Who the hell eats blue rare steak?

[Calmye]

I waited on a guy who wanted his steak "Pittsburgh" ... The cooks didn't know what it was so I asked him ... He said "just put a grill Mark on it" I had never seen so much blood on a plate in my life.

I always ate my steaks medium to med well ... But now I'm team Vegetarian

I miss steak the most

why do they call the it Pittsburgh

 

[iBrowse]

it's so easy to get you aggy.

I'm finna throw something at you.

 

[Benjamin Sisko]

someone taught black people wrong, myself included. i don't know why nikkas like well done steak, shyt taste horrible. medium rare steak that's been settled for ~10 minutes

Cac

 

[Elle Driver]

I'm finna throw something at you.

Mission accomplished.

 

[LandryFieldsDad]

"My attitude in business is really that they can have whatever they want; I don't care if they eat it that way. But I would ask, have you ever closed your eyes and tasted a medium rare steak side-by-side with a well-done steak? I think part of it is the color for people. It certainly can't be that they like it drier. They look at it and maybe get a little squeamish."

 

[ISO]

If you're eating burnt steak you lost foh

Nikkas talking bout I only eat well done steak...I'm black

Steak sauce chewy steak ass nikkas

 

[iBrowse]

Mission accomplished.

uhhuh

 

[eastside313]

at paying 20$ for a steak.
i'm a 50$ and up steak dinner nikka.
i'm a 3 days a week ruth chris with
my crew private dining piss cacs off nikka.

Ruth cris should throw you outta there for ordering well done steaks

 

[K_dot_Mac]

why do they call the it Pittsburgh

I'm not sure ... He said He learned it from the military

 

[LandryFieldsDad]

If you've never ordered a steak medium or medium rare then I guess I kinda understand getting it done well.

It's probably just ignorance like "oh how you gonna eat raw meat I'll get food poisoning"

You can't have eaten a steak prepared the right way and then prefer your steak cooked to the texture of shoe leather

 

[Commander in Chiefin]

If you eating a nice cut from a cow like ribeye or filet mignon you are wasting your money if it isn't rare.

When I used to work at Penthouse in Philly.......

Custy -A yo let me get that filet and I want that jawn cooked super well done. No red, no blood, nothing.

Me - And no taste, ok

Custy - What ?

Me - You just ordered a $40 filet thats going to taste like a hockey puck. Cooking a filet that much loses all the flavor. Medium rare is usually the way to go

Custy - Nah, no way. I want that shyt super super well done

Me - Aight, just trying to give you a recommendation

20 min later

Custy - Where my food at whats taking so long ?

Me- You ordered it "super well done" that takes a bit longer.

Brings food out......

Custy - Yo, yall got any A1 ?

Me - Nah man, we don't carry that. A properly cooked steak never needs sauce. Plus thats the way you ordered it "super super well done"

Custy - I use A1 every time I eat steak

Me - Sorry breh, I dont know what else to tell you other than you've been eating it wrong.


This happened so often, the club started stocking A1 and the chef also began butterflying the filets that were ordered like that

 

[The Bilingual Gringo]

why do they call the it Pittsburgh

Same style that I brought up w/ the black and blue. Supposedly that's how the steel workers would cook their steaks on the blast furnaces. Charred on the outside, but still rare on the inside.

W/ a filet, even at that style of cooking or super blue rare, there's no myoglobin or anything like that on the plate, at least from any proper steak place that I've been to.

 

[feelosofer]

Honestly speaking the higher the cut of beef the rarer you should be eating it. Even at Blue rare a good filet mignon slices like butter.

 

[O.G.B]

“’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.”

@hustlemania cooks like to deal w well done steaks because they're harder to do properly right?

You're such an idiot, that you don't even realize the remarks you pasted & copied prove my original point. Chefs, cooks & restaurants don't like dealing with well done steaks because it takes too much time & trouble to deal with & prepare properly. Plus if they screw up cooking the quality cut of steak to where it's over done, the restaurants lose money because in most cases they have to use another new steak instead because they can't recook the first.

Most people have been duped or belittled by the food & restaurant industries to believe that well done steaks are taboo when the real fact of the matter is that many restaurants or cooks don't like to deal with well done steaks because they're harder to do properly because it takes more time & preparation than rare, medium rare or medium steaks cooked at lower temps.

 

[Calmye]

When I used to work at Penthouse in Philly.......

Custy -A yo let me get that filet and I want that jawn cooked super well done. No red, no blood, nothing.

Me - And no taste, ok

Custy - What ?

Me - You just ordered a $40 filet thats going to taste like a hockey puck. Cooking a filet that much loses all the flavor. Medium rare is usually the way to go

Custy - Nah, no way. I want that shyt super super well done

Me - Aight, just trying to give you a recommendation

20 min later

Custy - Where my food at whats taking so long ?

Me- You ordered it "super well done" that takes a bit longer.

Brings food out......

Custy - Yo, yall got any A1 ?

Me - Nah man, we don't carry that. A properly cooked steak never needs sauce. Plus thats the way you ordered it "super super well done"

Custy - I use A1 every time I eat steak

Me - Sorry breh, I dont know what else to tell you other than you've been eating it wrong.


This happened so often, the club started stocking A1 and the chef also began butterflying the filets that were ordered like that

I like A1 with my medium or medium rare steak. Nothing wrong with steak sauce imo