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Forum » Wtf is the point of rare steak? Seems like a tryhard way to eat steak.
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Thread: Wtf is the point of rare steak? Seems like a tryhard way to eat steak.

post 1605399551 05-20-2020, 12:10 PM
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Originally Posted By Wh1teDyn0mite⏩
How about we don't eat animals at all, scumbag.
Stfu or I'll eat you, dead srs
post 1605399671 05-20-2020, 12:12 PM
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Supposedly it has more flavor, but I find it disgusting.

I don't like sushi either, though...
post 1605399721 05-20-2020, 12:13 PM
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Originally Posted By Aristotelian⏩
Please tell me that, at least at L'Ambroisie (my favorite restaurant on this planet, 10 years running), you were treated well enough. Just f'n HNNNNGH at the cooking there. I could write a little essay on this dish (Feuillantine de Langoustines) they do with a delicate curry, sesame pancake (crispy) with langoustines...JFC.

See, I have been there quite a few times...it is consistently 'perfect'. One experience was slightly marred by a dipchit 24 year old dunce coming in and complaining 'umm the portions are far too large!', lol. I slipped each and every waiter there a special handshake on the way out. Love restaurants like that.
Would have loved to get in the kitchen there. I really dug the cool stone building/courtyard area leading to the restaurant kinda church like if I remember correct. Never got past the host but they were very polite.

Alain Passard at arpege actually walked me through his kitchen I always remember his cool neon Nike’s, but his office wanted proper paperwork. It’s funny I find myself in my restaurant with my powerboosts on all the time now, but the tennis shoes struck me as funny when I saw him in them.

Pascal barbot at astrance was really nice too but he said he was full up and needed me to wait 3 months for one of his stages to leave.

The doorman at guy savoy took my CV but guy savoy walked out while I was there, I was like “pardon, pardon, chef” but he kept walking didn’t even turn to look at me.

I tried at Pierre gag wire like 3 times which is where I really wanted in, but kept getting a runaround.
post 1605399911 05-20-2020, 12:15 PM
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#94
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the first time I ever had rare was at my buddy's bachelor party at this super nice steak house in NYC. Went to a strip club after and then drove to the poconos overnight to his log cabin.

No joke my stomach was ruined for the entire weekend, and I must've had to go at least 30 times over those three days, including in the log cabin with everyone laughing at me. Never having anything less than Medium again.
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post 1605400151 05-20-2020, 12:17 PM
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Originally Posted By GreatOldOne⏩
I don't like sushi either, though...
Don't be like that
I'm back, bitches!
post 1605400431 05-20-2020, 12:20 PM
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Originally Posted By Muzzlrpress⏩
Don't be like that
Nasty and overpriced. Sushi not even once.

Actually, all seafood. Who needs it
post 1605408931 05-20-2020, 02:03 PM
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Originally Posted By Muzzlrpress⏩
Don't be like that
For real. I enjoy sushi, but i mainly go for the unagi, hnnnng so good.
Nah bro I’m sweet.
post 1605413801 05-20-2020, 03:06 PM
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Originally Posted By DizzySmalls⏩
Nasty and overpriced. Sushi not even once.

Actually, all seafood. Who needs it
You must live in the midwest
Originally Posted By GnomeSaiyanBruh⏩
For real. I enjoy sushi, but i mainly go for the unagi, hnnnng so good.
My personal favorite

I'm back, bitches!
post 1605414931 05-20-2020, 03:19 PM
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Originally Posted By sandmang27⏩
agreed. Medium rare is the best way to cook meat. Steak, chicken, lamb. I always cook them to medium rare.
Excuse me.. Did you just say you cook your chicken medium rare..
post 1605416141 05-20-2020, 03:34 PM
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Originally Posted By Muzzlrpress⏩
You must live in the midwest
Don’t be like that...
post 1605421481 05-20-2020, 04:35 PM
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Originally Posted By SmillironS⏩
Don’t be like that...
I'm just sayin the ocean isn't close for you guys, so a deep love of seafood may not come naturally gnomesaiyan?
I'm back, bitches!
post 1605421631 05-20-2020, 04:37 PM
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#102
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Filet Mignon gets rare to medium rare
All other cuts get medium rare
Age: 30

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post 1605422121 05-20-2020, 04:43 PM
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Originally Posted By DizzySmalls⏩
Beef Jesus has spoken, all we can do is spread his word to the needy
Beef Jesus recently dunked all over brisket being fit to eat so I have since questioned my faith...






Ribeye...

Filet....

Sirloin...

Wild game...

NASCAR American
HA
LVIIILLIAN
post 1605422611 05-20-2020, 04:48 PM
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#104
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I don't eat red meat all that often, but when I've had it, medium rare seemed like the way to go.
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post 1605425661 05-20-2020, 05:34 PM
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Medium to medium well crew checking in.

For safety, the USDA suggests cooking to 145°F in the center and letting it rest. That's at least medium.

Even if this wasn't the USDA recommendation, I'd still prefer this temperature. The center should be pink, not red and bloody*.





















