Question about steaks

[Arrian]

rare/medium-rare

medium/medium-well

well-done

FACT!

-Arrian

[KrazyHorse]

Originally posted by LordShiva
Mine is.

?

The dominant taste in blood comes from the iron content, not the relatively low level of dissolved salts.

Blood has a metallic taste, not a salty taste.

[LordShiva]

According to science.ca, the "Best Source for Canadian Science":

Human's and all other animals evolved from creatures that originally came from the sea. In fact every living thing originally evolved from bacteria and very primitive organisms that began in the sea. In that environment, all life-sustaining enzymes evolved over millions of years to work in an environment that was essentially sea water. That is why the concentration of salt in the blood, and the pH of blood are virtually identical to sea water. The chemical pathways, and biological systems that sustain life evolved over millions of years in primitive bacteria and other single cell organisms and all these basic systems are preserved in all higher animals right up to human beings. So this is why blood is salty. In a sense we humans are bags of ocean water, because the ocean is where life began, and we have to carry the ocean around within us to live.

[LordShiva]

Originally posted by KrazyHorse


?

The dominant taste in blood comes from the iron content, not the relatively low level of dissolved salts.

Blood has a metallic taste, not a salty taste.

Maybe I just have a discerning palate (I can taste the iron, too)

[snoopy369]

I think you'd taste iron before you taste salt, but more likely you'd taste both.

Anyway, you should put salt on your steak one way or the other.

[LordShiva]

Originally posted by snoopy369
Anyway, you should put salt on your steak one way or the other.

Only during or after cooking (if before, not too much before), or it dries out the meat

[Q Classic]

Originally posted by LordShiva
Actually, my friend was just using it as an excuse to explain why he eats his steaks well-done

Anybody who wants to eat steaks well-done isn't a good person to have as a friend--FACT!

Case closed.

[chequita guevara]

The vast majority of blood is removed from the animal in the slaughtering process. Red juices in red meat are intracellular juices. Because the meat's red, the juice is red.

The temperature of the meat depends entirely on the cut. Filet mignon, for example, should be served blue. Skirt steak for fajitas should be well. Ground beef should be at least medium well (for safety reasons). Prime rib, medium rare . . but that's just me.

[chequita guevara]

Originally posted by LordShiva


Only during or after cooking (if before, not too much before), or it dries out the meat

Incorrect. Meat should be seasoned (i.e., salted) and rested prior to cooking. It does draw out some juice, but not enough to dry the meat. That juice is then on the surface of the meat, which promotes browning from the Maillard reaction, and provides much extra flavor goodness. The number one procedure you can do to improve the flavor of your meat is to season before cooking.

[Dinner]

For chain restaurants I think Morton's Steak House (originally out of Chicago) is the best. Ruth's Chris Steak House is right up there as well but I think Morton's edges them out. Of the crop of locally owned Restaurants Bertrand at Mister A's Restaurant is my hands down favorate for everything American other than steaks. The honor of the best steak house in San Diego has to go to Donovan's Steak House. It's just that good.

donovan's : http://www.sandiegorestaurants.com/r....cfm?res_id=46

Mister A's http://www.sandiegorestaurants.com/r....cfm?res_id=34

[chequita guevara]

I was watching a program on the Food Network, they were showing some New York steak houses? My god! The steaks were as thick as a balled up fist!!!!!

I don't care if it's a$100 a steak. I want one!

[Dinner]

The best steak I ever had was cold cellor aged for 28 days before it was ever cooked. It was thick but not massive and there dry rub was perfect. I'm not sure what it is but something about aging makes a steak better.

[Sikander]

Steaks should be served rare, or medium rare in the case of extreme squeamishness.

[LordShiva]

The best steak I ever ate was a Kobe beef steak

[chequita guevara]

Originally posted by Oerdin
I'm not sure what it is but something about aging makes a steak better.

It causes the beef to lose moisture, thus concentrating the flavor. Also, the enzymes have time to break down the connective tissue and make the beef more tender.