Medium rare steaks are disgusting

[zinfamous]

 

[Hayabusa Rider]

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.

Burgers are a matter of taste, pun intended, but as far as an intact piece of beef cooked by a dry method (think steak) there is no method which will provide tenderness approaching medium.

There is a myth that the less a steak is cooked the more tender it is. That isn't true at all. Once a steak hits a certain temperature fibers begin to break down. That holds for a certain narrow temperature range and then heat begins to denature proteins driving moisture out and the meat shrinks into a denser substance that is harder to chew. That's the science of the thing. If that's your preference then so be it, but a steak cooked through until the low 130s is pink, but it's not "bleeding".

Low temperature cooking techniques often go on far beyond the time to uniformly heat the food to allow enzymes to tenderize the meat further. You can jaccard a steak and manually tear fibers before cooking, but well done isn't well done IMO.

 

[Ns1]

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

I know where you can slather that Batch 33.

 

[Pulsar]

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.

That's basically putting barbecue sauce on steak. You should be shot.

 

[zinfamous]

I know where you can slather that Batch 33.

on your well-done steak, right?

yum

 

[sactoking]

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

Steak au poivre would like to disagree.

 

[MrSquished]

MR steak is the best.

runny eggs are the best - whether poached, sunny side up or over easy. egg porn. yum.

 

[Atomic Playboy]

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

Or dungeness crab and bearnaise. Steak Oscar is goddamn delicious. But most steaks should be naked; if it needs sauce, you're covering up for an inferior piece of meat.

 

[Ns1]

on your well-done steak, right?

yum

It's a little pink in the middle. Just the way you like.

 

[Bird222]

You steak snobs kill me. People should eat how they like. Use your sauce if you want. BTW I like medium with steak sauce.

 

[smackababy]

People should eat how they like.

Nope. This is America and freedom comes at a price! That price is not ruining meat that would otherwise be enjoyed properly by someone not as silly!

If NY can pass a law concerning the size of sodas, I think Obama should pass a federal law making it a felony to serve a steak cooked past medium rare!

 

[Scarpozzi]

I like my eggs over-medium.

I order most steaks medium...

Having said that, medium rare steaks are fine if the cut of meat is good enough. If you buy your steaks from walmart and are eating sirloin or ribeyes, than medium rare would be a tough sell. For higher quality steaks with leaner cuts like tenderloin or filet mignon, medium rare isn't bad at all.

 

[Jaskalas]

if medium rare is tough for you to chew, how the hell do you eat it well done? it must be hard as a rock to you.

I'm picturing a Ribeye lined with fat. Perhaps he would rather see some of that fat melted first before eating. I find you'll need medium to do that, no?

 

[mnewsham]

Having said that, medium rare steaks are fine if the cut of meat is good enough. If you buy your steaks from walmart and are eating sirloin or ribeyes, than medium rare would be a tough sell. For higher quality steaks with leaner cuts like tenderloin or filet mignon, medium rare isn't bad at all.

yup, most likely OP simply doesnt know what a good cut is or looks like, and likely has never had a properly prepared filet mignon or similar.

 

[MrSquished]

abyone ordering a high quality tuna steak over medium rare should be shot. if you order it well done you should be shot twice. may as well have put varnish on it.

ordering a nice cut of a beef steak anything above medium is also criminal.

 

[OCGuy]

Did ATOT lose its ability to ignore trolls? I am going to start a tipping thread to be sure.

 

[AznAnarchy99]

I remember eating at a popular steak-frites spot in Paris with some people I was traveling with. Girl asked for the steak well-done. Waitress basically ignored her for the entire dinner.

 

[uhohs]

I remember eating at a popular steak-frites spot in Paris with some people I was traveling with. Girl asked for the steak well-done. Waitress basically ignored her for the entire dinner.

:thumbsup:

 

[destrekor]

I just cooked what may have been a perfect medium-rare rib-eye on my cast-iron pan tonight.
[note: as much as I love steak, the goal of tonight's cooking was actually focused elsewhere: getting that gas oven to heat up the apartment. Fuck you, arctic air! You hit my apartment right in the feels, and my furnace hates life but so far is up to the challenge, running non-stop.]

Even better - this particular slab o'meat actually had a fairly decent chunk of spinalis dorsi (rib-eye cap) separated from the main course by a fair-sized thread of fat. I focused on the rib-eye itself during the first part of my feast, but as I quickly ran out of meat, I began to wonder how much meat attached to the outer-layer of fat I could salvage. It looked burnt, and I was sure it would be tough and not nearly as appetizing as the juicy, pretty damn tender main course. [note: this was USDA Choice Angus]

Umm... all I can say, is those few precious bites found in the second course, were like chewing on what must have been some kind of strange hybrid cross between meat and butter. Frankly, I do feel the rest of the cut actually had a stronger flavor (granted, I seasoned it slightly), but these few bites were so damned tender my tongue found itself more confused than ever. Was this still meat? Is this real life?
And the flavor, while not as "powerful" as the main course, was far more matured and nuanced. The ribeye was the Lexus of flavor, while those last few precious morsels of dead cow could be called the Rolls-Royce of flavor.
Each bite seemed like it should have been served all by itself, perhaps on a silver appetizer platter.


Oh medium-rare ribeye, how I adore you, more than ever after tonight.

 

[sactoking]

For higher quality steaks with leaner cuts like tenderloin or filet mignon, medium rare isn't bad at all.

Is that like the difference between the shin and the leg?

 

[destrekor]

Is that like the difference between the shin and the leg?

Basically.

A filet mignon is a particular cut of the tenderloin, but the entire tenderloin cannot be filet mignon. It's all pretty damn close: Much of the tenderloin does become tenderloin fillets, but there are a few other uses. Not all of the tenderloin is suitable for fillet. The small end is mostly reserved for tender small cuts used in stuff like beef stroganoff; the largest point has a few prime spots for filet mignon, and is generally great for many tenderloin fillets. It's also sold whole for tenderloin roasts, beef wellington, and Chateaubriand.

 

[Howard]

"poor" my ass

The Japanese meats can be found in America. The Wagyu cattle found in the US is the exact same beef, by species, as Kobe - the doctrine of how to raise those cattle in the way that the Japanese obtain such fine beef, was not part of the recent permission to raise the cattle here in the States.

You'd cook Kobe Well Done, wouldn't you?


Your trolling is bad and you should feel bad.

Unfortunately, American wagyu usually has nowhere near the amount of marbling that Japanese wagyu does.

 

[Howard]

I'm picturing a Ribeye lined with fat. Perhaps he would rather see some of that fat melted first before eating. I find you'll need medium to do that, no?

The fat cap can be rendered on its own without significantly affecting the doneness of the muscle.

 

[MagickMan]

It's all about the temperature of the cooking surface.

 

[Ancalagon44]

I've seen Kobe style minced/ground beef before, which struck me as the biggest waste of Kobe style beef I've ever seen.