At least he can get something right for once.
"If you like your steaks rare, you ain’t black."- Joe Biden
- Thread starter Robo Squirrel
- Start date
Ty Daniels
Superstar
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VertigoKnight
Veteran
"Well done" steaks
Medium rare gang
Medium rare gang
DerrtySouthpaw
Gawdisbyke
People who like medium steaks can’t argue with you cause they’re still chewing soooo
Rare/Medium rare>>>>>>>
Few weeks ago I made Tri Tip which isn't steak but I got that bytch a perfect medium rare with chimichurri and was smacking on that and horseradish sauce all week. The only meat I want well done (paws) should by nature be so aka Short ribs. I don't even serve folks who ask for well-done ass steak. FOH.
Few weeks ago I made Tri Tip which isn't steak but I got that bytch a perfect medium rare with chimichurri and was smacking on that and horseradish sauce all week. The only meat I want well done (paws) should by nature be so aka Short ribs. I don't even serve folks who ask for well-done ass steak. FOH.
Rell84shots
Veteran
Rare/medium rare is pure cacdom
Y’all eating that blood, couldn’t be me 
Psyche it ain’t blood, and that medium rare with the perfect crust is fire 
thought you had a homie, belt eating ass nikka 
thought you had a homie, belt eating ass nikka 
imagine making a joke assuming all black people like over cooked steak....
Rare is too much for me.
I have come to understand why well done is a waste of a steak.
Medium rare is what I always order. You do want that tenderness and flavor.
In case you don't understand the science.. Microbes can't easily penetrate a piece of beef. Chicken and pork have parasites and microbes already that require killing from heat. Beef, not so much. So searing the outside of the beef and raising the internal temp is enough to make it safe. You sacrifice the tenderness if you keep cooking it after it's safe.
I have come to understand why well done is a waste of a steak.
Medium rare is what I always order. You do want that tenderness and flavor.
In case you don't understand the science.. Microbes can't easily penetrate a piece of beef. Chicken and pork have parasites and microbes already that require killing from heat. Beef, not so much. So searing the outside of the beef and raising the internal temp is enough to make it safe. You sacrifice the tenderness if you keep cooking it after it's safe.
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I be killing the steak game. I promise you. Reverse seared tomahawks? We been on that. $16/lb prime grade shyt.
Grilled skirt steak with the homemade chimmichurri? Light work.
Sous vide on the New York strip in the cast iron pan with the butter baste? Rosemary and Thyme?
fukkin round with herb infused butters and shyt. Fire.
Tri tip with the Traeger coffee rub? Can't fukk with me.
Levels
Grilled skirt steak with the homemade chimmichurri? Light work.
Sous vide on the New York strip in the cast iron pan with the butter baste? Rosemary and Thyme?
fukkin round with herb infused butters and shyt. Fire.
Tri tip with the Traeger coffee rub? Can't fukk with me.
Levels
heathenism to eat meat with no bloodY’all eating that blood, couldn’t be me
Psyche it ain’t blood, and that medium rare with the perfect crust is fire
