Who the hell eats blue rare steak?

[marcuz]

Some people confuse well done with over-done! Most individuals who don't like well done steaks usually don't know how to fix them properly or go to restaurants who over cook them. 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.

i don't know what type fo cheap meat you're cooking but mines doesn't require marinate. just sea salt, pepper, and maybe alittle garlic.

put it inthe oven? okay, we on some complete other shyt. do you

 

[Loop Ba$eCrawler]

I stick with medium. Anything less than that is a good recipe for catching worms, could give a shyt less if it tastes better.

 

[2-Digit]

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

Exactly. A good porterhouse or a ribeye rested for 10-15 minutes at medium rare

 

[O.G.B]

i don't know what type fo cheap meat you're cooking but mines doesn't require marinate. just sea salt, pepper, and maybe alittle garlic.

put it inthe oven? okay, we on some complete other shyt. do you

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.

 

[The Bilingual Gringo]

Depends on the cut of meat that you're ordering. Prime rib and filet, if you're ordering anything more than rare, it kills the flavor of the meat itself. With that being said, it also depends on where you're going too. If you're in Outback, Applebee's, etc. I get sketched on the knowledge of cooks in those places and the quality of meats, so I won't go too crazy.

If I'm at a custom steak house or somewhere similar to Ruth's Chris, the I'm eating super blue or black and blue. Black and Blue is charred on the outside, while blue rare on the inside. You get the crispy exterior, and the cold, meaty interior. The flavor combinations are just

Here's a picture of a super blue filet I had at dikkie Brennan's down in New Orleans, shyt was just

 

[Captain]

You'be obviously never been to a Habesha wedding

 

[Splash]

 

[010101]

blessings to my aunty
it's berns when i hit flawda with the fam
pops and uncles been bringing the doggy bag back from ruthcris since youth

yo i was lucky growing up hoodrich all the fam was fly
lil me dipped out cause i was the first grandbaby

now a young nikka gotta get it on his own


rob to eat if you hungry right¿


it's getting cold out



*

 

[Mr. Negative]

 

[Neil Tyson]

medium rare is good

 

[Lootpack]

Medium or medium rare for me

 

[Raava]

I dance around medium rare, and medium mostly depending on where I am.

 

[iBrowse]

@Phoenix_Knightly23 eats that shyt

 

[iBrowse]

well done steak taste like a bland loaf of shoe. i've converted all of non-believers, just as i was converted. put a nice sized ribeye on the (propane) grill on high. Heat for 4 minutes on each side. cut the grill off, flip it one 1 mote time, then allow the meat to settle for 10 minutes.

i guarantee it'll be better than that well done, shoe-loaf, you gotta all types of sauces over

 

[Mook]

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're a moron trying to justify your trash.