There's also confusion between the temperature when you remove the steak from the pan and the final rested temperature. That could also explain the differences
That's exactly why Andy pulls a mid-rare at 46. The internal temp will continue to rise a couple of degrees when resting. 'Internet temp' is not wrong as that's the actual temp of the doneness, but not accommodating for the meat to continue to cook slightly after it comes off the heat.
Exactly. Depending on how you cook it, a steak (especially a fatty cut like a ribeye) can increase as much as 15-20 degrees F. This isn't a big issue with reverse sear, as the temp will usually only rise about 5 degrees F. But if you cook the steak in a high temp pan or directly over coals, you will overshoot your desired temperature if you don't pull it early.
@@Taylormade2350 Please, instead of criticising everyone else on here (especially the professionally trained chef), how about you tell everyone about your expertise and why you're right?
Not sure it would translate well. A lot of steps, any one of which can make the end result less than optimal and the end result taste's a lot better than it looks visually.
I agree Chef Andy. I've migrated on the steak doneness spectrum over the years from well to medium and now, medium rare which I absolutely love. Medium rare has to give some rareness otherwise it's not medium rare. The 52°c steak is definitely giving medium as opposed to medium rare
And you are correct as is the chef... chef said 125 not quite medium yet.. therefore still medium rare but a true medium rare is rare dead centre and becoming medium as it gets closer to the outer.
Thats the pain of working at a steakhouse. People say they want medium rare but what they really want is medium. They have been lied to their whole lives which leads to much confusion in the kitchen. Rare is part of medium rare meaning it's still partially raw. If you don't want any raw/rare you want medium.
I agree. Everyone seems to classify a pink steak as medium rare because that is how most people show it on the internet (ie. Guga). However, medium *rare* should still have some blue colouring near the centre.
You do have the capacity to do this. Just take them off the grill or out of the pan when they are at 120F. That's right in between! Now, my problem is having the money to buy a steak! I live in the middle of cattle country and meat is ridiculously priced! Ugh! I know they are over charging because they can do all the processing locally and then it doesn't have to be shipped or frozen or anything! We have a couple of locally owned meat stores and they sell for more than the grocery stores. They are raising their own cattle to butcher and doing it all themselves. It should be cheaper because they take out all the middlemen, right? Wrong! They think they can charge more and call it a boutique butcher shop!🤨
I dunno but I would have thought the one on the left would classify as rare and the one on your right as medium rare. Any rarer than the left would be blue and, so that's as rare as I think it could get. Unless everyone else cooking my steaks got it wrong.
Yeh I agree with you. Like if he had cooked it any less then that just the outside would have been cooked and the whole middle would have been the darker red. Which I thought was blue.
Both are correct. Just that the chef is talking about the temp to take it off the heat, while internet is kind of giving the final temp. During the resting the internal temp goes up by 10F or so, which the internet is not accounting for.
To be fair I think yours looks a little on the rare side and the other looks little on the medium. Personally I pull my steaks off at 118-120 depending on the cut, and after resting they always turn out a perfect medium rare.
Definitely my view on it. Uncle Andy's looks like it's on the rare-med rare boundary and the internet one looks like the med rare-med boundary. I always just judge it on the feel though, I can't remember the last time I actually got out the thermometer for it.
Rare has all or most of the inside red with a bit of pink, med rare is mostly pink with a bid of the red (rare). His hotter steak to me looks medium, with no red inside at all and hot middle
@@raviatm you absolutely can tell visually. You’re right about temp but there is a rawness to the meat when rare, where as medium rare then is no rawness, just pink.
I would have called yours rare. Goes to show that channels like yours are important for education. I will definitely be ordering a medium from now on. 😂😅
Yeah, so he’s already admitted he made a mistake and there was a typo in the chart he provided. Let this be a lesson that even though some people are experts, they can still readily make mistakes, and that’s okay.
@@pepelechad536a typo doesnt mean he's wrong, it means he made a typo... And if you look at the celsius instead of the freedom units, he didnt even make a mistake. Typing the wrong number once does not make what he says untrue.
