LogFAQs > #964742487

argonautweakend posted...

Ive had great steak at higher end places. No steak at a generic chain has ever wowed me.

But yeah cheaper to make your own. I can make a decent steal. Better than an outback but not 9-10 every time though.

Alot of it comes down to where you get your steak, the quality of the steak is key to a good one. After that it has a bit to do with the cut/thickness of the steak, if it's too thick it can be alot harder to get perfect.

I don't like my steak thicker than an inch because of this, and when making my own I can control the thickness. That allows you to get a nice sear on both sides quickly, while still having pleanty of pink/juice inside. A good medium-rare (which is my preferred doneness.

If I ask for medium-rare even at good restraunts they will often give me a medium (and rarely a rare) steak. If there is no pink inside I won't eat the steak. I have had steaks that I ordered medium rare with no JUICE at all, stone dry, and very over done (I always send them back like that, at least if there is juice it's edible).

Years of making steaks though let me at least approach perfect every time I make them. Everyone once in a blue moon I might let it cook a tab bit too long, but I never once have gotten to the dry stage with my own steaks.

That is the biggest problem with eating steaks out, not the cost, but the extreme variability of chefs to determeine what medium is, and how much they pay attention to the rare part (IE lean on the side of under-done when making it medium).

A medium steak should NEVER have no pink at all. A medium rare steak should just be cooked a bit longer than it takes to sear both sides.

I can eat a rare steak, I won't like it as much but as long as it's seared, it's edible. I can't eat a well-done dry steak, it's a waste of meat and a chore to eat. Why would I pay for something like that.