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I like my steaks borderline completely raw, but I’ll admit it’s because I’ve been around steak snobs and a voice in the back of my mind won’t allow it any other
by grapeskin 4y ago
I like my steaks borderline completely raw, but I’ll admit it’s because I’ve been around steak snobs and a voice in the back of my mind won’t allow it any other way.
But I’ll also admit that heavily browned beef has a distinctive flavor and quality very different from barely cooked steak. Imagine a sandwich with slightly crispy, well cooked beef and all its drippings. Now imagine one with a slice of meat that’s rare and soggy.
Coffee is similar. Different roasts for different desires and uses. There is a point where it is objectively burnt, but not all dark roasts are burnt.
- technothrasher 4y ago> I like my steaks borderline completely raw, but I’ll admit it’s because I’ve been around steak snobs I usually like my steaks straight up raw, but most steak snobs I know insist on medium-rare as the "perfect" temperature. Truthfully, I won't usually complain about anything from tartare to medium, and you're right, the different amount of doneness has a drastic effect on flavors and sometimes you just want one flavor profile or another.
- galangalalgol 4y agoIf it has lots of connective tissue like a ribeye, I want medium rare, preferably gotten that way over a long time at low heat then seared, if it doesn't, like a filet, I want it cold and raw.
- kortilla 4y ago>Now imagine one with a slice of meat that’s rare and soggy. Bit of a false dichotomy here. I would take a medium sandwich here. Medium gets you the firmness that you’re hinting that you want for a sandwich without turning it into beef jerky.
- fsckboy 4y ago> Now imagine one with a slice of meat that’s rare and soggy you mean a stack of thinly sliced bloody sheets of rare roast beef? I don't know what you're talking about, it makes an excellent sandwich.