My Scallops were Awesome but the Steak was rare...Follow

Did you eat it? If so, today you are a man!

I had a pretty good steak this weekend, too. I think it was still mooing as it was shoved into the oven.

Steak must be bloody rare for me. Slap it off the cow, warm it up on each side and hand it over to me. I love a good Pittsburgh rare (black and blue). It's too rare for Ray and he said he's waiting for me to end up in the hospital with some stomach bug or worm that I ingested from a too rare steak. Now I must go have lunch at Ruth's Chris.

I guess you could say I'm after that texture. I find pink meat to be too soft, chewy, and bubblegum-like in consistency.

I think you can imagine how often I've heard that. I get a little smirk from thinking that I'm somehow enjoying my food wrong.

Medium rare is the good stuff. Slightly crispy on the outside and pink, bordering to red, on the inside. That's some good stuff.

I always cook my beef medium rare. Of course, the definition of medium rare tends to move around a bit when I'm cooking. Charcoal and bloody is, for instance, also a shade of medium rare in my kitchen.

I don't think it's a matter of thinking you're enjoying your food wrong, so much as enjoying something which could be obtained more cheaply (hence the reference to cuts of meat). The higher grade cuts of meat (which you will pay more for) are more expensive precisely because they will have a better taste/texture when cooked medium rare (or less). They will taste no better when cooked well (or medium) than a much less expensive cut.

So if you're buying the cheapest bulk meat you can get at the grocery store and cooking it medium or well on your own grill or stove, no one's likely to comment. But if you're going into a high end steak restaurant and paying $30 or more for a steak and asking for it medium or well, you will raise eyebrows (although asking for medium in a restaurant will usually get you something more on the medium rare side anyway). It's kinda like putting premium gas in a car that doesn't require it. You *can* do so, and it wont hurt anything. But you're really just wasting your money.

Or... Um... What Spoonless said.

Edited, Sep 24th 2012 2:02pm by gbaji

You should vacation in NYC then. I've gotten more than my fair share of "You know why you're wrong for eating that food" speeches from dietary fascists in my time.

That's when it's time for a witty comeback like "oh yeah, well your face is wrong!".

No, I don't think it was.

But you weren't enjoying your rare/medium-rare steak, precisely because you were doing it wrong. It shouldn't ever be described by the adjectives you used. Well, soft was acceptable.

Edited, Sep 26th 2012 11:15am by Deadgye

I like mustard and ketchup and mayo.

The point they're trying to make is that the medium rare steak you had was likely prepared incorrectly due to the description you gave. Medium rare should not be chewy and bubblegum-like. Whether you enjoy chewy and bubblegum-like does not matter, the point is that medium rare should not be like that. As such, you may have gotten a wrong impression of medium rare.

To use an exaggerated example: I order an omelet and someone accidentally cracks an entire egg, with shell, into the mix. I receive the omelet and find it crunchy and strangely uncomfortable to eat. As such, I draw the conclusion that omelets are crunchy and uncomfortable to eat and therefore I dislike them. However, someone comes along and says "well, omelets aren't supposed to be crunchy... perhaps someone dropped an egg shell into the mix." That person is not saying that I should like omelets, he's just saying that omelets shouldn't be made with egg shells and that perhaps tasting an omelet without egg shells in it would change my opinion.

I think.

Edited, Sep 26th 2012 6:41pm by Mazra

I'm opposed to any redefinition of marinade.