* yes, I know it's actually just a protein that looks like blood in undercooked steak, but my point stands.
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post 1605426321 05-20-2020, 05:43 PM
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medium rare crew
<HTC>
post 1605426531 05-20-2020, 05:45 PM
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#107
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I somewhat agree. I like anything on the medium scale. Blue steaks suck, but so do overdone. It's obviously just personal preference, but I certainly feel like rare steak eaters often give off an sanctimonious, try-hard vibe. It's pretty cringey giving a fuk about how other people eat their food.
Still Cuckin On Four Fours, Wrapped In Four Voes
post 1605426591 05-20-2020, 05:46 PM
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Originally Posted By Muzzlrpress⏩
I'm just sayin the ocean isn't close for you guys, so a deep love of seafood may not come naturally gnomesaiyan?
Live on the ocean master race checking in! But I'm not much of a seafood fan, to be honest.
ALL I ASK IS ALL YOU GOT FOR AS LONG AS IT TAKES
post 1605426921 05-20-2020, 05:51 PM
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Originally Posted By MiscInformed⏩
Medium to medium well crew checking in.

For safety, the USDA suggests cooking to 145°F in the center and letting it rest. That's at least medium.

Even if this wasn't the USDA recommendation, I'd still prefer this temperature. The center should be pink, not red and bloody*.

* yes, I know it's actually just a protein that looks like blood in undercooked steak, but my point stands.
I should care more about safety, but I don't. Taste and experience being the only factor, I can't understand RARE crew. Its terrible. And what's funny is all you have to do is cook it a hair longer and move to MEDIUM RARE crew, and all of a sudden I consider it master race.
ALL I ASK IS ALL YOU GOT FOR AS LONG AS IT TAKES
post 1605427091 05-20-2020, 05:53 PM
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Whoever is cooking your rare doesn't know how to cook it then. It's not an easy way to cook rare steak that tastes nice.

This only works for nice thick cuts like rib-eye

What I do is bring it to room temperature, then put it in the coldest part of a cold oven, and then turn on the oven to the coldest it can go to without going out. Leave it till you see the first drop of juice/fat from the steak. It should take 20 minutes max, but more often 10 minutes is enough. That way, its nice and warm inside and outside.

Meanwhile, you blast the everloving chit out of a cast iron pan, make it as hot as you can. Throw that steak on it, 1.5 minutes, flips, 2 minutes, flip, 1.5 minutes to make that nice "cross" sear on it.

Juicy and delicious. Since the meat and fat is very subtly cooked. Looks well done on the outside, but completely rare on the inside. GOAT steak.



post 1605428181 05-20-2020, 06:09 PM
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well-done with ketchup crew, come at me
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post 1605450131 05-21-2020, 12:14 AM
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Was always a medium rare bro until a steakhouse messed up my order and brought out a rare steak.

I was absolutely disgusted once I took that first piece apart and could see the colour.

Being a beta b*tch not wanting to cause a scene/a fat f*ck wanting to eat ASAP - I ate it.

Now a fully fledged member of the blue crew. Rare is goat.
post 1605451021 05-21-2020, 12:40 AM
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Originally Posted By MiscInformed⏩
Medium to medium well crew checking in.

For safety, the USDA suggests cooking to 145°F in the center and letting it rest. That's at least medium.

Even if this wasn't the USDA recommendation, I'd still prefer this temperature. The center should be pink, not red and bloody*.





















* yes, I know it's actually just a protein that looks like blood in undercooked steak, but my point stands.
Medium, nice and pink, opening up like pussy.
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post 1605451281 05-21-2020, 12:46 AM
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I go medium rare, but would eat this. Think it looks more medium rare than rare. If you reverse seer, there won't be a cold center since you cook it in the oven at low heat till center is @125F and then you seer it.

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post 1605453871 05-21-2020, 02:16 AM
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I dont even know the differences anymore just cook the mothafukn steak
post 1605454091 05-21-2020, 02:30 AM
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Medium crew master race checking in
post 1605454421 05-21-2020, 02:47 AM
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don't want any redness in my cow meat
post 1605454521 05-21-2020, 02:50 AM
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Originally Posted By MiscInformed⏩
Medium to medium well crew checking in.

For safety, the USDA suggests cooking to 145°F in the center and letting it rest. That's at least medium.

Even if this wasn't the USDA recommendation, I'd still prefer this temperature. The center should be pink, not red and bloody*.





















* yes, I know it's actually just a protein that looks like blood in undercooked steak, but my point stands.
Medium rare crew. I don't know anyone who likes well-done steak
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post 1605455101 05-21-2020, 03:16 AM
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Rare is goat but gives me explosive streak diarrhea

Nothing is better than that juicy hemoglobin
post 1605455221 05-21-2020, 03:22 AM
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Originally Posted By p100⏩
More cooking = less taste.

Rare has most taste. Well done is a disgrace to mankind
Big diff between rare and well done... rare rare is too much for me. Maybe if it was steak tar tar on a bunch of rice like sushi is but not mm before that
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