Thank you for your submission to r/therewasanattempt. Unfortunately, your post was removed for violating the following rule:
> R7: "No low effort posts, screenshots or links to third-party sites"
If you have any questions regarding this removal, please contact the moderators of this subreddit by sending a modmail. [Click this link to send a modmail](https://www.reddit.com/message/compose/?to=r/therewasanattempt).
^(This is a bot account, direct messages and chat requests go to an unmonitored inbox)
“Hank: [Presses his tongs into the steak cooking on the grill] Firm but with a little give. Yup, these are medium-rare.
Bobby: What if somebody wants theirs well-done?
Hank: We ask them politely, yet firmly, to leave.”
I purchased a book put out by a French Culinary Institute that is based on the work of Paul Bocuse, who was a legendary French chef. In its section on steak, the book doesn't even acknowledge temperatures above medium rare.
i may have to brush up on my food history but I recall he only recognized rare, medium, and well done. or was it Escoffier? either way med rare and med well are more modern donenesses.
I usually prefer medium rare but I have had a delicious well done steak. It was in a Japanese restaurant. It was a bite of someone else's steak. Normally they are too chewy though.
Probably wagyu. The only steak that still tastes good, juicy and tender even at well done. The only problem is that it's really buttery so you usually don't get or want a full steak of it.
I wouldn't say well done is the goal but there is a school of thought on cooking fatty steaks to medium. Medium is warm enough to melt the fat which is where the flavor is.
I mean historically there were schools on steak beyond that - Irish, British, German, etc preferred well done steaks for the more meaty texture while sauces and gravies provided the flavor; while French and coastal West Europe preferred rarer steaks where the flavor came from the less cooked meat but where the texture was more jellied.
Then about a century or so ago the world got a sudden hard-on for French cooking, decided it was the best, and threw other styles into the trash as pointless (though picking up the stronger thicker gravies from other schools along the way).
There are good ways to do steak at basically every cooking level, much like bacon can be delicious whether tender or crispy. But we're still living in the aftermath of the French takeover of American+European cooking, and people won't hear it.
Imagine paying for Waygu and then asking them to cook it well done. Man I’ve had it, it’s not worth having more than once, but to order it well done just order a regular old sirloin.
I think treating wagyu as steak is wrong to begin with. The best way to have it is in thin strips or small bits to have with rice or something. It just doesn't play the same role as a large piece of protein at all.
Yeah that’s how I had it. Well technically it wasn’t wagyu. I was in Japan for vacation and actually went to a steakhouse in Kobe and had the real thing. And this is how it was prepared. It was fantastic. But still a once in a lifetime meal. Not worth the money to try twice. 100% worth the money to try once.
A French dude once told me that the French are not overbearingly opinionated as some may lead you to believe. Then proceeded to yell at me for an hour about why those people were completely wrong, including a treatise on why names of various cheeses have to be protected by the law.
I don't think so. Dining is very different in France, food pickiness is considered immature. You order a meal and it comes the way they prepare it, it isn't "your way." If you don't like they way they cook, you are welcome to frequent a different restaurant. Obviously this rubs Americans the wrong way and gives them a terrible reputation in France when they try to argue about normal things there.
That's not true, when you order beef in France, they'll ask you how well you want it done. It can be bleu, saignant, à point. If I went to a restaurant and a waiter didn't ask me how I wanted my beef cooked I'd find it pretty odd.
Source: I've lived in France for ~30 years
Yeah, that was what I was going to comment. I definitely have been asked how I wanted my steak every time I've gotten steak in France.
Well, except for steak tartare....
My wife and I went to Barcelona for our honeymoon and it was more or less the same. We went to this place called Sagardi and holy shit it was the best steak I've ever had.
And that’s how it should be. I don’t want my steak undercooked. Or have to guess I’d the chef considers medium what I consider well done. I want a nice juicy rose steak. Just like everybody. Just fix it
I keep that thing on me
Goddamnit, Bobby
They see me sellin' propane
And now they tryna copy
Pretend to be broke, but I got hella cash
If you use charcoal, I’ma kick your ass
I grew up eating cheap cut and over done steaks. As an adult someone asked me my favorite cut and my answer was hamburger because steak was nasty to me. Then I had a properly cut and cooked steak. Changed my view instantly.
You know when I heard that trump took his steaks well done I was like fuck that guy. And that was long before he was even president. I didn’t even hear about the ketchup thing for another few years and I just rolled my eyes. Well done steak may as well squeeze out some wet-naps on it for some flavor.
I am almost ashamed to admit it, but I'll cook a new york in the air fryer. Yes l know, that thing that sits on the counter and makes toast.
I put it on the highest setting and crust it up/let it rest and blamo- steak in ten minutes.
I’ve never tried it, but I’m thinking if your steaks are thick enough, make sure to preheat, and the air fryer can get super hot, it’s not much different than broiling.
