The BBQ BRETHREN FORUMS. - View Single Post - Rare & Med-Rare Un-Appreciation thread

Saiko · 07-10-2011, 08:12 PM

At the risk of further facing the wrath of the Brethren, I have to admit that I am just not a fan of rare beef either, for one simple reason: I don't like a cool center.
It's not the color, blood, taste, texture, it's just that I'm put off by having a nice crusty, warm exterior and then having something cool hit my palate. It throws me off, and I find that I just don't enjoy the meal as much.

It's weird because I don't mind rare Ahi tuna, which has the same crusty exterior but cool interior, but for some reason it just doesn't work for me with beef.

I cook my tri-tips and steaks to 135 or so, which after a rest will give me a warm pink. Sorry, but that's how I like it.

07-10-2011, 08:12 PM	#47
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	At the risk of further facing the wrath of the Brethren, I have to admit that I am just not a fan of rare beef either, for one simple reason: I don't like a cool center. It's not the color, blood, taste, texture, it's just that I'm put off by having a nice crusty, warm exterior and then having something cool hit my palate. It throws me off, and I find that I just don't enjoy the meal as much. It's weird because I don't mind rare Ahi tuna, which has the same crusty exterior but cool interior, but for some reason it just doesn't work for me with beef. I cook my tri-tips and steaks to 135 or so, which after a rest will give me a warm pink. Sorry, but that's how I like it. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."