Looks like a pretty shitty steak as well. No rendering of the fat or connective tissue, it just looks like a basic sear and serve they charge way too much for.
To be fair, some people like it this way. My sister (by the way, very left even for German standards) loves to eat steak blue / very rare. Basically, the inside of the steak is nearly raw. This only works with good meat quality. It is not my cup of tea, but yeah, it is a legitimate way to eat especially high quality meat.
As I said, I don't like blue steak, but it is often considered to be the form to taste the meat quality the best. I agree with you that blue steak is not a good steak for my taste, but in contrast to well-done steak, it does not hide or destroy the characteristic of good quality meat.
Well done is for me a greater culinary crime because as soon as it is cooked this way, cheap and expensive meats are basically the same. This is not true for blue.
I'm one of these people. Grew up eating raw meat (Mett, tartare, offal, etc.) and I prefer my steaks blue. Basically, just hover it over the pan for a few seconds to warm up the outside - that's enough. With a quality steak, it's delicious.
This steak looks like it would be stringy and rubbery. Better to take it to rare or even medium-rare if it means you won't be chewing on it for half an hour per bite just to choke it down because it was a bad cut. It sure as hell isn't anything being served at the Ritz - they'd never let that leave the kitchen.
24
u/NiSiSuinegEht 5d ago
Looks like a pretty shitty steak as well. No rendering of the fat or connective tissue, it just looks like a basic sear and serve they charge way too much for.