Nice job chef. Thanks for the correction, the ranges more than fair. I'd like to point out the range of tolerance between Fahrenheit and Celsius. Having spent my life in the states I'm more familiar with Fahrenheit and know that just a couple degrees changes the quality of doneness. 2 degrees Celsius moves almost half way across the margins of doneness. That said erring on the side of "rarer" allows for an opportunity to correct in the case of misunderstanding between guest and kitchen. Good looking steaks!
The other day I was asking my dad what temp to cook my steaks to. He says 42C and it is perfect for me. I might have to try 40C tho it does sound really delicious like the steaks you have at pubs. Oh and for med rare I like 47-48C Still waiting on the Cantonese family style dinner for Heun Wah please chef!
We stopped taking temps and started making people pick the picture they wanted.. smh It worked so well our "knowledgeable" customers stopped sending correctly cooked dishes back 😂
As a French chef in Australia back then,what a headache to cook the right steak with soo many different cooking,very well done,well done,medium well,medium,medium rare, rare,bleu...lol
Im usually a 120°f ish depending on how im cooking the steak. For larger pieces that im doing a reverse sear i bring to ~115 and then sear to my preferred doneness on the outside. Usually temps at like 123-125 after
Thank you thank you thank you this is what I was taught in culinary school over 20 years ago and this is perfect. The second one is about 95% to being medium. with the advent of TV cooking and having to show the "wow" factor the fact they call rare what I was taught was "just" above blue rare so the red color looks better onscreen.
I really appreciate this video im new to sauce, worked at a high level for years but now im on sauce section im like a duck out of water and it isnt a good look. If you have more videos on pan techniques id really love that. Appreciate you bro
Most of these other TH-cam chefs have no actual professional experience in a kitchen. No professional or classical training. This man Andy has a wealth of experience in various restaurants. Some to my knowledge in central london amongst other cities around the world. A professional chef. God knows how many years he’s been cooking,probably longer then some of these TH-cam chefs have been alive. Perfect medium rare.
I don't have to worry about temperatures, my spouse takes theirs blue, I take mine boot 😂 one gets a slap on the pan each side, the other takes a quick swing by the sun
Cheers for this i thought i was going crazy. I got a thermometer six months ago and cooked a steak to 52c and it looked more medium. Thought it must have been my bad and tried it with a few different cuts and it was always a bit over done. Ever since then i tried it a little lower every time with better results. For me i find 49c is perfect for me.
I'm no chef and not even close, but I would have said yours was more on the rare side than Med Rare mate... but like I said, you are the chef, so I'll say I prefer closer to medium than med-rare if that's the case. Love ya work, bro.
Yup on that rare. I like black and blue and I frequently am served a too done steak (sometimes without the good sear or even any sear that the ‘black’ denotes.)
Both you and the internet are right. Mid rare is indeed 52 degrees Celsius but you need to factor in carry over cooking therefore taking the steak out of the heat at 46 degrees is correct because by the time it’s finish resting the temp will rise to around 52 which would be the correct temperature for medium rare.
You're spot on. Med rare to me has always been warm red center while rare is a cool red center. Once you're in pink you're threading medium territory. Not that that's bad either, but that's as far as I'm going to go for sure!
I agree with you on the temps. Standard temps are overcooked fkr ever rarity. Every chef will agree. I take a steak off heat to rest for 6ish minutes at 100 for rare, 110 for medrare, 120, medium, 135 medwell, 155 well although it pains me.
I cook most of my steaks to medium. I use a wood fire when cooking and reverse sear each time. Doing it this way I don't generally see a loss in tenderness, but the wood fire has more time to develop the flavors I want.
I guess it depends on what you’re actually expecting when you order or cook to medium rare. If I’m ordering and paying good money I’d always prefer it to be slightly rarer than overcooked so i’m not disappointed!