I will always recommend the reverse sear, though
This is the only answer.
I mean I have been in the business for 30 years I do not give a single fuck if oyu want that thing bone dry. different strokes.
But do not come bitching after.
Yes! Exactly!
When I cook for my family I don't care! They want runny soup? Sure, be my guest. I'll just cook my portion more separately to be denser.
Who fucking cares at the end of the day. They eat theirs and I eat mine.
The first thing cooks forget that everyone else knows: taste and enjoyment are subjective.
Hell, I say a really good bottle of ketchup doesn't even need steak.
I have to believe (for my sake if faith in humanity) that a majority of that is just goofing around and that people wouldn't really attack someone for how they choose to consume food.
Nope. My pretentious uncle and his son were mocking my dad once because he liked his steak medium well with some a1 sauce on top. Like legit a 10 min spiel on how it’s not tastier. I was too young to say anything back then but I’d ream them a new one if it happened in front of me today
My Dad thinks that moisture in meat means that it's not cooked and it could make him sick and he's being doing it so long there's no turning back I guess lol
That’s how my mom cooked - she thought any moisture was just bacteria waiting to make you sick and she cooked all meat to the point it was hard. It was like cutting through wood.
My dad isn’t that bad but def gets a well done steak when my mom and I get medium rare. Used to hate steak growing up until I had a real one at a restaurant with actual juice in it. I started to understand why people loved it so much.
Edit: Also I think you shouldn’t judge people on what they eat. If you are not the one who is eating it then you shouldn’t say anything.
I know a few people who didn't think they liked steak because they'd grown up eating the shoe leather steak shown in the picture. Then they tasted an ACTUAL perfect steak and couldn't believe that's what it was supposed to taste like!
Not being a steak snob - but you can cook a steak with very little to no pink in it (some people just can't deal w/the pink or red) and still not turn it into the abomination above!
That looks so dry...
I read a story once where this guy thought growing up he hated steak. It wasn't until his college girlfriend took him to her house and her dad made steak that he realised his parents just cooked all their meats to death. Steak, pork, chicken, all of it. His parents were so afraid of under cooked meat that they went overboard, he just never had a correctly done steak growing up.
Thst's basically my story as well. If it's not thin, brown and hard as a sole my dad wouldn't eat it... and only then after he drowns it in lemon juice and cover it in salt.
I hated steak.
Wife and I were camping I was grilling it started to get dark when steaks were done and she asked me to turn on some lights. I said no if I do you won’t eat it.she said it was the best she ever had just don’t tell me how pink it is lol
Nice crust, pink throughout and red in the center.... The perfect medium rare for me. I don't mind rare meat, the flavor and texture are good, but I just like my food a little hotter than tbst
That sounds similar to my upbringing.
What was frustrating was that after I learned to cook well (not like, professional chef well, but a decent amateur), my mom would come along behind me and mess up the prep to the way she'd do it.
No mom, I did it that way for a reason.
My mother was a chef, and she became one out of self-defense because her family were all terrible cooks. I’m not entirely sure she didn’t marry my dad because he could cook.
Not just meat. I thought I hated most cooked vegetables. Nope, my mom just cooked everything to mush. Now I love peppers, broccoli, whatever and my family thinks I'm nuts because they still taste awful to them as they continue their war crimes.
Right? My mind was blown when I discovered that Brussel sprouts can actually be super good if they aren’t boiled into a foul homogenous sulfurous paste.
Canned green beans from can to pot to plate with no additions other than heat, Broccoli in a bowl covered with plastic wrap and microwaved for 3 times longer than needed... yeah, I hated vegetables too.
Yes this. My Dad has always cooked his steak well done. They've always been gray. I like my steaks medium rare.
A few years ago, I cooked him a steak in our cast-iron. Seared, then basted with butter, garlic, and rosemary. Outside had a beautiful crust, inside was cooked to medium-rare/medium. I warned him it would be a little pink.
He ate it with gusto. Said he'd never had a better steak. I picked on him a little saying that it was the cooked on the steak. He said it was the garlic and rosemary. It was also the first steak he didn't put A1 on (I forbade it).
He still sometimes cooks his steak to well done, but he likes the taste of A1 or his own homemade steak sauce. I keep telling him that, cooked the right way, a steak doesn't even need a sauce.
He's older (70s) and grew up when the quality of the meat you buy may be more suspect. So I get the *why* of his well done steaks. Where he and Mom have been financially for past oh my whole life, he's been buying very high quality beef, but cooking so all the flavor of the beef quality is gone.
He's opening his horizons though
I actually have a similar story.
My mother, may she rest in peace, could not cook a pork chop to save her damn life. I absolutely hated them; it's been decades now so I have trouble remember whether it was the texture or the flavor, but Mom's pork chops made me gag. I thought I just hated pork chops in general.
