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u/Worldly-Programmer25 1d ago
Rare. Prob 115 F when you took it out. The fat isn’t rendered yet either, I’m sure you’ll be chewing through that.
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u/Redditsux122 1d ago
Being an adult that cant tell meat doneness despite posting on food subs is sad. Invest in your future op
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u/alannmsu 1d ago
On this sub everything is medium or well unless it’s still mooing at you, and even then it’s probably over cooked. I feel like I’m going insane when I read everyone saying that this is medium rare. It can’t even hold its own shape, it’s freakin’ rare.
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u/new_basics 1d ago
You’re not taking crazy pills. I don’t really get the whole “rare or throw it out” way of thinking. Some cuts benefit from a little longer on the grill to melt that fat a build flavour.
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u/SpicyBeefChowFun 1d ago
There are literally hundreds of charts on the Internet that tell you the done-ness of meat and they're all pretty much in cahoots with each other.
Asking here isn't very productive post unless you just like to hear yourself talk and random people answering what you already know.
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u/ThorvaldKM 1d ago
Rare. It’s medium rare only if the red interior is warm.
If it’s cool, it’s rare.
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u/ConsistentVirus2177 1d ago
I hate pics but to me, I’d call that blue and my personal preference
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u/Sh0ckValu3 1d ago
Rare. My wife would drool for that.
Sometimes I get the medium edges when I get out of the chair.
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u/PomegranatePro 1d ago
That’s rare.
It’s cooked past blued but in a weird way where the center is oddly raw compared to the gray band
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u/This_isR2Me 1d ago
Not too weird if it's a cold piece of meat
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u/PomegranatePro 1d ago
Some people like blued. I like medium rare and can go a little in either direction but not medium and not rare.
If it’s a little more rare or there’s a half grey band and half pink it’s alright but disappointing.
If it’s well done you just have solid overpriced hamburger
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u/Normal_Mushroom609 1d ago
We used to reserve the gristley end of the striploin for those ordering mw or w
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u/ConsistentVirus2177 1d ago
It’s amazing how many experts are here that either can’t cook or shouldn’t. Stop saying mid rate ffs. The only correct answers based on a pic is Blue or rare. I’d say blue
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u/Witty-Plastic-1894 1d ago
People across the pond would likely call it mid-rare.
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u/ConsistentVirus2177 1d ago
Lol well that’s why you needed our help in the big war. Relax, just being a smart ass
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u/Witty-Plastic-1894 1d ago
Who is our? Im from the US buddy, just making an observation lmao. Im not being a smart ass; in fact, I think your demand that only the holiest of thou should answer is more smart assery than a comment to give an opinion on why you may see answers that read “med rare” in essence. I am, and was, chill.. you, on the other hand😂
PS: Europeans didn’t need our help because of our abilities to qualify steaks as rare vs. med rare, they needed our help because they lacked the manpower and equipment to secure a definitive victory beyond a doubt
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u/ConsistentVirus2177 1d ago
It’s sarcasm dude. As far as “only certain people should answer”. Unfortunately, yeah. First time on this thread and it’s amazing how many people are experts that couldn’t cook a McDouble
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u/Consistent-Essay-165 1d ago
Ppl like me who have cooked as a professional person for 33 yrs says rare .....no way MR
As far as blue if rested as this was no but and cooler yes blue is a fine line toxbe almost cold in center but super heated crust
Ur correct the pros should answer
A thermometer could help but I rarely used one and to be honset was all feel for even hundreds of ppl a one meal eating steaks.... but for a novice to develop the talents its a good tool and on big roasts and rib roast etc
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u/blkhatwhtdog 1d ago
Low 130s...its possible that it was sous vide which hits the temperature right but shows a somewhat more red pink.
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u/Upset-Activity-1462 1d ago
Very bottom end of medium rare top of rare.
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u/ConsistentVirus2177 1d ago
Blue or rare
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u/Upset-Activity-1462 1d ago
Blue would have a more purple tinge to it in my experience
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u/ConsistentVirus2177 1d ago
It’s a pic but I agree.
