Comments on: Why you should have your steak rare

By: clippingpath

clippingpath — Thu, 02 Jun 2011 08:00:30 +0000

Wow! it was really awesome post! thanks a lot for sharing..

By: apc

apc — Sun, 03 Apr 2011 03:03:07 +0000

Perhaps not a moron, Myrtle, but certainly uneducated.

Fat is only a concern with conventional beef which is grain fed thus high in omega-6. Grass fed beef is much lower in omega-6 and higher in omega-3. The fat is good for you. Likewise there is absolutely nothing unhealthy about red meat. Except, of course, when it’s been abused to the point that it is no longer red.

By: Myrtle

Myrtle — Tue, 11 Jan 2011 22:33:30 +0000

…and by the way, I don’t prefer well-done because I’m an uneducated moron about the health risks. I know perfectly well that a rare steak won’t necessarily make me sick.

By: Myrtle

Myrtle — Tue, 11 Jan 2011 22:28:30 +0000

I’ve been reading many articles on the pros and cons of both rare and well-done steak. Most have been severely biased, leaning towards rare and ONLY because of the authors’ preferences. This is not fair when it comes to a matter of preference. “The steak will taste hard and dry.” Hard and dry are not flavors, and well-done does not always equal to hard and dry in texture. Well-done steak can have a wonderful flavor if cooked correctly…not burned. Who would want to burn their steak? Of course seasonings and flavorings are a matter of personal preference, but sometimes steaks can be overly drowned in sauces and marinades that completely mask the natural flavor of the beef. Yet another matter of preference, but completely covering beef with new flavors makes me think that the person using those cover-ups must not like beef at all and should stop wasting their time. It really only needs to be lightly seasoned to enhance the natural flavors that are already there. But getting back to doneness, I do prefer well-done steak, but I’m not a downer of rare. If fact, I’ll eat a good steak tartar any day, and that’s to the extreme. The fact is, well-done steak isn’t as bad as bull-headed individuals make it out to be. Well done does not mean burned and charred as it keeps on being belligerently suggested. As k said above, it becomes more caramelized, concentrating the flavors, and actually rendering out more of the fat that is present and marbleized in most steaks, but still leaving the concentrated flavor. In that aspect, fat, it definitely is more healthy. When it comes to the carcinogens so-often spoken of that’s more prevalent when grilling is your cooking method, broiling brings that risk to none. My point is, a well-done, well-browned (not burned) steak can still be moist and bursting with it’s own natural flavor. We’re not all idiots eating “cremated” meat. Rare lovers aren’t eating a freshly ripped from the bone cow muscle on their plate, and well-done lovers aren’t eating an old leather boot. Red meat is supposedly horrible health-wise anyway. So why bully one preference over another?

By: cdncntrygrl

cdncntrygrl — Mon, 23 Mar 2009 00:54:50 +0000

I am very fond of my steak being cooked “blue rare” myself, and I actually quite like it cold inside still. I do mine on the bbq, no more than 2 or 3 min per side, enough to have grill marks, if it is very thick I will hold it and sear the sides as well. Not only do I find that the flavour is far better than any other way it is also far healthier.

When cooking any more than that, not only do the lovely juices and flavours get cooked out so do all the nutrients & vitamins. So get organic and barely cook it and there you have it, healthy eating. Bon appetite !

By: k

Thu, 26 Feb 2009 11:59:33 +0000

it’s a matter of preference. I personally like a well done steak – it has a taste all of it’s own.

Also, a well cooked, well done steak is not dry at all, it’s not pink but still tender but has a more caramelised taste.