Whether dining at an upscale restaurant or a steakhouse chain, don't ever make this mistake.
, this is a tenet to live by. The swanky steakhouse, which takes its meat quality so seriously that doneness is literally cooked into its"rare" name, is all about"redefined creative classics and exceptional cuts."
Rare Steakhouse has one of the most comprehensive—and meticulously sourced—steak selections in Boston, featuring elite Japanese cuts from the Kagoshima prefecture, and domestic cuts from the likes of Idaho's esteemed Snake River Farms. Naturally, when a restaurant goes to such great lengths to ensure the utmost in quality, it doesn't behoove anyone to cook the meat into leather. And the reasons, according to executive chef Kyle Bradish, are abundantly clear.
Conversely, while overcooking steak can lead to dried-out meat and an unpleasantly chewy texture, skewing towards the other end of the doneness scale can yield much more palatable results."It's texturally pleasing, and you taste the flavor of the meat," says Bradish on the benefits of cooking steaks rare to medium-rare."The fat will melt just right while enjoying your steak.
For proof, the chef suggests ordering a couple casual 24-ounce cowboy rib-eye steaks, and doing a side-by-side taste and texture test by getting one medium-rare and another medium-well. The difference, says the chef,"will be substantial for you to lean more towards the benefits of a lesser cooked steak."Bradish's sentiments echo a longstanding ethos in the restaurant industry at large, about the notorious woes of well-done steaks.
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