almost ruined my day boyo

The leaner the cut the more rare I prefer. Ribeye, a well marbled NY strip, or skirt steak (fajita meat) I prefer medium rare (130-135* IT). Filet, sirloin, or leaner strip steaks I prefer rare (120-125*). Also with very lean game meat such as venison tenderloin or backstrap it has better flavor and is more tender/juicy cooked rare. There's not enough fat content to keep it from drying out anything past about 130*.

I don't care for blue rare though, but if it's a choice between blue and overcooked (anything past 140* IT) I'll take the blue every time. As someone else said you should be letting your steaks rest outside of the fridge at least 30 minutes to an hour to bring up the temp a bit prior to cooking so even blue won't be cold.Boooooyyyyy you came dangerously close to catching these negs...

Rare is great on filet because it’s tender enough to not be chewy and won’t have huge pockets of unrendered fat.

Mid rare is best for New York’s because it helps tenderize the meat and adds contrast.

With a T-bone I’m split, on a porterhouse I can see rare working because a mid rare on the New York side normally overcooks the filet side. It will have a larger filet then typical Tbone so more of the steak benefits from this. A rare leaves the filet side mid rare, but it’s not optimal for the New York especially close to the bone. I normally just get it rare cuz I’m indulging my inner caveman.

With a ribeye I like mid rare for optimal crust and fat rendering, I love all that crispy gristle on it.

With a hanger steak I like medium for flavor and tenderness.


Coulotte I’m happy with midrare but can see an argument for the whole spectrum rare-medium.

Ribeye cap is midrare or medium. Depending on how fatty, more meaty midrare, excessive marbling medium.

Skirt steak medium for tenderness.

Don’t care for many other steaks. For “tenderness” on the skirt and hanger cooked medium you need to slice it against the grain preferably on a cutting board after being well rested with a sharp knife.

I've only had hanger steak once and thought it was amazing. Tons of flavor. My wife hated it though

well done crew
had a parasitic
infection so no
more raw fish or
rare meet

On your first point. Steaks with a bit more toughness like hanger or skirt will absolutely become more tender being cooked to medium then rare, they are much chewier rare due to how tough the muscle is and a nice medium cook will allow you to slice against the grain thinner then is possible rare and break the tendons making it much more tender. You nailed the rest of the post though.
It picks up a little bit of the organ flavor from where it hangs inside the cow. It really shines being cooked over coals or I use applewood logs at my restaurant With an Argentinian grill. Serve is with a strong flavored sauce, I use a mustard/garlic/whisky sauce at the restaurant while all my other steaks go with a traditional French bordelaise. Probably one of my best sellers, I serve it as a steak frites.

I was about to go in dry until that spoiler lol

So you apparently know your chit. If I wanted to experiment with organ meat what would you suggest? The only organ meat I've ever cooked is fried chicken livers ded srs

As my client I would advise that you choose to not comment any further on these matters.

Define rare? Usually my temp is around 120-125 which is technically not high enough for medium rare, but it isn't cold.

Rare steak is a hive mind thing- just people trying to fit in. These posts are case in point. You can make a good medium well or well done steak if you cook it for a LONG ass time on low heat. Also, using your "melting marbled fat" hypothesis, it would be the tastiest steak. That said, I generally cook to medium.

So when you level up to real steak you can eat A5 wagyu with a 20 second sear on the outside sashimi style

Not wrong

Not gonna comment since I've made hamburgers in the microwave before lmao

(no skinner)

You should be ashamed of yourself for that

Sweetbreads are my personal favorite, you need to soak in salted ice water to remove blood.
Bring a pot of water to a low simmer and add enough salt to taste seasoned but nor overly salty. Add vinegar until water tastes sour. Throw in a bit of carrots/onion/celery some peppercorns/bay leaf/thyme. They should be cooked slow until they gain a bit of structure and are no longer mushy but not so long they harden, roughly a poach to “medium”

Place them in ice water again to cool and pound them flat gently with a mallet. Get a ripping hot cast iron pan and sear one side until it colors and pop them in the oven for about 5-8 minutes with the sear side still down and searing (to further crisp and not overcook the soft side)

Remove from the oven and place back on a burner on high, add butter and cook until it starts to lightly brown, throw in some thyme and garlic into the browning butter to flavor it and baste the sweetbread with the browning butter for a minute. You can then flip the sweetbread with crispy side up and have the soft side rest in the brown butter with the heat off for a few seconds while you plate whatever sides you are eating with it.

I like eating it with bacon/mushrooms/onion and maybe a root vegetable purée like parsnip, kohlrabi, carrot etc. a fun purée that goes good is simmering the root vegetable I fresh squeezed orange juice until tender and juice is reduced to a syrup and blending it with some butter and salt.

A gastrique made with a typical veal sauce or chicken sauce and cut with an acid like reduced orange juice or sherry vinegar is ideal sauce to serve it with.


Calves liver is alright I like it with braised leeks and bacon and onion rings, caramalize some garlic, pour whisky on the garlic and cook out the alcohol, reduce cream in it until thick then add some mustard. I use this same sauce for the hangers. If I had to guess on the ratio I would say like 1/2 cup chopped garlic, 1/2 cup whisky, 4 cups cream, 1/4 cup Dijon mustard 1/4 cup whole grain.

You want to dry and lightly flour the liver (pat off excess) then sear on extremely high heat without burning the flour, flip and sear for both sides to get a nice crust then baste with brown butter/thyme/garlic.

For things like heart/kidneys I just soak in changes of milk for a few days then skewer and oil and salt and grill over coals or wood fire.

No, you can't. The reason low and slow cooking works with say, brisket or pork shoulder, is that there is a ton of connective tissue/collagen that requires a lot of time to break down into tender deliciousness. Steaks don't have that connective tissue, so anything past medium is an utter waste. And medium is only acceptable with certain cuts...

You can, with sousvide.

I do it all the time, just bring it above the temperature to kill the bad bacteria.

A good piece of chicken in the hands of a capable chef is definitely cooked medium rare, a bit pink-ish for chicken is the way to go.

Repped.Negged.

It’s funny because I’m merely speaking from my passion for food and the dedication I’ve spent my entire life trying to make people happy through cooking. I lecture my cooks regularly on trying to maintain a juicy well done and not drying it to shoe leather because they dislike the customer. I carry whatever condiments people want In my restaurant and never judge people on what THEY enjoy eating. My job is to figure out how to make the customer happy, not dismiss them for having different tastes then me. I sometimes try to educate people on the reasoning why doing somthing a different way might be more enjoyable (like people who automatically order my grilled lamb leg rare because it’s lamb, I like to explain the difference between a leg and a rack of lamb). But that’s as far as it goes.

If anything your posts seem to indicate snobbery and judgement when I’m trying to rationally explain an approach to food.

Brah, if you're a true alpha, you will eat your steak rare. You're not some beta, are you?

Well done for me.

not a fan, the texture is just too weird after all this time eating chicken cooked to "normal" temps

all that aside, i personally don't understand why people eat steaks at all. sous vide tri tip or other roasts cut against the grain are so much better tasting and texturally so much better to me than a grilled steak. cheaper to boot