People can have whatever they like. It’s weird that people get all preachy, and bent out of shape for food someone else is eating.
That being said, I’ve met less than a handful of people IRL that actually know what the doneness of a steak is. 99.999% of people ‘know’ how to cook a steak, in the same way your horoscope ‘knows’ your future.
I am personally just done with people who will sit at the table and make comments of like just bring out the cow mooing… Will almost always throw in a backhand comment about well done steaks… And then order something medium. Pretty big gap there from what they were claiming they wanted to what they ordered. Didn’t even order it rare. I have a feeling the only reason they ordered it medium, (and it almost never comes out how they ordered it but they don’t know that,) is this stupid circle jerk ritual of fragile masculinity/ego (and it doesn’t just apply to men).
Listen if you want a surefire excellent steak, cook it sous vide. In fact my recommendation is everyone should own an immersion circulator, because you can make amazing food in it. If you think a well done steak is basically the consistency of boot leather, you don’t know how to cook. It would do everyone a favor, included yourself, if you just admitted that.
So, I’m one of those “bring it out mooing” people. But I also know damn well what doneness levels are. I genuinely enjoy extra rare steak. All that said, one of the best steaks I’ve ever had was a medium-well sous vide. The best steak I ever had was a rare sous vide. It’s amazing. Hit with the blow torch, that bit of amazing char on the surface, perfectly rare steak that was an evenly cooked all the way through. My God that was good. Sous vide cooking is amazing.
But yes, I do absolutely prefer steaks as rare as I can get them. And I’ll (jokingly, lovingly) poke fun at a friend who orders their steak well done, but I don’t actually give a shit. Like, we’re both here eating an animal that died after being tortured, ripped too young from its mother, and scared, with all the associated environmental baggage that comes with raising livestock… This whole meal will fall apart if we start picking at too many threads. Neither one of us got room to talk, y’know?
I’m one of those who sometimes make the cow mooning joke and I know wait staff might thinking the “how original” meme, but I do to make it clear how I want the meat.
In my experience ordering meat at most restaurants is that usually is done more than you ordered, I suppose that is to avoid people ordering medium and then complaining that is undercooked.
I don’t comment or judge other people’s preferences, everyone has their own.
I always order it rare, usually I expect them to bring it out closer to med rare. I’m not much of a snob to really care so long as it doesn’t look like the picture.
I judge though. Mostly on people who use steak sauce to such an extent they can’t taste the steak itself. Or get it so well done it’s the only way to have flavor.
Hopefully you go to good places to get a rare steak. When I worked at Perkins many, many years ago… They basically weren’t set up to make anything other than “medium”. I got only one order ever for a rare steak, and I had to ask if he knew what he wanted. Not because I was judging but because of where he was ordering it. (Hell some Perkins will just microwave the thing, which given the cost of the steak is just an insult to everybody involved.)
I feel like a lot of people don’t really know what a well-done steak is, because they’ve never had a good well done steak. They’ve had something closer to char. Or a large chunk of dehydrated meat. But most restaurants don’t actually use meat thermometers, nor do most households have meat thermometers. So they use all sorts of bullshit methods that don’t actually hold up to scrutiny. And then you add on, the ‘general knowledge of what a well-done steak is supposed to be’… Where they’ll leave it on the grill for 5 to 10 minutes longer for some reason. Like a medium well steak starts at 150 and shouldn’t go higher than 155. And a well done steak is 160. And that pattern basically holds all the way down to rare. Small window of where the steak should be in a small window of no man’s land.
I mean, you say that, but I’ve actually had a moment of “Wait, is this what the steak people are on about?” with a vegan product before.
Basically, there’s these texturized soy chunks, which come dry in the package and then you cook them to rehydrate them before you fry them. And yeah, if you take them out of the water too early, they’re chewy AF, and if you’re too late, they become quite spongy…
While I’m not vegan, we actually should. Meat and dairy is fucking up the planet. I’m thankful for every vegan out there. My wife recently turned vegan and started cooking these amazing dishes, I barely eat meat anymore. But I just can’t do without cheese. Cheese is life. Meat is super unspectacular, even a good steak.
People can have whatever they like. It’s weird that people get all preachy, and bent out of shape for food someone else is eating.
