/ck/ - Food & Cooking

Why does a rare or even medium steak done at home suck so much. But tasting heavenly at restaurants? Am I doing something wrong?

What is your favorite way to deal with leftovers? I had some left over steak from the other night and for dinner tonight I chopped it up and made some kick-ass steak quesadillas.

I also love when there's left overs after thanksgiving to make Dagwood sandwiches (turkey, stuffing, and veggies between two slices of bread and then doused in gravy).

So what's your favorite way to do left-overs?

>>4681529
I usually season my steaks with salt, pepper and onion powder, then flip them every 15 seconds on a medium heated pan with a tad of butter. Do it ca 8 times, put them on a heated plate and wrap it in tinfoil and let them rest 10 minutes. Perfect medium rare steaks every time.

>>4663387
true, I would say its closer to rare than mid rare.

THIS is a perfect mid rare.

Why can't restaurants make a medium rare steak anymore?

In the past 8 months I've eaten in several eateries moderate to a few high-end and the pattern is the same. They bring me a medium to medium well, I send it back then they bring out an almost blue-rare cold in the middle steak & by this time my party has already nearly finished their meals & I just give up at that point.

This has happened SEVEN times in a row. Have I just been ridiculously unlucky, do kitchens not give a shit, or does the public just think anything not grey is close enough and acceptable?

>>4450000
it's myoglobin, not blood
the blood is drained during slaughter