What's wrong with well well done steak?

originally posted by: solve
Almost room temp beer...

You = part of the problem.

a reply to: dashen

You should be banned for mentioning that "K" word!

Just leaving this image to help curtail any future blasphemy. From Perseus in Florence, the city's best Florentine steak, only served rare:

originally posted by: solve
a reply to: AugustusMasonicus

Almost room temp beer...

Cold has no taste to it..

That's exactly why we chill it, so it doesn't taste like urine

a reply to: Variable2027

Tell ya what though, any steak that needs any sauce isn’t a good steak in my opinion.

Each to there own but I've cooked the best steaks ( using expensive cuts ) and sometimes I'll feel like a dijon mustard on the steak. Or even sometimes homemade gravy. Usually I'll have it rare and maybe some butter basted over it.

That absolute statement of yours is a bit like saying never drive a Lamborghini slower than 140 kms p/h.

a reply to: LABTECH767

The thing about fillet steak whilst tender it lacks flavour. That's why you need the additives.

a reply to: TEOTWAWKIAIFF

(please tell that you at least drink red wine with your steak..)

Why is that a hard and fast rule. "White wine for fish red wine for meat". A convention that is so last century.

The portions of steak I eat when I'm in the mood preclude wine. Find its too heavy and spoils it for me. Sometimes plain water or usually an ice cold Pepsi tops off my moist rib-eye.

a reply to: JAGStorm

You marinate the steak in salt before you cook it. You wash the salt off then you cook it on high, and then season it again after it is done cooking.

marinate

verb
soak (meat, fish, or other food) in a marinade.

Salting the steak

wiki

When you rub salt on a vegetable or meat, it dissolves in the food's exterior moisture, creating a concentrated solution that draws more water from the interior to the surface.

No offence but eat steaks how you like but dont throw words around that you dont know the meaning of.
And you dont wash it off as you'll need to dry the meat again, otherwise you'll be "boiling" the meat.

a reply to: Hefficide

The discussion of well done steak, with specific mention of the ribeye cut.... triggers me....

hahahaha

Sounds like "hefer-cide" Hefficide!

a reply to: TheConstruKctionofLight

eh I'll admit that marinate was the wrong word choice, hey even Williams Sonoma uses it!
www.williams-sonoma.com...

I should have said dry brining. I think most people got the message (to cover), but thanks for pointing it out. As for rinsing & drying, yes it is a must.

www.charbroil.com...

This site list the exact instruction for those interested.

To each their own.

My mother's steak when I was a kid...I'll never forget it. Done to "boot leather". Many, many mouthfuls did I squirrel away in napkins and secret away to the trash.

Never again.

a reply to: AugustusMasonicus

Thiiissss...

During most of my youth I had my steak done bleu-rare, now I just stick to medium-rare as very few people know how to cook a bleu steak.

I'm South African, we have a very strong grilling/bbq (braaing) culture. I found American Black Angus to be the most generic of beef,
It's not bad, but not great. USDA Approved... meh

Don't even get me started on 'Wagyu' beef. Unique taste to the marbling, I suppose the meat too, but fat is where the flavour is at. 'Chalmar' is also a new popular breed, better than most, but still not the holy grail of beef.

When it comes to steak I'm way past how I'd like it to be done, this depends on the cooking method. I find the breed is much more of a flavour factor. The last time I had a 'well-done steak' was at age 7, and learnt I had better sense than that.

You do not need any kind of marinade or steak sauce (shudder), or A-1 steak sauce (barf!) on a good steak to begin with. The reason those products exist is specifically for the well-done crowd so the steak at least has SOME flavor. Well, actually the steak itself has no flavor at all. You're just tasting the covering sauce, your version of ketchup.

The problem, I think, for lots of people is that they won't buy good steak to begin with. Filet Mignon is the way to go, and you often have to hunt for it. Most grocery store offerings are pathetic, but if you go to a specialty shop you can find a couple of beautiful, thick, jiggling puppies that are just begging to be cooked medium rare. And when you do it properly you don't even need a "steak knife." It will cut with a fork and melt in your mouth.

Unless you cook it well done. Then you'll need a chain saw.

originally posted by: schuyler
You do not need any kind of marinade or steak sauce (shudder), or A-1 steak sauce (barf!) on a good steak to begin with. The reason those products exist is specifically for the well-done crowd so the steak at least has SOME flavor. Well, actually the steak itself has no flavor at all. You're just tasting the covering sauce, your version of ketchup.

The problem, I think, for lots of people is that they won't buy good steak to begin with.

You are just assuming things that aren't true. There are plenty of people that eat high quality steaks and like them well done.
When I buy steaks I often get them from Costco, they are nice high quality.
When I go out for steaks I go to high end restaurants, Wildfire, Bartolotta restaurants, Gibsons Steakhouse
These are not cheap places or cuts.

a reply to: JAGStorm

Yep, I rarely buy cheap steaks, and I buy from a local Butcher, taste a lot better than any store bought meat no matter which cut you get, cheap or expensive.

Filet mignon is overrated, it's just tender, tender does not equals flavour!

originally posted by: JAGStorm

originally posted by: schuyler
You do not need any kind of marinade or steak sauce (shudder), or A-1 steak sauce (barf!) on a good steak to begin with. The reason those products exist is specifically for the well-done crowd so the steak at least has SOME flavor. Well, actually the steak itself has no flavor at all. You're just tasting the covering sauce, your version of ketchup.

The problem, I think, for lots of people is that they won't buy good steak to begin with.

You are just assuming things that aren't true. There are plenty of people that eat high quality steaks and like them well done.
When I buy steaks I often get them from Costco, they are nice high quality.
When I go out for steaks I go to high end restaurants, Wildfire, Bartolotta restaurants, Gibsons Steakhouse
These are not cheap places or cuts.

What is not true? No doubt people will destroy good high-quality steaks. That's not the issue at all. And it's fine if they want to do that. But you asked, and I'm telling you. You cannot take a bad steak and make it good, even if you slather it with ketchup. But you can take a good steak and make it bad--by cooking the crap out of it and slathering it with ketchup. Doing that at an expensive restaurant is like going to Ruth's Chris steakhouse and ordering a Big Mac and french fries. If you are going to a high end restaurant and ordering shoe leather, I guarantee the entire kitchen staff is rolling their eyes at you.

a reply to: schuyler

You said

The problem, I think, for lots of people is that they won't buy good steak to begin with.

What is not true?

I pointed out that wasn't true, I buy quality steaks, and so do many others.
If a customers enjoys the steak, can it really be called bad or ruined? No I don't think so.

My grandmother would only eat steak if it was completely burned.
I'm talking charred black all the way through.
I never could wrap my brain around that one.
I prefer steaks seared just enough to kill the worms and make the animal stop mooing.

a reply to: TheConstruKctionofLight

Not the fillet steak I buy, I live in the town of Ormskirk in Lancashire and we have a regular Thursday and Saturday market in the town.

There is a van that come's every market day and they also own one of the shop's on the high street that is there all week, have there own farm and only provide quality meat, never, ever buy from a supermarket it is simply not fillet or if it is then it is likely shipped in from God knows were, trust me real fillet does not need any flavour it is absolutely gorgeous especially when fried in a little bit of best butter with a tiny bit of olive oil.

Served just cooked on a crusty cob with some salad or even just on it's own, nicest when you caramelize the outside of the steak as well.

But most people that buy that fantastic steak eat it rare which is simply not to my taste but then people have there own tastes of course (I could not buy my steak anywhere else).