Burn at the Steak
on December 29, 2017
at 2:47 am
I know I’m wrong. I’m probably the Bizarro version of myself and Adam Prime is trapped in an alternate dimension where Michelin star chefs cook their steaks with napalm.
Bug Martini
Random nonsense three days a week
If the carnivorous elite come to you looking for trouble you need to fight back! Find and unite with the rest of your brothers and sisters to from the well done army!
It’s too late for me though. I couldn’t resist and compromised on my ideals. I became a medium traitor.
I can’t sympathize with you, but I also can’t NOT sympathize with you. I don’t mind the TASTE of a steak well done, but my jaw is an absolute wimp that prevents my teeth from getting through, and I can’t properly appreciate the crisp of meat that I have to slice into childish fragments in order to get into my mouth.
I’m a slow roast type myself. If it’s red and bleeding either give it first aid or pop it back in the oven. There used to be a restaurant called Le Bifthèque or some such and they would use a pizza oven and cast iron plates – gotta hear the sizzle they say. A newer franchise does sous-vide or however you call it – a cheap crappy cut, no matter how you prepare it is still a cheap crappy cut. Expensive in a restaurant does not translate into any form of quality.
I have discovered the lazy persons road to prepare animal protein and that is a slow cooker / crock-pot. Low and slow with whatever spices you like as a dry rub and at most half a bottle of beer in the pot, the other in the cook, but don’t salt till you serve. If you insist on that “charr” then pop your portion under the broiler to crisp it up as you like but let others partake without the need for heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
A sous-vide is just a way to cook something evenly (via vacuum-sealing in a water bath), not a cut of meat. Unless I am misunderstanding you.
Medium Rare for me. I can eat it Well done, but it’s so much better when it’s not.
I’ve lived my live in the Medium-well. Just a little pink is fine, but anything rarer than that is too much for me.
Which is the correct way to eat steak. Well done sir!
You are both so very wrong and you do not deserve steak.
Yeah, I don’t like it to be blackened at all… Medium well is the way to go. Most of the time, though, I prefer a burger or something (i.e. unless the steak is especially good). I wonder if that makes me a peasant with no taste…
I don’t eat steak at steak places because I grew up on a farm and it’s weird to pay lots of money for something not as good as what’s already in my freezer at home. Burgers are usually priced about right. But when I do get steaks, medium-well is the way to go. Blood’s gross but a steak without juice quickly becomes leather.
I put ungodly amounts of A1 sauce on every steak. I’m assuming this is a safe space where I can unveil one of my dark shames
I think it’s safe here. Lea & Perrins Worcestershire Sauce is my choice, and lots of it.
You are both heathens. A little but sure, okay. Neither of you deserve steak.
Also, to tie the weeks strips together, you can use the new fondue pot to cook a steak
Finally! Someone who gets it. I’ve been shamed by waiters all over the world who insist that I buy their food nearly raw. Yes, it’s nice they have an aged cut ready to pass over the flame, but c’mon, man. Gimme my well done steak and shut up.
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I’ve never had steak.
I’m one of the few in the other camp, I genuinly enjoy my steak rare. I was a medium rare until college when someone convinced me to try some cultural dish with raw beef, lemon, and spices, and I was hooked. My family (medium to well done) thinks I’m a savage.
Chug, I’m with you… But unless I whole heartedly trust the establishment/chef preparing the steak, I’ll settle for medium rare. It’s a glorius day when I get a perfectly prepared rare steak.
Chug, I’m with you… But unless I whole heartedly trust the establishment/chef preparing the steak, I’ll settle for medium rare. It’s a glorious day when I get a perfectly prepared rare steak.
Ah, steak tartare…
I am not adverse to my steak served black and blue, but only when the quality is high. Mostly I have it medium rare.
As a fan of carpaccio and the occasional cannibal sandwich, I believe that a flogging is too lenient for those that burn their food.
Cannibal sandwich? Is that a sandwich inside another sandwich, or what?
Cut off it’s head, wipe it’s ass, and send it on out; I like my steak moo’ing. But I got nothing against people who like their steaks cooked one or another. Using Ketchup on steaks, though, that’s hanging offense.
Fortunately you won’t get trichinosis from beef steak. Most cases of trichinoid parasitic infestation arise from pork, and sometimes bear meat. Of course, there’s a whole laundry list of bacterial nasties you can get from improperly prepared steak… Listeria, anyone?
Wow. This has got to be the largest number of serious replies since I first found this comic. Something is really at steak, here.
Sorry. I mean: medium-rare, you bunch of culturally challenged feedies!
I’ll take it any way I can get it. And if a chef says that he can’t cook a steak well-done and have it be tasty and juicy, he may as well say “I suck at my job”. It’s entirely possible; I grew up eating steak that way, and have seen it done at any number of third-rate eateries.
At restaurants I go medium. At home? I cook it till I’m hungry, then eat it.
He is right, a well done steak is dry and tasteless. You suck at eating.