Hi Chefs
Had a steak sent back tonight saying it was overcooked (medium well, should have been medium rare) . Which it appeared to be, but looking closer there seemed to be a grey ring around the outside and pale center. And it felt very soft like a medium rare should be. The raw steak looked pale pink, no fat almost rubber like texture. Why do steaks cook in this way? Poor quality beef?
Thanks
Had a steak sent back tonight saying it was overcooked (medium well, should have been medium rare) . Which it appeared to be, but looking closer there seemed to be a grey ring around the outside and pale center. And it felt very soft like a medium rare should be. The raw steak looked pale pink, no fat almost rubber like texture. Why do steaks cook in this way? Poor quality beef?
Thanks