>

Tell me you’re a freak that destroys steaks without telling me you’re a freak that destroys steaks.
But dad, what If someone wants their well done?
We politely, yet firmly, ask them leave >

God dang it, Bobby. >

I'm not bragging about my BBQ, Dad, but you can go ahead and take your teeth out. >

Spoken like someone who eats well done steak 🥩 >

Probably with ketchup. >

Mmmm mmm nothin sets off the flavor of a steak like some ketchup >

Yeah. But I admit that if I'd gone out and picked up some $50 a pound prime dry aged rib eyes to cook for guests, I'd have a hard time cooking one well done for someone. It'd be like opening a bottle of Chateau Latour and watching a guest pour it over ice and Sprite. He may like it that way, but what a fucking waste. >

My mom used to make well done steaks when I was growing up because she was very paranoid of getting sick from the meat. While I do prefer medium rare to rare these days, those well done steaks were definitely nowhere close to dry. Still very good. The hate is overblown because people think well done steaks all look and taste like the Sahara because they have never tried it and have just been conditioned to hate it by social media and dads.
I bet those same people don't freak out when their steak in burritos is well done, which it almost always is. >

It’s not that we have never tried it, it cooks the fat out, with other animals it’s different but with quality beef the animal was bred for the fat to be almost ingrained into the muscle fibers and when you over cook it it renders that useless. Also I don’t know why your mom was so worried, you can and I have eaten raw beef, if it’s the loin of the cow it’s very good >

My mom was from a developing country, she wasn't too educated on these things. I think she got sick from some bad beef a few times and started cooking everything well done. >

Ahh I see, well I guess you can cook out just about anything bad so that definitely makes sense >

Good point, but who the fuck voluntarily eats rubber? >

Different cuts of meat do “better” at different temperatures. What determines “better” is fairly subjective, but there is a range that —if missed— results in a bad steak. >

Yeah, this is another thing that is specific only in 'merica, the land of the free, where if you don't like your meat still half alive you must be an outcast. >

I guess we could say North America eh? 
I’m from Canada 🇨🇦 and I still hear it up here! >

It's rare for that to happen >

Rare (°_°)