WHY NEVER COOK A STEAK OVER MEDIUM
It takes skill and knowledge to cook the ideal steak on the barbecue if you are a frequent griller. On a regular basis, you prepare a beautiful supper for others, choosing only the finest cuts and painstakingly assembling everything for what should be a delightful evening of joy and laughing.
In your gathering, there’s always one person who like their steak well done, whether it’s a family member or a friend. You turn to face this individual and the room becomes quiet, jaws gaping.
Instead of ordering them to go or becoming angry, you explain to them the 9 Reasons Why You Should Never Cook a Steak Past Medium-Well.
1. IT’S MORE TENDER WHEN SCIENTIFICALLY SPEAKING
First and foremost, cooking a steak beyond medium-rare is a bad idea from a scientific perspective. The collagen in the muscle fibers of the meat you are cooking will compress like rubber bands when it is cooked at high temperatures for a lengthy period of time.
This removes all of the liquid from the flesh, leaving you with a magnificent steak that tastes like you’re eating tough old army boots instead of the steak you paid a lot of money to enjoy.
The basic concept is that by grilling the steak at the proper temperature (up to medium), you are melting the fat and relaxing the collagen, which results in a more soft piece of meat.
This isn’t blood, either.
If it is the red stuff on the dish that has offended the person to the extent that they have demanded that the dinner be changed into a lump of unattractiveness, reassure your visitor that it is not literally blood on the plate, but rather the tasty fluids from the meat, myoglobin and water to be exact; During the butchering process, blood is taken from the flesh.
Though that super-scientific phrase may not seem much better than blood, myoglobin is really a protein present in the muscle fibers of such meat that is responsible for the meat’s vibrant red hue.
When the highly colored protein in the steak interacts with the water in the meat, you get a wonderful crimson liquid that retains all of the flavor-filled deliciousness of a well cooked steak.
Cooking Steak Past Med – Myoglobin is not recommended.
3.HAS VITAMINS A AND B6 AND IS A RARE LOOK AT HEALTH
Actually, eating a steak that is less cooked may be better for you in terms of health. Steak that has been cooked to perfection is a fantastic source of minerals such as iron, as well as vitamins A and B6. These items are critical to the health of your muscles and skin. They should not be overlooked.
4.No danger of becoming sick. No danger of getting sick.
Even if your unskilled acquaintance is worried about contaminants in rare to medium-rare steaks, the likelihood of such contamination is quite minimal. The chance of salmonella, E.coli, or any other dreadful illness related with undercooked meat is quite low if the meat is purchased from a reliable source.
So don’t worry about getting ill after eating that medium or rare steak. However, grilling a steak to rare — an internal temperature of 135°F – means heating the meat to a temperature high enough to destroy the bacteria that causes those diseases in the first place.
5.The Optimal Sizing
It’s bred to be cooked this way, and it’s a work of art.
It has been groomed and developed throughout its existence, from the time it was born to the time it is cut into steak, and it has been caressed and cajoled until it is finally cooked to perfection.
The taste and texture of the steak are improved as a result of this procedure. Everything about it has been specifically developed and manufactured to fulfill this function alone.
Similar to how a brisket, which is intended to be carefully cooked with a long and slow roast, should never be rushed.
6) IT HAS A BETTER TASTE
It is true that the longer a steak is cooked, the less taste it will possess. As a result of the oh so delectable liquids, the gorgeous crimson ones described before, dripping and evaporating until there’s nothing left but a scrap of tough brown flesh that you wouldn’t be able to tell apart from a bit of shoe leather, texture and flavor practically disappear.
The steak in the restaurant will not be the freshest because it is not prepared on the premises.
On that point, if you went out to dinner and requested your steak in this manner, you would most likely be served a steak that was older and not in the best of health to begin with. If you don’t know the difference between the two, it’s unlikely that you will notice it.
8.Bones that are absolutely perfect
A FEES IS CHARGED FOR PAYING 8. WHAT YOU PURCHASE WILL NOT BE WORTH IT.
When you order an overdone steak, you’ll pay a premium for it. The top sirloin you’re paying for may be hand-carved and dry-aged, but you aren’t receiving what you paid for.
You won’t be able to tell that it was made with care. You won’t get the freshest cut because of the time difference. For example, ordering the tuna steak and receiving a plate full of canned tuna would be unacceptable in this situation.
Why would you spend all that money on a decent haircut just to have it removed from everything that makes it worth it in the first place.
9.THERE IS A WAITING TIME
It also has a monetary value in time. The cost of your time, as you wait for that wretched piece of meat to be immolated into oblivion, as well as the time you and your table-mates must spend waiting while your dinner is being prepared.
This is OK if the nine reasons why you shouldn’t cook a steak beyond medium-rare aren’t enough to persuade the individual at your table that doing so is a bad decision. The right to an individual’s own opinion is protected by the law. Next time you see them, ask them over for chicken.
Check out our Science of Barbecue series to learn more about why food is cooked in a certain manner on the barbecue and what makes it so delicious. Follow us on Facebook and Instagram to stay up to speed on the newest recipes, grilling tips, and other fantastic grilling-related news.
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