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[tanuki]

Rare steaks are orgasms in my mouth. Fuck, now I want steak.

 

[Jakeh111]

I was like you op but now I been cooking my own steaks I do med rare and enjoy it so much. I don't like my burgers with too much pink inn them , ugh. My big thing was getting over the heat factor.

 

[Guerrillas in the Mist]

Every time I see a well done steak, I cry a little bit on the inside.

 

[EscoBlades]

Well, then we can assume they have objectively bad taste.

I don't. Try again.

 

[andymcc]

Every time I see a well done steak, I cry a little bit on the inside.

it sucks. when i visit my dad on weekends (he lives about an hour away) we usually grill. it tears me up every time i have to cook a steak well-done for him. he refuses to even try medium rare. i've gave him one that way before and he told me to put it back on the grill lmao.

 

[m3k]

medium well done lol... a chef friend of me shakes his head evertime it comes up lol

it doesnt help that a lot of restaurants dont cook steak well... i could probably go medium rare in smaller doses

 

[andymcc]

I don't. Try again.

can you even taste the difference between a well-done sirloin and a well-done ribeye? probably not.

 

[acheron_xl]

If I cut a steak and blood comes out, it's too raw for me. I like a nice, tender medium well.

 

[EscoBlades]

can you even taste the difference between a well-done sirloin and a well-done ribeye? probably not.

I season meat to bring out its flavour, no matter how well it is cooked. So yes.

 

[Newblade]

If I cut a steak and blood comes out, it's too raw for me. I like a nice, tender medium well.

It isn't blood.

 

[acheron_xl]

It isn't blood.

Doesn't matter.

 

[iamblades]

If I cut a steak and blood comes out, it's too raw for me. I like a nice, tender medium well.

It's not blood, and the reason that happens if you don't rest it after cooking. Applying heat to a steak bursts all the muscle cells, which causes the myoglobin rich cellular fluid to leak out. If you rest the meat properly, most of that fluid will be reabsorbed by the meat and you get a nice juicy steak.

 

[andymcc]

I season meat to bring out its flavour, no matter how well it is cooked. So yes.

i mean, you're breaking down the fibers (thus causing it to unnecessarily firm up) and stripping the juices of a fattier, more marbled cut of meat by exposing it to heat for excessively long. you may "season" it for "flavour" but that doesn't negate the fact that you're ruining the texture and juiciness of a cut of premium priced meat.

 

[TriangleOfCorruption]

You knew what was going to happen when you made this thread, didn't you?

Anyway, rare or bust. No medium-rare nonsense either.

 

[EscoBlades]

i mean, you're breaking down the fibers (thus causing it to unnecessarily firm up) and stripping the juices of a fattier, more marbled cut of meat by exposing it to heat for excessively long. you may "season" it for "flavour" but that doesn't negate the fact that you're ruining the texture and juiciness of a cut of premium priced meat.

And yet...it tastes great. To each their own right? But to assume that someone that likes their meat well done has bad taste is silly. Also

I grew up in a 3rd world country. So yeah. We also season our meat well there despite cooking it very well, so its not a waste of the meat, as some people have mentioned in this thread.

 

[Slackbladder]

If chicken is a little rare cook it again. Under cooked chicken is potentially dangerous. Pork needs to be moist, but not pink. Lamb isn't nice undercooked for me but it can be a little red. Beef, particularly steak is best slightly rare; a little juice when you cut through the thickest part. Some like it very rare but that just tastes like uncooked meat. Might as well go into a field and bite a cow.

 

[electricshake]

Unfortunately, grew up a "Witness of Hov." Blood was a no no. All I know is the shit still freaks me out and I can't eat shit looking blood red..I'll just starve. If I taste it = day ruined! Keep hearing I'm missing out..can't tell.

I was told once that ordering well done can be considered a faux pas in some upscale places - suggests you are from a poor, unsophisticated background.

Medium for life. Strikes the perfect balance. You still get some blood, but it doesn't cover your plate.

If I cut a steak and blood comes out, it's too raw for me. I like a nice, tender medium well.

That stuff isn't blood. The redness is due to myoglobin, a protein found in muscles.

Anyway if it's steak, roast beef or something similar I like it medium rare. Anything involving minced beef has to be well done though. Beef is the only red meat I really eat, and obviously chicken needs to be cooked thoroughly. Never had pork cooked anything but well done though I see it is now apparently safe to eat even if it isn't well done.

 

[freddy]

I rarely give a shit how other people eat their steak and if they start questioning my tastes and acting like I'm crazy for liking them a certain way then it's rare that I'll have a steak with them again. Especially when people try to force their shit on me , it really makes me dislike them.

