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Discussion in 'Food & Drinks' started by Hal Pollner, Jan 26, 2020.
Well done fillet. small, expensive but delicious. An occasional luxury.
You THINK? You mean you haven't tried it?
I rarely talk in absolutes. I've tried rare at home. It's easier to chew. I've tried well done at home. It's more difficult to chew. But maybe different cuts are different.
For some time, some years, whatever steak I ordered was a little more done that I ordered or wanted.
For years I ordered my steaks medium well. Invarably they were served well done. Then I got to ordering
steaks medium and I'd generally get what I wanted. Sometime knowing what I was likely to get I ordered
medium rare just to see.
We don't go to steak houses any more because my wife can't chew a steak, any steak so we go to
Red Lobster occasionally. But mainly we have quit eating out. Cooking is getting difficult for her and she is
also going blind with an eye diesase. Not sure what we're going to do. I'm on oxygen and not suppopsed
to get with-in fifteen feet f a flame. I have but half to be extremely cautious. Wer've gotten most of the
electrical appliances that might serve us better but I can see where all our cooking might become the
slow cooker, the toaster, and sandwiches. We're playing it by ear. Instead of making pancakes whic my
wife can eat, we 're buying EGGO. I've been eating wieners and lunch meat and chili and cracckers or corn
It looks like my steak days are over, butif the opportunity arises it'll be Medium rib-eye.
@Bill Boggs, I am very sorry that things are going poorly for you and for your wife. That's among the perils of living a long life, I suppose, but I know that it's hard.
I have had the opposite experience with steakhouses. When I order well done, it's still bleeding in the middle. I tell them to cook it until they think it's well done, then leave it on for a few more minutes. Even then, I often have to send it back, so I'll eat steak at home but I rarely go to steakhouses, and when my wife wants to go to a steakhouse, I'll order something other than steak.
An air fryer might be something that would work for you. It takes a little getting used to them, I guess, but you can cook almost anything in an air fryer, and you're not going near a flame or even a hot burner. Please keep in mind that I have never used our air fryer myself, but I am going by what my wife has said. Since I do the dishes, I can say that ours, at least, is extremely easy to clean.
My preference is a medium-well NY strip or a ribeye. Like Ken, I find most often steaks are undercooked, so I choose medium well instead of medium.
Beth.....you may have something there!
We have given thought to an air cooker. and the lady of the house decided she didn’t want one at that time.
I am a dishwasher and not a cook. I can get by okay but the problem is finding something she can and will eat.
I can exist on Mexican and prepared foods. We are constantly searching. Our son has been buying our groceries. It has been some time since I have been able to drive. We’ll get along okay but it is something of a problem. A big problem is our physical abilities since we are getting long of tooth.
Last night my wife cooked a steak that I could cut and chew effortlessly!
It was a 5-ounce Filet Mignon from an Omaha assortment of beef cuts, and Judy butterflied it and cooked it in a heavy iron pan until it showed just a slight hint of pink. We estimated it was somewhere around Medium.
I was able to cut and chew the entire fillet because it was half the regular thickness and was a fine cut of beef to begin with!
Steer & Stein doesn't offer Filet Mignon, but I'll try their small Sirloin butterflied and cooked Medium.
Last night Judy and I went to Steer & Stein.
I made an agreement with her:
I would order a Sirloin Steak and she would order Teriaki Chicken. I would try small portion of my Streak, and if I couldn't eat it, we would trade Dinners.
The meals came. I sawed off a small portion of the steak, which a been Butterflied and cooked Medium, as I had asked, but I couldn't eat it...it was like chewing on a piece of rubber.
Our waiter Juan came around to see how I was doing, and he suggested taking it back and cooking it a bit longer, sort of like Medium Well. It came back, and I still couldn't chew it, so Judy and I exchanged plates.
I finished every last morsel of the Teriaki Chicken, and Judy consumed the entire Steak!
(We both wear full Dentures)
She had a glass of Zinfandel and I had a 32-oz Super Stein of Beer.
A couple weeks ago, Judy prepared a Filet Mignon from the Omaha Beef Assortment we got for Christmas.
She Butterflied it and cooked it so a little pink showed, and I ate it like it was an Angel Food Cake!
So whenever I feel Stakey, I'll buy a Filet Mignon and have the butcher Butterfly it, then Judy will cook it in a heavy cast iron pan, (not a skillet).