Re:How do you like your steak done?

Andy wrote:

We were discussing that very thing yesterday evening. We had a bunch of people over for dinner, which was based on (one-week-aged) ribeye from Sam’s Club. Several in the group were avowed medium / medium-well lovers but I think a few converted to medium-rare before the evening was over.

But the interesting thing (to me) was that — many years ago, trichina was a real threat, and cooking pork through was kinda necessary. And, maybe at that time, it was important to cook beef through.

But some of the KIDS preferred medium well to medium rare. I’m thinking “The days of cooking beef (cuts, not ground) through for safety are over. Why are you kids insisting on it?”

I don’t get it. I understand why people who learned to be wary of less-cooked beef would stick with their preference. But I don’t understand how it gets passed to the next generation, who haven’t grown up with a reason to fear it.

All told, I did some medium rare (129 F) and some medium / medium well (147 F) and everyone seemed happy. And I think I got a few converts.

Amazing how much fat there is in a ribeye, at twice the price of Top Sirloin. I am very much looking forward to the results of the 30-day side-by-side comparison of a Sam’s Club Top Sirloin and a Sam’s Club Ribeye.