Why do you like to ruin a steak? The juicy steaks bring out flavor...charred steaks burn most of the flavor and/or fat. Might as well just chew on a hockey puck
Well done is a hockey puck. I prefer mine medium rare but also like rare. When deployed, we had cooks that gave us REALLY rare (almost moo-ing) steaks and those sent me to the bathroom but tasted good lol
Agreed. I prefer medium rare, but anything more than medium is disrespectful to both the chef & the cow. Chefs hate having to prep a well-done steak. Give me a good piece of chicken over a flavorless piece of leather, every time.
The only reason I could get behind impeachment is because the Prez eats well done steak with ketchup. WTH? Donald...wth?
Patrick Mahomes does that ****... I view it as his biggest flaw. Ewwwwwwww. Salt, pepper, and perhaps some Worcestershire, and I'm good.
I don't know if that's right. A good chef wants his customer to enjoy his meal. It's never bothered me too much if they want a well done steak. It is possible to cook one without completely drying it out if you do it slowly enough. I think there is more taste in a cheaper cut anyway, a brisket cooked properly has a lot more flavour than rump or sirloin but you have to cook it long and slow.
medium, w/creamy horseradish or chunky blue cheese dressing mixed with hot sauce, no salt ever it ruins everything.
suppose it depends on ones grocery store, been eating medium rare steak all my life (most from the the grocery store), never an issue
grocery store butcher is akin to fastfood... many have been cited for cross-contamination with poultry/pork... also, those store packaged meats with bbq sauce or spices are in fact old meat past it's fresh sell-by date
not gonna say I would not rather have it direct from the farmer using grass feed , but comparing store steak to fast food is a bit much and I am not talking about packaged food with bbq sauce or spices, just plain steak - bbq sauce and stuff are also often filled with sugar now even hamburger you have to be careful with due to some stores using pink slim - and now some stores put the fake vegetarian hamburgers in with the real meat
There is actually nothing unhealth about "pink slime". All it is is beef with the fat removed that was washed in citric acid, to kill bateria. Most meet companies use it. Not just stores. It's very hard to find ground beef,especially lower-fat ground beef, at non-organic groceries stores which do not have it.
I've never personally met a chef (I know bunches,) who was happy to prepare a well done steak. They certainly will do it, and the customer won't get any flack, but they still are shaking their head screaming, "WHY!!!!!!!!??????" Money is money, but intentionally destroying a pretty piece of meat is not a good time. This article is an interesting read. Only a couple seem happy to make it well done. Most are somewhere between, "whatever...." to "nope, not gonna do it." https://boston.eater.com/2014/7/11/6193831/boston-chefs-on-customers-who-order-steak-well-done
I pretty much disagree with a chef who would refuse to serve a well done steak. They are there to cook, not decide on a person's individual choice. That said, well done steak is awful, but people have a right to eat awful things if they prefer it that way.