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.
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.
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.