I’m Resigned to Beef Cooked Medium
I mostly can’t get what I want, so I’ve learned to be OK with what I end up with
I searched “rare beef” and mostly what I got, other than the image above, was lots of lovely medium or even medium-well images featuring hamburgers and steaks that I would absolutely eat. Wow! I guess my transformation is complete because not all that long ago, I couldn’t stomach even looking at, much less consuming anything with a pink center. It just looked completely gross to me.
I know, I know, that’s how most people eat their burgers and steaks and I’m the weird one, but even knowing that, until recently I just couldn’t wrap my head around it. I can eat carpaccio, or tartare, no problem — but why do you want to eat something that is two different textures and two different temperatures, to say nothing of two different colors? When ads come on the TV for Ruth’s Chris Steakhouse, I kind of have to cover my eyes. It just makes me squirrely.
Before you try to tell me that medium-well-done meat is tough, I want to don my cultural myth-busting cape and point out that it’s really not. If you cook it low and slow (which they will pretty much never do in a restaurant setting), it is imminently possible to get juicy meat that is cooked all the way through.
