"A not-so-rare Dilemma" News Article Summary

How you order a steak is based upon personal preference. In the article, “A not-so-rare dilemma” by Chicago Tribune’s restaurant critic Phil Vettel, a person’s preference isn’t the only thing that affects the amount of time your meat is cooked. The person cooking your steak has a lot to do with what your steak ends up looking like. In this article the author goes through the different definitions of doneness that a steak can be.
“Rare: Red throughout; cool red center.
Medium-rare: Red to bright-pink throughout; warm red center.
Medium: Pink throughout; no red, warm pink center.
Medium-well: Mostly gray brown; some pink to the meat.
Well-done: Gray-brown throughout; well-charred exterior.”
Vettel shares that his order depends on where he is ordering from. He takes into consideration that at a higher quality steak house they will more likely to undercook a steak. Therefore he orders accordingly so when he gets his steak, it is how he enjoys it. At a lower line steakhouse he points out that it may be a better idea to order something a little less done than you usually would. He explains that in many cases the meat is overcooked at these types of places. If you order based on this fact you will end up with the results that you find the most enjoyable. Vettel believes that if you like your steak well done than you should choose the lesser quality steakhouses. He assures you that more than likely you won’t be able to taste the difference and it will be less costly. This article is a great way to help guide you when you are going out to eat at a steakhouse. You have a better chance of coming away from a steakhouse satisfied. Now you know things to go by when selecting a steakhouse and ordering a steak.

Vettel, Phil. “A not-so-rare dilemma.” Chicago Tribune 22 Nov. 2007. 28 Nov. 2007 http://infoweb.newsbank.com/iw-search/we/InfoWeb?d_issuesearch=on&f_subsection=sAT+PLAY&p_action=doc&p_topdoc=1&p_docnum=1&p_sort=YMD_date:D&p_text_direct-0=document_id=(%2011D15A79E7227690%20)&d_place=CTRB&p_multi=CTRB&f_issue=2007-11-22&f_publisher=&p_product=AWNB&p_theme=aggregated4&p_nbid=N5DO4CFAMTE5NjI4MDQwNi44MTAyNzoxOjEzOjY0LjExMy43My4yMDA.