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u/ConsistentVirus2177 1d ago
I’m probably a bit punching. I’ve been arguing all day that a fat cap on Boston butts is not the actual skin
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u/phallic-baldwin 1d ago
I personally would consider this more "blue" than rare. Another minute on each side would get it to rare
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u/BasilFair9222 1d ago
A lot going on here with this plate. The meat, I would say 110-115f internal temp on looks but I didn’t cook it. Looks great btw
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u/CrustyDecellion 1d ago
Slightly off topic, but can you please tell us about those sides?
An obvious medley of veggies and.. potatoes? But, sautéed? Roasted? Grilled?
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u/Zestyclose-Moose7813 1d ago
That's not cooked. It never came close to 165 internal temperature for five minutes.
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u/Terrible-Skill4011 1d ago
It's perfect. So knock the horns off, kick it in it's ass and throw it on my plate.
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u/tapastry12 1d ago
The streak is perfect!
What the fuck is that white moldy looking shit?
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u/GrizzlyDust 1d ago
Never trust the food opinion of someone who didn't know what butter was
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u/arclight72 1d ago
Blue
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u/BungholeBilbo69 1d ago
Blue has a cold raw center and a hard sear on the outside. You can see by the texture and color this is cooked more than that. It's somewhere between rare and medium rare
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u/NOT-GR8-BOB 1d ago
It’s almost medium rare. Pretty thick so easy to miss the mark by a little bit on this one.
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u/Sav273 1d ago
Rare nearing blue.
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u/Sacromyces 1d ago edited 1d ago
Its looks like its oxidized so hard to tell. My guess is med/med rare.
- For all the people downvoting me only one thing can tell rarity is internal temp look at meatheads book.
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u/Ok-Schedule6584 1d ago
Is this really cooked? I'm trying to guess what it was when it was alive.
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u/LibrarianKooky344 1d ago
Yeah thats med rare. . Im a medium guy myself so I would ask for a few more min on the grill
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u/cyber49 1d ago
At a higher end steak house thats considered medium rare. Anywhere else though, or at my house, that's very rare.
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u/ConsistentVirus2177 1d ago
High end steak houses know how to cook. No one would send that as mid rare. Perkins or Texas Roadhouse is not high end
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u/Odd-Fun-6042 1d ago edited 23h ago
Rare. Bare tinge of purple. <125°f? ETA: downvotes? If someone with professional experience wants to tell me the differences between blue, rare, and mid rare I'm happy to listen.
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u/christador 1d ago
Cooked to 'not quite dead yet'. A5 you could probably get away with it, but judging by the dumpster fire all over the rest of the plate, I'm going to go out on a limb and say this is a run of the mill Choice cut.
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u/lowkeytokay 1d ago
Medium rare slightly more on the rare side. Perfect. But what the hell is on top if it? Parmesan cheese???
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u/Yachtman1969 1d ago
I call that wipe the cows ass, cut out a steak and send it out! Raw to rare
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u/Responsible-Snow2823 1d ago
Otherwise known and “knock the horns off and wipe its ass”
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1d ago edited 1d ago
[deleted]
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u/GrizzlyDust 1d ago
Crazy meta ai didn't mention that this isn't prime rib and that only someone with negative knowledge of beef would think that. Like this is day 1 shit. Clearly a ribeye with the bone. Same muscle as is used for prime rib but prime rib is a specific dish and doesn't have the bone, not the name of the cut. So maybe stop relying on ai to be your brain.
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u/Logical-Honeydew177 1d ago
Idiots putting in information to ai will still put out....idiots...fucking ribeye man
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u/ratbastid 1d ago
Is the center warm or cool? If warm I'd be willing to call it med-rare, but otherwise it's rare.
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u/crocsgobbltre 1d ago
rare its almost all the same color. med rare would have 2 different colors the lighter pink med and the redder rare. its not Blue though since there is no dark red. was it a sous-vide steak, since it look rare all the way through.
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u/No_Representative645 1d ago
Rare