Why the frick no one likes well done steak?

Why the frick no one likes well done steak? It doesn't have that tangy bbq taste and the texture is proper unlike anything else.
Media has influence you bozos into eating undercooked food. Why not just eat medium rare chicken as well?

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  1. 2 weeks ago
    Anonymous

    In my experience, white and Asian people eat rare meats while black and brown people only eat well done meat.

    • 2 weeks ago
      Anonymous

      Turns out the dark ones were right all along.

  2. 2 weeks ago
    Anonymous

    most cuts of beef cooked to well-done are dry and disgusting to eat, like chewing on leather or something. you can do well-done beef correctly but it requires an esoteric preparation method or a few specific cuts that have a lot of fat already in them.

    • 2 weeks ago
      Anonymous

      Salt it and let it sit overnight and don't cook it past 160F and it'll be juicy and tender.

    • 2 weeks ago
      Anonymous

      Wouldn’t you agree that beef jerky is delicious?

  3. 2 weeks ago
    Anonymous

    My favorite way to cook chicken breast is to get it to 145F and then get a good sear on the outside with a pan or on the grill. So yes, I do like my chicken on the "rarer" sider.

  4. 2 weeks ago
    Anonymous

    Well Done steak rules!!! To hell with undercooked, red, sour steak! Who wants to eat a tangy sour undercooked bloody piece of meat? If you like sour meat, then go for it, but for me I will continue to eat Well Done.

  5. 2 weeks ago
    Anonymous

    I hate lazy, underaged ESL posts. Even the bot posts are higher quality.

  6. 2 weeks ago
    Anonymous

    teriyaki is well done steak and no one ever complains about it, maybe because it is thinly sliced

    • 2 weeks ago
      Anonymous

      Teriyaki what?

      • 2 weeks ago
        Anonymous

        ...steak?

        • 2 weeks ago
          Anonymous

          Teriyaki is just a sauce, not a specific kind of meat.

          • 2 weeks ago
            Anonymous

            I assumed because this is a thread about steak that you'd understand I was referring to teriyaki steak, not the sauce by itself, unless you think it makes sense to be able to thinly slice sauce.

            • 2 weeks ago
              Anonymous

              I’m not the “teriyaki what” poster? I just assumed he was being a passive aggressive jerk and figured it’s because you were cavalier with your use of the word teriyaki and he was offended.

  7. 2 weeks ago
    Anonymous

    I like all forms of meat bro, I just don't talk about it all the time.

  8. 2 weeks ago
    Anonymous

    Lil Timmy wants to show how strong and manly he is by eating raw meat. Lil Timmy just like a lion.

    • 2 weeks ago
      Anonymous

      >Lil Timmy, just like a lion,
      Well? Don't leave us hanging

  9. 2 weeks ago
    Anonymous

    well done beef is tough so you should eat it cut thin or cook it so slow that the connective tissue dissolves. I used to dislike med-rare steaks untill I had a piece that melted in Mt mouth like butter. Both are good.

  10. 2 weeks ago
    Anonymous

    I recently smoked a steak for too long and it ended up cooking all the way through, no idea if it was "well done" but it was totally brown throughout and was actually quite juicy and tender still.

  11. 2 weeks ago
    Anonymous

    i like them. i like that nice smoky charr and that good cooked meaty flavor without that gross pink juice and raw texture.

  12. 2 weeks ago
    Anonymous

    "People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage. In many kitchens, there’s a time-honored practice called “save for well-done.” When one of the cooks finds a particularly unlovely piece of steak—tough, riddled with nerve and connective tissue, off the hip end of the loin, and maybe a little stinky from age—he’ll dangle it in the air and say, “Hey, Chef, whaddya want me to do with *this*?” Now, the chef has three options. He can tell the cook to throw the offending item into the trash, but that means a total loss, and in the restaurant business every item of cut, fabricated, or prepared food should earn at least three times the amount it originally cost if the chef is to make his correct food-cost percentage. Or he can decide to serve that steak to “the family”—that is, the floor staff—though that, economically, is the same as throwing it out. But no. What he’s going to do is repeat the mantra of cost-conscious chefs everywhere: “Save for well-done.” The way he figures it, the philistine who orders his food well-done is not likely to notice the difference between food and flotsam." - Anthony Bourdain

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