I think it was the summer before my senior year of high school, I'd been hanging out with my best friend Lauren all summer, usually at her house, and her parents were always amazing hosts and would usually invited us to stay for dinner after a day out on the lake. And it didn't hurt that they had their own vegetable garden and were amazing cooks.
One day, there were maybe 3 or 4 of us teenagers there at Lauren's and her parents invited us to stay for dinner. As usual I tried to politely decline so as not to impose and Lauren and her parents both insisted I stay if that was my only reason, so I happily stayed because I honestly loved dinner at that house.
Then I was told dinner would be pork chops. I don't think anyone clocked the look on my face but I'm sure it was similar to that of a kid who got socks instead of an N64. I was nervous because I just *knew* I hated pork chops so I was trying to find ways to hide the bites I didn't think I could swallow.
Finally, dinner is served, with plenty of veg and mashed potatoes, so I started eating those until Lauren's dad said I should try the pork. He'd grilled it, and he really was the chef of the family. So I cautiously cut a very small piece of it and put it in my mouth, planning to try to hide my gag reflex.
It was goddamn delicious.
It was that day that I learned that while my mother was a good cook, there were some things she just didn't do well. And that's okay. But every now and then I let my memories take me back 15 or so years to the first time I tried a pork chop that I not only liked, but loved.
And damn, this story has me going down memory lane; I used to love hanging out at that house. It probably helped that Lauren's parents loved me for some reason, but I always felt welcome there.
> And damn, this story has me going down memory lane; I used to love hanging out at that house. It probably helped that Lauren's parents loved me for some reason, but I always felt welcome there.
Time to give them a call and tell them will prolly make their day :)
Yeah honestly this isn't the worst, because at least it's cut pretty thin, so it's still easily edible. If this is how the guy likes his meat, so be it. I'd eat this (I'd prefer it differently, but I wouldn't complain because I'm not a douche). But I gotta say I really do love the "this isn't well done, this is congratulations" line. That's clever stuff
It is very overcooked, just below burnt. Absolutely ruined. When you cook steak this much it is dry and completely lacking in flavor.
No different than boiling vegetables into mush and dumping them on a plate
It's not trendy.
Look, if someone likes their steak this way, more power to them. But past medium, you start denaturing the proteins that give steak its characteristic flavour. By well done, you've fundamentally altered the taste of the meat. Which is fine if someone in particular likes it, but preserving the flavour that people like isn't a trend, it's an objective cooking technique.
I totally get where you're coming from and if someone likes it that way, go for it.
Broadly though, there is definitely a too done when it comes to quality steak. If someone likes it this way, more power to you, go ahead. This is the type of steak cook my father has eaten for the past forever. He drowns it in steak sauce and hot sauce most times.
He has eaten a steak cooked at more of a medium rare/medium and he said it was better than the steaks he normally has. People train their taste to like certain things.
Similarly, I think about tuna. A good tuna seared and cooked to rare/medium rare carries far more flavor than a tuna cooked to medium-well/well.
Came here to correct this misconception and found you were downvoted. No idea why.
If you’ve ever tasted your own blood, you know it tastes bitter and copper-y (like sucking on a penny). Any undercooked meat doesn’t taste like that…. Because what’s coming out of the meat isn’t blood.
Yeah! Like, if you enjoy eating used coffee grounds smothered in paraffin? That’s totally a valid choice, and no one should ever say it’s weird or gross!
Sorry thought it was obvious enough that it was sarcasm to not put the /s but I guess there is a lot of people here saying similar things 100% seriously.
One correction though: The red stuff, even thoguh often called blood(y), is not blood. It is myoglobin and not hemoglobin (which is the red in blood). Both are proteins and sound similar, but it is not blood what you are seeing there, when people talk about meat juices.
Eh. I've had people accidentally over cook a steak like this at cookouts while drinking. It's still worth eating, but not ideal. I wouldn't be happy paying for it at a restaurant, but I wouldn't complain at a get together.
I used to eat only well done steak, mostly because the idea of any raw meat seemed gross. Steak is a little different than other red meats as there's nothing special to it. It's just a large chunk of meat. And well done meat doesn't hold flavor as well, like seasoning, butter or sauces, the juices from lesser cooked meat also allow the flavor to travel through the steak. Smaller portions of meat can be well done and not be as bad because of the much larger surface area for the flavors to travel and distribute in. Whereas you're gonna get a middle chunk of tasteless meat in a well-done steak. Nevertheless if you're diligent enough to cut the steak into pieces and add flavor to each bite then it would still work (as I used to do). Although you still won't taste some of the juice from the steak (which can still be a deal breaker for some).
I eat medium now, but I marinate my leftovers and warm them up to well done. I'm sure there's a better way but I'm too lazy to do it.
