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[Martin_1962]

Lol....in a dim and distant past I used to work part time cooking steak at a steak house (up to 400 meals on a Saturday night in 4 hours!).....we refused to cook good steak as well done (particularly the big stuff as it was almost imporssible to cremate 32 oz T-bones and 48 oz rumps)

You only need to hang it if rigor mortis has already set in (3-4hours)...

I dislike the blood taste of rare and medium rare.

[Entwood]

"Entrecote bleu s'il vous plait"

If it's not bleeding it's not worth eating ...

[Marks DTM Calib]

Lol....in a dim and distant past I used to work part time cooking steak at a steak house (up to 400 meals on a Saturday night in 4 hours!).....we refused to cook good steak as well done (particularly the big stuff as it was almost imporssible to cremate 32 oz T-bones and 48 oz rumps)

You only need to hang it if rigor mortis has already set in (3-4hours)...

I dislike the blood taste of rare and medium rare.

The juices in a hung meet (whcih 99% of the stuff you buy is) are not blood, they are myoglobin which is a protein that stores oxygen in the muscle tissue (used as part of anerobic exercise). By cooking the arse off it you are simply boiling off all traces of fluid (and taste)......its a very common miss conception.

[JamesV6CDX]

Lol....in a dim and distant past I used to work part time cooking steak at a steak house (up to 400 meals on a Saturday night in 4 hours!).....we refused to cook good steak as well done (particularly the big stuff as it was almost imporssible to cremate 32 oz T-bones and 48 oz rumps)

You only need to hang it if rigor mortis has already set in (3-4hours)...

I dislike the blood taste of rare and medium rare.

The juices in a hung meet (whcih 99% of the stuff you buy is) are not blood, they are myoglobin which is a protein that stores oxygen in the muscle tissue (used as part of anerobic exercise). By cooking the arse off it you are simply boiling off all traces of fluid (and taste)......its a very common miss conception.

I don't mind a steak having a tiny amount of blood or being red in the middle, this is when it tastes best. I can't have it dripping blood everywhere, though..

[Taxi_Driver]

Lol....in a dim and distant past I used to work part time cooking steak at a steak house (up to 400 meals on a Saturday night in 4 hours!).....we refused to cook good steak as well done (particularly the big stuff as it was almost imporssible to cremate 32 oz T-bones and 48 oz rumps)

You only need to hang it if rigor mortis has already set in (3-4hours)...

Not suprised if your cooking 100 meals an hour......you've only got time to wipes its arse, show it the grill and bang it on the plate  

However i like my steak done medium......so its pink on the inside.....well done or rare i dont like.

Ive sent steak back before for being cremated on the outside and raw inside

[STMO123]

"Entrecote bleu s'il vous plait"

If it's not bleeding it's not worth eating ...

I could be VERY rude here....but I'll refrain.

[Marks DTM Calib]

Lol....in a dim and distant past I used to work part time cooking steak at a steak house (up to 400 meals on a Saturday night in 4 hours!).....we refused to cook good steak as well done (particularly the big stuff as it was almost imporssible to cremate 32 oz T-bones and 48 oz rumps)

You only need to hang it if rigor mortis has already set in (3-4hours)...

I dislike the blood taste of rare and medium rare.

The juices in a hung meet (whcih 99% of the stuff you buy is) are not blood, they are myoglobin which is a protein that stores oxygen in the muscle tissue (used as part of anerobic exercise). By cooking the arse off it you are simply boiling off all traces of fluid (and taste)......its a very common miss conception.

I don't mind a steak having a tiny amount of blood or being red in the middle, this is when it tastes best. I can't have it dripping blood everywhere, though..

As already said, its not blood, if it was it would be very salty.....

[Jimbob]

Used to like my steak Well done, but now medium is for me, much nicer taste.
Trouble was well done, seemed to mean cremated to death in most places, so moved to medium-well, which then got me enjoying it properly.

[Kevin Wood]

Another factor is that, in my experience, if you ask for steak well done, you'll get the roughest piece in the 'fridge. If you ask for it rare, you'll get a decent piece of meat in the first place.

Kevin

[Jimbob]

Must be assuming the place gives a toss, I would expect 'the nearest piece' everytime  

[Entwood]

On a slightly serious note .....

Many restraunts "precook" steaks etc to just below medium rare, then place to one side. When your order comes they take one of these steaks and slap it on the grill to reheat and finish off the cooking, all in the name of faster service. If - like me - you order rare (blue) steak they CANNOT give you such reheated/precooked rubbish, but must get a fresh piece and cook it from scratch.

This procedure can be seen very easily in place like self-service restraunts that combine pre-plated meals with a sort of a-la-carte limited menu, sublime examples are the self service places on channel ferries.

[Marks DTM Calib]

On a slightly serious note .....

Many restraunts "precook" steaks etc to just below medium rare, then place to one side. When your order comes they take one of these steaks and slap it on the grill to reheat and finish off the cooking, all in the name of faster service. If - like me - you order rare (blue) steak they CANNOT give you such reheated/precooked rubbish, but must get a fresh piece and cook it from scratch.

This procedure can be seen very easily in place like self-service restraunts that combine pre-plated meals with a sort of a-la-carte limited menu, sublime examples are the self service places on channel ferries.

I dont rate the places you go to then!  

Every where I have worked it was cooked fresh to order (using the nearest bit available) because good steak does not take long to cook (a couple of minutes on a super grill)....

[TheBoy]

I think your tastes as you get older.  I always used to be a 'well done' (back when well done was absolutely cremated), now a medium man (as steaks seem to be getting rarer anyway).  Can't do the really rare stuff (yet!).

Did enjoy Steak Tartare in France once, but had to close my eyes to eat it...

[STMO123]

I think your tastes as you get older.  I always used to be a 'well done' (back when well done was absolutely cremated), now a medium man (as steaks seem to be getting rarer anyway).  Can't do the really rare stuff (yet!).

Did enjoy Steak Tartare in France once, but had to close my eyes to eat it...

Nooooooooo.................

[Jimbob]

I think your tastes as you get older.  I always used to be a 'well done' (back when well done was absolutely cremated), now a medium man (as steaks seem to be getting rarer anyway).  Can't do the really rare stuff (yet!).

Did enjoy Steak Tartare in France once, but had to close my eyes to eat it...

Nooooooooo.................

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