Im with you... mostly the info on the internet is overly conservative. If you cook a steak to 48C its going to be pushing the upper limit of medium rare, every time. Then carry over will take it to medium, ie. ruined (if you were shooting for rare)
Thanks Andy i definetly screenshotted and added to my virtual cooking book. I prefer much more professional chefs opinion over what you can read from internet!
Ive been cooking in restraunts for over a decade... You are more correct, the temps I follow and always have are the following Rare - 105f Med rare - 120f Med - 130f Med well - 140/145f Well done - 160f I always allow the steak to rest 5 minutes before plating.
Thank you, Chef Andy. I think part of that too is carryover cooking. It might be medium rare when it leaves the pan at 125 but you HAVE to rest a steak, and that 3-10 minutes (depending on cut and thickness) the steak will continue to cook, thus taking it to the medium side of medium rare. Its like eggs, if its done in the pan its over done on the plate.
I think both aren't wrong,Its just that every chef has their own way and Method to make a medium rare steak. I think its just that some people disagree with your style which isn't much of a big deal so i think its alright for you to do it your own way
In my opinion I would say that the most widely accepted definitions would be medium rare = pink throughout whereas rare = pink with a warm red centre (as opposed to bleu, with a cool red centre). I would say that Medium, being the midpoint, would be 50/50 between pink and grey/brown. Therefore I would definitely say that your temperatures are a bit low, however I would definitely rather eat the one at 115/46.
I think the numbers often found on the internet are influenced by people trying not to get sued for causing food poisoning incidents. They're listing the highest possible temps you can cook a steak to still get medium-rare or medium, while being reasonably certain you've killed off any parasites or pathogens. This isn't really something you have to worry about when you know the quality and source of your meat. Personally if I were buying a lower grade cut from a mass livestock operation I would feel better having cooked it to 130 F than 115 F.
I agree with Andy. I kept overcooking my steaks so I left the thermometer in after I finished cooking. The temp keeps rising even after you take it off the heat
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You do have it wrong. Your chart says 152 for medium and 132 for medium well. Celsius looks correct so I’m guessing just a typo.
Ops! my bad, thanks for letting me know. yep just a typo. Medium is should be 125f 52c
@@andy_cooksmight need to repost this with the correct info to avoid the backlash
Love how you readily admit mistakes. ❤
@@andy_cooks Thanks for noting the correct temperature.
Whatever the numbers are, Andy knows what he is doing.
There's also confusion between the temperature when you remove the steak from the pan and the final rested temperature. That could also explain the differences
That's exactly why Andy pulls a mid-rare at 46. The internal temp will continue to rise a couple of degrees when resting. 'Internet temp' is not wrong as that's the actual temp of the doneness, but not accommodating for the meat to continue to cook slightly after it comes off the heat.
But doesn't resting the steak un-cook it. That's what Max said... 😂
Exactly
Exactly. Depending on how you cook it, a steak (especially a fatty cut like a ribeye) can increase as much as 15-20 degrees F. This isn't a big issue with reverse sear, as the temp will usually only rise about 5 degrees F. But if you cook the steak in a high temp pan or directly over coals, you will overshoot your desired temperature if you don't pull it early.
Exactly!
You need to do check rested temp.
Depends on thickness of steak, cooking technique.
If you want cook steak well ? Check rested temp
I've been working the grill section for the last 5yrs and you are 100% correct chef
how do you check the steak readiness? 🤔
No he's not and your chillis experience doesn't mean anything.
@@Taylormade2350Sir, this is a Wendy's
And 63+ well done
. Yea i do exactly the same
@@Taylormade2350 Please, instead of criticising everyone else on here (especially the professionally trained chef), how about you tell everyone about your expertise and why you're right?
a HUNDRED percent correct.
I think people forget about the “rare” part of medium-rare. It HAS to have some rareness.
Damn that's actually true, thank you
Yes otherwise it is called Medium to Well done.
helps when you cut one of the steaks a quarter inch thicker than other to support your own opinion.
