@kittykat9180 Joy in life is important. Do what you like. Don’t worry about what other people like.
And yeah, if I had a guest with different tastes I’d do my best to accommodate them. I think being different should be the thing that brings us together, not divide us. Aaaaand that went deeper than I meant to go
Just go check on that steak you put on the grill this morning
@mehcuda67 I’d give those guests some steak tips about cooking it properly, but I’d probably still roast and rib them as I glanced an eye at their overcooked horror. I’d chuck a steak like that. On the other hand, I could just skirt the whole issue…
@Star2236 I’ve heard technically it’s not really “blood” but a variety of tasty and nutritious fluid that built up naturally during cooking. So if you think of it that way, not that scary.
A true grill artist, with the steak properly prepped in advance, can make any cut exquisitely delicious at medium well, for those who prefer their meat well and truly dead.
Yes. That is disturbing. Grill was always my favorite station in the last restaurant I worked in. We would call “dead man walking” anytime we got an order above medium. I get that some people don’t like the pink or red but for me once you go above medium, unless you’re braising, it has a really offputting texture and most steaks tend to dry out. We weren’t so bougie that you had to order medium or below but I have been to some of those places.
@kittykat9180@sillyheathen I’m not sure I’ve ever intentionally cooked a steak medium well or beyond, but I suppose you could sous vide it to keep it from drying out. Then just a quick sear in a ripping hot pan for some crust.
@capnjb@kittykat9180 you can but yes braising, poaching or sous vide would be the best way to to achieve that internal temp without drying or toughening. Though cut is crucial as well. I’m not a fan of filet as a whole. I think most people order it because they know it’s “fancy” or expensive. It’s not bad by any means. I just find it to be temperamental, lacking in fat and flavor. I’m a massive fan of beefier flavor. Hanger steak is probably one of my favorite cuts but it’s harder to come by as there are only two on each animal, they’re not massive and used to just be considered a butcher’s cut. I also love to sous vide chuck steak to mid rare for about 36 hours and then hit it with a smokin hot pan to crust it up. The texture is like that of filet but with an insanely intense beef flavor.
Heh… you do you. Enjoy what you enjoy. But also, I’m sorry for your loss
@capnjb I had a friend’s son-in-law tell me it’ll hurt him to have to cook it medium well but he’ll do it.
@kittykat9180 Joy in life is important. Do what you like. Don’t worry about what other people like.
And yeah, if I had a guest with different tastes I’d do my best to accommodate them. I think being different should be the thing that brings us together, not divide us. Aaaaand that went deeper than I meant to go
Just go check on that steak you put on the grill this morning
@capnjb @kittykat9180
While I do happily accommodate all of our dinner guests, anything above medium secretly hurts me.
I feel like I have a steak in the outcome.
@mehcuda67 I’d give those guests some steak tips about cooking it properly, but I’d probably still roast and rib them as I glanced an eye at their overcooked horror. I’d chuck a steak like that. On the other hand, I could just skirt the whole issue…
No steak at all, the blood dripping out grosses me out.
@Star2236 I’ve heard technically it’s not really “blood” but a variety of tasty and nutritious fluid that built up naturally during cooking. So if you think of it that way, not that scary.
@Star2236 that’s myoglobin. If you have blood in your steak, that’s a problem.
@pmarin
I never liked the taste of it actually.
A true grill artist, with the steak properly prepped in advance, can make any cut exquisitely delicious at medium well, for those who prefer their meat well and truly dead.
Count me in.
@werehatrack I do not concur.
And I say that as a true grill artist. 
But if people want it over medium by all means.
Yes. That is disturbing.
Grill was always my favorite station in the last restaurant I worked in. We would call “dead man walking” anytime we got an order above medium. I get that some people don’t like the pink or red but for me once you go above medium, unless you’re braising, it has a really offputting texture and most steaks tend to dry out. We weren’t so bougie that you had to order medium or below but I have been to some of those places.
@sillyheathen few people know how to make it well and not be dry, which is why I go with medium well instead of well done.
@kittykat9180 @sillyheathen I’m not sure I’ve ever intentionally cooked a steak medium well or beyond, but I suppose you could sous vide it to keep it from drying out. Then just a quick sear in a ripping hot pan for some crust.
@capnjb @kittykat9180 you can but yes braising, poaching or sous vide would be the best way to to achieve that internal temp without drying or toughening. Though cut is crucial as well. I’m not a fan of filet as a whole. I think most people order it because they know it’s “fancy” or expensive. It’s not bad by any means. I just find it to be temperamental, lacking in fat and flavor. I’m a massive fan of beefier flavor. Hanger steak is probably one of my favorite cuts but it’s harder to come by as there are only two on each animal, they’re not massive and used to just be considered a butcher’s cut. I also love to sous vide chuck steak to mid rare for about 36 hours and then hit it with a smokin hot pan to crust it up. The texture is like that of filet but with an insanely intense beef flavor.