I’m probably gonna get flamed here, but let me preface this with saying medium rare is my preference.
But there are some valid reasons for wanting a well done steak, being immunocompromised comes to mind as one of them.
And, it absolutely is possible to cook that steak to well without totally turning it to shoe leather. If a chef doesn’t know how to do it (butter basting, reverse sear, sous vide, etc,) I wouldn’t really trust them to understand log-7 reductions and the relatively complicated time tables associated with that.
(To be clear, it is going to be less juicy and more tough. But it doesn’t have to be shoe leather.)
And again, the ketchup is basically tomato-flavored sugar.
To each their own. Personally I find steak to lose most of its good flavor when you cook it that far. All of the juices run out and the meat is no longer tender so it’s a chore to chew.
I think most people who eat steak that well done do it because they are afraid of eating meat that has blood on it thinking they will get sick or something. But that’s where the flavor is. Once it’s cooked out it just doesn’t taste nearly as good.
You’re putting ketchup or some other sauce on it to give it flavor since the meat doesn’t have any left from over cooking it. A properly cooked steak doesn’t need sauce as it already has so much flavor.
Yall well doners are truly missing out and you don’t even know it.
There is a reason good steak restaurants refuse to cook it well done and it isn’t because they are snobs.
Yall well doners are truly missing out and you don’t even know it.
Out of curiosity. What was the first thing I said in my comment?
Again: I don’t disagree that a medium rare is best; and it can be cooked safely to medium rare and still be perfectly safe to eat. Nor do I disagree that everything else being equal, on a proper cut o steak, well done is going to be more dry. but that is all relative. (and some cuts of steak, you need the slower cooking time to actually get it tender. usually, that’s cheaper cuts. But you can get pretty impressive results with a rump roast and extra time.)
however, there are people that will order a well-done steak precisely because they’re immunocompromised and can’t afford the risk of someone fucking up the cook times. The kind of people who can’t control cook times for a well done steak, are also the kind of people who simply can’t control cook times.
I wouldn’t be worried about it at a proper steak house… but Mar-a-shit-go? nope. but I wouldn’t be caught dead eating at that place.
I’m probably gonna get flamed here, but let me preface this with saying medium rare is my preference.
But there are some valid reasons for wanting a well done steak, being immunocompromised comes to mind as one of them.
And, it absolutely is possible to cook that steak to well without totally turning it to shoe leather. If a chef doesn’t know how to do it (butter basting, reverse sear, sous vide, etc,) I wouldn’t really trust them to understand log-7 reductions and the relatively complicated time tables associated with that.
(To be clear, it is going to be less juicy and more tough. But it doesn’t have to be shoe leather.)
And again, the ketchup is basically tomato-flavored sugar.
To each their own. Personally I find steak to lose most of its good flavor when you cook it that far. All of the juices run out and the meat is no longer tender so it’s a chore to chew.
I think most people who eat steak that well done do it because they are afraid of eating meat that has blood on it thinking they will get sick or something. But that’s where the flavor is. Once it’s cooked out it just doesn’t taste nearly as good.
You’re putting ketchup or some other sauce on it to give it flavor since the meat doesn’t have any left from over cooking it. A properly cooked steak doesn’t need sauce as it already has so much flavor.
Yall well doners are truly missing out and you don’t even know it.
There is a reason good steak restaurants refuse to cook it well done and it isn’t because they are snobs.
Out of curiosity. What was the first thing I said in my comment?
Again: I don’t disagree that a medium rare is best; and it can be cooked safely to medium rare and still be perfectly safe to eat. Nor do I disagree that everything else being equal, on a proper cut o steak, well done is going to be more dry. but that is all relative. (and some cuts of steak, you need the slower cooking time to actually get it tender. usually, that’s cheaper cuts. But you can get pretty impressive results with a rump roast and extra time.)
however, there are people that will order a well-done steak precisely because they’re immunocompromised and can’t afford the risk of someone fucking up the cook times. The kind of people who can’t control cook times for a well done steak, are also the kind of people who simply can’t control cook times.
I wouldn’t be worried about it at a proper steak house… but Mar-a-shit-go? nope. but I wouldn’t be caught dead eating at that place.