Different people have different ideas about steak doneness, i.e. one man’s medium-rare is another man’s well-done. So, for your consideration, I would like to propose using this as a benchmark.
There’s also a doneness for steaks that’s not readily found in Singapore. It’s known as “Pittsburgh Rare” in the US or “Bleu” in France. Basically, if you have very good beef from a trusted source, this level of doneness gives you the best of both worlds: browned outside with a nice crust and full beef flavor inside.
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