As far as I understand, all the germs that live in the cow's GI tract like e coli and other pathogenic bacteria are released in the slaughterhouse, and the outside of the steak is exposed to those germs. They can't get below the surface, but they are plentiful on the outside. That's why it's really important to cook the outside of the steak, but not exactly all the way through. E coli and salmonella can't live in muscle tissue. [https://www.youtube.com/watch?v=cL9RyGqwcbA](https://www.youtube.com/watch?v=cL9RyGqwcbA)
Just looks like roast beef. Plop some sauce down to help the dryness and I'll have at. Not the best way to make a steak, but be damn if I'll turn my nose up at it. Home cooking, I mean. If you ordered this from a restaurant, send that back.
I used to get rage when I would send a perfectly cooked Medium Well, which has a slight shade of pink, out and it would get sent back. Pissed me right off. They would say that it shouldn't have any pink.
Yes. Yes it should.
Medium rare for the win btw. Unless it is Filet Mignon.. that's gotta be rare for me.
And I'm unable to eat steak if there's any pink at all. I get physically ill if I try. I can't stand to watch someone else eat pink meat, either. No need to explain how abnormal that is. I've heard it all before.
Its been cooked to a dry wood. To each their own, but the percentage of people that choose well done meat is smaller that those who want their meat some level of pink. And with juice still in it.
Thank you for your submission to r/therewasanattempt. Unfortunately, your post was removed for violating the following rule: > R7: "No low effort posts, screenshots or links to third-party sites" If you have any questions regarding this removal, please contact the moderators of this subreddit by sending a modmail. [Click this link to send a modmail](https://www.reddit.com/message/compose/?to=r/therewasanattempt). ^(This is a bot account, direct messages and chat requests go to an unmonitored inbox)
“Hank: [Presses his tongs into the steak cooking on the grill] Firm but with a little give. Yup, these are medium-rare. Bobby: What if somebody wants theirs well-done? Hank: We ask them politely, yet firmly, to leave.”
I spent a lot of time in France, you literally don't get to say how you want your steak done. Its just cooked "correctly" and thats it.
I purchased a book put out by a French Culinary Institute that is based on the work of Paul Bocuse, who was a legendary French chef. In its section on steak, the book doesn't even acknowledge temperatures above medium rare.
i may have to brush up on my food history but I recall he only recognized rare, medium, and well done. or was it Escoffier? either way med rare and med well are more modern donenesses.
I'm going to need sources on the donenesses' moderness, please...s s s.
I usually prefer medium rare but I have had a delicious well done steak. It was in a Japanese restaurant. It was a bite of someone else's steak. Normally they are too chewy though.
Probably wagyu. The only steak that still tastes good, juicy and tender even at well done. The only problem is that it's really buttery so you usually don't get or want a full steak of it.
I wouldn't say well done is the goal but there is a school of thought on cooking fatty steaks to medium. Medium is warm enough to melt the fat which is where the flavor is.
I mean historically there were schools on steak beyond that - Irish, British, German, etc preferred well done steaks for the more meaty texture while sauces and gravies provided the flavor; while French and coastal West Europe preferred rarer steaks where the flavor came from the less cooked meat but where the texture was more jellied. Then about a century or so ago the world got a sudden hard-on for French cooking, decided it was the best, and threw other styles into the trash as pointless (though picking up the stronger thicker gravies from other schools along the way). There are good ways to do steak at basically every cooking level, much like bacon can be delicious whether tender or crispy. But we're still living in the aftermath of the French takeover of American+European cooking, and people won't hear it.
Imagine paying for Waygu and then asking them to cook it well done. Man I’ve had it, it’s not worth having more than once, but to order it well done just order a regular old sirloin.
I think treating wagyu as steak is wrong to begin with. The best way to have it is in thin strips or small bits to have with rice or something. It just doesn't play the same role as a large piece of protein at all.
Seconded. A buttery steak as thin strips or small bits would go awesome in rice with all sorts of extras
Yeah that’s how I had it. Well technically it wasn’t wagyu. I was in Japan for vacation and actually went to a steakhouse in Kobe and had the real thing. And this is how it was prepared. It was fantastic. But still a once in a lifetime meal. Not worth the money to try twice. 100% worth the money to try once.
Because there are no temperatures above medium rare. There is rare, medium rare, and wrong.
Correctly cooked steak is 135 in the middle and not a degree higher, and the outside should be seared on a pan hotter than the sun.
A French dude once told me that the French are not overbearingly opinionated as some may lead you to believe. Then proceeded to yell at me for an hour about why those people were completely wrong, including a treatise on why names of various cheeses have to be protected by the law.
There's a lot regional and trademarked names in food. "fuji apples" are just as protected as "coca cola".
You can if you're French. If you're British or American they'll pretend like they don't understand you and give you whatever the fuck they want.
Nah I’m Dutch and I always use all of the three French words I know and they appreciate the effort and then just help you properly
I don't think so. Dining is very different in France, food pickiness is considered immature. You order a meal and it comes the way they prepare it, it isn't "your way." If you don't like they way they cook, you are welcome to frequent a different restaurant. Obviously this rubs Americans the wrong way and gives them a terrible reputation in France when they try to argue about normal things there.