@@MFWb00bi3sdoes thickness matter when its the temperature thats the point here though?
@@iamphoenix6310xactly! In addition, don't think the difference in thickness was done intentionally; he just cut them quickly.
Chef, I’d go with your analysis all day every day because I’ve watched so many of your tutorials and they’ve always been ‘on point’.
The more i cook steak the more i find this to be accurate.
That’s what makes a great chef. Experimenting and in so doing, figure out one‘s own rules/ways. Totally agree with your way mate 😊
Wouldn't mind eating both either way!!
Also would love to see Andy make Lithuanian Cepelinai
Not sure it would translate well. A lot of steps, any one of which can make the end result less than optimal and the end result taste's a lot better than it looks visually.
Zomg! Never heard of these so I looked it up. They're like a pierogi with potato dumpling shell, instead of wheat shell! Amazing!
You are correct. The lower temp one is medium rare. My favorite temp, and for whatever reason almost nobody can cook it right when I eat out.
Have you tried asking for rare to medium rare? Or, between rare and medium rare? That works for me, sometimes. 😋🙂
I agree Chef Andy. I've migrated on the steak doneness spectrum over the years from well to medium and now, medium rare which I absolutely love. Medium rare has to give some rareness otherwise it's not medium rare. The 52°c steak is definitely giving medium as opposed to medium rare
Well yeah there’s almost no raw meat visible in the higher temp steak so I would agree in your hypothesis 👍🏼👍🏼
there’s no “raw” meat in either :)
Andy you're the best most trustworthy chef I know. I trust you and your temps implicitly!
Honestly the 125 is more what I'm used to seeing as medium rare and the other is closer to what I'm used to seeing as rare.
Same for me.
And you are correct as is the chef... chef said 125 not quite medium yet.. therefore still medium rare but a true medium rare is rare dead centre and becoming medium as it gets closer to the outer.
Thats the pain of working at a steakhouse. People say they want medium rare but what they really want is medium. They have been lied to their whole lives which leads to much confusion in the kitchen. Rare is part of medium rare meaning it's still partially raw. If you don't want any raw/rare you want medium.
I agree. Everyone seems to classify a pink steak as medium rare because that is how most people show it on the internet (ie. Guga). However, medium *rare* should still have some blue colouring near the centre.
Exactly 💯
That med rare looked so good😛🤤
Totally agree with you Andy. I think your Temps are spot on!
I'd cook it right in between, if I had the capacity to do so of course
You do have the capacity to do this. Just take them off the grill or out of the pan when they are at 120F. That's right in between! Now, my problem is having the money to buy a steak! I live in the middle of cattle country and meat is ridiculously priced! Ugh! I know they are over charging because they can do all the processing locally and then it doesn't have to be shipped or frozen or anything! We have a couple of locally owned meat stores and they sell for more than the grocery stores. They are raising their own cattle to butcher and doing it all themselves. It should be cheaper because they take out all the middlemen, right? Wrong! They think they can charge more and call it a boutique butcher shop!🤨
You are way above the "internet" when it comes to cooking so I'll take your advice over the "internet's" every day. Love your channel, best of luck!
I dunno but I would have thought the one on the left would classify as rare and the one on your right as medium rare.
Any rarer than the left would be blue and, so that's as rare as I think it could get. Unless everyone else cooking my steaks got it wrong.
Yeh I agree with you.
Like if he had cooked it any less then that just the outside would have been cooked and the whole middle would have been the darker red.
Which I thought was blue.
Both are correct. Just that the chef is talking about the temp to take it off the heat, while internet is kind of giving the final temp. During the resting the internal temp goes up by 10F or so, which the internet is not accounting for.
To be fair I think yours looks a little on the rare side and the other looks little on the medium. Personally I pull my steaks off at 118-120 depending on the cut, and after resting they always turn out a perfect medium rare.
Definitely my view on it. Uncle Andy's looks like it's on the rare-med rare boundary and the internet one looks like the med rare-med boundary. I always just judge it on the feel though, I can't remember the last time I actually got out the thermometer for it.
