Why is rare supposedly the best way to cook steak? Is this

>>8361119
Best is mid-rare, rare is just for certain cuts and occasions. Pass it on

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rare steak is moist and tasty unless it's rotten

well done steak is dry and depressing

>rare for lean cuts
>mid-rare for cuts with intramuscular fat that needs to melt
>medium only for burger of dubious origin
>anything above medium is for the dog

kitfo gives me mad gas

Medium/rare is the best imo. But the most important thing is cooking at a high tempertature. I'd rather eat a steak cooked slightly medium/well done than a rare steak that's chewy due to being cooked on a low temp.

>>8361155
But why? Give reasons.

>>8361132
you can fully cook steak and its still juicy. Checkmate.

>>8361119
The more rare meat is the more flavor and tenderness is preserved, things that most people find desirable. However, as other fags have pointed out it differs a lot from cut to cut and from high to low quality.

no, the jew cooks just want you to get jewish worms and make you go to the jew doctor.
those jews really stick together

RARE IS MOSTLY A MEME. MEDIUM -RARE IS THE OPTIMAL COOKING TEMPERATURE FOR MOST STEAKS. THE MAJOR REASON FOR THIS IS INTRAMUSCULAR FAT RENDERING. A HIGHER INTERNAL TEMP WILL RENDER THE FAT MORE COMPLETELY THEREBY PRODUCING A NOTICEABLY JUICIER STEAK. THE INTERNAL TEMP OF A RARE STEAK IS MOSTLY TOO LOW TOO RENDER FAT PROPERLY LEAVING YOU WITH STEAK WITH UN-RENDERED FAT DEPOSITS. OF COURSE, GOING TO FAR IN THE OPPOSITE DIRECTION CAN OVERCOOK THE FAT AND MAKE IT RUBBERY AND DRY YOUR STEAK. RARE IS BEST SAVED FOR STEAKS WITH THE LOWEST FAT CONTENT POSSIBLE (FILET) WHILE HEAVILY MARBLED STEAKS LIKE RIB-EYE BENEFIT FROM A HIGHER INTERNAL TEMP (MEDIUM-RARE TO MEDIUM).

I like medium well best.

>>8361119
My family was killed by a rare steak once.

>>8363742
one stole my bike.

>>8363754
Did...he look like a rare steak?

>>8363765

some hispanic guy rare steak, yes

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>>8361119

Raw is where it's at.