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[Clonesmoker]

Was at the Sante Fe steakhouse in McAllen, TX a few year back.  Guy I was with when asked how hew would like like his filet mignon cooked, "could you butterfly it and cook it well done?"

I just about slapped him!!

[Bar-B-Lew]

Was at the Sante Fe steakhouse in McAllen, TX a few year back.  Guy I was with when asked how hew would like like his filet mignon cooked, "could you butterfly it and cook it well done?"

I just about slapped him!!

Sounds like my wife.  I at least got her to medium well now.

[dk117]

Was at the Sante Fe steakhouse in McAllen, TX a few year back.  Guy I was with when asked how hew would like like his filet mignon cooked, "could you butterfly it and cook it well done?"

I just about slapped him!!

Sounds like my wife.  I at least got her to medium well now.

Thank you for the reminder, just booked Ruth's Chris for our 23rd anniversary later this month.  My wife will order the filet mignon butterflied like she always does.  I still love her but .....

DK

PS we've only missed one Ruth's Chris reservation in 23 years.  The one was us in Cabo, so that was acceptable.  We even went to the location in NOLA one year.   Our first anniversary, we went to a swanky Italian place and started with a bottle of wine and a salad.   Evidently the salad was organic (a thing in Portland Oregon even back then) and my bride found the largest moth in her salad.  We promptly left, went across the street to Ruth's and to this day never order salad on our anniversary. 

[MikeMcQ]

Sounds like my wife.  I at least got her to medium well now.

Thank you for the reminder, just booked Ruth's Chris for our 23rd anniversary later this month.  My wife will order the filet mignon butterflied like she always does.  I still love her but .....

DK

PS we've only missed one Ruth's Chris reservation in 23 years.  The one was us in Cabo, so that was acceptable.  We even went to the location in NOLA one year.   Our first anniversary, we went to a swanky Italian place and started with a bottle of wine and a salad.   Evidently the salad was organic (a thing in Portland Oregon even back then) and my bride found the largest moth in her salad.  We promptly left, went across the street to Ruth's and to this day never order salad on our anniversary.

And to think some people pay extra for protein in their salad. 

PS Congrats on your 23rd. We just had our 39th last month.

[Canadian John]

 On the subject of keeping track of time while cooking. Thinking about it I remembered that Dr.BBQ / Ray Lampe has a tattoo of a watch on his left wrist. I wonder why?

[Bentley]

How folks ordered their steaks used to bother me, really badly a few times I was in nice joints and knew I was picking up the tab.  To this day it bothers me, but I have learned just to smile and keep my mouth shut.  I have never understood the thinking, and would think a high quality ground beef steak would be more enjoyable for that person.

A bad analogy I am sure, but for me, it would be like going to a Great Steak House and ordering Lasagna...

[Bar-B-Lew]

I used to go to Ruth Cris and order chicken but solely because I had eaten there about every other week for a few months via some work events and wanted something different.  The chicken was really good too.

[yorkdude]

I usually tell them to just walk it past the grill.

But I will eat it any where from raw with salt and pepper to medium. I do not like a dried out hunk of cow, or any meat really.

Sounds just about right, at least for me. I cringe when someone wants a steak cooked beyond medium rare (my wife, son-in-law and a few others) I just don't get it.
Salt and pepper on a nice rare steak with a cold beer is awfully hard to beat.

[okie smokie]

I usually tell them to just walk it past the grill.

But I will eat it any where from raw with salt and pepper to medium. I do not like a dried out hunk of cow, or any meat really.

Sounds just about right, at least for me. I cringe when someone wants a steak cooked beyond medium rare (my wife, son-in-law and a few others) I just don't get it.
Salt and pepper on a nice rare steak with a cold beer is awfully hard to beat.

For some reason, I have an aversion to eating raw meat. I consider a red, cool center to be raw. Warm pink center on the other hand is cooked, juicy and flavorful, and the more well done surface adds different parameters to the flavor. You guessed it: I don't like Steak Tartare.  On the other hand, I don't care at all whether people eat raw meat--power to them. 

[Trooper]

Well seriously, okie smoker,
We all done far worse than that.
First off, the grates on your pit and on my Advantage look very similar.
The photos of your steak don't look all that bad. It's a good thing, though, that you had a lot of thickness to that piece of cow to save you from really over baking it.d

[hughver]

I went to a steak house with my older brother a few years back and he ordered his steak "Black and Blue". Evidently this restaurant did not have a grill hot enough to accommodate him.

[AnyExcuse2Q]

Reminds me of a time I went to a Mortons. Waiter asked me what temperature I liked my steak, and I said 135 degrees F.  (Well he asked!) He was not happy, wanted a rare/medium/well type answer. I told him the chef would know what to do, but he wasn't buying it.

[Bentley]

And that is how a high end or any steak house should ask.  I know exactly what a steak is going to look like and how its texture will be at X°, be that 120°, 137°, or 150°.  So why rely on some outdated terminology for finished product. 

A Great Griller Master should know his grill and what the carry should be on any steak he is grilling.  So if I say I want my steak at 135°, he should be able to pull it off the grill at X° and when it gets to my table be within +-2° of that temperature.  If you are gonna charge me $75 for a steak, you better have someone that can do that.  How hard is it to use a ThremaPen?

Reminds me of a time I went to a Mortons. Waiter asked me what temperature I liked my steak, and I said 135 degrees F.