But have you ever tried to master it yourself? Keep up to date with the latest recipes, tips, and other great grilling stuff by following us on Facebook and Instagram too.If you’re a Ruth’s Chris Steak House regular, you likely have your go-to order down pat, and it always arrives exactly the way you want it. To explore more on why food is cooked a certain way on the grill, and what makes it so good, check out our Science of Barbecue series. Just invite them over for chicken next time. Every person is allowed to have his or her own opinion. If these nine reasons why you shouldn’t cook a steak past medium aren’t enough to convince the person at your table that that is a terrible idea, then it’s okay. Your time, while you wait for that poor piece of meat to be immolated into nothingness, and the cost of time that you and your table-mates have to wait while your meal is prepared. Why pay all that money for a good cut only to remove all that makes it worth the money?
Medium steak full#
That would be like ordering the tuna steak and getting a plate full of canned tuna. You may be paying for a hand carved dry aged, top sirloin, but you’re not getting your money’s worth. There is a price to pay when ordering an overcooked steak. Either way, you’re not likely to be able to taste the difference. On that note, if you were out to dinner at a restaurant and ordered your steak like that, they would likely give you a steak that is older and not really doing so great in the first place. You won't get the freshest steak at the restaurant Texture and taste literally evaporate because the oh so tasty juices, the pretty red ones mentioned earlier, are dripping and evaporating until there’s nothing left but a hunk of chewy brown meat that you wouldn’t be able to distinguish from a chunk of shoe leather.ħ. The longer a steak is cooked, the less flavor it has. Just like you would never try to rush a brisket, which is designed to be lovingly prepared with a long and slow cook. It has literally been designed and produced for this purpose alone. This process maximizes flavor and texture of the steak. The entirety of its lifecycle, from beef to steak this piece of meat has been groomed, cultivated, loved, and cajoled to eventually be cooked to perfection. This highly pigmented protein mixes with the water in the steak and you have a lovely red liquid that contains all of the flavor-filled goodness of a perfectly cooked steak. Sure that super-scientific term may not sound much better than blood, but myoglobin is actually a protein found in the muscle fibers of said meat that gives it that red color. Blood is removed from the meat during the butchering process. If it's the red stuff on the plate that upsets the person to the point that they requested the meal be turned into a hunk of unattractiveness reassure your guest that it’s not actually blood on the plate, it’s the delicious juices from the meat, myoglobin and water to be precise. This squeezes the juice out of the meat and leaves the beautiful steak you bought feeling like you’re eating tough old army boots. Basically, by grilling the steak how it is meant to be cooked, up to medium temperature, you are melting the fat and relaxing the collagen, creating a more tender bite of steak. Grilling a steak at high temperatures for extended periods will cause the collagen in the muscle fibers of the meat you are cooking to contract like rubber bands. Start with the basics, scientifically it is a terrible idea to cook a steak past medium.
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