Quote:
Originally Posted by GiRTh
It depends. On the quality of the steak, the cut, the quality of the place, whether I'm having sauce as I dont like blood in the sauce etc.
My daughter like this dodgy place, ordered a steak from there I had a bite and was still chewing it 10 minutes later so I'd be quite fussy about how I'd have a steak at that restaurant but if I was going to a better place then I'd leave it to the chef. If I went to franchise place it would depend on the cut of meat - There's not point in having a fillet mignon anything over medium rare but a rib eye or rump is probably better cooked beyond medium rare. So it all depends.
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Ah yes, not often I have that but I agree. I was at some michellin star place with my dad and ordered this and he death stared me when I asked for medium, so I got ir rare and oh my god. Was the best thing I have ever tasted.
Had never had it before so just assumed it would be like a rump/sirloin. Have had it twice since, always rare.
Wish I could afford to eat at places like that more often tbh. Only went there as he was paying
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