That being said, I’ve met less than a handful of people IRL that actually know what the doneness of a steak is. 99.999% of people ‘know’ how to cook a steak, in the same way your horoscope ‘knows’ your future.
I am personally just done with people who will sit at the table and make comments of like just bring out the cow mooing… Will almost always throw in a backhand comment about well done steaks… And then order something medium. Pretty big gap there from what they were claiming they wanted to what they ordered. Didn’t even order it rare. I have a feeling the only reason they ordered it medium, (and it almost never comes out how they ordered it but they don’t know that,) is this stupid circle jerk ritual of fragile masculinity/ego (and it doesn’t just apply to men).
Listen if you want a surefire excellent steak, cook it sous vide. In fact my recommendation is everyone should own an immersion circulator, because you can make amazing food in it. If you think a well done steak is basically the consistency of boot leather, you don’t know how to cook. It would do everyone a favor, included yourself, if you just admitted that.
So, I’m one of those “bring it out mooing” people. But I also know damn well what doneness levels are. I genuinely enjoy extra rare steak. All that said, one of the best steaks I’ve ever had was a medium-well sous vide. The best steak I ever had was a rare sous vide. It’s amazing. Hit with the blow torch, that bit of amazing char on the surface, perfectly rare steak that was an evenly cooked all the way through. My God that was good. Sous vide cooking is amazing.
But yes, I do absolutely prefer steaks as rare as I can get them. And I’ll (jokingly, lovingly) poke fun at a friend who orders their steak well done, but I don’t actually give a shit. Like, we’re both here eating an animal that died after being tortured, ripped too young from its mother, and scared, with all the associated environmental baggage that comes with raising livestock… This whole meal will fall apart if we start picking at too many threads. Neither one of us got room to talk, y’know?
I’m one of those who sometimes make the cow mooning joke and I know wait staff might thinking the “how original” meme, but I do to make it clear how I want the meat.
In my experience ordering meat at most restaurants is that usually is done more than you ordered, I suppose that is to avoid people ordering medium and then complaining that is undercooked.
I don’t comment or judge other people’s preferences, everyone has their own.
I always order it rare, usually I expect them to bring it out closer to med rare. I’m not much of a snob to really care so long as it doesn’t look like the picture.
I judge though. Mostly on people who use steak sauce to such an extent they can’t taste the steak itself. Or get it so well done it’s the only way to have flavor.
Hopefully you go to good places to get a rare steak. When I worked at Perkins many, many years ago… They basically weren’t set up to make anything other than “medium”. I got only one order ever for a rare steak, and I had to ask if he knew what he wanted. Not because I was judging but because of where he was ordering it. (Hell some Perkins will just microwave the thing, which given the cost of the steak is just an insult to everybody involved.)
I feel like a lot of people don’t really know what a well-done steak is, because they’ve never had a good well done steak. They’ve had something closer to char. Or a large chunk of dehydrated meat. But most restaurants don’t actually use meat thermometers, nor do most households have meat thermometers. So they use all sorts of bullshit methods that don’t actually hold up to scrutiny. And then you add on, the ‘general knowledge of what a well-done steak is supposed to be’… Where they’ll leave it on the grill for 5 to 10 minutes longer for some reason. Like a medium well steak starts at 150 and shouldn’t go higher than 155. And a well done steak is 160. And that pattern basically holds all the way down to rare. Small window of where the steak should be in a small window of no man’s land.
It’s equally weird how preachy people get about how preachy people get.
If I want to spend my life getting bent out of shape over the choices of others, that’s also my choice.
It’s weirdness all the way down.
TLDR go vegan
Yes!
I mean, you say that, but I’ve actually had a moment of “Wait, is this what the steak people are on about?” with a vegan product before.
Basically, there’s these texturized soy chunks, which come dry in the package and then you cook them to rehydrate them before you fry them. And yeah, if you take them out of the water too early, they’re chewy AF, and if you’re too late, they become quite spongy…
No.
While I’m not vegan, we actually should. Meat and dairy is fucking up the planet. I’m thankful for every vegan out there. My wife recently turned vegan and started cooking these amazing dishes, I barely eat meat anymore. But I just can’t do without cheese. Cheese is life. Meat is super unspectacular, even a good steak.