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What's wrong with well well done steak?

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posted on Sep, 17 2019 @ 07:12 PM
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a reply to: Edumakated


"Just knock it's horns off and wipe it's ass.."


Lol




posted on Sep, 17 2019 @ 07:16 PM
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a reply to: Hefficide


The discussion of well done steak, with specific mention of the ribeye cut.... triggers me....


Lol, that and perhaps a well-done rack of lamb.



posted on Sep, 17 2019 @ 07:19 PM
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originally posted by: Fallingdown
Nothing wrong with a well done steak.

But remember you are what you eat.

So I choose not to make a ‘ash’ out of myself.


Hey guys just to be clear . It’s OK to groan at the corny ones .



posted on Sep, 17 2019 @ 07:54 PM
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a reply to: JAGStorm

I like my steak cooked like a tuna steak.
Heavily seared in the outside and raw on the inside.
Yep I said raw.
Black and blue is almost too cooked for me.

A nice rib eye cool on the inside.

Best of both worlds, char grilled outside and straight up raw in the middle.

If you like sushi you gotta try it with beef.

Only butcher quality or fine steakhouses will do for this.
As it is you take a slight risk with raw red meat.

Ethiopians have a raw beef dish called gored gored. Cubed steak in a sauce served with a hot sauce called awazi.
Also kitfo or "ketfo" which is minced beef mixed with an herbed clarified butter.
Both are phenomenal if made right.

By the way Ethiopian food is pretty awesome all around.



posted on Sep, 17 2019 @ 08:02 PM
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originally posted by: FlukeSkywalker
a reply to: CharlesT

COOL!
Been laughing about it from the beginning.



posted on Sep, 17 2019 @ 09:46 PM
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a reply to: dubiousatworst
Steak and jerky are totally different!
Really.

Like comparing diamonds to zircon.



posted on Sep, 17 2019 @ 10:06 PM
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originally posted by: JonathanNicholas
a reply to: JAGStorm

I like my steak cooked like a tuna steak.
Heavily seared in the outside and raw on the inside.
Yep I said raw.
Black and blue is almost too cooked for me.

A nice rib eye cool on the inside.

Best of both worlds, char grilled outside and straight up raw in the middle.

If you like sushi you gotta try it with beef.

Only butcher quality or fine steakhouses will do for this.
As it is you take a slight risk with raw red meat.

Ethiopians have a raw beef dish called gored gored. Cubed steak in a sauce served with a hot sauce called awazi.
Also kitfo or "ketfo" which is minced beef mixed with an herbed clarified butter.
Both are phenomenal if made right.

By the way Ethiopian food is pretty awesome all around.




What you described is literally black and blue LOL



posted on Sep, 18 2019 @ 05:59 AM
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I can kinda empathise with the OP a little.

For most of my life I had an aversion to blood and couldn't eat any kind of steak (or lamb, burger, etc) unless it was thoroughly cooked through. Since I was a child, I also detested the texture of fat so always erred towards leaner types of meat - Fillet, sirloin, tenderloin, brisket, etc. So everything I ordered was well done and lean, pretty much the opposite of what any steak purist would tell you to eat.

Then I was in a restaurant a few years back and ordered a fillet steak. They were slow to serve, I was starving, also running a little late for a show I had tickets for. The fillet came out slightly undercooked (for my liking) but I didn't have the time or inclination to send it back so just decided to eat it as it was - and it was delicious. More flavour and tenderness than I had been used to.

I still can't stomach (no pun intended) a rare steak, but I would definitely go for a medium-well or sometime medium one now. A little pink in the middle is now appetizing to me whereas once it would have put me off.



posted on Sep, 18 2019 @ 10:34 AM
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a reply to: JonathanNicholas




By the way Ethiopian food is pretty awesome all around.


One of my favorite dishes ever is an Ethiopian dish!



posted on Sep, 18 2019 @ 10:35 AM
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a reply to: JAGStorm

So is this when to use A1?



posted on Sep, 18 2019 @ 10:37 AM
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originally posted by: Lysergic
a reply to: JAGStorm

So is this when to use A1?


I actually at A1, I think in a weird way it tastes like pepsi



posted on Sep, 18 2019 @ 10:56 AM
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Well, seeing as how this thread has some legs, I'll throw out another observation...

People's affinity for very well done / overcooked meat is usually a direct result of their upbringing. This is particularly true for anyone with parents who lived through the Great Depression or who either descended from Europe (particularly the UK) and/or spent time in Europe during WWII. During these times the quality of beef (all meats really) was extremely poor, and in many cases beginning to spoil. Consequently, beef had to be thoroughly heated through to kill the pathogens, else people would get sick. People who grew up under these circumstances tended to hand these practices down to their children, complete with repeated warnings of what would happen to them if they ate "undercooked" meats.

As the quality of beef improved (in the US) drastically during the 50's and 60's for a variety of reasons the safety and health issues became a thing of the past. But this didn't change people's attitudes overnight. My own parents were an example of this. And, even though Dad did eventually get over the well-done beef thing, he never really did get over it for things like pork. For him, pork had to be white and dry in the middle or he wouldn't eat it. This continued for pretty much all of his life for pork, not so much beef though.

