So…I am that person anywhere I go that orders my red meat Well Done! I usually follow that up with “I mean Really Well Done…Cooked…All of the Way….No Red….Anywhere!” Every burger I eat, every steak I order, I check before every bite to make sure I am not eating anything that has a hint of pink on it. If I get a filet, I order it butterflied, just to make sure it is thin enough to get cooked all of the way through. With burgers, the thinner they are the better. The middle is a bit tricky to get cooked all of the way through.
I have been told by more people than I can count that I am ruining the steak, or I am not getting the real experience of a good burger. You definitely don’t want me in charge of the grill at a BBQ…and plenty of people have let me!
We were offered a tenderloin sandwich. The first bite wasn’t bad….but, bite #2 was painfully obvious to me that the tenderloin was just beyond cooked medium. I couldn’t eat anymore. I quietly laid the sandwich on a back table and walked away.
We then got a tour of the kitchen by the Executive Chef and shown their dry aging process of some of the best cuts of meat you can get in the area. I didn’t ask, but something told me they wouldn’t be willing to cook a steak well-done. The Chef then offered us two different pieces of tenderloin. Both with house made rubs, with a 12 year balsamic drizzle and butter/shallot reduction. Both were also cooked just barely beyond medium (in my opinion). Very…Very…Red!!
I figured this was my time to give it a really go. What better place. In a high end restaurant, with quality meat, and by a Chef who take pride in the food that he cooks! A little confession, I did pick out the piece that was less red than the majority of the pieces on the table. I was extremely surprised to find that the bite size piece of meat pretty much melted in my mouth. It didn’t require the constant chewing, steak sauce and glass of water I sometimes need at other places. I ate a few more pieces, both of which had a touch more red in them.
I can’t say I will be going to The Outback anytime soon and ordering a big thick steak rare or trying to cook a burger anything other than nice and brown any time soon. But, I may consider opting for medium well if I find myself eating at another good quality restaurant.
Here’s to eating meat the way it should be!