I have a question for those who eat steak the rare way, how dangerous it is? I really want to try it one day, but you know, the E coli and other bacteria they say that the rare steak could contain
Medium. I hate that picture so much though. The steaks on the left are all overcooked on the outside and raw on the middle. When I cook steak I get it evenly pink throughout, not dark red in the centre with a band of grey around it.
I don't. Chicken and white meat is much healthier and doesn't make me feel like a fat cigar-sucking American snob after I'm done eating it. Enjoy your heavy-breathing, faggots.
Server in a steakhouse for a year now.
Blacks and white trash always get their shit well done as fuck although it's only obvious trailer park trash that asks for their steak "extra' well done (essentially eating a hockey puck at that point).
Normal suburban white people and latinos just get theirs medium to medium well. Nothing much to add.
Asians like their shit rare which isn't super surprising when you think about it.
Occasionally I'll get that one weird white dude who wants their shit blue.
Im that weird white guy, i just tell them as rare as they can legally bring it out.
Why in the fucking world would you want your steak raw/semi raw?
You fuckers are disgusting. Enjoy your tapeworms.
I aim for an internal temperature of 60°C
I always used to order my steak well done as a kid, because it would freak me out when I'd cut into a steak that hadn't been properly rested and "blood" would ooze out onto the plate.
Somehow I gradually started having it more and more pink, and now I can't stand to eat a bit of grey beef. The only thing I miss about a well done steak though is the crust, because they used to arrive almost burnt and blackened on the exterior, and that was actually pretty tasty.
Typically I order medium in a restaurant, but when I cook at home I go a little more towards the medium rare because I have the control to get it precisely how I like.
Nope. It's the fat and juices that react when it drip down on an open flame. The PAH then adhere to the meat. Also, amino acids, creatinine and sugars react at high temperatures, forming heterocyclic amines. Both PAH and HCA are mutagens
PAH and HCA in pure form are very carcinogenic. The levels in burnt/charred/blackened/whatever you want to call it is relatively low, but if you eat it on a regular basis, the chances of developing cancer are higher than normal
Worms in American meat. Enjoy.
Due to all the chefs in my city at local restaurants sucking balls at cooking steaks. I order mine medium well, and every time I get it, it's medium rare or slightly more cooked. So I think if I want to any establishment that knew how to cook steaks I'd be fine with medium rare.
I'm happy for your choice in cuisine. Why are you offended by mine? It's cute how small and stupid people like you are. You are personally offended by my life choices... LMAO , fucking loser.
My brother is an award-winning sommelier and the general manager of a top steak house. He says that if any customer ordered a steak well done or requested a bottle of ketchup, the person would be asked to leave. This is because it would be a supreme insult to the chef, and it's a lot easier to get new customers than to get a new top-rated chef, who are notoriously volatile.
Anyone who appreciates the taste of steak eats it blue. As long as the steak comes from a reputable butcher and hasn't been assembled with meat glue from dozens of animals, it's reasonably safe.
Rare is the only way. Sealed but still mostly red in the center. Any further than that and you've wasted the meat. It's up to you how you spend your money but it's stupid to spend a lot on anything past medium rare.
I fucking love eating babies. I gotta have my baby back ribs!!! I have 34 gf's who birth our food supply on a regular basis. I have a serious organic baby farm here feeding my women so we can make more babies to eat. FUCK YEAH. Baby steaks!
Medium can still be delicious if it's cooked right (butter, garlic and rosemary in the pan with correct seasoning) since the butter soaks in, adds flavor and also helps retain the original flavor, but rare is always best. I'd rather eat a nice medium than a rare that's just been slapped in a pan on its own.
I prepare my meal with
>indigo blue rare steak. Spiced? Black pepper and tears
>I tenderize with my bc rich warlock guitar to "Nazi death camp standards"
>I lay one cigar on the side of my plate, a match, and a glass of pristine homemade vodka
>I crank up my vinyl player, opera at its finest
>eat steak with my bayonet, only the bayonet.
>Do I stop to breath after steak? Nope....vodka
>After perfect meal I smoke my cigar
>stroke my cat...he's a good boy
How men should eat....get on my level beta fags
Usually medium rare but, sometimes I mix it up. I'll just burn the fuck out of it sometimes and it's not that bad. Nice charred fatty stake.
I had never heard of blue rare before I think I will give that a shot.
Could it be unsafe?
It's not the holocaust you don't have to put ketchup on steak. You're not eating rice and maggots anymore.
>I'm actually just joking I've never tried that but I might. You're right it would probably be best if it were with a well done steak.
its fine as long as the meat hasn't been sitting out for so long as to allow bacteria to penetrate the meat or sat in warm water(yeah people do this). the searing should be sufficient to kill any surface bacteria.
Anyone who eats his steak any more cooked than this is a fucking beta faggot.
in between medium rare and medium. i get choice cuts (from lancaster, which is pretty much premium anywhere else), and I like them that way. if i get a 6lb piece of prime rib roast, i'll do that up rare as fuck. lord have mercy.
Thanks I didn't know that.
I think sometime I will try cooking a steak to where I can burn the outside pretty good. Get it
slightly charred anyway. But find a way to do it so the inside is still super rare.