Maybe it will always be a mystery to me how people likes to eat it raw While I wanted everything very well done, even a hotdog.
In French I prefer it cooked "Saignant", or the English "Rare" on your picture above. A good steak should bleed into the sauce when I cut it. Best served with a decent Roquefort, Bearnaise, Green peppercorn or Black peppercorn sauce, some good quality Belgian Frites, and an excess of red wine. I like a decent properly aged Fillet steak.
I worked in food industry for few years, I once attended a food safety seminar, the speaker is an expert who has been studying food borne illness, she explained the exponential growth of organism in raw and undercooked meat in just a matter of hours. Working in food industry can make you paranoid so the answer is well done please.
Ruining a perfectly formed piece of beef by overcooking it should be considered a crime against food, and thus deserving of a serious dose of spanking with a hot griddle. Having spent the most of my working life in the Hospitality Industry and as an Italian, born and bred, I am of old the school of tought where food should be always cooked from fresh, and prepared in such a way that does not kill off any of the goodness, vitamins, etc. etc. and without overpowering the natural tastes and flavours. So for me, a nice Ribeye steak should only be cooked medium rare..........
Rare. Meat should not bleed when you eat it as this means its not been rested properly. Any juices from the meat should be added to any stock or sauce that comes with it.
But is aged beef still as you say "fresh"?? I make my own ham/bacon but I`m looking around for a vacuum food sealer as I`m told its a good way to wet age beef in the ref..They say 40/50 days turns an average piece of steak into something of much better quality.
It isn't blood. If you believe the raw red meat's red juice is blood, you're wrong. In meat bought from a shop, there'll be very little blood in the red liquid. It's actually a mixture of water and a protein called myoglobin. The myoglobin is a common protein, which has the ability to store oxygen in muscle cells. (***Returns to book; "So, you want to learn how to be pedantic?"***)
My blue rare steak loving Fiance explained to me all that. Can't really blame us guys. Here in the Philippines, they even illegally sell "botcha" which is double dead pig. Now with having a not well-done steak, we got to think twice, especially if it's not in a fine restaurant.
I like the term "double dead pig" it amuses me I can assure you that you wont encounter any double dead pig when you come to live in the UK, or I hope not
