Mmm hungry

so hungry you butchered "medium" 🤣

Looks good, but that's a rare bordering on bleu in places.

That’s medium rare?

No it’s Mideum Rare

That’s rare my friend

HAHAHA. Go back to school with this spelling ass

I don’t know why your downvoted. It’s straight up raw in the middle.

That's not medium rare, just rare. Sweet, delicious rare. I want some.

I’d fucks with that

i need it

How many languages do you speak?

No, this is raer

Finish in the oven next time!

Nice knife skills. Did that little knife do all that?

I enjoy medium rare leaning toward rare. But your presentation is so fabulous, I would eat that even if it turned out to be spray painted and thrown on a hot grill left in the summer sun for a couple of hours.

This isn't rare. This is exactly what I want when I order medium rare.

Delicious!!!

It is rare+

Some of the meat is definitely medium rare which shows up that pink color. Other parts are rarer which is why it has a deeper crimson color.

Basically rare is when the inner purplish red color turns a truer red color, and that meat is above rare and almost all the way to medium rare...but not quite all the way there as you can visibly see some darker red portions in the meat.

Is this sous vide?

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It's definitely rare but still looks good but yeah word lol

Looks delicious but you need some veggies on that plate.

Medium rare is 50% red and Rare is 75%. This is arguably in between, imo leaning more towards the latter.

Rest it longer before you cut

It looks fantastic, but I think it’s rare

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That doesn't look "mid" at all ;)

Looks amazing!

It’s a big cut, and we can’t see the center of many slices. I’d guess it’s rare in the middle and med-rare on the ends. Perfectly done, IMO.

Bleu looks different

What? That‘s not how this works

Look how even the cook is. This had plenty of rest or was cooked below 100 degrees celsius. The juice either comes from resting, or from cutting. Even with rest there‘s juice when you cut meat, because you are damaging the cells.

Mideum

Try googling, might help. There are definitions based on looks.

I‘m a trained chef, you dipshit.

You aren't the only one. Not trying to argue with my brother just sharing what the book says. If you have different information maybe you could share and help us come to the truth?

Edit: I can't spell 🤣

A good chef bases the cook on temperature and temperature alone. With good technique and enough resting, it‘s possible to achieve a medium cook without much grey around the edges

I wholeheartedly agree with you and I too wish OP told us the temp. I was just going off looks for simplicity sake.

See? Now we agree. No need to name-call and get upset. It's the Internet, nothing worth your peace of mind.

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