Screwing up your steak

Quote: gamerfreak

AHHHHHHHHHH NO. GOD NO.

You are destroying your meat. This is literally the worst thing you can do to a steak. The only time it’s appropriate to cut a steak is 10 minutes after it’s been removed from heat. Any time before that and you are just squeezing all the flavor out. Invest in a $20 temperature probe from amazon, or learn to judge the doneness by how firm the steak is to the touch.

To answer OP’s question, I never send food back in a restaurant unless it’s literally inedible. The only recent example I can think of was some pulled pork I got that was stone cold.

What is everyone’s go to cut at a nice steak restaurant (or at home)?

While you shouldn’t have to cut into your meat to see if it’s done, it doesn’t ruin it. It will be fine. A better choice is, as you say, to invest in a digital instant read thermometer.

At home, I go with a ribeye. In a restaurant, I go with a strip steak. My reasoning is that at home I can shop for and pick my own ribeye, and maximize the spinalis (that muscle along the edge, also known as the ribeye cap); in a restaurant I might or might not get a good one. But a strip steak in a restaurant is usually overweight (order a 14oz, get a 16oz) and damn good, very distinctly beefy.

I once splurged on an entire Wagyu ribeye cap from Snake River Farms. My god was that good. But once was enough.

My favorite is beef short ribs, braised in a red wine demiglace. I could eat that every night for a year and not tire of it. We had it five nights in a row a couple weeks ago, I would have had it again but Mrs Mosca said no.

Grills, skillets, thermometers; none of that stuff for me. You put it in the microwave, you spin the dial and after about half that time has elapsed, you eat it.

Quote: Fleastiff

Grills, skillets, thermometers; none of that stuff for me. You put it in the microwave, you spin the dial and after about half that time has elapsed, you eat it.

Sounds like either a youth hostel or minimum security prison.

Quote: AZDuffman

Sounds like either a youth hostel or minimum security prison.

Close, but no cigar. A county-subsidized Poorhouse for the retired and/or retarded.

Went to a resort recently on Prime Rib night. Enjoyed it immensely, particularly the fat and that little plastic vial of au jus. Decided to try the horseradish and found that taste buds must have changed for me. Horseradish ruined it and made me thirsty all night long. Used to love the stuff. Old age certainly has its drawbacks.

Quote: Fleastiff

Close, but no cigar. A county-subsidized Poorhouse for the retired and/or retarded.

You should be very happy there..

Quote: Evenbob

You should be very happy there..

Well, people should be very happy wherever they are, but I have never lead such a life and being in a county poorhouse for the retired and/or retarded is definitely not fun for me. People here are dumb, self-obsessed jerks without ideas. Those, like me, who are without transportation are even in a worse situation and the silly social workers will not authorize travel to or from a casino, nor will they authorize a blackjack or Pai Gow tutor, even though its obvious that I lost a great many brain cells during my recent medical crisis. I can get someone to teach me how to sort and fold laundry, the social workers will authorize that but they won't pay for anything related to re-learning games of chance.

Quote: Fleastiff

People here are dumb, self-obsessed jerks without ideas.

I'm still not seeing the problem..

Quote: Evenbob

I'm still not seeing the problem..

I'm sure your good friend, FrGamble, will be able to assist you. Perhaps with: "There are none so blind as those who will not see".

Quote: Fleastiff

Went to a resort recently on Prime Rib night. Enjoyed it immensely, particularly the fat and that little plastic vial of au jus. Decided to try the horseradish and found that taste buds must have changed for me. Horseradish ruined it and made me thirsty all night long. Used to love the stuff. Old age certainly has its drawbacks.

I am currently in French St. Martin and the food here is wonderful. They sure take their food seriously here. Even at the beach bars they have chefs and not just line cooks like we have in the U.S. Very few places serve steaks here. My assumption is that it is not challenging enough for the chefs here as almost all of the mealsare complex with lots of ingredients.

I have eaten so much fish this week that gils are starting to protrude from my neck. I have been trying many things that I have not had before and have been very happy with most meals. Triggerfish, Parrotfish, Codfish fritters, and I think tonight will be a simple Mahi Mahi with a cajun cream reduction.