Never order your meat cooked in between temperatures. Contrary to your belief, there is no such thing in Restaurant-land as “Medium Rare-to-Medium” or “Medium Well to-the-Well-side.” Please choose one of the five standard options on the spectrum of “Rare” to “Well”. Chefs are cooking for a lot of people, not just you. They don’t have time to ponder the existential possibilities of your New York Strip. Also, avoid ordering meat in colors—Pink is medium, red is rare. The only exception is black-and-blue.
[…] diners describe the way they like their meat cooked in abstract terms. “I like mine pink but not bloody, just a touch more to the rare side of medium.” Sadly for […]
[…] increasingly nuanced about how they like their meat cooked. As palates become more sophisticated, defining proper meat temperatures becomes a significantly more complicated conversation. It’s becoming disturbingly common to hear […]