks cooked to (my) perfection. luger's porterhouse comes out perfect (usually), but wolfgang's, striphouse, sparks, etc. overcook my meat! ben & jack's has done a good job, though.
so...how should i order my porterhouse tomorrow? and is my definition of "medium rare" wrong? to me, medium rare means the meat is warm all the way through, mostly red but pink on the edges, inside looks a bit translucent and with a slight sheen, and the texture is a bit springy or squishy. maybe i should bring my meat thermometer with me.
what's your definition of medium rare??
Keen's has one of the best steaks in the city. I also prefer medium rare and Keens cooked it to perfection. To me, it means charred on the outside (of course) but also warm throughout, reddish-pink in the center half-to-third of the meat. Medium rare on a thick cut is easier to do than on a thinner cut.
If your night is going to be ruined by something not done to your standards, I would ask the waiter what they consider medium rare. Tell him that you are very picky about this, at the same time being nice, and I'm sure he will make sure you get it.