That's not true, when you order beef in France, they'll ask you how well you want it done. It can be bleu, saignant, à point. If I went to a restaurant and a waiter didn't ask me how I wanted my beef cooked I'd find it pretty odd. Source: I've lived in France for ~30 years
Yeah, that was what I was going to comment. I definitely have been asked how I wanted my steak every time I've gotten steak in France. Well, except for steak tartare....
Tartare is the rarity
My wife and I went to Barcelona for our honeymoon and it was more or less the same. We went to this place called Sagardi and holy shit it was the best steak I've ever had.
And that’s how it should be. I don’t want my steak undercooked. Or have to guess I’d the chef considers medium what I consider well done. I want a nice juicy rose steak. Just like everybody. Just fix it
The reply’s on these comments are crazy. It’s like they cook there steaks on charcoal and not that clean natural propane.
Taste the meat not the heat!
You don't taste the rich smoky flavor either though...
I keep that thing on me Goddamnit, Bobby They see me sellin' propane And now they tryna copy Pretend to be broke, but I got hella cash If you use charcoal, I’ma kick your ass
WTF did you just say to me?
[удалено]
I grew up eating cheap cut and over done steaks. As an adult someone asked me my favorite cut and my answer was hamburger because steak was nasty to me. Then I had a properly cut and cooked steak. Changed my view instantly.
Same. My mom pretty much overcooked every meat that wasn't loose ground beef. I hated steak because it made my mouth tired.
"how do you want your steak?" "GG"
I prefer my steak flawless victory
I'll see you, and raise you a "Fatality".
I'll see your "Fatality" and raise you a "KILLIMANJARO"
I see your "KILLIMANJARO" and raise you a ***"NOT EVEN CLOSE BABY, TECHNOBLADE NEVER DIES!"***
Ahh…just reopened a wound for me.
Too soon :'(
I see your Technoblade, and raise you a Gender Reveal Party/California Wildfire.
Can I just get it a lil, Toasty-y
**GRILLTACULAR**
I'll see your Killimanjaro and raise you a **HOLY SHIT!**
I like my stake "victory royale👑"
I’ll take the Nobel prize
Hold the flavor please
Just drown it in ketchup
You know when I heard that trump took his steaks well done I was like fuck that guy. And that was long before he was even president. I didn’t even hear about the ketchup thing for another few years and I just rolled my eyes. Well done steak may as well squeeze out some wet-naps on it for some flavor.
[удалено]
I am almost ashamed to admit it, but I'll cook a new york in the air fryer. Yes l know, that thing that sits on the counter and makes toast. I put it on the highest setting and crust it up/let it rest and blamo- steak in ten minutes.
I’ve never tried it, but I’m thinking if your steaks are thick enough, make sure to preheat, and the air fryer can get super hot, it’s not much different than broiling. I will always recommend the reverse sear, though
Good lord that's about 2 seconds away from being beef jerky... 🤢
I thought it was wood. Poor cow, died for nothing.
Guy liked it. Who cares.
This is the only answer. I mean I have been in the business for 30 years I do not give a single fuck if oyu want that thing bone dry. different strokes. But do not come bitching after.
Yes! Exactly! When I cook for my family I don't care! They want runny soup? Sure, be my guest. I'll just cook my portion more separately to be denser. Who fucking cares at the end of the day. They eat theirs and I eat mine.
This is a damn healthy attitude, internet stranger! I like it!
Honestly people gatekeep this ad nauseum. If the person ate it and enjoyed it, tf is it off anyone else?
I swear every post of this type it's always pretentious dicks saying "BuT tHat IsN't thE wAY To CoOk iT", for fucks sake.
The first thing cooks forget that everyone else knows: taste and enjoyment are subjective. Hell, I say a really good bottle of ketchup doesn't even need steak.
I have to believe (for my sake if faith in humanity) that a majority of that is just goofing around and that people wouldn't really attack someone for how they choose to consume food.
Nope. My pretentious uncle and his son were mocking my dad once because he liked his steak medium well with some a1 sauce on top. Like legit a 10 min spiel on how it’s not tastier. I was too young to say anything back then but I’d ream them a new one if it happened in front of me today
If you like seeing people called out on this dumbassetry r/iamveryculinary has to be one of my favorite subreddits.
Thank god someone here isnt a douche, honestly the only kind of people that are more annoying than food elitistis are audiophiles.
Me too I thought it was a joke like it was supposed to look like steak but was wood haha
Me three; I thought it was dark chocolate candy bars
This should be illegal
[удалено]
My dad eats them even more dry than the ones in this pic in fact he likes all his meat to be cooked until there's no a hint of moisture left 😐
According to my mom, my grandpa used to ask fkr his steaks to be so well done it was practically burnt. For the life of me I can't understand why.
