You're being misled, next time you head out and order a $25 and up steak go medium rare you'll be pleasantly surprised
- mattmoulson

I was in my 30's before I ate a medium rare steak...
I wasted most of my life away eating well done steaks.

fml

I was in my 30's before I ate a medium rare steak...
I wasted most of my life away eating well done steaks.

fml
- jochfr

Well done is the only way to eat a steak IMO.

Well done is the only way to eat a steak IMO.
- SABRES 89

That's strikes 1 and 2 right there.

Well done is the only way to eat a steak IMO.
- SABRES 89

Well done is the only way to eat a steak IMO.
- SABRES 89

Medium Rare (130°): The gold-standard of steak doneness. Ask almost any chef or steak aficionado: Medium Rare means the best tasting, most tender steak you can grill. At this temperature, the steak’s fat has had a chance to melt, distributing butteriness and flavor, but not a lot of moisture has evaporated yet, meaning a supremely tender, juicy, and plump steak. A medium-rare steak is red at the center, with a ring of pinkness between the center and the crust.

Another 4th line LW and a 3rd pairing D ?


- 22sabresQ

If you think Markov is a 3rd line dman and Perron is a 4th line LW, I beg you to actually take time to get to know these 2 players. I hope you are joking, otherwise it's....... Embarrassing.

Medium Rare (130°): The gold-standard of steak doneness. Ask almost any chef or steak aficionado: Medium Rare means the best tasting, most tender steak you can grill. At this temperature, the steak’s fat has had a chance to melt, distributing butteriness and flavor, but not a lot of moisture has evaporated yet, meaning a supremely tender, juicy, and plump steak. A medium-rare steak is red at the center, with a ring of pinkness between the center and the crust.
- 22sabresQ

Steak needs to be cooked, well done for me

Medium Rare (130°): The gold-standard of steak doneness. Ask almost any chef or steak aficionado: Medium Rare means the best tasting, most tender steak you can grill. At this temperature, the steak’s fat has had a chance to melt, distributing butteriness and flavor, but not a lot of moisture has evaporated yet, meaning a supremely tender, juicy, and plump steak. A medium-rare steak is red at the center, with a ring of pinkness between the center and the crust.
- 22sabresQ

Sear it first on a very high heat to get a crust on the outside than reduce the temp to cook. The sear generates a crusty outside that keeps even more of the moisture in, and gives the crispy/crunch these well done fans think is the key.

The real key is getting the crisp AND keeping the moisture and flavor.

Some here will tell you that cooking a steak on the range with cast iron and then transferring to the oven can get you steak that's heaven sent.

If you think Markov is a 3rd line dman and Perron is a 4th line LW, I beg you to actually take time to get to know these 2 players. I hope you are joking, otherwise it's....... Embarrassing.
- turbo044

Bunch of guys talking about well done meat.

The Kane conversations never end

- 22sabresQ

This post is good.

Bunch of guys talking about well done meat.

The Kane conversations never end
- sbroads24

Wow

Sear it first on a very high heat to get a crust on the outside than reduce the temp to cook. The sear generates a crusty outside that keeps even more of the moisture in, and gives the crispy/crunch these well done fans think is the key.

The real key is getting the crisp AND keeping the moisture and flavor.

Some here will tell you that cooking a steak on the range with cast iron and then transferring to the oven can get you steak that's heaven sent.
- Der Kaiser

Exactly. I do steaks on my large Big Green Egg at 650* - 700*
Sear them on each side 3 - 5 minutes depending on thickness, then close all vents and dampers for 3 - 4 minutes, DONE !

Bunch of guys talking about well done meat.

The Kane conversations never end
- sbroads24

LMFAO

Myers = Mashed Potatoes.

Exactly. I do steaks on my large Big Green Egg at 650* - 700*
Sear them on each side 3 - 5 minutes depending on thickness, then close all vents and dampers for 3 - 4 minutes, DONE !
- 22sabresQ

Better invention than the internal combustion engine IMO.

Myers = Mashed Potatoes.
- SABRES 89

Lehner= Canned corn

Myers = Mashed Potatoes.
- SABRES 89

Myers=kale

Mario=garlic mashed potatoes(Yukon Gold, or if you're desperate Butter)

Lehner= Canned corn
- sbroads24

Grigorenko = Borsch

Better invention than the internal combustion engine IMO.
- Wetbandit1

Wife bought it for me for xmas this year... absolutely LOVE it !

Myers=kale

Mario=garlic mashed potatoes(Yukon Gold, or if you're desperate Butter)
- Wetbandit1

Ehrhoff was the celery

Grigorenko = Borsch
- 22sabresQ

Bogo= Vegetable medley

Wife bought it for me for xmas this year... absolutely LOVE it !
- 22sabresQ

My mom and step dad have one, even just plain old Sahlens are heavenly on it and it just goes up from there.

Bogo=Steamed Vegetable medley
- sbroads24

My mom and step dad have one, even just plain old Sahlens are heavenly on it and it just goes up from there.
- Wetbandit1

Absolutely