Who the hell eats blue rare steak?

[Lakers Offseason]

Is this really your actual rebuttal?

That's the cooks' reaction when they get your well done steak order

 

[detroitwalt]

Medium-well for me.
While I understand and can appreciate the benefits of a steak that's more rare (taste, texture, juices, etc.) ...I simply don't care. For me, the sight of red meat is extremely off-putting and I'm unable to stomach it.

That I can understand because my ex was like that. I had her try a bite from my medium rare steak and she said it taste better than any steak she had but that pink meat was stomach churning to her.

I went to lil get together over the weekend and my man wife was like yeah we saved you a steak. I cut into it and it was brown all the way through Then she was like it's ketchup in the house if you want some I forced that shyt down just to avoid being rude but it was fukking terrible. Took me 2 and a half beers to eat it all.

 

[Medio]

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

im dying laughing right now

 

[Medio]

medium rare all day though

 

[Darealtwo1]

Some places won't even do a steak past medium

 

[Lakers Offseason]

That I can understand because my ex was like that. I had her try a bite from my medium rare steak and she said it taste better than any steak she had but that pink meat was stomach churning to her.

I went to lil get together over the weekend and my man wife was like yeah we saved you a steak. I cut into it and it was brown all the way through Then she was like it's ketchup in the house if you want some I forced that shyt down just to avoid being rude but it was fukking terrible. Took me 2 and a half beers to eat it all.

Steak with Ketchup?






I went to a get together this past weekend for football games and brought over beef kabobs. I used ribeye, cut it in pretty sizable chunks, marinated and had them ready to go. So I get to my neighbor's house and my other neighbor who was manning the grill asked dude how he would like his meat cooked and dude was like "COOKED"


I'm like breh, that right there is a ribeye cut, you don't need to cook the shyt out of that and he's like nah, it taste better

 

[detroitwalt]

lol dude was dogging me out because he pays 50 on a steak at RC. some black people think price = quality... A real breh can take that 50 and make good steak for his whole fam

You can make a good steak at home no doubt but it's not touching a resturaunt quality steak. Steakhouse meat is aged and not many people are dry agnig or wet aging at home. Not to mention the industrial strength ovens they use to cook at a higher temp

 

[O.G.B]

That's the cooks' reaction when they get your well done steak order

Personally, I do my own steaks & the key is the type of marinate & using a oven to slightly broil the steak first before you put it on the grill so that the steak is well done on the inside yet still moist & succulent without being dry or tough.

Sorry, but I do my own steaks breh!

 

[O.G.B]

You can make a good steak at home no doubt but it's not touching a resturaunt quality steak. Steakhouse meat is aged and not many people are dry agnig or wet aging at home. Not to mention the industrial strength ovens they use to cook at a higher temp

You don't need to dine at the top steak houses to get dry aged meat you can do yourself. Plus you can purchase dry aged steaks from many reputable online beef/meat vendors.

If you’ve had the good fortune of tasting dry-aged beef, then you know that it has a remarkable depth of flavor. Unfortunately for those of us who don’t have a high-end butcher or serious steakhouse nearby, dry-aged beef can be hard to come by without involving FedEx and a big credit card charge. But the good news is that if you have a refrigerator, you can dry-age beef at home.

Why dry-aged beef tastes better


All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. It’s a more expensive process than wet-aging, however, because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior.

We dry-aged a previously wet-aged boneless beef rib roast from our local market in one of our test kitchen refrigerators for three days. We had another rib roast from the same steer which we left in its plastic wrap to continue aging for the same amount of time. After roasting, we tasted them side by side. The dry-aged roast was more succulent and had a mellower yet beefier flavor than the wet-aged roast, which tasted watery by comparison. Next, we dry-aged another roast for seven days, and we were blown away by the flavor. Despite the loss of 20% of its original weight, we’re convinced that for a truly special occasion, like a Christmas or New Year’s dinner, dry-aged beef is worth the time and expense.
How to Dry-Age Beef at Home

 

[Lakers Offseason]

Sorry, but I do my own steaks breh!

Do you breh. As long as you enjoy it


I prefer my own preparation and cooking method as well

Only thing I don't have are dry-aged beef

 

[detroitwalt]

You don't need to dine at the top steak houses to get dry aged meat you can do yourself. Plus you can purchase dry aged steaks from many reputable online beef/meat vendors.

If you’ve had the good fortune of tasting dry-aged beef, then you know that it has a remarkable depth of flavor. Unfortunately for those of us who don’t have a high-end butcher or serious steakhouse nearby, dry-aged beef can be hard to come by without involving FedEx and a big credit card charge. But the good news is that if you have a refrigerator, you can dry-age beef at home.

Why dry-aged beef tastes better


All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. It’s a more expensive process than wet-aging, however, because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior.

We dry-aged a previously wet-aged boneless beef rib roast from our local market in one of our test kitchen refrigerators for three days. We had another rib roast from the same steer which we left in its plastic wrap to continue aging for the same amount of time. After roasting, we tasted them side by side. The dry-aged roast was more succulent and had a mellower yet beefier flavor than the wet-aged roast, which tasted watery by comparison. Next, we dry-aged another roast for seven days, and we were blown away by the flavor. Despite the loss of 20% of its original weight, we’re convinced that for a truly special occasion, like a Christmas or New Year’s dinner, dry-aged beef is worth the time and expense.
How to Dry-Age Beef at Home

That's why I said not many people are aging at home. I know some people but I doubt any of them are in this thread. If they're cooking steaks well done then they aren't taking the time to age their steaks beforehand.

 

[O.G.B]

Do you breh. As long as you enjoy it


I prefer my own preparation and cooking method as well

Only thing I don't have are dry-aged beef

Right on fam


You should try doing your own dry aged steaks, it will definitely taste much better than regular beef/steak but not as good as the online or quality steakhouse restaurants dry aged steaks.
But the real deal is the wagu beef steaks & I prefer these over dry aged.

 

[O.G.B]

If they're cooking steaks well done then they aren't taking the time to age their steaks beforehand.

This makes completely no sense whatsoever breh. One is not synonymous to the other.

 

[Myrical Lyfe]

my work doesn't go past mid well.

 

[O.G.B]