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Medium rare steaks are disgusting

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Rakehellion said:
For someone who thinks I'm trolling, you sure do make some long-winded, angry retorts.
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before the edit (the only retort, you fool), that's a short and concise post. You don't see those from me.

The edit was directed to someone else.

This post was a waste of a minute of my time.
 
StinkyPinky said:
Medium-rare for me. Well cooked steak.....ROFL. May as well just by some $1 beef jerky.
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I'd rather have Slim Jims than a well done steak. Seriously, at least with the Slim Jim, there are enough spices and stuff so I won't care about the leathery texture.

ponyo said:
How many people truly cook their steak medium rare? And do it consistently. Restaurants screw it up so often that what they claim is medium rare is often rare or medium. Home cooks struggle even more. People have hard time boiling eggs. You expect them to correctly cook a steak medium rare?

I bet most people eat their steak rare, medium, or medium well and think they're eating medium rare steak.
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I'll readily admit I'm not a good cook and may overcook or undercook it at home but the restaurants I frequent, if I ask for medium rare, that shit better come out medium rare or it's going back. Any restaurant that won't stand by its food, especially steaks, will lose business fast.


For all you other beef lovers, try some Bo Tai Chanh which is kinda like a Vietnamese beef carpaccio.
 
I'm a recent (last 2-3 years maybe) convert from well, to medium, to medium rare steak. I still prefer my burgers medium. I couldn't imagine ever eating leathery meat again.
 
thraashman said:
I can't personally understand how anyone eats beef cooked less than medium well. And I absolutely prefer well done. Unfortunately so few people seem to have figured out that you can cook a perfectly well done burger, no pink, and still have it be juicy. So I've had to start ordering medium well to avoid getting burgers too dry. If I cook you a burger you're gonna get a burger with no pink but still one of the juiciest burgers you've had. I don't want my meat still bleeding.
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I'll cook a roast to well done, braised for six hours so the connective tissue disintegrates, then drench it in its own fat.

Burgers? Meh, I'm not for ground beef.
 
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Outside should have some buttery crispyness, marbling should have sufficiently melted out into the fibers, and the steak should separate with an easy pull of your fork, revealing the pinky juicy inside through a wisp of released steam.

Well done is for shoulder or blade steaks, then cut that crap into strip and put it in a pot of chili.
 
thraashman said:
I can't personally understand how anyone eats beef cooked less than medium well. And I absolutely prefer well done. Unfortunately so few people seem to have figured out that you can cook a perfectly well done burger, no pink, and still have it be juicy. So I've had to start ordering medium well to avoid getting burgers too dry. If I cook you a burger you're gonna get a burger with no pink but still one of the juiciest burgers you've had. I don't want my meat still bleeding.
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I don't like burgers with pink in them either.
But the difference with ground beef is that when you grind it, the fat is distributed fairly evenly throughout the meat. Plus, the connective tissue is broken apart. So a burger can be juicy and tender without pink.

Steaks are not burgers. Cooking a steak until there is no pink leaves a tough nasty piece of meat. If you want beef and don't like pink, stick to pot roasts.
 
Ns1 said:
that does sound epic. well done with some a-1 sauce.
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I mix A-1 with Heinz 57, about 35:65, and with 1/4 teaspoon of tabasco. I call it "Zinfamous Special Steak sauce, Batch 33"

I let no steak enter my mouth without being slathered in Batch 33.

🙂
 
zinfamous said:
I mix A-1 with Heinz 57, about 35:65, and with 1/4 teaspoon of tabasco. I call it "Zinfamous Special Steak sauce, Batch 33"

I let no steak enter my mouth without being slathered in Batch 33.

🙂
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That sounds terrible. It doesn't help that Heinz 57 tastes like some nasty form of moldy ketchup and A1 is particularly gross as well. While I prefer Tabasco, that is only because I like vinegar and hot, which is what it seems the ingredients of it are (mostly on the vinegar side though).

That doesn't even begin to explain why you would ruin any piece of meat with such awfulness.

The only acceptable sauce for a steak is some form of blue cheese, and even then, it should be used sparingly.
 
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