If It's Bleeding I Aint Eating

[crusader8463]

I'm sure there have been some of these posted already, but in the off chance it hasn't been asked I wanted to formally make the request here.

I, like many others, despise meat that is not fully cooked. I don't care if it tastes better then the nectar of the gods itself- if there is still red in it I refuse to eat it. Now since the host obviously loves eating blood with his red meat I was hoping you could at least say what we need to do to fully cook the meat. Simply do it the way you have been, but then say after that if you want it well done then do this instead.

I'm loving the show so far, but every time you cook something that involves a lot of meat I might as well just turn it off because you only show how to cook the meat in a way that keeps it bloody. I don't care if it's still healthy or if it's not. If it's red I don't want to eat it.

You see humans are no longer living in caves, and we have access to this little invention called fire. So I don't believe that humans need to eat uncooked meat anymore. Crazy I know, but that's just how I feel and I hope this suggestion gets read by someone who can make the change and actually take it seriously.

Keep up the work etc etc.

[tokenuser]

Here's a hint all the great chef's use - cook it longer.

[crusader8463]

Originally Posted by tokenuser

Here's a hint all the great chef's use - cook it longer.

Yes, but when ever I do I always end up burning the outside to cook the inside. There's gotta be some technique to doing it correctly. Just like he did with the steak episode talking about leaving it on one side for 5 min, flipping 90 degrees then repeating for both sides. There's gotta be some kind of trick to do the same thing without having the dam thing still half able to move around on the plate because it still has most of it's blood in it.

[tokenuser]

Many professional kitchen cook steaks in two passes ...

1. Sear. All steaks get e same amount of sear. Nice, consistent hatch marks. For rare and medium rare, depending on the thickness of the steak, this is often enough to cook the steak.
2. Indirect heat. Throw the steak into a hot oven to finish.

If it's the blood that makes you squeamish, you might also consider dry aging the steak. Wrap it in paper towel, and put it on a rack in the fridge for 3 days. Every 24hours, change the paper towel. This does two things, it take out a lot of moisture from the meat, and it concentrates the flavor of the meat. Cook the steak to medium rare. It will still be pink and juicy inside, but won't be mooing.

[ronaldo]

Originally Posted by crusader8463

Yes, but when ever I do I always end up burning the outside to cook the inside. There's gotta be some technique to doing it correctly. Just like he did with the steak episode talking about leaving it on one side for 5 min, flipping 90 degrees then repeating for both sides. There's gotta be some kind of trick to do the same thing without having the dam thing still half able to move around on the plate because it still has most of it's blood in it.

I feel weird helping someone ruin meat but...

TU was right you can sear it and then finish it in the oven or cook it in the pan at a lower temperature. You have to slow down the transfer of heat.

[tokenuser]

Something I do on the grill is to put the cover on. It creates the oven environment. I normally do that with chicken so that it cooks through.

I've seen people cover steaks in a grill pan with a pot lid to create that micro-oven type effect. Never tried it myself ... I like my meat juicy.

[psychomike]

You can... cut the meat thinner, lower the temperature of the cooking element, finish (or start) the meat in the oven, let the meat come to room temp before cooking.

I often butterfly my chicken breasts so they'll cook faster on a very hot grill without burning. But even if they did start getting too much color, I could pop them into a 350F oven to finish.

If you're paranoid about the food being "bloody," invest in a $20 digital thermometer so you'll know the inside temp is exactly right.

The bottom line, if Niall cooks it too rare for you, just cook it a little longer.

You see humans are no longer living in caves, and we have access to this little invention called fire. So I don't believe that humans need to eat uncooked meat anymore. Crazy I know, but that's just how I feel and I hope this suggestion gets read by someone who can make the change and actually take it seriously.

What exactly are you implying here? I fully support your desire to overcook meat, but that doesn't make the rest of us crazy.

[guytheninja]

Originally Posted by crusader8463

I'm sure there have been some of these posted already, but in the off chance it hasn't been asked I wanted to formally make the request here.

I, like many others, despise meat that is not fully cooked. I don't care if it tastes better then the nectar of the gods itself- if there is still red in it I refuse to eat it. Now since the host obviously loves eating blood with his red meat I was hoping you could at least say what we need to do to fully cook the meat. Simply do it the way you have been, but then say after that if you want it well done then do this instead.

Short answer: Do exactly what Tokenuser says. Cook it longer with indirect heat.

Originally Posted by tokenuser

1. Sear. All steaks get e same amount of sear. Nice, consistent hatch marks. For rare and medium rare, depending on the thickness of the steak, this is often enough to cook the steak.
2. Indirect heat. Throw the steak into a hot oven to finish.

Long answer:

I never use a grilling pan; I still think those things are hokey and suspicious. However, I'm with you, I hate bleeding meat, and I personally think it tastes bad. I always want my steak, hamburger, hotdog or whatever well done -- every time.

I use a round black weber charcoal grill with a charcoal chimney, and this is how I cook steaks.

1. After I get the charcoal lit and fully combusting like a raging fire , I place the raw steaks around the edge of the grill. (I usually cook four steaks at a time).
2. I put the top back on the grill (with bottom vent fully open and the top vent mostly open), and I wait four minutes.
3. I open the top, and I put out any rogue grease fires with water. (Hey its entertaining -- don't douse your charcoal too much though).
4. I flip the steaks.
- If one steak is more seared/cooked than another, I swap the position of the steak that is more seared with the steak that is less seared. I always keep the steaks on the edge of the grill though.
5. I put the top back on and wait another 4 minutes.
6. Take top off, put out fires, flip steaks, move steaks around on the edge, put top back on, wait 4 minutes.

I usually use this formula for either a total of 16 minutes or 20 minutes, and I always keep my steaks on the edges of the grill and away from rogue grease fires. I don't really sear the steak per say; I figure that the charcoal fire sears the steak well enough for my tastes anyway.

I won't lie though, this formula may not work for you. You may want to come up with your own formula. Cooking steaks is more of an art than a science; it does take practice.

P.S. :: I'm sure you know this but, don't over-fill your grill with charcoal or you yourself will be well done . Just have a layer of charcoal briquettes that is around 2-3 inches in height which covers the entire bottom of the grill.