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re: Does anyone on here actually order steak well done...
Posted on 5/26/11 at 7:42 pm to Mike da Tigah
Posted on 5/26/11 at 7:42 pm to Mike da Tigah
quote:
Curious, because I've known a few people in my life who actually prefer a well done steak, and not sure they are aware of what kitchens do to make it well done.
Haha. When I was still on the line we threw any well done steak directly into the fryer then on the grill where it quickly caught fire. Sent that hockey puck out with some ketchup. Honestly, the deep frying kept the steak kind of moist...who knew?
1
Posted on 5/26/11 at 8:02 pm to Mike da Tigah
quote:
No, because you will have a thick black crust and burn it up before it's cooked to well done, and if you throw a thick piece of meat in the oven it will take too long so most just throw it in the deep fryer. It's a slap in the face to a nice steak to do that to it, but hell, unless you have a half hour to an hour to finish a steak, and your friends/family don't mind waiting, then you have to expedite it as effeciently as you can, so into the oil it goes.
Not sure about this. Its actually harder to cook it perfect for someone than it is to burn it. Seen a lot of steaks returned cus they werent medium rare.
Posted on 5/26/11 at 8:18 pm to CP3LSU25
quote:
because it isn't the way it's suppose to be eaten.
Really? Are you really that stupid? Taste is subjective..period. I don't understand why these posts continue to pop up. All of your opinions are just that (including mine).
And for the people who refuse to serve steaks to friends and family well done, grow the hell up. If you invite people over and cook, you either cook it the way they want or don't invite them over.
There are some seriously immature people in this thread.
Posted on 5/26/11 at 8:30 pm to WoWyHi
Well for some, it's a monetary issue. Why spend hundreds for someone to get a burnt steak and ketchup when they can find the same flavor elsewhere for much cheaper?
Posted on 5/26/11 at 8:32 pm to LouisianaLady
quote:
Why spend hundreds for someone to get a burnt steak and ketchup when they can find the same flavor elsewhere for much cheaper?
See my second option. If you are hosting people at your house and you purchase steaks, you purchase a few good cuts and a few ok cuts for the well done crowd.
Telling someone you aren't going to cook the food the way they want it after inviting them over to eat is being a shitty host.
This post was edited on 5/26/11 at 8:33 pm
Posted on 5/26/11 at 8:33 pm to WoWyHi
quote:
Are you really that stupid?
quote:
There are some seriously immature people in this thread.
You are the first one to call anybody stupid in this thread, yet everyone else is the immature one?
Take your own advice kid.
Posted on 5/26/11 at 8:34 pm to WoWyHi
what if you SO wants a $45 cut of USDA beef cooked well done? Do you buy it?
Posted on 5/26/11 at 8:38 pm to Lester Earl
quote:
what if you SO wants a $45 cut of USDA beef cooked well done? Do you buy it?
No, not at all. My point though is if you are playing host, it's just like converting your house into a restaurant. People want their food a certain way and as a good host (and cook), it's your place to take care of them. That's why you get lower cuts for those wanting well done. You definitely don't tell people to GTFO and give them a rare steak when they eat well done.
I love having parties and hosting events, and it seems to be the simplest fix for that problem.
Posted on 5/26/11 at 8:44 pm to WoWyHi
ill cook it however they want as a host.
Posted on 5/26/11 at 8:49 pm to Lester Earl
quote:
ill cook it however they want as a host.
I do too and I'm not really trying to be a hardass about this either. I'm not sure if people post that because they really did it or to be funny. If I ever did that I'd fully expect a gut punch.
The other part is that I can't understand why people don't get that taste is subjective. I posted in a similar thread that I started out a well done steak eater, then progressed to medium.
Occasionally I can eat a medium rare steak, but rare is a no go. I don't tell people that medium is the only way, like some people proclaim for both rare and medium rare steaks. It's all our opinions.
Sorry for being a bit rough.
Posted on 5/26/11 at 9:50 pm to BayouBlitz
quote:
Cook it the way they want it. Your job and livelihood rely on keeping customers happy
I'm of the Marco Pierre White school. I believe that sometimes customers need to get fired.
Posted on 5/26/11 at 9:54 pm to Tigerpaw123
quote:This.
My dad does, cause he likes it that way, why do people worry so much about how other people eat?
