About an hour ago, I went to MegaBites at NUS to satisfy my meat craving for these 2 weeks (thankfully the food lecture did not have anything about unethical cooking of beef), and I ordered “medium-rare” black pepper beef steak.
To my surprise, the uncle behind the counter said, “There is no medium rare. It’s medium or rare. Do you want medium or rare steak?” He then gave me a lecture on how medium steak is cooked for 5 minutes and rare steak for 3 minutes as well as well-done (7 minutes). I was amused but didn’t want to quarrel with him coz he looked pretty fierce.
I was totally amused mainly because I always order “medium rare” steak at restaurants and no one asked me to choose either one. I wondered if the uncle thought I was challenging him? And the other staff behind pretended that he wasn’t saying anything. -.-“‘
I hope this isn’t how the uncle behaves.
I got pretty confused after that, and FB messaged Huzz to check that I’m correct (he said I was).
But anyway, for the reference of others:
(taken from Wiki)
* Raw — Uncooked. Used in dishes like steak tartare, Carpaccio, gored gored, tiger meat and kitfo.
* Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as “blood rare” or “bloody as hell”. In the United States, this is also sometimes referred to as ‘Black and Blue’ or ‘Pittsburgh Rare’. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means ‘blue’ steaks take longer to cook than any other degrees.
* Rare — (52 °C [125 °F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm.
* Medium rare — (55 °C [130 °F] core temperature) The steak will have a fully red, warm center. This is the standard degree of cooking at most steakhouses, unless specified otherwise.
* Medium — (60 °C [140 °F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
* Medium well done — (65 °C [150 °F] core temperature) The meat is light pink surrounding the center.
* Well done — (71 °C [160 °F] and above core temperature) The meat is gray-brown throughout and slightly charred.
* Overcook — (much more than 71 °C [160 °F] core temperature) The meat is dark throughout and slightly bitter.