Guide to Steak

[Major Nikon]

Valentine’s Day is one of the biggest dining-out days of the year with reservations made weeks or months in advance and special menus presented by chefs around the country. Can you guess what one of the most popular dishes is? Steak, usually filet. Why? Because V-Day is a celebration, and celebration gives us allowance to splurge. And what could be more of a splurge than going to a fancy restaurant and ordering the most expensive piece of meat on the card!

But there’s another reason so many steaks get served on Valentine’s. Something you may not know is that many people in the restaurant industry have a special nick-name for Valentine’s Day: Amateur Night. It gets this name because of the many hundreds of people that flood any given restaurant on that one night of the year who almost never go out to eat, especially not at a fine-dining establishment. Such customers aren’t usually the adventurous type. Let’s just say they’re not likely to order the Chef’s roast duck leg with parsnip ragout and orange-flower water raspberry gastrique. They want something familiar, something comforting, something that says fine dining and high class without involving too much risk. Many of them opt for steak.

https://blog.thermoworks.com/beef/steak-temperatures-ordering-and-buying-guides

[packman]

1. Have to stay away from red meats recently, but

when I do cook a steak it's done in the sous vide water bath. Perfect every time tender and done to the exactness you set on the temp. probe. Take it out of its pouch and char it in a cast-iron skillet. Damn, I am drooling.

[Major Nikon]

2. That's usually the way I do it

Sometimes I smoke them instead.

[Kali]

3. heh! I was just reading that article too

thermoworks spam in my email Love my little Dot with extra probes.

[MissMillie]

4. I never understand why filet is so popular

I'll take a bone-in ribeye over a filet any day.

[Major Nikon]

5. I can't remember the last time I had one

I'd take any other tender cut over one.