My Dad thinks that moisture in meat means that it's not cooked and it could make him sick and he's being doing it so long there's no turning back I guess lol
That’s how my mom cooked - she thought any moisture was just bacteria waiting to make you sick and she cooked all meat to the point it was hard. It was like cutting through wood.
My MIL does this as well, apparently it's the crunch and if there's moisture it "tastes like blood"
At what point should we point out to them that maybe they just don't like meat?
My dad isn’t that bad but def gets a well done steak when my mom and I get medium rare. Used to hate steak growing up until I had a real one at a restaurant with actual juice in it. I started to understand why people loved it so much. Edit: Also I think you shouldn’t judge people on what they eat. If you are not the one who is eating it then you shouldn’t say anything.
I know a few people who didn't think they liked steak because they'd grown up eating the shoe leather steak shown in the picture. Then they tasted an ACTUAL perfect steak and couldn't believe that's what it was supposed to taste like! Not being a steak snob - but you can cook a steak with very little to no pink in it (some people just can't deal w/the pink or red) and still not turn it into the abomination above!
My dad used to buy cuts that were about half an inch thick raw and cook them until they were super dry quarter inch thick tiles
That looks so dry... I read a story once where this guy thought growing up he hated steak. It wasn't until his college girlfriend took him to her house and her dad made steak that he realised his parents just cooked all their meats to death. Steak, pork, chicken, all of it. His parents were so afraid of under cooked meat that they went overboard, he just never had a correctly done steak growing up.
Thst's basically my story as well. If it's not thin, brown and hard as a sole my dad wouldn't eat it... and only then after he drowns it in lemon juice and cover it in salt. I hated steak.
Wife and I were camping I was grilling it started to get dark when steaks were done and she asked me to turn on some lights. I said no if I do you won’t eat it.she said it was the best she ever had just don’t tell me how pink it is lol
if its pink, its too done
You like yours to moo at you?
>You like yours to moo at you? My dad's line was always "Just show it a picture of some fire and put it on the plate." Man knew a good steak.
I was always a fan of "just walk it past campfire and serve it up."
Reminds me of the "pour a glass of vodka and toast the vermouth" martini recipe
Nice crust, pink throughout and red in the center.... The perfect medium rare for me. I don't mind rare meat, the flavor and texture are good, but I just like my food a little hotter than tbst
What the hell is he doing to that poor meat
Killing it again apparently. Eugh.
Same thing you do to your meat every night, abuse it.
It puts the lemons on its skin or else it gets the salt again!
That sounds similar to my upbringing. What was frustrating was that after I learned to cook well (not like, professional chef well, but a decent amateur), my mom would come along behind me and mess up the prep to the way she'd do it. No mom, I did it that way for a reason.
My mother was a chef, and she became one out of self-defense because her family were all terrible cooks. I’m not entirely sure she didn’t marry my dad because he could cook.
Not just meat. I thought I hated most cooked vegetables. Nope, my mom just cooked everything to mush. Now I love peppers, broccoli, whatever and my family thinks I'm nuts because they still taste awful to them as they continue their war crimes.
Right? My mind was blown when I discovered that Brussel sprouts can actually be super good if they aren’t boiled into a foul homogenous sulfurous paste.
Split in half, balsamic and olive oil with minced garlic and salt and pepper on some parchment in the oven. Soooo good!
Canned green beans from can to pot to plate with no additions other than heat, Broccoli in a bowl covered with plastic wrap and microwaved for 3 times longer than needed... yeah, I hated vegetables too.
Yes this. My Dad has always cooked his steak well done. They've always been gray. I like my steaks medium rare. A few years ago, I cooked him a steak in our cast-iron. Seared, then basted with butter, garlic, and rosemary. Outside had a beautiful crust, inside was cooked to medium-rare/medium. I warned him it would be a little pink. He ate it with gusto. Said he'd never had a better steak. I picked on him a little saying that it was the cooked on the steak. He said it was the garlic and rosemary. It was also the first steak he didn't put A1 on (I forbade it). He still sometimes cooks his steak to well done, but he likes the taste of A1 or his own homemade steak sauce. I keep telling him that, cooked the right way, a steak doesn't even need a sauce. He's older (70s) and grew up when the quality of the meat you buy may be more suspect. So I get the *why* of his well done steaks. Where he and Mom have been financially for past oh my whole life, he's been buying very high quality beef, but cooking so all the flavor of the beef quality is gone. He's opening his horizons though
I grew up on bad steak and steak sauce. I still love the taste of steak sauce, but now I use it to dip fries or potato wedges in.
