Almost everywhere I order a steak that's no ta filet mignon it's chewy and fatty, just unpleasant to eat. Not fun at all.
Filet, while good, not worth the price. I'd prefer a steak haché instead 80% of the time.
A well-marbled steak will be less chewy and break apart in your mouth more easily, provided the fat is rendered properly. If you order a particularly fatty cut of steak such as ribeye, get it done medium instead of medium-rare so allow the fat to render more completely, this will give you a silky, buttery texture and flavor that's unbeatable.
the most tasteless cut of meat, only good for making burritos or chili.
i've also had really good cuts of "steak" at japanese teppanyaki restaurants.
But most "Steak" is chewy as frick even when cooked properly, it has good meaty flavor but other than that it's pretty overrated.
[...]
i bet you dont even know how to cut steak properly, and just use A1 or dry seasoning.
I dont respect most steak gays because they dont even make actual steak sauce.
>"Steak" is chewy as frick
eating is hard.
Almost everywhere I order a steak that's no ta filet mignon it's chewy and fatty, just unpleasant to eat. Not fun at all.
Filet, while good, not worth the price. I'd prefer a steak haché instead 80% of the time.
the best steaks have the most fat, it sucks that butchers cut the fat off steak now.
Agree. I'm also a filet guy. I don't think filet is overpriced, because it's always guaranteed to be good. Other steaks are almost always bad, including steaks as if not more expensive than filets. I don't get how "steak guys" love dealing with all that fat and a bone. I just want pure tenderloin.
i've also had really good cuts of "steak" at japanese teppanyaki restaurants.
But most "Steak" is chewy as frick even when cooked properly, it has good meaty flavor but other than that it's pretty overrated.
That's nice. Make sure you keep taking your PREP on time so you don't get the HIV, buddy.
i bet you dont even know how to cut steak properly, and just use A1 or dry seasoning.
I dont respect most steak gays because they dont even make actual steak sauce.
I do find the whole fancy steakhouse thing to be weird. Like how did steak end up being this fine dining anchor in the food world? Though I can't think of any other food that should be in its place reputation wise so might as well be steak idk
>steak culture
why do you redditors think everything is a "culture" it's fricking a piece of cut beef people have been eating for thousands of years. Get over yourself
Pretty sure people got authistic about all the different meme cuts that are basically all the same, how to cook it and how you should age it. It's definitly not just a piece of meat anymore and steak gays are annyoing af.
Steak is for "men" who aren't secure in themselves, and feel the need to do something "manly" to boost their own self-esteem. It's similar to whiskey or cigars. Real men don't touch the stuff.
>steak
no information on cut, race, food or age of cattle, no info on dry ageing >rosé
not even once
it's the opposite: steak threads bring out the children and nerds. Chateaubriand Jersey dry aged for 5 weeks and prepared at 50°C versus Wagyu A5 dry aged for 6 weeks and prepared at 60° brings out the men. None of them can recommend you a wine or beer that fits the dish, you're on your own there.
I'm not a 'steak is the best food ever' kinda guy but about once every few weeks I'll just crave a nice medium rare steak and when I do it really hits the spot.
Your question makes no sense, my friend. On a completely unrelated note, how is your case of monkey pox?
Braised Shortrib>Steak. It mogs it in almost every way except it's cooking time.
That's nice. Make sure you keep taking your PREP on time so you don't get the HIV, buddy.
We get it OP, you get chicken tenders and fries at every single restaurant you go to.
Steak is way too general of a term for what you're hating on, is there a specific cut you don't care for?
Almost all cuts.
the only cut i really enjoy is filet mignon because of how tender it is but it's expensive out the ass.
Almost everywhere I order a steak that's no ta filet mignon it's chewy and fatty, just unpleasant to eat. Not fun at all.
Filet, while good, not worth the price. I'd prefer a steak haché instead 80% of the time.
A well-marbled steak will be less chewy and break apart in your mouth more easily, provided the fat is rendered properly. If you order a particularly fatty cut of steak such as ribeye, get it done medium instead of medium-rare so allow the fat to render more completely, this will give you a silky, buttery texture and flavor that's unbeatable.
it's not
the most tasteless cut of meat, only good for making burritos or chili.
>"Steak" is chewy as frick
eating is hard.
the best steaks have the most fat, it sucks that butchers cut the fat off steak now.
Agree. I'm also a filet guy. I don't think filet is overpriced, because it's always guaranteed to be good. Other steaks are almost always bad, including steaks as if not more expensive than filets. I don't get how "steak guys" love dealing with all that fat and a bone. I just want pure tenderloin.
i've also had really good cuts of "steak" at japanese teppanyaki restaurants.
But most "Steak" is chewy as frick even when cooked properly, it has good meaty flavor but other than that it's pretty overrated.
i bet you dont even know how to cut steak properly, and just use A1 or dry seasoning.
I dont respect most steak gays because they dont even make actual steak sauce.
I do find the whole fancy steakhouse thing to be weird. Like how did steak end up being this fine dining anchor in the food world? Though I can't think of any other food that should be in its place reputation wise so might as well be steak idk
The meme steak culture is overrated. I prefer well made sauces and especially ragouts.
>steak culture
why do you redditors think everything is a "culture" it's fricking a piece of cut beef people have been eating for thousands of years. Get over yourself
Pretty sure people got authistic about all the different meme cuts that are basically all the same, how to cook it and how you should age it. It's definitly not just a piece of meat anymore and steak gays are annyoing af.
Steak is for "men" who aren't secure in themselves, and feel the need to do something "manly" to boost their own self-esteem. It's similar to whiskey or cigars. Real men don't touch the stuff.
that has never been the reason I like steak.
I like steak because it tastes good.
Steak is for men who want to eat a delicious and nutritious meal packed with healthy fat and protein.
start lifting and then eat a steak afterwards and tell me its overrated
>you have to lift to be able to enjoy it bro
fricking moron get off Culinaly
not what i said homosexual dyel
steak is equated with maniless so men feel like they have to be opinionated on it.
>steak
no information on cut, race, food or age of cattle, no info on dry ageing
>rosé
not even once
it's the opposite: steak threads bring out the children and nerds. Chateaubriand Jersey dry aged for 5 weeks and prepared at 50°C versus Wagyu A5 dry aged for 6 weeks and prepared at 60° brings out the men. None of them can recommend you a wine or beer that fits the dish, you're on your own there.
I'm not a 'steak is the best food ever' kinda guy but about once every few weeks I'll just crave a nice medium rare steak and when I do it really hits the spot.
I enjoy overcooked skirt steak, as well as chuck (sneed).
.jpg
This must be Chuck.
Say 1 bad thing about chuck steak, I dare you.