Mesquite Sirloin Tip Roast

[DivotMaker]

Pulling at 138 usually means the meat slides to 140. And cooking a few minutes longer if desired is a lot easier than uncooking it. Lol

We're on the same page, Dave!

[elkins20]

Gotcha, Bill.  Medium-well is a level between medium, and what you call well-done.  Med-well will have some pink, whereas well-done is gray and dry...essentially shoe leather, at that point!  If I hear someone order that when I'm at a steakhouse, it takes all of my self-control to not get up and throw them out!! LOL!

You got me belly laughing again Tony. At the steak house I go med. rare and usually get a pink center. My Mom rest her soul wanted her beef burnt. My Dad likes his on the rare side. And the wife varies with what type of meat is being cooked. But for beef she like a little pink center.

[jcboxlot]

Fillet mignon...............Pittsburgh rare

https://en.wikipedia.org/wiki/Pittsburgh_rare


I agree, if I am with company and they order anything above medium (that's being generous) I just shake my head.   Then I get a kick in the shin from my wife.

[elkins20]

I hate those kicks under the table followed by a dirty look. 

[SuperDave]

I guess you should just be grateful that she aims for the shin and not the groin.   

[elkins20]

Very true, very true...

[mizzoufan]

When I was waiting tables, I actually had someone order a steak by saying "knock the horns off, wipe it's butt and throw it on a plate".  Cook said the best they could do was 30 seconds per side by law (I think that's per inch and ours were 1" steaks)

[DivotMaker]

When I was waiting tables, I actually had someone order a steak by saying "knock the horns off, wipe it's butt and throw it on a plate".  Cook said the best they could do was 30 seconds per side by law (I think that's per inch and ours were 1" steaks)

Wow...now that's rare!!

[elkins20]

When I was waiting tables, I actually had someone order a steak by saying "knock the horns off, wipe it's butt and throw it on a plate".  Cook said the best they could do was 30 seconds per side by law (I think that's per inch and ours were 1" steaks)

Steven that would not even be warm. I would have love to see the persons face when it was brought to the table.

[DivotMaker]

When I was waiting tables, I actually had someone order a steak by saying "knock the horns off, wipe it's butt and throw it on a plate".  Cook said the best they could do was 30 seconds per side by law (I think that's per inch and ours were 1" steaks)

Steven that would not even be warm. I would have love to see the persons face when it was brought to the table.

If I were the cook there, I would have literally brought him a raw steak on a plate, and stood there while he tried it!    Might have also been my last day working there...