Who the hell eats blue rare steak?

[-G$-]

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.

yeah, that's what the quote i posted was saying, that it's too much trouble.

that's why it specifically says they save their skanky pieces for well done orders.

so you got the taste for well done steak and the brains from your father, huh?

 

[USSInsiders]

Who the hell doesn't know the difference between "stake" and "steak"?

your a idiot

 

[O.G.B]

yeah, that's what the quote i posted was saying, that it's too much trouble.

that's why it specifically says they save their skanky pieces for well done orders.

so you got the taste for well done steak and the brains from your father, huh?

So what happens when a chef finds a tough, slightly skanky end-cut of sirloin

Be a ignorant, uninformed fakkit who can't tell the difference between a shytty sirloin vs a Filet Mignon or T-Bone brehs

Only a ignorant, uniformed loser like yourself would believe that fine steak restaurants would always "save their skanky" steak "pieces" only for well done orders.

 

[-G$-]

Be a ignorant, uninformed fakkit who can't tell the difference between a shytty sirloin vs a Filet Mignon or T-Bone brehs

Only a ignorant, uniformed loser like yourself would believe that fine steak restaurants always "save their skanky" steak "pieces" for well done orders.

*an

 

[O.G.B]

*an

Be an ignorant, uninformed fakkit who can't tell the difference between a shytty sirloin vs a Filet Mignon or T-Bone brehs

Only a ignorant, uniformed loser like yourself would believe that fine steak restaurants would always "save their skanky" steak "pieces" only for well done orders.




Thanks!

 

[-G$-]

Be an ignorant, uninformed fakkit who can't tell the difference between a shytty sirloin vs a Filet Mignon or T-Bone brehs

Only a ignorant, uniformed loser like yourself would believe that fine steak restaurants would always "save their skanky" steak "pieces" only for well done orders.




Thanks!

*an

 

[Calmye]

As I stated previously, cooking a well done steak is an art.

It shouldn't take a rocket scientist to figure out that at higher temps, the marinate helps keep the steak moist while eliminating the dryness that normally occurs when cooking meat well done due to moisture loss. Also a proper marinate helps break down the meat fibers so that they are softer therefore your meat once cooked is tender. So your "quality of the meat" theory is faulty.

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.

you don't cook any steak at low temps breh. Lol at a fukking conspiracy toake people actually enjoy a good meal. y'all nikkas man

 

[O.G.B]

*an

Be an ignorant, uninformed fakkit who can't tell the difference between a shytty sirloin vs a Filet Mignon or T-Bone brehs

Only an ignorant, uniformed loser like yourself would believe that fine steak restaurants would always "save their skanky" steak "pieces" only for well done orders.




Thanks!



Thanks again!

 

[Mordith]

Only on the coli would nikkas claim they can taste the difference between a well done wet aged and dry aged steak......

 

[O.G.B]

you don't cook any steak at low temps breh. Lol at a fukking conspiracy toake people actually enjoy a good meal. y'all nikkas man

Breh, do you have reading comprehension issues?

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]

Breh, do you have reading comprehension issues?

cooking at low temperatures is not the same as the temp of the actual steak breh. Do you think medium rare is cooked on a grill burning at 126f?

 

[Calmye]

Only on the coli would nikkas claim they can taste the difference between a well done wet aged and dry aged steak......

 

[-G$-]

cooking at low temperatures is not the same as the temp of the actual steak breh. Do you think medium rare is cooked on a grill burning at 126f?

we're working on prepositions and indefinite articles w @O.G.B , let's take it slowly for now. we can't expect too much at once.

 

[O.G.B]

I'm clueless

Here's a steak guide for absolute dummies such as yourself which further proves another one of my points as to why most restaurants & chefs don't or won't prepare well done steaks.


T-Bone Steaks

 

[-G$-]

Here's a steak guide for absolute dummies such as yourself which further proves another one of my points as to why most restaurants & chefs don't or won't prepare well done steaks.


T-Bone Steaks