Not half raw, Bad steak ?

Wtf ?

I watch Masterchef and such shows and they always say if it's not half raw it's overcooked ? Whatever happened to personal taste ? I don't like to see blood on mp plate so I always order/cook medium,not medium rare just medium. Since when is raw steak the standard ? They say the same about Duck
Sometimes I roar at the telly when these ''Experts'' say something is overcooked ? Thought's please.

Alun

It's not blood.

Wtf ?

Alun wrote: »

It's not blood.

It's red, It drips from the meat, It's hardly paint is it ? Answer the question ?

Alun

Wtf ? wrote: »

It's red, It drips from the meat, It's hardly paint is it ? Answer the question ?

It's still not blood though

It's called myoglobin, it's what you find in muscles as opposed to veins and arteries.

Wtf ?

Call it what you want, I don't like it. Does that make me the odd one ? The question was about personal taste. If you don't like it the way we like it then it's overcooked. I often hear experts talking about wine too with their fruity on the nose and a cheeky on the palate with a bittersweet almost tropical aftertaste, I go and pay 25 quid for a bottle and it's ****e, each to their own but It's not the standard. That's the point I am making.

degrassinoel

always like mine well done, dont mind it being a bit bloody but that whole "just run it through a warm room" shíte is lazy imo

L1011

A medium or medium rare steak that's been let rest properly won't be leaking myoglobin over the plate anyway.

the beer revolu

Funny how when it's brown, it's juice but when the same stuff is red, it's blood and disgusting.

rubadub

Wtf ? wrote: »

Call it what you want, I don't like it. Does that make me the odd one ?

Not at all, loads of people do not like the look of it, like some do not want fish head still attached, esp. with eyes. Or some do not like bones in chicken.

I cook steak in my airfryer at 80C and it remains pink, if it is done like this a long time and then cranked up to about 90C towards the end then the pink will disappear and it is still very nice. The steak can be let cool or even chilled and then put on an extremely hot pan to sear the outside.

If you have a thick steak and cook it using normal methods, a searing hot pan, then by the time the centre has come to temperature and not pink anymore then many do not like the texture of the meat, the outside will have reached a very high temperature at that point if using normal methods and some do not like that texture -though many do, each to their own. People do not get all upset over people liking "over cooked" toast. I do not like rare or medium burgers, I don't like the squishy texture at all.

If I owned a steak house I would be doing sous vide or low temp "well done" steaks (i.e. no pink) like this, and I could imagine customers raving about them, as they would no be as tough as ones done the traditional way. I prefer the airfryer than sous vide as it concentrates some of the juices rather than have them all fall out

You hear of some chefs using the worst steaks for customers who want it well done, and some almost purposely destroying the steaks to prove some sort of point. In my mind a good chef would rise to the challenge and try and do their best to make the very best tasting pink free steak that they can manage, some just give up hope and I have zero respect for them.

It reminds me of that show where people bring in a few basic ingredients and the chefs have to do their best with it, and are often moaning at the lack of potatoes or spices or something. The request for a well done steak should be the same, they can piss and moan behind the kitchen door, but surely you want the customer to return, so just do their best. If you're not skilled enough fair enough, if there is another chef who does give a shit let them do it.

Feisar

L1011 wrote: »

A medium or medium rare steak that's been let rest properly won't be leaking myoglobin over the plate anyway.

This all day long, let it rest. Don't touch it, don't look at it, let it rest.

krissovo

You should watch Ugly Delicious on Netflix, Season 2 episode 3 is about steak and challenges the cooking of them and addresses the snobbery of how steaks are cooked.

Personally a well cooked and rested fillet steak medium rare ticks all the boxes. My son was anti pink steaks for years and only opted for well done, now his taste is maturing (he is 24) and is learning how to cook and season properly he loves rare/medium rare.

Sabre0001

krissovo wrote: »

You should watch Ugly Delicious on Netflix, Season 2 episode 3 is about steak and challenges the cooking of them and addresses the snobbery of how steaks are cooked.

Personally a well cooked and rested fillet steak medium rare ticks all the boxes. My son was anti pink steaks for years and only opted for well done, now his taste is maturing (he is 24) and is learning how to cook and season properly he loves rare/medium rare.

Saw the thread and first few posts and immediately thought of Ugly Delicious.

I used to order mine well done - like the OP I didn't want it "bleeding". I have come down to medium well usually.

Had Kobe beef in Japan (ah memories) and it was medium rare, but no liquid from it at all, even when it was sitting on a wooden slate ready to be cooked. And I've tried a couple of mediums in Dublin and they were good.

krissovo

Sabre0001 wrote: »

Had Kobe beef in Japan (ah memories) and it was medium rare, but no liquid from it at all, even when it was sitting on a wooden slate ready to be cooked.

Some of the fattier cuts do well cooked to medium and beyond, ribeye is one that I would order to medium to render more of the fat and makes it super juicy. Even the expensive "Ghost" steaks are nice at medium as more fat renders.

endacl

As above. Depends on the cut.

afatbollix

Wtf ? wrote: »

I watch Masterchef and such shows and they always say if it's not half raw it's overcooked ? Whatever happened to personal taste ? I don't like to see blood on mp plate so I always order/cook medium,not medium rare just medium. Since when is raw steak the standard ? They say the same about Duck
Sometimes I roar at the telly when these ''Experts'' say something is overcooked ? Thought's please.

You are going off the look of it tho and not the taste.

These chefs and experts have years of food prep and cooking under their belts. I would take their advice over someone on the internet who is more about looks than taste.

Do you season your steaks before cooking?

rubadub

afatbollix wrote: »

You are going off the look of it tho and not the taste.

These chefs and experts have years of food prep and cooking under their belts.

Part of that "prep" is presentation. Any chef will tell you it is of huge importance to somebodies enjoyment of a dish. This is why I find is hard to understand why so few chefs seem to realise somebody might enjoy a steak more which is cooked at a slightly higher temperature than what they consider ideal, if it means its appearance has changed so significantly better to the customer that they prefer it.

Many seem to have an odd presumption that anybody who orders a well done steak must never have tried a medium or rare steak -and if they only did try it their mind would be changed and they would regret ever having had well done steaks in the past. This could be true for some people, but many would have given it a go and not liked the experience. I eat medium steaks but tried and disliked medium burgers.

I expect some top Indian restaurants still resort to adding red food colouring to tandoori chicken.

Some people like red cheddar over white even though many are simply dyed, but it does not have to even taste the same, it could taste worse if blindfolded but you may enjoy the experience of eating it more it more if not blindfolded.

If somebody was plated up potatoes dyed blue and seasoned perfectly and identical ones of normal colour but not seasoned to the same standard, then I expect many would enjoy the undyed ones more. People do not eat blindfolded. My parents have particular plates I do not like eating off due to the hideous patterns.

"personal taste" does not necessarily literally mean blindfolded tastes of foods.

sligojoek

Feisar wrote: »

This all day long, let it rest. Don't touch it, don't look at it, let it rest.

Exactly. While it's resting I throw some sliced onions on the pan and when they're done I add any steak juice from the plate at the last minute with a dollop of butter and deglaze the pan.

My daughter would be 99% vegetarian (nothing to do with animal cruelty etc. she just prefers the food) but whenever we're having steak she runs over to the shop and gets a thick fillet to be done barely medium and the more "juice/blood" the better.