What doneness is this? I think it was a bit rare but wife calls it medium.
What doneness is this? I think it was a bit rare but wife calls it medium.
by OogieBoogieJr
31 Comments
Careful-Bumblebee-10
Medium rare to medium. Definitely not rare.
DarthHydration
That’s a med-rare closer to the med edge of the two
KLSFishing
Perfect to me
Ewenthel
Your wife is correct.
Glum-Fall3103
Not too bad , Undercook is always better than over Use a meat thermometer if you must. Impossible the fk up. 👍👍
linecrabbing
It is undercook as the fat is not fully render. You should oversear like another 30second to fully render the fat while keeping the meat tender medium.
Edit: some people will jump on my comments without adding to the topic. Undercook will leave the fat unrendered which for most people who do not rat rare meats do not like uncooked fat.
Unrender fat looks clear like yello yelly; rendered fat will look milky. So base on the picture, unrendered fat in across the whole band and no gray band or seared crust, this steak is undercook.
I did not comment if undercook is bad/good because some like rarer and some like medium/rendered fat. To each on their own. OP asked and I answered by on the fat band color, and since OP did not include temperture measured noone can absolutely said it is rare/medium.
occulttits
medium fasure
WillPersist4EvR
Perfect Medium.
pardonmyfrenchnj
I’m calling it medium rare only because that little fat line looks solid white. Either way, it looks delicious
freerangepops
Not for nothin’ – try a thermometer
tacocup13
So it’s somewhere on the scale medium-rare?
bricanbri
Medium-rare, leaning medium.
notarecommendation
Medium rare. Usually does have a wider band. Not rare, not medium.
slickpoison
You can tell this steak would be better with a slightly longer cook time. The bottom part of the steak looks great. The top looks dry still, not enough to render out the fat. You know it’s perfect when it glistens after it’s been cut open.
--Shibdib--
The wife is right. (Words to live by and actually true here)
SnaxMcGhee
Yummy to me. I prefer a smidge more rare but this looks great.
NSFWgamerdev
I’m now convinced this sub’s idea of rare is raw. >.> Ya’ll on some political grandstanding bs to say that’s “leaning medium”. It’s medium-rare at most.
And I bet you could show most people in this sub a picture of medium and medium rare and they’d get which is which wrong 50% of the time.
TickleBunny99
I cook tons of beef (tritiip, ribeye, NY, etc) and my family loves it. I’m pretty bad at labeling done ness however – that looks medium rare to me. But my wife would say the same – medium. She likes rare for sure. I sometimes pull her cut off a bit earlier and keep mine on.
Personally I’m always paranoid about under-cooked meat and like mine cooked more – although not much more than you’ve done here. I would want to cook that another minute and let it sit 5-10 mins. But it does look pretty good overall I would definitely crush that and love the garlic cloves on top!
bigdiesel1984
That looks like a dead on medium imo. Like dead on dead on not a single degree under or over. Your wife can cook a mean steak.
ibobbymuddah
Medium rare for sure. Looks great
Tweecers
That is perfectly medium
opusxfan
Mid rare ribeyes suck
memesandmadness
This is a medium rare
GenX_Trader
Medium rare
johyongil
Your wife is always correct. But seriously, she’s right.
huge43
All i see is unrendered fat.
Gullible-Agent-2422
Perfect for me.
The_S1R3N
Medium rare
hooplafromamileaway
Looks medium. Which in my opinion is the correct doneness for fattier cuts – lets the fat render more.
31 Comments
Medium rare to medium. Definitely not rare.
That’s a med-rare closer to the med edge of the two
Perfect to me
Your wife is correct.
Not too bad , Undercook is always better than over Use a meat thermometer if you must. Impossible the fk up. 👍👍
It is undercook as the fat is not fully render. You should oversear like another 30second to fully render the fat while keeping the meat tender medium.
Edit: some people will jump on my comments without adding to the topic. Undercook will leave the fat unrendered which for most people who do not rat rare meats do not like uncooked fat.
Unrender fat looks clear like yello yelly; rendered fat will look milky. So base on the picture, unrendered fat in across the whole band and no gray band or seared crust, this steak is undercook.
I did not comment if undercook is bad/good because some like rarer and some like medium/rendered fat. To each on their own. OP asked and I answered by on the fat band color, and since OP did not include temperture measured noone can absolutely said it is rare/medium.
medium fasure
Perfect Medium.
I’m calling it medium rare only because that little fat line looks solid white. Either way, it looks delicious
Not for nothin’ – try a thermometer
So it’s somewhere on the scale medium-rare?
Medium-rare, leaning medium.
Medium rare. Usually does have a wider band. Not rare, not medium.
You can tell this steak would be better with a slightly longer cook time. The bottom part of the steak looks great. The top looks dry still, not enough to render out the fat. You know it’s perfect when it glistens after it’s been cut open.
The wife is right. (Words to live by and actually true here)
Yummy to me. I prefer a smidge more rare but this looks great.
I’m now convinced this sub’s idea of rare is raw. >.> Ya’ll on some political grandstanding bs to say that’s “leaning medium”. It’s medium-rare at most.
And I bet you could show most people in this sub a picture of medium and medium rare and they’d get which is which wrong 50% of the time.
I cook tons of beef (tritiip, ribeye, NY, etc) and my family loves it. I’m pretty bad at labeling done ness however – that looks medium rare to me. But my wife would say the same – medium. She likes rare for sure. I sometimes pull her cut off a bit earlier and keep mine on.
Personally I’m always paranoid about under-cooked meat and like mine cooked more – although not much more than you’ve done here. I would want to cook that another minute and let it sit 5-10 mins. But it does look pretty good overall I would definitely crush that and love the garlic cloves on top!
That looks like a dead on medium imo. Like dead on dead on not a single degree under or over. Your wife can cook a mean steak.
Medium rare for sure. Looks great
That is perfectly medium
Mid rare ribeyes suck
This is a medium rare
Medium rare
Your wife is always correct. But seriously, she’s right.
All i see is unrendered fat.
Perfect for me.
Medium rare
Looks medium. Which in my opinion is the correct doneness for fattier cuts – lets the fat render more.
Medium rare.
Medium