Steak temperature
I've been invited to go to a seafood restaurant. I don't like seafood, but they do have sirloin steak. I'll be far enough out to eat steak by the time we go. I normally (pre-op, haven't had steak yet) get medium to medium well. Should I get medium rare? Will it be more tender if it's less well done?
From what I have read, filet mignon is the most tender of all the meats according to many folks on here. I still don't tolerate dense proteins unless they are VERY moist and tender. Had chicken tenders last night and they bothered my pouch. Last week they were ok. Order it any way you want or ask the waitress/waiter for a suggestion for the moistest most tender piece of meat they have!
I would suggest ordering it one level down from what you normally order. That way, the outside edges will be the way you like it and the center will have some room for you to reheat the leftovers and STILL have it the way you want it. If you get the whole thing medium, for example, the center will be medium well or well done by the time you reheat it and will be harder to chew. I get my filets medium rare because I normally like them medium, eat the outside all the way around and then take the center home, reheat half of it in the oven and what I get then it ALSO medium.
Lora
14 years out; 190 pounds lost, 165 pound loss maintained
You don't drown by falling in the water. You drown by staying there.
This is excellent advice -- thanks, Lora.
It took me a couple of steak dinners out to get this right, with so much of the meat being taken home. I now order my steak rare, and the leftovers, when re-heated become medium rare.
Who knew, eh?
Marilyn
Referral - March 2011 // Orientation - Ottawa - July 8, 2011 // Surgery - January 23, 2013