• FeelzGoodMan420@eviltoast.orgEnglish
    6·
    1 hour ago

    ITT: people who have never had Prime Rib or have only had well done shitty Prime Rib. Prime rib is supposed to look like this you buffoons.

  • yesman@lemmy.world
    5·
    2 hours ago

    That’s a prime rib roast and it’s beautiful. That’s closer to Med Rare than Blue.

    Someone mashed it with a fork to get those red juices to the surface. (mioglobin, not blood) And that bright red color of the flesh is because it was just cut off the roast and is only just being exposed to oxygen.

  • RestrictedAccount@lemmy.world
    2·
    1 hour ago

    When asked how I would like it prepared, I like:

    “still pissed off”

    I have a friend that goes with:

    “knock off the horns and wipe its butt”

  • neidu3@sh.itjust.worksEnglish
    8·
    5 hours ago

    Not far from how my GF (and the rest of her side of the family) prefers their steak: crust, and red only. Nothing but the outside should be cooked.

    To paraphrase (and translate) her uncle: Light a candle in a field, and guide the cow past it.

  • HelixDab2@lemm.ee
    7·
    8 hours ago

    FWIW, you can do this fairly easily with sous vide and still ensure that it’s perfectly safe.

    I had a steak like this, something like 20-odd years ago (i’m nowhere near wealthy enough to go to nice steakhouses now); it was amazing. I don’t intentionally eat any steak cooked more than medium rare at this point.

    • TexasDrunk@lemmy.world
      11·
      12 hours ago

      I love blue rare filets, but I don’t enjoy a ribeye or strip that way because the fat doesn’t have any time to render and ends up with a gross texture.

      For a really good ribeye (assuming I have the time and energy) I’ll smoke it on low up to rare then sear it so it comes out medium rare.

  • thirteene@lemmy.world
    11·
    16 hours ago

    A coworker started getting used to client dinners, with super nice steaks. He was known to say “I’ll just walk up to a cow and take a bite these days”