Morning Oppo

"Supreme Chancellor and Glorious Leader SaveTheIntegras" (jegoingout) 06/15/2016 at 08:25 • Filed to: Mmmmmm

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S65 > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 08:28

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I want the ruined one.

TheBloody, Oppositelock lives on in our shitposts. > S65 06/15/2016 at 08:37

7

Hope you enjoy spit in your food...

Wacko > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 08:38

3

i’m a medium rare guy, my wife is FuckenRuined.

Ash78, voting early and often > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 08:39

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A good steak still tastes great (I would say BEST) at about medium well. I don’t need to prove my manliness by eating some reddish, cool rubber substance in the middle of my beef. Man invented fire for a reason!

OPPOsaurus WRX > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 08:42

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I want mine to moo when I pick it up with a fork.... ok maybe thats a little tooo rare.

Sam > Ash78, voting early and often 06/15/2016 at 08:43

5

Medium is a happy medium (hah). It’s heated all the way through, but still juicy and pink in the middle.

Ash78, voting early and often > Sam 06/15/2016 at 08:45

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I can dig it. But I like a little crispy singe on the outside, which is hard to do (medium) on a home grill at 400-450 degrees. Restaurants with 800+ degree broilers can really get it right, though.

Rustholes-Are-Weight-Reduction > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 08:46

1

I want to see someone ordering his steak “What are you doing?”

I’ll have mine rare, with a glass of blood on the side.

The Stig's former college room mate > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 08:49

2

when asked how i want my steak cooked, i say “just show it the fire”

leicester > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 08:49

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Steve is equipped with Electronic Fool Injection > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 08:52

2

Medium rare, with some mushrooms, thanks.

Chteelers > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 09:11

1

That rare picture looks more medium to me. Medium is perfectly acceptable preference, however, anything more and you deserve the crappy toughest-cut, freezer-burned piece of meat that will be served to you.

PartyPooper2012 > TheBloody, Oppositelock lives on in our shitposts. 06/15/2016 at 09:16

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PartyPooper2012 > The Stig's former college room mate 06/15/2016 at 09:17

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brilliant!

Rainbow > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 09:32

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Aw come on.... What’s wrong with medium well? I don’t want food poisoning...

Sir_Stig: and toxic masculinity ruins the party again. > Rainbow 06/15/2016 at 09:42

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You could get a completely raw steak and not get food poisoning, it’s not ground beef.

TysMagic > TheBloody, Oppositelock lives on in our shitposts. 06/15/2016 at 09:50

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I don’t believe your display name. You may make it everyday now...but it’s only a matter of time before you’re let down

Rainbow > Sir_Stig: and toxic masculinity ruins the party again. 06/15/2016 at 09:51

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Well you COULD, but it’s definitely a bigger risk the redder the meat.

Rico > Rainbow 06/15/2016 at 09:51

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Wrong meat, chicken and pork there’s a risk but not steak.

Nibbles > Ash78, voting early and often 06/15/2016 at 09:56

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Try grilling Pittsburgh style for your next steak; it’s easier than one may think.

(PROTIP: I like to keep a spray bottle of oil at the ready - squirt the flames, instant big char!)

Dru > Wacko 06/15/2016 at 10:06

1

Same on both accounts.

Dru > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 10:07

1

Depends on the venue as to how I order. At fleming's I'm going medium rare because they knock it out of the park, and they should for a $40 steak. At Outback/Chili's/whatever, I almost always go rare, as they almost always overcook it.

facw > Ash78, voting early and often 06/15/2016 at 10:09

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Harder to do on the grill, but 30 seconds a side in a cast iron skillet will char nicely without doing much to the center.

TheBloody, Oppositelock lives on in our shitposts. > Ash78, voting early and often 06/15/2016 at 10:16

1

Has nothing to do with manliness.

The longer you cook a steak, the more juices and fat gets cooked out so essentially your taking an expensive cut of meat and making it a cheap cut of meat. The whole reason Wagyu and Aberdeen Angus are considered high end cuts of meat (and so damn expensive), is because of the amount of fat and the texture of the meat.

If you go to a high end steak house and order a steak medium well to well done, you run the very real risk of getting served a cheaper cut of meat than what you ordered. Shit you probably run that risk at any steak house because chefs are vindictive assholes and customers are their arch enemies.

Sir_Stig: and toxic masculinity ruins the party again. > Rainbow 06/15/2016 at 10:23

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The inside of a steak has not been exposed to any pathogens, so a high temp sear (like every good steak house does) kills of any bacteria that have managed to get on the surface. Rare and up are not going to give you anything if they follow health standards, blue rare has the possibility of surface contamination, but they will make sure you are aware of the risks. Hamburgers on the other hand can and will give you food poisoning if they are less than medium

Rainbow > Sir_Stig: and toxic masculinity ruins the party again. 06/15/2016 at 10:26

0

Huh. Good to know.

I still prefer it to be medium at the very least. Yes, the juice adds flavor, but I don’t like my meat dripping wet unless it’s covered in worcestershire sauce or something.

Sir_Stig: and toxic masculinity ruins the party again. > Rainbow 06/15/2016 at 10:29

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I don’t like my meat dripping wet unless it’s covered in worcestershire sauce or something.

spanfucker retire bitch > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 10:34

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Medium rare or GTFO.

Shane MacGowan's Teeth > TheBloody, Oppositelock lives on in our shitposts. 06/15/2016 at 10:35

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It’s not a risk, it’s a certainty. Been a grill chef at a steak house. Well done’s get the shittiest steaks in the fridge- no reason to ruin the good ones- and most people who ask for wells don’t know steaks enough to know any better anyway.

Shane MacGowan's Teeth > Wacko 06/15/2016 at 10:36

1

.

Jack Does Cars > Supreme Chancellor and Glorious Leader SaveTheIntegras 06/15/2016 at 10:39

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Medium till I die.

TheBloody, Oppositelock lives on in our shitposts. > Shane MacGowan's Teeth 06/15/2016 at 10:57

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Worked the grill station for a bit at a mom and pop place in college, it was nothing but shit cuts of meat so didn’t matter to me. Place ended up going under, apparently people weren’t willing to pay $30 for USDA Standard lol.

That and the chef went from functioning alcoholic to non functioning.

Shane MacGowan's Teeth > TheBloody, Oppositelock lives on in our shitposts. 06/15/2016 at 10:59

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My smoke-smelling customer-hating-goddammit-they-really-had-to-walk-in-five-minutes-from-close brother

TheBloody, Oppositelock lives on in our shitposts. > Shane MacGowan's Teeth 06/15/2016 at 11:02

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Holy fucking shit, I’m having flashbacks lol.

Rainbow > Sir_Stig: and toxic masculinity ruins the party again. 06/15/2016 at 11:11

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(That doesn’t apply to steaks, for the record. Pork chops only.) I just mean, in general, I don’t want meat to be oozing out its own stuff.