Rare has all or most of the inside red with a bit of pink, med rare is mostly pink with a bid of the red (rare). His hotter steak to me looks medium, with no red inside at all and hot middle
@@dgrblue4162 Medium rare has zero red. It should all be pink.
@@marcolearmont9880 wrong. the only difference between med rare and rare is the temp. you cant tell visually.
@@raviatm you absolutely can tell visually. You’re right about temp but there is a rawness to the meat when rare, where as medium rare then is no rawness, just pink.
I would have called yours rare. Goes to show that channels like yours are important for education. I will definitely be ordering a medium from now on. 😂😅
I agree with right one being close to medium, but that left one is def rare in my book..
I think his medium is supposed to be 125 not 152 LOL
Its a typo dude.. you should hear his explanation while he's checking the temp on the cooked steak
Ya I agree with you on these. People are overcooking their meat cuz they follow the “internet” temperatures. Good stuff mate 👍
Right side looks perfect.😋
👍 you're right... but for medium 🤔 not medium-rare.. 😉💪💥
Just ordered your book, so pumped, can’t wait till it arrives😋
Hope you ordered it medium rare.
Always pull it 10 degrees lower than ur target temp. During resting it will rise 10 degrees.
100% correct Andy my man!!!
Believing the internet over a chef literally cooking for a living AND filming in his restaurant is the most internet thing to do 🤣
This.
Yeah, so he’s already admitted he made a mistake and there was a typo in the chart he provided.
Let this be a lesson that even though some people are experts, they can still readily make mistakes, and that’s okay.
But this is on the internet...
Because no chef has ever been wrong... ever... especially on teh net. :D
@@pepelechad536a typo doesnt mean he's wrong, it means he made a typo... And if you look at the celsius instead of the freedom units, he didnt even make a mistake.
Typing the wrong number once does not make what he says untrue.
Nice job chef. Thanks for the correction, the ranges more than fair. I'd like to point out the range of tolerance between Fahrenheit and Celsius. Having spent my life in the states I'm more familiar with Fahrenheit and know that just a couple degrees changes the quality of doneness. 2 degrees Celsius moves almost half way across the margins of doneness. That said erring on the side of "rarer" allows for an opportunity to correct in the case of misunderstanding between guest and kitchen. Good looking steaks!
The other day I was asking my dad what temp to cook my steaks to. He says 42C and it is perfect for me. I might have to try 40C tho it does sound really delicious like the steaks you have at pubs. Oh and for med rare I like 47-48C
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
Eating it at 40° or cooking and resting?
@@andreasgamperl9583cooking. I like my steaks pretty rare. My uncle like them blue and it scares me 😂
You’re all over it Andy . 🔥
Great information chef! 👍
Also still waiting for Lao Sausage for Saeng 🇱🇦
I agree with you medium rare looks great on your side
We stopped taking temps and started making people pick the picture they wanted.. smh
It worked so well our "knowledgeable" customers stopped sending correctly cooked dishes back 😂
What a brilliant idea!!
😂8
😂i591❤😊😢
🎉😊😂h7😮❤😅🎉what 5
5😂93🎉9😢🎉😊,61😂😅😅2😢🎉😅9
As a French chef in Australia back then,what a headache to cook the right steak with soo many different cooking,very well done,well done,medium well,medium,medium rare, rare,bleu...lol
The people that doubt Andy are probably people that don’t cook or like their steak well done 😅
Nah
They're just boomers
For reason boomers/gen Xers have no taste buds
Not everyone is correct 100 percent of the time. You're the type that's scared to speak your mind. He's wrong on this one.
Exactly!! Or they get a med rare from Applebee's and trust their line cooks lmao
My dad orders a fillet steak and then has it well done 💀 ☠️ 💀
@@Lewis94TH-camgood. Sounds delicious
Im usually a 120°f ish depending on how im cooking the steak. For larger pieces that im doing a reverse sear i bring to ~115 and then sear to my preferred doneness on the outside. Usually temps at like 123-125 after
“Don’t believe everything on the internet “
-Abraham Lincoln
Legit!
