A well seasoned and prepared steak tastes great, regardless of the doneness that its cooked at. amirite?

Would that not be separate conversation on charred over burnt food though? Like, is it the charred flavor that's ruining the flavor at that point, or the doneness of the meat?

by Fine_Criticism5963 7 months ago

Yeah, I usually prefer blue-rare to rare steak, but there was this one time I accidentally cooked a cryo-fried steak to well-done because I had to take a phone call. When I came back, it was a juicy, tender well-done steak, and that completely changed my perspective. Now, I'd say the cooking method matters more than the doneness.

by Public-Jackfruit7830 7 months ago

For sure. I think one of the big things that people dismiss with well done steaks is that they still have all of that fatty goodness... and they like to exacerbate the dryness. Fat goes a long way with flavor, and we eat much dryer meats than well done, like meats that are dried out in a fridge for weeks or months.

by Fine_Criticism5963 7 months ago

My mom always cooked our steaks well done growing up and they were always tender and juicy. I don't think a lot of people who complain about how chewy/dry well done steaks are have actually had them. Just bandwagon haters. I prefer medium rare now, but I could eat a well done steak and be perfectly happy.

by Prudent-Trade 7 months ago

No pink in my steak, and it still tasted fantastic. I imagine your mom had a lot of years to perfect how to make her steaks. And yeah, I think there's a lot of exaggeration on how dry a steak gets on the higher doneness. Unless you're cooking something like a filet mignon to well done, there's a lot of fat that imparts flavor and softeners to the meat.

by Fine_Criticism5963 7 months ago

Are you trying to compare the worst to the best, or what? I wouldn't equate a well seasoned, dry brined for multiple days steak to a warm natty light.

by Fine_Criticism5963 7 months ago

Less about taste more about texture. Like yeah overcooked steak is still steak. It's just kind of ruined steak, but I'll definitely still eat it

by Anonymous 7 months ago

I'm not gonna act like the texture between a medium-rare steak and a medium-well steak are similar, because they're not. That being said, do you enjoy salami? Do you enjoy meats that are dry aged? Why is a well seasoned steak all that different when it's cooked a little longer? I get that they're different textures, but that doesn't mean that the steak is ruined if it was prepared well before. I will agree with you though that if I had a time machine, I would definitely choose to go make it medium-rare, but it was still delicious as it.

by Fine_Criticism5963 7 months ago

Doneness?

by Anonymous 7 months ago

Around 145F after resting.

by Fine_Criticism5963 7 months ago

Dude what, that's like medium+? Your title should be medium-well steak also tastes good then. Try cooking it to 165 next time if you think this opinion stands.

by Anonymous 7 months ago

Wtf is medium plus? That sounds like medium well with extra steps.

by Fine_Criticism5963 7 months ago

I mean taste is personal preference. I actually think its the thickness. So there is a good ratio gradient accross the steak. Like if a sandwich has too much bread to meat ratio or not enough moisture. Jesus christ im boring lol

by Anonymous 7 months ago

Honestly, you could be right. I cut it pretty thin, like around a 1/4 inch. I know less fatty cuts tend to get sliced thinner, so maybe this helped it. That being said, I ate those end pieces nice and thick while they were still hot.

by Fine_Criticism5963 7 months ago

Read this as "I'm a 125 year old female boy".

by Appropriate-Fee-6684 7 months ago

... Maybe xD

by Fine_Criticism5963 7 months ago