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- cross-posted to:
- [email protected]
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To paraphrase Gordon Ramsay, “a skilled vet could still save it”
Not far from how my GF (and the rest of her side of the family) prefers their steak: crust, and red only. Nothing but the outside should be cooked.
To paraphrase (and translate) her uncle: Light a candle in a field, and guide the cow past it.
FWIW, you can do this fairly easily with sous vide and still ensure that it’s perfectly safe.
I had a steak like this, something like 20-odd years ago (i’m nowhere near wealthy enough to go to nice steakhouses now); it was amazing. I don’t intentionally eat any steak cooked more than medium rare at this point.
Incredibly impressed with that sear considering the middle didn’t get above room temperature
A baked potato skin and some super glue and you can trick your dinner guests real easy
I also like blue rare steak tho so I feel this
“How do you want your steak cooked?”
“Still mooing”
I love blue rare filets, but I don’t enjoy a ribeye or strip that way because the fat doesn’t have any time to render and ends up with a gross texture.
For a really good ribeye (assuming I have the time and energy) I’ll smoke it on low up to rare then sear it so it comes out medium rare.
Same for sure
You naaasty
Cooking guide said 2000 F for 1 minute
10/10 sear, not so much for the rest
I would eat the ever living fuck out of that
“run it by the table and I’ll take my cut”. My father in law
Just a flesh wound mate. Get me a pint and I’m good.
A coworker started getting used to client dinners, with super nice steaks. He was known to say “I’ll just walk up to a cow and take a bite these days”
Bite into it and it’ll moo
Getting worms and other foodborne illnesses in 3…
Unlikely with beef.
It’s just as likely as any other meat. If it was frozen and shipped beforehand, less likely, so with fast food beef you’re probably right; but the reduced chance of infection comes from actually killing bacteria present in the meat, meaning you need to hit the elimination heat threshold for e. coli and the other usual suspects throughout the cut.
Well, if it’s just as likely as any other meat I’ll begin eating blue pork and see how that works out - plus, if your beef has o157 I suggest you send your food safety agency to the butcher / (s)laughter house and see where they went wrong. Also, fast-food beef is likely to be minced - in which case you’d need to cook that fucker through and through to make it anywhere near safe. (Yeah, yeah. I hear you, steak tartare people)
Beef is dense enough that parasites can’t penetrate the meat, so you only need the outside to be cooked for safety.
