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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 1605381701 05-20-2020, 08:06 AM
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Wtf is the point of rare steak? Seems like a tryhard way to eat steak.

Chit is cold as fuk and you don't have that semi melting marbled fat you get on medium rare.

Are rare steaks for tryhards?
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post 1605381971 05-20-2020, 08:11 AM
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fuark now I want a steak
post 1605382071 05-20-2020, 08:13 AM
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Medium rare crew
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post 1605382081 05-20-2020, 08:13 AM
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Rare steaks are for people who have dark secrets
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post 1605382131 05-20-2020, 08:15 AM
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Agreed. Medium rare is the best way to cook meat. Steak, chicken, lamb. I always cook them to medium rare.
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post 1605382141 05-20-2020, 08:15 AM
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Medium rare is masterrace.
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post 1605382171 05-20-2020, 08:16 AM
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My sister eats them blue, just a 15 second sear on each side. Absolute disgust IMO. Medium rare is perfect to me.
post 1605382181 05-20-2020, 08:16 AM
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I can go rare for filet, but I like it closer to medium on a ribeye since there's so much fat - I like it to render, and GOAT techniques give me nuggets of rendered/crunchy fat that I can eat.
post 1605382351 05-20-2020, 08:18 AM
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It wouldnt be cold due to the fact that you should take the steak up to room temperature before you cook it.

As for the tenderness, if you start with a really nice piece of meat, you can start to marble that fat on the outside with extreme heat even if only for a few minutes on each side.
I eat my steak medium rare but not several people that like it rare and I dont get the sense they are trying hard to prove anything when they eat steak. Just the way they prefer it.
post 1605382361 05-20-2020, 08:18 AM
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Depends on the cut for me. Obviously for a ribeye I want marbled fat but for a sirloin or something I'm fine with blue rare. I'm also pretty anemic these days so that's also part of the appeal. If the choice is between chomping down on printer ink or a rare steak, I should probably go with the latter.
Originally Posted By Aristotelian⏩
I can go rare for filet, but I like it closer to medium on a ribeye since there's so much fat - I like it to render, and GOAT techniques give me nuggets of rendered/crunchy fat that I can eat.
That.
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post 1605382481 05-20-2020, 08:20 AM
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I think calling them try hards is a great way to put it OP.
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post 1605382541 05-20-2020, 08:22 AM
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I like rare steak, it's more tender
post 1605382701 05-20-2020, 08:24 AM
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post 1605382791 05-20-2020, 08:25 AM
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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.
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post 1605382871 05-20-2020, 08:25 AM
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More cooking = less taste.

Rare has most taste. Well done is a disgrace to mankind
post 1605382971 05-20-2020, 08:27 AM
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I like my ribeyes medium rare but all the leaner cuts I like deep maroon color. Cold in the middle and blue rare doesn't do it for me
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post 1605383021 05-20-2020, 08:27 AM
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depends on the cut really
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post 1605383051 05-20-2020, 08:27 AM
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Originally Posted By Muzzlrpress⏩
Chit is cold as fuk and you don't have that semi melting marbled fat you get on medium rare.

Are rare steaks for tryhards?
The meat taste better rare. A high quality piece of prime meat is completely ruined by cooking over rare. So is lamb. Might as well just eat shoe leather instead.

When did 120 degrees become cold?
post 1605383131 05-20-2020, 08:29 AM
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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.
I don’t eat meat and know you never cook chicken or turkey medium rare
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post 1605383171 05-20-2020, 08:30 AM
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So what I'm getting is that rare is mostly good on certain cuts. Which cuts? I always have either ribeye or porterhouse medium rare.
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post 1605383351 05-20-2020, 08:32 AM
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I’ve only had steak once. For this reason when Chad comes home I will gnaw on his meaty shoulders. I wonder if he will mind me taking a few little bites.
post 1605383511 05-20-2020, 08:33 AM
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Medium Rare Crew
post 1605383521 05-20-2020, 08:33 AM
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Originally Posted By redraider86⏩
Depends on the cut for me. Obviously for a ribeye I want marbled fat but for a sirloin or something I'm fine with blue rare. I'm also pretty anemic these days so that's also part of the appeal. If the choice is between chomping down on printer ink or a rare steak, I should probably go with the latter.
Do you like hanger steak (onglet) too? Ilovethis cut and haven't had much of it in my life. I love the 'wavy exterior' and how you get extra texture and char.
post 1605383631 05-20-2020, 08:35 AM
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Originally Posted By p100⏩
More cooking = less taste.

Rare has most taste. Well done is a disgrace to mankind
Wrong. Rare is most tender but steak gets flavor from malliard reaction and fat marbling. Longer cooking increases malliard reaction but reduces fat and makes it tougher. Medium rare is perfect blend of malliard, limited fat reduction and tenderness.
post 1605383641 05-20-2020, 08:35 AM
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Originally Posted By Muzzlrpress⏩
Chit is cold as fuk and you don't have that semi melting marbled fat you get on medium rare.

Are rare steaks for tryhards?
Rare isn't cold. Although I typically prefer medium rare, I do like rare sometimes (especially prime rib).
post 1605383661 05-20-2020, 08:35 AM
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Originally Posted By Muzzlrpress⏩
So what I'm getting is that rare is mostly good on certain cuts. Which cuts? I always have either ribeye or porterhouse medium rare.
Filet, sirloin and NY Strip I like rare. Next time you get a Porterhouse try it rare
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post 1605383701 05-20-2020, 08:36 AM
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I prefer medium well still has that moist flavor to it
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post 1605383721 05-20-2020, 08:36 AM
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Blue steak ffs. You destroy the meat if you cook it too much brah.
post 1605383921 05-20-2020, 08:38 AM
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Rare master race but order medium rare, because I know a restaurant will fuk it up.
Originally Posted By ChangeOfStyle⏩
I prefer medium well still has that moist flavor to it
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post 1605383931 05-20-2020, 08:38 AM
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Well done crew.

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