/ck/ - Food & Cooking

[Anonymous No.8871222]

Hi /ck/

Just wondering why some steak restaurants I've been to recommend that different types of steak (e.g. sirloin, ribeye, and so on) be cooked at different levels of doneness?

Is there any merit to this?

I always go for rare to medium rare level. But sometimes for the cut the menu will recommend medium or something instead.

[Anonymous No.8871227]

>>8871222
Here's an example:

http://www.millerandcarter.co.uk/mainmenu

Recommends Ribeye and Rump done medium instead of rare to medium rare.

[Anonymous No.8871237]

>>8871222
>>8871227
Because cuts with higher fat content need more time to cook so the fat renders out. It isn't a problem when you're doing a prime rib or rump roast because you're cooking it over a long period of time, so you can still have rare roast without a bunch of uncooked fat in the middle. When cooked as a steak, however, there just isn't enough time for that to happen, so it has to be cooked through more.

[Anonymous No.8871256]

>>8871237
Damn..... Nice info thanks. I've been cooking steaks wrong this whole time.