(Topic ID: 292213)
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Smithville, MO
2 months later
Quoted from vid1900:There are always a few people who like it like that.
I leave the grill hot with a cast iron pan while the meat rests, then cook a few slices for whoever needs it Medium, with a splash of drippings.
Restaurants do the same thing for that occasional Medium or Well request
Remember: don't slice the meat until it is fully rested!
I worked my way through college being a cook. When we got a steak ordered well done, we would stab it and drop it in the au jus. Then wait until it turned brown and then put it on the grill for marks. It probably went out more medium but the patrons loved it. It was just not red when they cut into it.
1 year later
2 months later
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