“Properly” is the answer my friend Meredith always gives when a server asks “How would you like your steak cooked?” Or your pork. Or your salmon. Steak is supposed to be rare. Pork and salmon are supposed to be medium-rare.
Meredith is right.
The majority of Americans disagree. But that’s all right. We know that the majority is always wrong (as Henrik Ibsen’s protagonist Dr. Stockmann says in An Enemy of the People, Ibsen’s 1882 play about environmentalism and lying politicians that is still very much relevant today, 135 years later — read it!). It turns out that most Americans say that they order steak medium-rare but actually order it medium! I’m sure you are shocked to hear about this scandal.
The specifics come from a nationwide sample of 491 locations of Longhorn Steakhouse over the course of a year, as reported by the ever-reliable FiveThiryEight; it turned out that medium was significantly more popular than rare and medium-rare combined, even though effete elitists tend to be embarrassed if they don’t prefer rare or medium-rare.
Nevertheless, the last word has to go to FiveThirtyEight:
Any steak with an internal temperature from 95 degrees to 105 degrees Fahrenheit is rare, anything from 115 to 125 degrees is medium-rare and, according to FiveThirtyEight culture writer and cantankerous elitist Walt Hickey, anything above that is ruined.
Hickey is right.
Categories: Food & Restaurants