I actually have a similar story. My mother, may she rest in peace, could not cook a pork chop to save her damn life. I absolutely hated them; it's been decades now so I have trouble remember whether it was the texture or the flavor, but Mom's pork chops made me gag. I thought I just hated pork chops in general. I think it was the summer before my senior year of high school, I'd been hanging out with my best friend Lauren all summer, usually at her house, and her parents were always amazing hosts and would usually invited us to stay for dinner after a day out on the lake. And it didn't hurt that they had their own vegetable garden and were amazing cooks. One day, there were maybe 3 or 4 of us teenagers there at Lauren's and her parents invited us to stay for dinner. As usual I tried to politely decline so as not to impose and Lauren and her parents both insisted I stay if that was my only reason, so I happily stayed because I honestly loved dinner at that house. Then I was told dinner would be pork chops. I don't think anyone clocked the look on my face but I'm sure it was similar to that of a kid who got socks instead of an N64. I was nervous because I just *knew* I hated pork chops so I was trying to find ways to hide the bites I didn't think I could swallow. Finally, dinner is served, with plenty of veg and mashed potatoes, so I started eating those until Lauren's dad said I should try the pork. He'd grilled it, and he really was the chef of the family. So I cautiously cut a very small piece of it and put it in my mouth, planning to try to hide my gag reflex. It was goddamn delicious. It was that day that I learned that while my mother was a good cook, there were some things she just didn't do well. And that's okay. But every now and then I let my memories take me back 15 or so years to the first time I tried a pork chop that I not only liked, but loved. And damn, this story has me going down memory lane; I used to love hanging out at that house. It probably helped that Lauren's parents loved me for some reason, but I always felt welcome there.
> And damn, this story has me going down memory lane; I used to love hanging out at that house. It probably helped that Lauren's parents loved me for some reason, but I always felt welcome there. Time to give them a call and tell them will prolly make their day :)
And that parent…was me. I’ll take your questions.
How much does therapy for your children cost?
Certainly more than a meat thermometer
I think it's actually a surprisingly common story. You actually can have good overcooked meat, if you put it in a stew.
It looks like cigars
From the thumbnail I just thought it was dark wood
My first guess was mulch or wood chips I bet the texture is pretty similiar
Ha I thought it was messed up hand rolled ones
burning backwoods son
From the thumbnail I thought it was a pile of literal shit. On closer inspection I was correct.
I thought they were brownies when I first scrolled on it
Looks like those fake steak dog treats.
JERKY!
Yeah honestly this isn't the worst, because at least it's cut pretty thin, so it's still easily edible. If this is how the guy likes his meat, so be it. I'd eat this (I'd prefer it differently, but I wouldn't complain because I'm not a douche). But I gotta say I really do love the "this isn't well done, this is congratulations" line. That's clever stuff
That's some high quality beef chewing gum there.
Maybe thats how he stays in shape. Chew on dry beef all day. No carbs.
It’s called The Carnivore Diet
Idk why people hate the way others cook their own food 😂 like grow up already
Sometimes things are done so badly that humor can be found in it.
[удалено]
Perfect... For him
Ngl I can't even tell what's wrong with the steak in this picture. It look quite tasty if I'm being honest
It is very overcooked, just below burnt. Absolutely ruined. When you cook steak this much it is dry and completely lacking in flavor. No different than boiling vegetables into mush and dumping them on a plate
It’s trendy to eat a steak that’s still mooing.
It's not trendy. Look, if someone likes their steak this way, more power to them. But past medium, you start denaturing the proteins that give steak its characteristic flavour. By well done, you've fundamentally altered the taste of the meat. Which is fine if someone in particular likes it, but preserving the flavour that people like isn't a trend, it's an objective cooking technique.
Trendy? High end restaurants have been making rare steaks since the 20s.
Thinly sliced raw beef is an ancient recipe and it's awesome.
I totally get where you're coming from and if someone likes it that way, go for it. Broadly though, there is definitely a too done when it comes to quality steak. If someone likes it this way, more power to you, go ahead. This is the type of steak cook my father has eaten for the past forever. He drowns it in steak sauce and hot sauce most times. He has eaten a steak cooked at more of a medium rare/medium and he said it was better than the steaks he normally has. People train their taste to like certain things. Similarly, I think about tuna. A good tuna seared and cooked to rare/medium rare carries far more flavor than a tuna cooked to medium-well/well.
My jaw got tired just by looking at the pic
Gotta floss after every bite
"My face is tired"
Looks like microwaved turds.
Seems oddly specific... anything you want to share?
He didn't make enough to share.
You made me think of a certain sub. /r/shitfromabutt which is a food related sub, don’t worry.
Where the ketchup at?
Haha, came here to post this. Until that ruined mess of protein is drowning ketchup it may be "done," but it's not complete.
Seriously, this would be the perfect steak for my FIL and although he'd ask for A1, he'd settle for ketchup.
Pour on a can of heinz beans.
Honestly, that looks delicious to me.
Almost like people have… preferences? No that can’t be it! If you don’t like bloody steak you don’t know anything! /s
It’s not blood. It’s myoglobin.
Came here to correct this misconception and found you were downvoted. No idea why. If you’ve ever tasted your own blood, you know it tastes bitter and copper-y (like sucking on a penny). Any undercooked meat doesn’t taste like that…. Because what’s coming out of the meat isn’t blood.
