60oz Steak challenge.

[FrenchTart]

My god that first one makes me cringe. 'Meat remains gel-like in texture'

How the hell is that in any way appealing or enjoyable? I'd imagine with only a quick sear the meat is even cold in the middle.

I'd give medium rare a try if there wasn't a pool of blood as soon as I cut into the middle of it, but I'll be damned before I try anything earlier on that chart.

Rest it well and there will be no "blood" (not that it is actually blood).

Even blue meat if it is prepared properly should be warmed throughout. If it's cold in the middle it isn't even blue - it's just raw

 

[Cosimo]

Oh this again, blood on my plate? Rest your meat correctly then! Learn to cook steaks

But it's a nice appetizer before you tuck in.

 

[randomshenans]

Amuse bouche?

 

[madtoady]

I've done a 60oz steak in the past lean with no fat. It was like passing a coke can when I gave birth to it.

I can only imagine what it felt like...

 

[D.P.]

My god that first one makes me cringe. 'Meat remains gel-like in texture'

How the hell is that in any way appealing or enjoyable? I'd imagine with only a quick sear the meat is even cold in the middle.

I'd give medium rare a try if there wasn't a pool of blood as soon as I cut into the middle of it, but I'll be damned before I try anything earlier on that chart.

You don't need to cook beef. One of my favorite foods of all is beef carpaccio, thin sliced beef with olive oil, Parmesan and a few basil leaves, perhaps a squeeze of lemon. Amazing stuff.

 

[randomshenans]

^^^^ Rocket > Basil

 

[Cosimo]

Amuse bouche?

Oui