I grew up in a well done southern household, and for all the delicious goodness of most things southern and food related, steaks just weren’t one of them.
There is an art to not absolutely ruining a decent cut by cooking well done, and it’s difficult to impossible with some cuts. That’s why restaurants will butterfly a filet if requested well done and even refuse to do so on other cuts, it just doesn’t work.
That said, I never did develop a taste for blood rare. How anyone even eats one that is cool in the middle is beyond me. I can deal with it if hot all the way through and at least some texture in the middle rather than slippery and mushy. I guess you’d have to grow up with that to eat it, lol.
That said, I never did develop a taste for blood rare. How anyone even eats one that is cool in the middle is beyond me. I can deal with it if hot all the way through and at least some texture in the middle rather than slippery and mushy. I guess you’d have to grow up with that to eat it, lol.
My mother would buy great cuts of meat and ruin them by turning them into rock hard chunks of carbon.
Now, I like my steak bloody.
I didn’t grow up w/rare. Everything was always medium to well done. Then, as an adult, I discovered rare beef. WOW!
I have turned people who refuse to eat venison into venison fanatics by having the hunter butcher out whole roasts, which I then cook hot and fast. We pan broil the backstraps in butter, also quickly, so they stay flavorful.
I did pick up some tips in this thread, though. Thanx to all.