 

[L-gon]

Now with ground beef, there is bacteria throughout, so you really shouldn't eat a burger less than medium well. Most places won't even cook it below medium, and even then it will probably be cooked more like medium well.

And besides, the best burgers I've had are well done. You don't apply the same standards of steaks to burgers.

If by most places, you mean In-N-Out, Five Guys, McDonald's etc - then sure. Any place that takes pride in their burger offering would encourage you to order medium-rare. These types of places typically grind in house, meaning they are starting with whole chunks of meat that are less susceptible to contamination.

It's ok if you like well-done burgers, just understand that you are eating what is inherently a dried out hunk of meat. Hundreds of medium-rare burgers have passed through me with no ill-effects to date.

 

[Goodlife]

Wife went away for the weekend a few years ago, I thought I'd treat myself and popped to a local farm shop to buy myself a fillet steak.


Was a beautiful looking piece of meat, but I got stressed trying to work out what to cook it with and how to cook it...

So I put it on a plate and ate it, without it ever even seeing the frying pan.
Was amazing.

 

[cbox]

I love medium-rare with just salt/pepper, BUT when I buy really thin steak at the supermarket, I cook it well done. Don't know why, it just tastes better when it's well done and really thin.

 

[Stahsky]

My mother always cooked them well-done. I think she was afraid of bacteria or something. I just sort of grew into eating it, but I have always preferred medium over it. I don't think I've ever tried anything under that. I would probably be alright eating medium rare, but it doesnt really looked cooked to me I guess?

 

[Mdeezy]

Ive been like that all my life. My parents instilled fear in me about pink meat on the inside of burgers. I recently tried a medium well burger and it was great. I dont think ill go below that though.

 

[Bjomesphat]

If by most places, you mean In-N-Out, Five Guys, McDonald's etc - then sure. Any place that takes pride in their burger offering would encourage you to order medium-rare. These types of places typically grind in house, meaning they are starting with whole chunks of meat that are less susceptible to contamination.

It's ok if you like well-done burgers, just understand that you are eating what is inherently a dried out hunk of meat. Hundreds of medium-rare burgers have passed through me with no ill-effects to date.

Less susceptible sure, but certainly not guaranteed to be free of contaminants.

The difference between a medium-rare burger and a medium-well burger is not nearly the same disparity between a medium-rare steak and medium-well steak. A medium-well burger can taste just as awesome.

 

[pottuvoi]

Beef medium-rare.
Pork, chicken and any other potentially hazardous well done.

 

[GringoJB]

Ive been like that all my life. My parents instilled fear in me about pink meat on the inside of burgers. I recently tried a medium well burger and it was great. I dont think ill go below that though.

Yeah, same here... the pink meat can be tasty as hell, but I'm a paranoid maniac when it comes time to actually eat it, so it kinda sucks the joy out of the experience for me :-(

 

[Baraka in the White House]

I grew up eating well done meat because my parents were worried about bacteria and whatnot. Not to say that their fears were entirely unfounded but ever since I started cooking my own cow I've grown to prefer medium rare to medium. Well done doesn't mean a tough, flavorless steak, however. There's a wide range of doneness even then.

 

[Link]

If I cut a steak and blood comes out, it's too raw for me. I like a nice, tender medium well.

This is happening because you're not letting your steak rest after cooking it. Give it time to reabsorb those juices (which is not blood).

 

[L-gon]

The difference between a medium-rare burger and a medium-well burger is not nearly the same disparity between a medium-rare steak and medium-well steak. A medium-well burger can taste just as awesome.

While I agree that the disparity between temps is not as detrimental in a burger, I have to disagree that a medium-well burger can taste just as awesome. More heat has been applied and you can't get around the fact that it will simply be less juicy.

I enjoy the hell out of medium-well burgers at Five Guys and the like but they pale in comparison to the best I've had at restaurants and pubs that take their burger craft seriously.

 

[acheron_xl]

It's not blood, and the reason that happens if you don't rest it after cooking. Applying heat to a steak bursts all the muscle cells, which causes the myoglobin rich cellular fluid to leak out. If you rest the meat properly, most of that fluid will be reabsorbed by the meat and you get a nice juicy steak.

That stuff isn't blood. The redness is due to myoglobin, a protein found in muscles.

This is happening because you're not letting your steak rest after cooking it. Give it time to reabsorb those juices (which is not blood).

Yes yes. Got it. Still gross. I don't think I've had a steak in 5 years though, so it's not something I'm really concerned about.

