Media Colby exposed for eating well done steak

[mudrubble]

How thin is your butcher cutting your steaks?

The tenderizing process would allow the butter, salt, garlic, herbs, etc... to penetrate the meat better.
Also coating in oil (or better beef tallow) beforehand definitely makes up (a bit) for the higher internal temp.

Of course, cuts with good marbleization are going to hold up best.

That said, I personally don't like going past rare.

I'll take the marbling all day. And that's why I eat steak more rarely than I'd like. When I buy it, it's good cuts and it's spensive. I hit my quotas for the year and figure I will reward myself with a cut of wagyu this christmas. Probably gonna be $80-$100 for the cut. But I haven't had wagyu since Japan and I think I'll do it this christmas.

And I ain't tenderizing and oiling up or spicing shit, excuse my language. On my steak, I'll go as far as a little butter. But if I'm making it at home, it's going to be a good enough cut to need exactly zero flavour beyond salt and pepper added to it. A little butter is just for decadence but absolutely not necessary.

If I'm eating out, I'll take whatever makes it taste good, including, in some rare instances, gravy. This one Portuguese place had steak that was cheap af (like $12-$15 for a flank steak) cooked in a homemade mushroom sauce. I can't lie - it was actually delicious in that damned sauce, lol. Something I would never do to a steak at home.

 

[jitzmonkey]

No sir, Montreal Quebec. Why Wisconsin? Should I know the reference? Lots of supper clubs out there? Movie? What am I missing?

Yes, they love supper clubs in Wisconsin.
Just looked it up; and the term might be different up your way.

I'll take the marbling all day. And that's why I eat steak more rarely than I'd like. When I buy it, it's good cuts and it's spensive. I hit my quotas for the year and figure I will reward myself with a cut of wagyu this christmas. Probably gonna be $80-$100 for the cut. But I haven't had wagyu since Japan and I think I'll do it this christmas.

And I ain't tenderizing and oiling up or spicing shit, excuse my language. On my steak, I'll go as far as a little butter. But if I'm making it at home, it's going to be a good enough cut to need exactly zero flavour beyond salt and pepper added to it. A little butter is just for decadence but absolutely not necessary.

If I'm eating out, I'll take whatever makes it taste good, including, in some rare instances, gravy. This one Portuguese place had steak that was cheap af (like $12-$15 for a flank steak) cooked in a homemade mushroom sauce. I can't lie - it was actually delicious in that damned sauce, lol. Something I would never do to a steak at home.

Re all that tenderizing: I've only done it a couple of times for family who like overcooked steak, and I'll be damned if I give them a dry hockey puck.

Re cut: I ask because we do a nice pan sauce; but I typically have the butcher cut them 2" thick so that I can sear the F out of it but still leave it nearly raw (how my wife likes it) in the middle.

Every once in a while I'll grab my big stock pot and make a big batch of dem-glace that I freeze in small portions (although it was more necessary when I was just starting out.)
Definitely not a fan of steaks swimming in sauce, though.

 

[Phisher]

LOL at eating your steak cooked like a hockey puck just because Trump does.

 

[ThePatriot]

it does even look well done, who cares anyway

 

[StonedLemur]

If you're gonna do it, now is the time. Those teeth aren't getting any younger or more robust, ya know.

So I guess guys like Colby give up steak when they're older because they can't chew it anymore, lol.

Lmao