Aged steaks cooked as medium but came out looking well done

Aged steaks cooked as medium but came out looking well done - Delighted male entrepreneur wearing classy jacket standing in city and making phone call while smiling and looking at camera

My partner and I always go to steak restaurants, tonight we went to a pub for a steak, I ordered a medium fillet mignon which is what I always order. The steak came out and it was dark brown the whole way through, no pink inside at all, so it was more well done than medium cooked. The colour was not medium and the taste wasn't medium.

I sent it back and the Chef claimed that due to the steak being aged its darker in colour when its cooked, so you wont get the pink medium look.

His 2nd cooking attempt resulted in my steak looking like medium normally looks like, it was pink in the middle and juicy not dry like the first steak I was given.

Is the chef correct in his statement about the aged steak or is this just an excuse ????

cut-of-meat


Best Answer

That sounds ridiculous. I've eaten more than my share of steak and never heard that one. I also live in a city with lots of good beef and steak. The following should hold true whether it's aged or not.

Rare

  • 120 to 125 degrees F
  • center is bright red, pinkish toward the exterior portion, and warm throughout
  • soft to touch

Medium Rare

  • 130 to 135 degrees F
  • center is very pink, slightly brown toward the exterior portion, and slightly hot
  • yields only slightly to the touch, beginning to firm up

Medium

  • 140 to 145 degrees F
  • center is light pink, outer portion is brown, and hot throughout
  • yields only slightly to the touch, beginning to firm up

Well Done

  • 160 degrees F and above
  • steak is uniformly brown or grey throughout
  • firm or hard to touch

Taken from here.

I'd probably accept a steak that was medium rather than medium rare, but if it was brown all the way through, then he overcooked it. You could send him to our multiple related questions...

Edit: I should clarify, an aged steak will be darker, but not so much that your meat doesn't have "ANY" red in it when cooked less than well done.



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Why does my steak always come out well done?

If you don't let meat rest for the juices to redistribute and cut it open the juices run out turning a rare piece of beef to a well done looking piece of beef.

Why does my steak look pale after cooking?

Your steak is grey after it's cooked. If your steak looks grey, it's because the temperature was too low and the meat was essentially steamed.\u201d

Is aged steak darker?

Steak aged for 21 or 28 days is aged and is the most popular duration for steak. It has begun developing more flavour and is much more tender than fresh steak. It is also darker in colour. The taste will be significantly enhanced by this time.

Can you cook aged steak medium rare?

Cook on a Medium Heat Once the steak has been seared successfully, turn the heat down slightly and cook to your desired level of doneness. Three minutes for rare, four for medium-rare, five for medium, and six for well-done.


Never Order Your Steak Well Done. Here's Why



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