Medium Rare or Medium?

Seems like I'm the only posting food threads here and I hope to change that if I keep at it. :)

I cooked these local raised ribeyes tonight and my wife and I were debating on how they were cooked.

It didn't really matter as we were both pleased and ate the heck out of them but I thought I'd get the groups opinion.

I was going for medium rare to medium. What do you think? Would you send it back or eat it?
 

Attachments

  • 20210531_193325.jpg
    20210531_193325.jpg
    2.5 MB · Views: 18
  • 20210531_194915.jpg
    20210531_194915.jpg
    2.6 MB · Views: 19

Phantom 309

Well-known member
Looks good to me! I'd say you were right in your targeted temp range towards the medium rare side. That's right where I like to cook them to on my trusty old Weber kettle grill.

I'm also a fan of the attractive crosshatch grill pattern. Do you have a square pattern bar grate on your grill or did that take some precision flipping? I get the grill screaming hot then sear each side and give 'em another flip to each side with a 90 degree rotation to get the crosshatch just right. 👌
 
Seems like I'm the only posting food threads here and I hope to change that if I keep at it. :)

I cooked these local raised ribeyes tonight and my wife and I were debating on how they were cooked.

It didn't really matter as we were both pleased and ate the heck out of them but I thought I'd get the groups opinion.

I was going for medium rare to medium. What do you think? Would you send it back or eat it?

I'd say you were right on the money.
 

Howland937

Active member
Wish I woulda taken some pics of the ribs I smoked yesterday for a family get together. Was looking forward to leftovers for lunch today, but there weren't any. Figured you all didn't wanna see the bones.
 
Looks good to me! I'd say you were right in your targeted temp range towards the medium rare side. That's right where I like to cook them to on my trusty old Weber kettle grill.

I'm also a fan of the attractive crosshatch grill pattern. Do you have a square pattern bar grate on your grill or did that take some precision flipping? I get the grill screaming hot then sear each side and give 'em another flip to each side with a 90 degree rotation to get the crosshatch just right. 👌


Yeah my pellet smoker/grill has the diamond grates so it makes it easier for presentation. I've spent many a years over regular parallel grates doing the meat shuffle to get lines.

My pellet unit only goes to 500 and will realistically get to 5-550* but ideally I'd like it hotter for searing. It does ok though.


And thanks on the feedback everyone.
 
Wish I woulda taken some pics of the ribs I smoked yesterday for a family get together. Was looking forward to leftovers for lunch today, but there weren't any. Figured you all didn't wanna see the bones.



Next time post them up. I'm beginning to think we need more food and less politics on this site, or at least more food than we have.

I'm a huge smoke aficionado and have been practicing for years.
 

Howland937

Active member
Getting ready to fry up some crappies for lunch here at work. Hoping I don't screw them up.
ETA...'bout forgot. Last half of my 3rd (!) Sandwich. They turned out great, but I'm ruined for the rest of the day.
 

Attachments

  • 20210602_131839.jpg
    20210602_131839.jpg
    761.6 KB · Views: 13
Last edited:

Selena

Active member
To each their own, I prefer my rib steaks medium well and T-bones medium. But it's all a matter of personal preference. Very few foods can match the flavor of a well marbled steak from a cow raised by a cattleman intent on flavor instead of market.
 
To each their own, I prefer my rib steaks medium well and T-bones medium. But it's all a matter of personal preference. Very few foods can match the flavor of a well marbled steak from a cow raised by a cattleman intent on flavor instead of market.



You're right on the way a steak is cooked as far as preferences, although there's no excuse for a well done piece of meat in any scenario.

The ribeye I pictured was from a local rancher who we bought an 1/8 of a steer from. Got a lot of good meat out of that and its a night and day difference from what you get from the grocery store.

That said, unless its a pork butt we prefer our meat no more than medium.
 
Last edited:

doubleh

Member
I love good ribs, brisket, pulled pork, etc. but detest having to do anything with cooking it. I am in luck with it all though as my son and son-in-law love to use their smoker or grills so I get fed quite well. My wife loves to cook also and does pulled pork in a crock pot that is the best I've ever had. I can handle cheese and crackers and that is about the extent of my kitchen skills although I am excellent at drying dishes.

Good Ol' Boy, I could happily gnaw on those ribs you pictured. My SIL has started smoking stuffed jalapenos. Wow. are they good fixed that way. Things swell up where they look like a small football.
 

theotherwaldo

Well-known member
Looks good.

I guess that I'm kind of like the epitaph on the old farmer's headstone: "He et what was set afore him."
If someone goes through the trouble to cook something for me, I'll go through the trouble of eating it.

Of course, if I'm cooking for someone else then I'm a bit pickier... .
 

Howland937

Active member
Looks good.

I guess that I'm kind of like the epitaph on the old farmer's headstone: "He et what was set afore him."
If someone goes through the trouble to cook something for me, I'll go through the trouble of eating it.

Of course, if I'm cooking for someone else then I'm a bit pickier... .
Certain things always taste better when someone else makes them. I can't match my mom's homemade noodles or dinner rolls, but I like mine better than anyone's but hers. Can't fry fish as good as my dad, even though my boss said the crappies (posted above) were the best he's ever had.

Certain other things though....I won't eat any meatloaf except my own. Eggs of any sort, I'm not eating if I didn't cook them.

I never cook beef beyond medium for hamburger, med-rare for anything else. Pork, poultry, and fish has to be "well" or count me out.
 

theotherwaldo

Well-known member
You're lucky, @Howland937, my mother was raised to have servants and couldn't even boil water without scorching it. Her mother was even worse, as she literally killed off her in-laws with her cooking.
My father thought that he was a great cook,
He was wrong, though I never told him so.
Like most Appalachian folks, he tended to allow most meats to almost go sour and then would overcook them.

I cooked for a living as one of my jobs to help to put me through college, which kind of put me off of cooking.
I never had any complaints, though, even when serving groups like the Coretta Scott King entourage... .

No, I tend to cook simple dishes and only for myself and my sister.
 
Top