preservation of steak

(originally published on March 2, 2011.)

(originally seen on) trueav:

Medium well.

(originally seen on) momointensely:

Well done.

(originally seen on) iammarsz:

Well done.

The fuck? Blue rare doesn’t even look cooked.

(originally seen on) athousandyearsbetween:

Well done always. Ew who wants a bloody steak.

(originally seen on) just-a-shot-away:

I like mine medium. Anything less than that and it makes me want to throw up…a pink steak is good; a red, bloody steak is just gross to me.

(originally seen on) vergeofbliss:

Rare. Always.

(originally seen on) xntrek:

idrvfast:

Agreed, Trey.

Done any more than rare is ruined steak.

Anything in column one. Column two is ruined meat.

(originally seen on) redjeep:

I just wave mine over a lighter then eat it...

(originally seen on) tweten:

Knock of the Horns

^&^

I still remember vividly going to an Outback restaurant once, and ordering a rare steak. The server was concerned–she wanted to make sure I knew what I was doing. "They cook steaks Australian style, you know." I nodded. "I know," I said. She shrugged and went back to the kitchen.

When my steak arrived, it wobbled on the plate, trembling as if in fear. I cut into it and it nearly whimpered, bleeding onto the fork. It was perfect. When the server came back, I effusively praised the cooks in the kitchen, and when she went back, one of them ducked out, saw our table, grinned like a maniac and gave me both thumbs up. I waved back, grinning just as wide, and mopped up the blood on the plate with a remaining bit of roll.

‘Blue rare’ is very nearly still alive. Best steak I have ever, ever had.