Nice food porn.

The translucent red of blood and juice makes me feel queasy; it's genuinely artful.

I prefer mine well done thoughs.

I honestly do prefer mine red, gimmie the damn cow, I'll take a bite out of it while its still alive.

Medium rare for me. If there's one thing I picked up from Kitchen Confidential, it's to never order a well-done steak.

I had a blue rare steak by accident once, and I've never looked back.

Way too pink for me.

Holy dayum.. Pass me some salt please.. This steak looks awesome..!

Kadoya said:

Medium rare for me. If there's one thing I picked up from Kitchen Confidential, it's to never order a well-done steak.

Could someone explain this to me? I keep hearing people say to never order well-done, but aside from potential char (and the increase in carcinogens that can come with char) I've never really heard a good argument supporting that.

Iruel said:

Could someone explain this to me? I keep hearing people say to never order well-done, but aside from potential char (and the increase in carcinogens that can come with char) I've never really heard a good argument supporting that.

It's going to be tough and dry, unless it's sliced thinly to let the heat penetrate faster, at which point it qualifies more as a stir-fry instead of steak.

NNescio said:

It's going to be tough and dry, unless it's sliced thinly to let the heat penetrate faster, at which point it qualifies more as a stir-fry instead of steak.

That's why people invented the no-contact cooking method. Technically you can have a well-done steak with still juicy center; if you wanted some browned, dry meat on the outside for the sake of consistency or appearance you can flash-sear it! The only downside is, you can't prevent the trace leeching of chemicals from the plastics under constant heat into your meal, but it's still safer than eating grilled meat.

Viva molecular gastronomy.

Rathurue said:

Viva molecular gastronomy.

Now if only molecular gastronomy restaurants in a not-insane price range would open.

HaroldRowsdower said:

Now if only molecular gastronomy restaurants in a not-insane price range would open.

@HaroldRowsdower
There's FEW of them with price range below 70$ per menu, and if that still didn't fit your budget, you could always turn to the CIY (cook it yourself) method. Hell, I cooked my own sous vide steak using ziploc vacuum bag, small aquarium, aquarium heater and timer.