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Post by Tenshigure on Apr 16, 2018 12:04:15 GMT -5
For those saying well done, why are you even bothering to eat steak? There are only one exception to the rule I have for allowing well-done steaks: fajitas. I loves me a good bloody steak, but damned if it doesn't irk the hell out of me when blood leaks out from the back end of a folded-up tortilla.
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The Ichi
Patti Mayonnaise
AGGRESSIVE Executive Janitor of the Third Floor Manager's Bathroom
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Post by The Ichi on Apr 16, 2018 12:24:06 GMT -5
I'm not a damn vampire, I don't like blood on my food.
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Deleted
Deleted Member
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Post by Deleted on Apr 16, 2018 13:20:37 GMT -5
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Post by Hit Girl on Apr 16, 2018 14:31:16 GMT -5
Timothy Well and Stephen Dunn.
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Post by YAKMAN is ICHIBAN on Apr 16, 2018 14:46:08 GMT -5
Well done is done wrong.
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Matt
Vegeta
Posts: 9,025
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Post by Matt on Apr 16, 2018 15:10:31 GMT -5
Medium Well. Pink in it makes me want to throw up.
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Post by El Hijo de Mr. Ass on Apr 16, 2018 15:11:09 GMT -5
If i'm eating out, I go with medium rare. If i'm cooking for myself, I go with "eh... good enough" which is anywhere between blue and medium.
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The Ichi
Patti Mayonnaise
AGGRESSIVE Executive Janitor of the Third Floor Manager's Bathroom
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Post by The Ichi on Apr 16, 2018 16:14:45 GMT -5
I didn't even know well done was controverial? Medium is fine but people actually want to eat raw shit?
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Cranjis McBasketball
Crow T. Robot
Knew what the hell that thing was supposed to be
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Post by Cranjis McBasketball on Apr 16, 2018 16:43:09 GMT -5
Usually go for rare but medium rare is fine. Nothing more than that though.
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Post by Tenshigure on Apr 16, 2018 18:48:44 GMT -5
I didn't even know well done was controverial? Medium is fine but people actually want to eat raw shit? “’Saving for well done’ is a time-honoured tradition dating back to cuisine’s earliest days: meat and fish cost money. Every piece of cut, fabricated food must, ideally, be sold for three or even four times its costs in order for the chef to make his food ‘cost per cent’. So what happens when a chef finds a tough, slightly skanky end-cut of sirloin, that’s been pushed repeatedly to the back of the pile? He can throw it out, but that’s a total loss…Or he can ‘save for well-done’ – serve it to some rube who prefers to eat his meat or fish incinerated into a flavourless, leathery hunk of carbon, who won’t be able to tell if what he’s eating is food or flotsam.” - Anthony Bourdain In all seriousness though, to properly cook a 'well done' steak, you're spending a LONG time cooking the thing so it doesn't turn into a dry leather sole as cooking it to that length will dry out the meat. It CAN be done, but you're basically wasting your money at that point and may as well get a different cut of meat such as roast tenderloin or brisket. Also, referring to the top quote...unless you're going to a type of place where you're picking out the portion yourselves (the nicest steakhouses do this!), chefs will always grab a lower cut of meat and cook that for you because they won't be able to taste the difference if all you've got is well-done.
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Post by The Summer of Muskrat XVII on Apr 16, 2018 19:06:01 GMT -5
Rare. Don't care for anything beyond medium rare. Hell with the right cut of meat I've got no problem with bleu
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Kyn
Don Corleone
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Post by Kyn on Apr 16, 2018 19:13:40 GMT -5
This thread led me to Google; apparently a minimum internal temperature of at least 63 degrees (so, whatever that is in farenheit) is recommended to prevent food-bourne illness when cooking steak. Which on the done-ness scale is medium.
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Mozenrath
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Post by Mozenrath on Apr 16, 2018 19:24:58 GMT -5
Same. Barely introduced to heat is my preference. I see we've found the origin of "English".
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Post by DSR on Apr 17, 2018 0:31:09 GMT -5
I'm a rare boy.
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Fade
Patti Mayonnaise
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Post by Fade on Apr 17, 2018 0:32:47 GMT -5
Well DUN son! But steak is steak, I'll eat it however.
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the2ndevil
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Post by the2ndevil on Apr 17, 2018 0:58:26 GMT -5
Extra crispy. But since that isn’t an option, well done.
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lionheart21
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Once did a thing...
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Post by lionheart21 on Apr 17, 2018 1:07:53 GMT -5
This thread led me to Google; apparently a minimum internal temperature of at least 63 degrees (so, whatever that is in farenheit) is recommended to prevent food-bourne illness when cooking steak. Which on the done-ness scale is medium. This is pretty much my reasoning for why I get my steak medium. Still get enough flavor without having to concern myself with possible food poisoning.
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Post by -Lithium- on Apr 17, 2018 1:10:06 GMT -5
Ugh. Theres few things worse than steak snobs. "WHY DA f*** WOULD CHA EVEN GET ONE IF ITS NOT HOW I LIKE IT!?".
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Cranjis McBasketball
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Knew what the hell that thing was supposed to be
Peace Love and Nothing But
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Post by Cranjis McBasketball on Apr 17, 2018 1:10:20 GMT -5
This thread led me to Google; apparently a minimum internal temperature of at least 63 degrees (so, whatever that is in farenheit) is recommended to prevent food-bourne illness when cooking steak. Which on the done-ness scale is medium. This is pretty much my reasoning for why I get my steak medium. Still get enough flavor without having to concern myself with possible food poisoning. Steak is pretty safe. Ground beef on the other hand....
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Post by bibboid on Apr 17, 2018 1:20:33 GMT -5
Most places around here undercook their steaks so I order them medium and they come out closer to medium rare. When I get a prime rib or a good filet, I ask for it medium rare.
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