 

[Spira]

Medium well is about as exciting as it'll get for me.

 

[MisterLuffy]

lol ok this made me crack up. "i thought i told them to make it suck but then it didnt!" not trying to rag on you tho, bro. glad you came over #TeamRare

lol, it's cool.

 

[Christina Mackenzie]

Medium well for me. I asked for medium once and got rare. Didn't enjoy it.

 

[freddy]

Medium well for me. I asked for medium once and got rare. Didn't enjoy it.

Yea, I find chefs are one of the worst for pushing their little rare meat agendas on unwilling customers. Such Divas.

 

[Deleted member 12837]

Yes yes. Got it. Still gross. I don't think I've had a steak in 5 years though, so it's not something I'm really concerned about.

If the juices were clear would it still be gross to you? Or do you just only enjoy dry meat?

 

[subrock]

Medium rare steak from factory farm? fuck no.
Medium rare steak from local organic grass fed cattle farm? alllll day. I'll eat it blue.

 

[Javaman]

Letting it rest to reabsorb the juices is such a crock of shit. With a sharp knife how much of the steak volume are you actually touching/pressing? Hardly any. Maybe if you're cutting it with a fork or something but that's a whole another level of wtf.

 

[Deleted member 12837]

Letting it rest to reabsorb the juices is such a crock of shit. With a sharp knife how much of the steak volume are you actually touching/pressing? Hardly any. Maybe if you're cutting it with a fork or something but that's a whole another level of wtf.

Wrong.

http://www.seriouseats.com/2009/12/...d-lab-the-importance-of-resting-grilling.html

So why does an un-rested steak expel more juices than a rested one? Turns out that it all has to do with temperature.

We already know that the width of the muscle fibers is directly related to the temperature to which it is cooked, and to a degree, this change in shape is irreversible. A piece of meat that is cooked to 180°F (82.2°C) will never be able to hold on to as much liquid as it could in its raw state. But once that meat has cooled slightly, its structure relaxes—the muscle fibers widen up slightly again, and it's this small change in shape that makes all the difference.

Science.

Click through for charts, graphs, etc.

 

[mackattk]

Medium well here. I can handle pink, don't like red

 

[LakeEarth]

I don't mind medium-rare steak, but with hamburgers more than a bit of pink and I am not eating it.

That's how it's supposed to be. Bacteria is only on the surface of the steak, but when grounded up the bacteria is everywhere so it needs to be cooked through.

A good bloody steak is SO good, though my parents and my girlfriend would never touch it.

 

[gregor7777]

No. I have taste. Anything over medium is simply a waste of meat.

 

[vas_a_morir]

No. I have taste. Anything over medium is simply a waste of meat.

Certain steaks can still be good after medium. Ribeye, for example, is delicious even when Well-Done. Meanwhile, a NY-Strip well-done would be a piece of wood.

But, I usually want rare/medium-rare, yeah. It's a better steak. lol

 

[loganclaws]

Good meat - Rare
Shit meat - Medium

Anything above medium and you have no class. Except MAYBE for a burger.

 

[Balgosa]

I don't mind pink inside but I don't like it when it's red and rubbery

 

[Tricky I Shadow]

#TeamWellDone.

 

[Link]

Certain steaks can still be good after medium. Ribeye, for example, is delicious even when Well-Done.

I died a little reading this.

 

[iamblades]

IMO you haven't lived until you've had a blue rare cowboy ribeye, though I tend to go medium rare most often just because it's too much of a pain in the ass to eat a fully rare steak. Something to be said for a steak that makes you need a nap at the end of it though.

 

[demon]

I died a little reading this.

IMO you haven't lived until you've had a blue rare cowboy ribeye,

Red meat lovers can be such drama queens.

 

[moris]

Anything overcooked is just not good. Medium rare is how it's done.

But sometimes it's good to indulge in raw meat too.

Just like salmon sashimi, beef sashimi is good when done right.
Same with beef tartar or salmon tartar.

The closes thing to raw pork I tried is the Vietnamese fermented/cured pork Nem Chua. It's so good.

 

[iamblades]

Anything overcooked is just not good. Medium rare is how it's done.

But sometimes it's good to indulge in raw meat too.

Just like salmon sashimi, beef sashimi is good when done right.
Same with beef tartar or salmon tartar.

The closes thing to raw pork I tried is the Vietnamese fermented/cured pork Nem Chua. It's so good.

If we're counting cured meats, there are all kinds of hams and other charcuterie that are yummy and technically speaking, completely raw.