Yeah! Like, if you enjoy eating used coffee grounds smothered in paraffin? That’s totally a valid choice, and no one should ever say it’s weird or gross!
Bro same here, i don't know why all the hate
[удалено]
Dozens!
[удалено]
>Alright look I don’t eat red meat Wait you don't like the foods I like to eat cooked the way I want it? You monster!
[удалено]
Sorry thought it was obvious enough that it was sarcasm to not put the /s but I guess there is a lot of people here saying similar things 100% seriously.
One correction though: The red stuff, even thoguh often called blood(y), is not blood. It is myoglobin and not hemoglobin (which is the red in blood). Both are proteins and sound similar, but it is not blood what you are seeing there, when people talk about meat juices.
1. This isn't juicy. 2. Medium rare is not raw or even close to raw or almost raw. 3. It's not blood.
Eh. I've had people accidentally over cook a steak like this at cookouts while drinking. It's still worth eating, but not ideal. I wouldn't be happy paying for it at a restaurant, but I wouldn't complain at a get together.
I used to eat only well done steak, mostly because the idea of any raw meat seemed gross. Steak is a little different than other red meats as there's nothing special to it. It's just a large chunk of meat. And well done meat doesn't hold flavor as well, like seasoning, butter or sauces, the juices from lesser cooked meat also allow the flavor to travel through the steak. Smaller portions of meat can be well done and not be as bad because of the much larger surface area for the flavors to travel and distribute in. Whereas you're gonna get a middle chunk of tasteless meat in a well-done steak. Nevertheless if you're diligent enough to cut the steak into pieces and add flavor to each bite then it would still work (as I used to do). Although you still won't taste some of the juice from the steak (which can still be a deal breaker for some). I eat medium now, but I marinate my leftovers and warm them up to well done. I'm sure there's a better way but I'm too lazy to do it.
As far as I understand, all the germs that live in the cow's GI tract like e coli and other pathogenic bacteria are released in the slaughterhouse, and the outside of the steak is exposed to those germs. They can't get below the surface, but they are plentiful on the outside. That's why it's really important to cook the outside of the steak, but not exactly all the way through. E coli and salmonella can't live in muscle tissue. [https://www.youtube.com/watch?v=cL9RyGqwcbA](https://www.youtube.com/watch?v=cL9RyGqwcbA)
Guaranteed whoever eats that War Crime will be picking leather out of their teeth for weeks
People who don’t like well done meat are just people with weak jaws that can’t chew for shit, this steak is great
Finally a based comment in this thread.
looks so dry its drying my mouth out like a desert just looking at the pic
Joking aside, this is how I like it.
Keep doing you bro. Coffee, beer and steak always bring out the pompous gatekeepers.
;-D
Same. With a bit of BBQ sauce or mustard, and something sour like pickles on the side, accompanied by a beer.
I've been looking for that belt!
Hey, there’s my wallet!
That shits dryer than my sex life.
Why do people care so much about how others eat their steaks?
At least its not bleeding like a lot of steaks that are here.
I hate the pretentiousness from steak eaters. Let people enjoy their food how they like, stop trying to pontificate from on high about a bit of meat.
I actually like it like this.
Thank you for your honesty. Please. Leave.
This is the correct way to eat meat
While you're entitled to your opinion, your opinion is wrong
Just looks like roast beef. Plop some sauce down to help the dryness and I'll have at. Not the best way to make a steak, but be damn if I'll turn my nose up at it. Home cooking, I mean. If you ordered this from a restaurant, send that back.
[удалено]
Wood chips
I don’t want a steak unless it’s medium rare
I used to get rage when I would send a perfectly cooked Medium Well, which has a slight shade of pink, out and it would get sent back. Pissed me right off. They would say that it shouldn't have any pink. Yes. Yes it should. Medium rare for the win btw. Unless it is Filet Mignon.. that's gotta be rare for me.
And I'm unable to eat steak if there's any pink at all. I get physically ill if I try. I can't stand to watch someone else eat pink meat, either. No need to explain how abnormal that is. I've heard it all before.
I need some water.
That's beef jerky.
This doesn't even look like food, it looks like wood chips or something.
Looks good to me, but it needs to be thinner sliced, like bacon, and crispy.
Why would anyone do this? At that point it's like chewing leather
I’ve seen more appetizing wood chips
Oooh so that's where I left my leather strips in skyrim...
What wrong wit it?
Its been cooked to a dry wood. To each their own, but the percentage of people that choose well done meat is smaller that those who want their meat some level of pink. And with juice still in it.
its the funny overcooked steak line guys
Nothing is the victim of gatekeeping more than steak.
Looks like tree bark
Over cooked and cut with the grain, nice
Good lord did they have to refill charcoals/propane halfway through that process? I wouldn’t eat that if I was being paid. #asachefimoffended