He didnt say that
George Washington did
Thank you thank you thank you this is what I was taught in culinary school over 20 years ago and this is perfect. The second one is about 95% to being medium. with the advent of TV cooking and having to show the "wow" factor the fact they call rare what I was taught was "just" above blue rare so the red color looks better onscreen.
You're not wrong Andy!!
I really appreciate this video im new to sauce, worked at a high level for years but now im on sauce section im like a duck out of water and it isnt a good look.
If you have more videos on pan techniques id really love that. Appreciate you bro
Most of these other TH-cam chefs have no actual professional experience in a kitchen. No professional or classical training. This man Andy has a wealth of experience in various restaurants. Some to my knowledge in central london amongst other cities around the world. A professional chef. God knows how many years he’s been cooking,probably longer then some of these TH-cam chefs have been alive. Perfect medium rare.
I love that he just doesn’t include well done. 😂
I mean you can’t fuck it well done , if you do, I suggest to get away from the kitchen 😂
I eat well done steak on my pineapple pizza
@@canadianstupidgirl2373😂
Hockey pucks should be played with, not eaten
They might as well put ketchup on their steak too
Yours DEFINITELY is leaning towards rare, either way though, those are two beautiful steaks cooked to perfection
One thing I’ve realized is that a camera almost always makes a steak look more underdone than it actually is
You can cook my steak to your medium rare every time. You are correct. Great job, loving your videos.
I don't have to worry about temperatures, my spouse takes theirs blue, I take mine boot 😂 one gets a slap on the pan each side, the other takes a quick swing by the sun
I like close to medium personally. But you have it as a chef.
The closer-to-medium looks perfect.
YOU are the chef. Let them go to culinary school and figure out that they're wrong! Love your videos, Chef!
They both look awesome.
If it's completely pink it's medium. It needs to have a darker part for it to be medium rare. You are correct Andy.
Cheers for this i thought i was going crazy. I got a thermometer six months ago and cooked a steak to 52c and it looked more medium. Thought it must have been my bad and tried it with a few different cuts and it was always a bit over done. Ever since then i tried it a little lower every time with better results. For me i find 49c is perfect for me.
You know your stuff Andy, totally agree. Keep it up!
I'm no chef and not even close, but I would have said yours was more on the rare side than Med Rare mate... but like I said, you are the chef, so I'll say I prefer closer to medium than med-rare if that's the case. Love ya work, bro.
Yup on that rare. I like black and blue and I frequently am served a too done steak (sometimes without the good sear or even any sear that the ‘black’ denotes.)
You hit the nail on the head!
Yep!!! You're spot on!!!
Both you and the internet are right. Mid rare is indeed 52 degrees Celsius but you need to factor in carry over cooking therefore taking the steak out of the heat at 46 degrees is correct because by the time it’s finish resting the temp will rise to around 52 which would be the correct temperature for medium rare.
You're spot on. Med rare to me has always been warm red center while rare is a cool red center. Once you're in pink you're threading medium territory. Not that that's bad either, but that's as far as I'm going to go for sure!
I agree with you on the temps. Standard temps are overcooked fkr ever rarity. Every chef will agree. I take a steak off heat to rest for 6ish minutes at 100 for rare, 110 for medrare, 120, medium, 135 medwell, 155 well although it pains me.
I cook most of my steaks to medium. I use a wood fire when cooking and reverse sear each time. Doing it this way I don't generally see a loss in tenderness, but the wood fire has more time to develop the flavors I want.
You're correct because the heat from the outside seeps in during the rest period.
Ooof this is tough, the internet one is what I consider almost medium, yours is what I consider medium rare, but probably more on the rare side.
Thank you for all that you do for this format.
Totally agree! Can you please do the same thing but with fish?
Andy is bloody right, I wish I could be there to eat it!
