Best on well done, because it moistens the overly dry meat.
I say this as a lover of A1, and lover of medium steaks.
I grew up with leather and A1, and I still like that from time to time. Now I’ve come to love medium steaks, and if seasoned and cooked correctly, I don’t need A1. Though I still crave it, and will use it on my own steaks at home.
Medium rare is where it’s at. But if you ever want to be brave. Go to a hibachi grill and order a tuna steak rare. I didn’t believe it but it’s like the best version of prime rib but it’s tuna. And I’m extremely paranoid of undercooked fish more so than red meat or chicken but man was that delicious
I won’t turn away a medium rare steak. It’s quite good on fact. But I’ve found with my palette, I’m more sensitive to being too rare than too done, having grown up on leather.
Like, rare is delicious, but if the cook does it wrong, myself included, then the texture and temperature of the meat is off putting to me.
My father in law gave a steak that was wedge shaped, so the thin end was overdone, but the thick end was beyond raw, on the inside. I struggled to eat that, though I did.
That being said, I also love beef tartare, so, go figure 🤷♂️
Thanks for the tuna recommendation, maybe I’ll have my SO order it and I’ll try some. I’m starting to like fish, in small doses. But my mom is allergic, so growing up we never even had it in the house, so I never learned to like it. That and my first introduction to it was some swampy pond Bass that my friend swore was delicious. It was not. It tasted like bad fish smells. That set me back a decade or two. But again, I’m coming around.
I like certain salmon meals, perch, crab, etc. Heck, canned tuna just went on the menu for me this year, so, progress.
I hope that steak is cooked well done.
It’s not often I usually prefer medium rare and then I’ll only use it to dip in, but not all the time.
But it’s actually best on well done
Best on well done, because it moistens the overly dry meat.
I say this as a lover of A1, and lover of medium steaks.
I grew up with leather and A1, and I still like that from time to time. Now I’ve come to love medium steaks, and if seasoned and cooked correctly, I don’t need A1. Though I still crave it, and will use it on my own steaks at home.
All in all, steak is delicious.
Medium rare is where it’s at. But if you ever want to be brave. Go to a hibachi grill and order a tuna steak rare. I didn’t believe it but it’s like the best version of prime rib but it’s tuna. And I’m extremely paranoid of undercooked fish more so than red meat or chicken but man was that delicious
I won’t turn away a medium rare steak. It’s quite good on fact. But I’ve found with my palette, I’m more sensitive to being too rare than too done, having grown up on leather.
Like, rare is delicious, but if the cook does it wrong, myself included, then the texture and temperature of the meat is off putting to me.
My father in law gave a steak that was wedge shaped, so the thin end was overdone, but the thick end was beyond raw, on the inside. I struggled to eat that, though I did.
That being said, I also love beef tartare, so, go figure 🤷♂️
Thanks for the tuna recommendation, maybe I’ll have my SO order it and I’ll try some. I’m starting to like fish, in small doses. But my mom is allergic, so growing up we never even had it in the house, so I never learned to like it. That and my first introduction to it was some swampy pond Bass that my friend swore was delicious. It was not. It tasted like bad fish smells. That set me back a decade or two. But again, I’m coming around.
I like certain salmon meals, perch, crab, etc. Heck, canned tuna just went on the menu for me this year, so, progress.