We’ve all ordered a steak the way we want it and then found out the chef had a different idea of what “medium rare” means.

Here’s a guide from “bis” at www.Everything2.com on what the doneness labels mean . . .

So, you’ve gone through life ordering your steak “medium“, because you didn’t know what “rare” or “medium well” meant, have you? Well, you need not do this anymore, for here is your guide to the doneness of steak:

• rare: 140°F (60°C), center of the steak is very red and cool
• medium rare: 150°F (65°C), center of the steak is red and warm
• medium: 160°F (71°C), center of the steak is pink and hot
• medium well: 165°F (74°C), center of the steak is pinkish and hot
• well done: 170+°F (77+°C), steak is thoroughly cooked

Of course, you might still order medium (*cough*wuss!*cough*) after all of that, but hey, at least now you’re educated, eh?

You can check out Everything2.com for even more ideas on steak doneness. May the fork be with you!

Photo courtesy of NoSaladAsAMeal.com.

This weekend, the hubby and I got to go out and feel what it’s like to be people for just a little while again. You know, instead of slaves to a 7- and 5-year-old. (Whom we adore, but must escape from sometimes to realize that.)

We dropped the kids at my parents’ house and they never even looked back. The prospect of the rapt attention of Grandpa was just too overwhelming for them. And with a wink from Nana, we were off.

We briefly discussed heading for the U.S./Mexico border but decided by the time we got there we’d miss ’em again.

So we settled for a steakhouse.

Now, we usually like to cook our own steaks at home. But it was time to get out of the house so we decided we’d let someone else try to live up to our standards.

Good luck.

The ambiance was nice, and there was live piano music — something that doesn’t happen at my house unless I want to play with my feet while I cook dinner.

The wine was flowing and we got to talk about how we’re going to achieve all the goals we’ve set for ourselves and our family. Not an easy feat. But with a plan, we’re on our way.

When the food came, it was, I’ll admit, delightful. But it was missing the one ingredient I always use at home — Teriyaki sauce.

I know it’s weird, but that’s the way I like it.

How do you like yours? Can a steakhouse ever deliver what YOU’RE looking for?

Photo courtesy of parkcitiesprime.com.

It’s an age-old question.

Well, it’s as old as refrigeration. And that’s old.

What is the best way to thaw a steak?

There are many schools of thought.

Some, like AlmostLuver over at Help.com, says “Put the package in really warm water…keep it wrapped, though. Also, you can thaw it in the microwave…most microwaves have a defrost setting. 🙂 Good luck!!”

Others, like Sully, say, “The best way to thaw a steak (or any meat) is to put it in the fridge the day before. It will never get warm enough this way for bacteria to start becoming active. They are already in the meat. You want them dormant until cooking. Thats the healthiest way. The worst way is the microwave. If you are needing it thawed quickly, then put it in warm water. Warm means 145 Fahrenheit. As soon as it is thawed, cook it or refrigerate it. Never re-freeze meat! It will sour much quicker if you do.”

I, personally, like to go by the guidelines given by the Kansas City Steak Company.  They say this. . .

Thawing Instructions

Do thaw your meats in the refrigerator, because it enhances the flavor by preserving the natural tenderness. It will take at least 24 hours for steaks and at least 3 days for roasts to thaw depending on the thickness.

Don’t use a microwave or soak your meats in water to hasten thawing. Microwaving and soaking affect the rich flavor and tenderness that make these steaks and roasts so special.

Now that sounds like good advice.

Another good resource is this fabulous article over at ehow.com.  It even has cool vintage photos of an old, old freezer. Awesomeness.

What do you think?

Photo courtesy of ehow.com.