Posted on 5/26/11 at 10:17 pm to Mike da Tigah
No. 
Posted on 5/27/11 at 7:12 am to PurpleandGold Motown
quote:
Haha. When I was still on the line we threw any well done steak directly into the fryer then on the grill where it quickly caught fire. Sent that hockey puck out with some ketchup. Honestly, the deep frying kept the steak kind of moist...who knew?
I'd say it probably doesn't matter one way or the other. The texture is ruined already when you cook it to well done. I can only imagine the fryer may actually add at least something to the flavor.
Posted on 5/27/11 at 7:24 am to BrockLanders
quote:
when that person went to the besh steakhouse and ordered well-done--they deep fried it?
I don't think so. I can ask my sis, but I think it was just a pan-seared ribeye.
Nah, finished in the oven because it's a steakhouse, and it's John Bech's place, but other than steakhouses that puts out volumes of steaks, you have to consider the fact that there are a lot of different things going on in the kitchen, and depending on the kitchen the ovens just aren't always available to finish a steak in because there's a myriad of different things going on tying up kitchen equipment.
Personally I don't think it really matters if it's finished cooking the inside in a fryer, microwave, or conventional oven. It's not really going to make it taste any better if you put it in an oven to cook it through or a fryer or mic. Heck, as previously mentioned, perhaps it does add some flavor, because honestly, the only thing it's got going for it are the grill marks. It certainly isn't going to do much for texture though. Nothing can save it when you cook it well done.
That's probably the whole disgust in kitchens. People who order it that way obviously don't appreciate the steak or in temping it correctly and/or the texture of a really nice cut of meat. So heck, throw it in the fryer and move on to someone who does.
This post was edited on 5/27/11 at 7:28 am
Posted on 5/27/11 at 8:14 am to Geauxtiga
quote:
why do people worry so much about how other people eat?
Because people are self centered. I don't mean that as a bad thing. It is just the way we are. We see things from our own perspective and have a difficult understanding the perspectives of others.
The ones that can't get past that idea and accept the preferences of others are the ones that need some personal growth in that area. I include myself in that. In some facets of life I am "live and let live" and in some I need to work on.
I can't see how anyone likes meat cooked past med rare, but at least in that area of life I am done worrying about it.
Posted on 5/27/11 at 8:18 am to WoWyHi
quote:
Telling someone you aren't going to cook the food the way they want it after inviting them over to eat is being a shitty host.
okPosted on 5/27/11 at 8:49 am to Salmon
quote:
Telling someone you aren't going to cook the food the way they want it after inviting them over to eat is being a shitty host.
Hey, I wonder if they're being shitty guests by demanding how their food is cooked.
It's funny, one of my first recollections of food was eating a steak at Mike and Tonys. I remember telling my mom for years when I didn't know what to call medium..."Just give me the steak that's pink in the middle." I fell in love with it. Prior to that I can remember my dad burning up steaks on our pit and it was always well done. Never liked it, nor steak in general until I had one cooked medium. Now all of a sudden I'm a steak nut. It's mid rare for me now, but it's funny how at 7-9 years old or whatever I was then, I couldn't understand what anyone saw in a tough piece of dried out steak and still don't.
This post was edited on 5/27/11 at 8:51 am
Posted on 5/27/11 at 9:09 am to Lester Earl
quote:
. i can sort of understand if you dont like the taste of some char, but good BBQ has some char on the outside and is tender on the inside.
char isnt mutually exclusive with burnt or overcooked insides
mr. know-it-all is here agin.
its not charred/burnt (even with that name) because bbq isn't cooked at a temp high enough to 'char' the meat...its usually indirect heat with the firepit being offset in the smoker. what you're tasting is actually what's known as the 'bark' (more akin to the texture of jerky) and it is delicious. its a chewy dark-burnt looking crust but its not charred (like when you overcook a steak) in any way.
i've smoked plenty of briskets in my time and made my fair share of burnt ends as well and i can tell you there is nothing 'charred' about any of this.
This post was edited on 5/27/11 at 9:13 am
Posted on 5/27/11 at 9:16 am to CAD703X
Oh boy here we go..
Clash of the hard heads!
Clash of the hard heads!
This post was edited on 5/27/11 at 9:16 am
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