Exploring the Art of Steak Cooking: From Rare to Medium Rare Plus
When it comes to steak, the quest for the perfect cut can be a voyage full of delight and precision. In my culinary adventures, I have sampled steaks from renowned establishments such as Sparks in NYC, Blue Water at the Ritz-Carlton in St. Thomas V.I., The Palm, Del Frisco's, and The Capital Grille. However, it was at Butcher and Singer where I was introduced to the subtle nuances of rare steak.
Not everyone offers this option, and some that do might not deliver it beautifully. But when you have the opportunity to savor it done right, it is worth seizing. At Butcher and Singer, the accompanying cream spinach and mash potatoes are equally superb, while the bar is particularly impressive with its fine martinis made with American Rye Whiskey.
Personal preference plays a significant role. I often order my steak medium rare, leaning towards rare, knowing that many high-end steakhouses may inadvertently increase the cooking temperature. If you are particular about your order, don't hesitate to ask for a reheat of your steak. Customer satisfaction is paramount, and if you're spending $30 on a steak, you should expect to get what you ordered.
Understanding the temperature range for different doneness is essential. The spectrum for a rare steak starts around 48 degrees Celsius for a “blue” finish and ends at 55 degrees for a medium rare. For a medium rare plus, the temperature would border on 62 degrees, which is just above the standard medium rare range of 55 to 60 degrees Celsius.
The difference between medium rare and medium can be quite subtle. A medium rare steak is typically cooked to 55-60 degrees Celsius, while a medium steak is around 70 degrees Celsius. In traditional cooking methods like grilling or pan-frying, temperature control can be challenging, and the results are often an approximation. However, professional kitchens utilize techniques like sous vide, where precise temperatures can be maintained within 0.5 degrees. This method can help achieve the exact temperature for a medium rare plus.
Many high-end steakhouses offer the option to specify a precise temperature for sous vide cooking. For instance, a medium rare steak is cooked to 138 degrees Fahrenheit, and a medium steak is cooked to 142 degrees Fahrenheit. A medium rare plus would land at 140 degrees Fahrenheit. It's worth inquiring about the cooking method and specifying the temperature if you are looking for that extra level of precision.
As a former employee of a famous steakhouse chain, I can vouch for the fact that rare options are available for those who ask. Our system allowed us to input a steak's cooking temperature, providing options from rare to well-done, and even allowing adjustments within these parameters. This attention to detail is a hallmark of quality dining.
In conclusion, the art of steak cooking extends beyond basic doneness categories. Understanding the nuances and choosing a restaurant that can accommodate your preferences can elevate your dining experience. Whether you're a fan of a rare, medium rare, or even the elusive medium rare plus, there's an option out there for you. Just don’t hesitate to ask for what you want and to ensure your steak is cooked to your desired temperature.