Both look great chef.
I guess it depends on what you’re actually expecting when you order or cook to medium rare. If I’m ordering and paying good money I’d always prefer it to be slightly rarer than overcooked so i’m not disappointed!
I’d eat both. Rock on Chef!
Depends on the cooking method, basting with butter will have greater carry over cook
You sir are 100% correct. I pull them off at 110F and after 5-10 mins of resting under foil they are a perfect Mid-Rare.
Fuck yes mate. I've even done 50c for a medium but a long warm rest then. 52c MAX for a medium
I’ve been cooking MR to 125 for years and always thought I was doing something wrong because it always comes out M. Now I know. Thanks Andy.
Im with you... mostly the info on the internet is overly conservative. If you cook a steak to 48C its going to be pushing the upper limit of medium rare, every time. Then carry over will take it to medium, ie. ruined (if you were shooting for rare)
I agree with you I have worked with a lot of cooks think it’s the other way around
Thanks Andy i definetly screenshotted and added to my virtual cooking book. I prefer much more professional chefs opinion over what you can read from internet!
If i’ve asked for medium-rare i’d be pretty happy with either, but i’d be looking for something in-between these two ideally.
Ive been cooking in restraunts for over a decade...
You are more correct, the temps I follow and always have are the following
Rare - 105f
Med rare - 120f
Med - 130f
Med well - 140/145f
Well done - 160f
I always allow the steak to rest 5 minutes before plating.
I believe most chefs see it the same way. I prefer slightly past medium rare so when at very good steakhouses, i order medium.
I'm not picky, as long as the steak comes out anywhere between those two, I'm eating it.
What about a ribeye? You wouldn't want to have that like the one on the left. Unrendered beef fat isn't fun.
I prefer your sear mate. It yours does look a bit more rare, but I like that😁
Youre right clearly. Can't argue with results.
27 year chef. I think your right bro😊😊😊. Keep rocking it 👍👍👍
I agree with you Chef.
Thank you, Chef Andy.
I think part of that too is carryover cooking. It might be medium rare when it leaves the pan at 125 but you HAVE to rest a steak, and that 3-10 minutes (depending on cut and thickness) the steak will continue to cook, thus taking it to the medium side of medium rare.
Its like eggs, if its done in the pan its over done on the plate.
I agree, Chef. Same thing here
i agree with your results. i like medium myself.
Thank you! Have always overdone steak when I made it to Internet temp! 😢
Bang on my man. Bang on.
THANK YOU!!! I’ve always thought 125 F was NOT medium rare!! Never understood it!
You absolutely right i always cook my stake for 55 as i saw online for medium and it's a bit over
I think both aren't wrong,Its just that every chef has their own way and Method to make a medium rare steak. I think its just that some people disagree with your style which isn't much of a big deal so i think its alright for you to do it your own way
Either looks great. My biggest concern with a steak is just that the fat renders enough. It could be rare as long as that fat is thoroughly loose
In my opinion I would say that the most widely accepted definitions would be medium rare = pink throughout whereas rare = pink with a warm red centre (as opposed to bleu, with a cool red centre).
I would say that Medium, being the midpoint, would be 50/50 between pink and grey/brown.
Therefore I would definitely say that your temperatures are a bit low, however I would definitely rather eat the one at 115/46.
I think the numbers often found on the internet are influenced by people trying not to get sued for causing food poisoning incidents. They're listing the highest possible temps you can cook a steak to still get medium-rare or medium, while being reasonably certain you've killed off any parasites or pathogens. This isn't really something you have to worry about when you know the quality and source of your meat. Personally if I were buying a lower grade cut from a mass livestock operation I would feel better having cooked it to 130 F than 115 F.
I'd prefer your medium-rare but being Wagyu, I'd be happy with either.
They're both making my mouth water.
I agree with Andy. I kept overcooking my steaks so I left the thermometer in after I finished cooking. The temp keeps rising even after you take it off the heat
Spot on chef.