I can remember as a young kid Dad would get some really nice steaks and then murder them on the grill. His younger friends pretty much shamed him out of the practice, and then there was one incident with my sister which was the icing on the cake. My sister brought an Indian guy she dated a couple times over for dinner one time. We were having steaks. (odd, I know). Anyway, this guy asked to have his steak essentially cremated, and then proceeded to ask for a bottle of ketchup to put on it. Dad realized the errors of his ways and was good with rare/medium rare from then on.

Bottom line; most people who like overdone beef have been conditioned to like their meat that way as a result of their upbringing. In those days, this was the responsible thing to do and many people never learned any different. However, now with modern refrigeration, distribution and transport many of those precautions of old are no longer necessary.

Just thought I'd share.
edit on 9/18/2019 by Flyingclaydisk because: (no reason given)



posted on Sep, 18 2019 @ 11:07 AM
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JAG,

A question for you...

Do you like / eat sushi?

How about fish seviche?

If not, why not?



posted on Sep, 18 2019 @ 12:02 PM
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a reply to: Flyingclaydisk

Uncooked Fish= Tapeworm




posted on Sep, 18 2019 @ 12:53 PM
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originally posted by: JAGStorm
So I know I'm in the minority here, but I like my steak well well done.

I went to a nice restaurant. I asked for my steak well done. Many chefs do not like to cook steak like that. I got
my steak back and it was slightly burnt and charred around the edges, chef thought he got me. Little did the chef know I loved it, absolutely loved it.
I love it so much I wrote a review to let other well done steak lovers that this place knows hows to do it. ha!

I've had steak from rare to burnt. I don't like juice coming out, I don't like to see red or pink. I don't like that mineral taste, or that texture.
I don't care how many people tell me that I am ruining it, to me i'm not.

Maybe it is pushed so much because the powers that be want people to have a taste for blood, for the raw, for the life source?
I can't stand it.



Personally, I like my steak so red that it literally is still kicking..!!


But hey, if that's how you like it, that's how you like it..



posted on Sep, 18 2019 @ 02:11 PM
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originally posted by: Flyingclaydisk
JAG,

A question for you...

Do you like / eat sushi?

How about fish seviche?

If not, why not?


No I hate sushi, I only like cooked sushi (or Korean kimbap), and I absolutely despise ceviche. I don't like the smell or flavor, but especially
I do not like the texture at all.



posted on Sep, 18 2019 @ 03:51 PM
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a reply to: JAGStorm

Then I would posit your aversion to rare beef has nothing to do with flavor, and much to do with conditioned response as a result of your upbringing and environment. You've been taught to avoid what someone else perceived as "undercooked" and therefore "unhealthy" food..

It's not that you truly dislike it, you've just convinced yourself you don't like it. And it would seem you've conjured up mental justifications as to why.

Personally, it doesn't bother me, but framing the discussion as a "taste" issue is not really accurate.
You seemingly perceive certain foods as needing to be cooked a certain way or else they don't taste good (in your mind). I guess all I would add is, you are missing out on a whole wide variety of delightful foods.



posted on Sep, 18 2019 @ 04:01 PM
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originally posted by: Flyingclaydisk
a reply to: JAGStorm

Then I would posit your aversion to rare beef has nothing to do with flavor, and much to do with conditioned response as a result of your upbringing and environment. You've been taught to avoid what someone else perceived as "undercooked" and therefore "unhealthy" food..

It's not that you truly dislike it, you've just convinced yourself you don't like it. And it would seem you've conjured up mental justifications as to why.

Personally, it doesn't bother me, but framing the discussion as a "taste" issue is not really accurate.
You seemingly perceive certain foods as needing to be cooked a certain way or else they don't taste good (in your mind). I guess all I would add is, you are missing out on a whole wide variety of delightful foods.




I think that might be the case for some people but not for me. Being Asian, many foods are eaten at raw or near raw state, especially seafood. So if anything my environment is the exact opposite. I've had some foods that were practically still alive when eaten. My dad ate steak medium, and he even used to eat chunks of ground beef raw.

I think it's funny that you think I've "convinced" myself I don't like, when in fact I just don't like it.
There are people that don't like strawberry ice cream. The reason is usually texture or flavor. Nobody questions this. If I say I don't like the texture/flavor of rare meat, now it must be because of my upbringing?



posted on Sep, 18 2019 @ 04:05 PM
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fat is flavor so I spend money on a nice marbled ribeye. when overcooked you toughen the meat and lose all the fat (flavor). everyone can do as they please but for me, I do prefer med-rare on all my steak.



posted on Sep, 18 2019 @ 04:23 PM
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a reply to: JAGStorm

I wasn't trying to be mean, so you don't have to get defensive. You started this thread focusing on taste, and apparently were looking for concurrence. All I am saying is your "taste" is being confused with your perceptions of things like texture and appearance which don't have a lot to do with "taste".

Being you are Asian then you likely know about the Durian fruit, correct? Durian is a classic of what I'm talking about and a pretty extreme example of the confusion of senses




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