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Pittsburg, Kansas | I like meat well done but it has to be in a different form rather than steak.
For example, a pot roast that has been slow cooked to tenderness I am fine with and enjoy. But a steak that is over cooked and dry, not so much. Sous vide is a modern way to make tough roasts both tender and more rare though so wife does that quite a bit now days.
Wife will often cook two very large steaks at once since that is what is in our beef packages. Sometimes we will not eat the whole steak. So what is left she slices up, makes a gravy and satues it the next time. Very delicious in my opinion. In fact if the steak was just so so the first time around I would prefer it be cut up and made into something tender. The other thing she does with it is make meat soup with the broth some bone broth or less desirable, bullion cubes to richen up the broth/meat.
I like beef about any way except dried up steaks that are tough and dry to swallow.
Edited by John Burns 9/19/2022 11:45
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Bring on the meat sweats....
