Just yesterday I made horse carpaccio and It was great.
_Bill_Cipher-
That doesn’t look blue. That looks raw
There’s almost no sear at all, and most blue steaks, at least that I see posted here, have a little but more cooked. That meats straight shiny though
astrawberryandakiwi
I’d rather starve
flopflapper
I can see getting a tenderloin blue but not a strip – and with it being bone-in this is just a recipe for disappointment haha.
Super_Burrito777
People love to hate on Texas Roadhouse but they’re the most consistent steak place I’ve ever been to. And I mean that in a good way.
BFSbaitmaker
Gross
Maverick_Steel123
At this point just order beef tartare lol
Getthepapah
This is disgusting imo
rohrschleuder
I like Blue rare & Pittsburg steaks but they can’t be over 1.5” thick. They should always come directly to the table with no resting. Anything thicker the temperature difference between the crust and the center lessens in difference and becomes meh. I like the searing temp on the outside and the barely room temp center.
Stitchy2
I loved Texas Roadhouse. I went to a different one I usually go to, and had a very bad experience with poor service and steak was poorly cooked (cap was paper thin and other end was thick leading to a well-done/rare steak). And my fiance even got sick afterwards.
They ended up shutting down a few months after due to rat droppings, a roach in the sauce, and someone on social media posted a video of a fetus mouse from there.
I worked at TRH for 3 years and still love to eat there. Some of the best cooks I’ve ever known worked in that kitchen.
DaveRS57566
You should have asked for “Black and Blue” IMHO.
While I’ll eat a Rare or even blue steak (and raw ground beef with a raw egg yolk! (Steak/Beef Tartare) I’m VERY cautious about WHERE I’ll have it that way. There are only a handful of restaurants in the world that I would trust completely with Tartare.
I know that I’m buying FRESHLY ground and sliced beef from my purveyor (The ONLY way to be sure the inside of the meat has not been exposed to certain bacteria inside a refrigerator)
My problem with ordering a steak like that at a restaurant is that you don’t know how clean their kitchen is, and how hygienic the chef(and other food handlers for that matter). The reason for the “Black” part of the equation at a restaurant is to make sure that any exposed meat is THOROUGHLY cooked beyond 150-170°F.
When I prepare rare (blue to red and cool inside) beef or lamb myself at home I make sure to do three things:
1.) I ALWAYS keep the beef in the sealed package until it’s time to prepare it in order to avoid or at least minimize exposure to any potential environmental contaminants. I’m also extremely diligent about washing everything it might come in contact with (cutting board, plates, etc in hot, soapy (antibacterial soap) water.
2.) I ALWAYS prepare and consume the beef the SAME DAY that I purchased it. This ensures the meat has been exposed to the bare minimum of potential environmental contaminants and prevents the beef from “oxidizing” or “browning” itself by standing out in the open too long. While oxidized meat is not necessarily dangerous to eat, it does affect the flavor and does increase the potential for contamination IMHO.
Consuming your beef the same day it was butchered should prevent the oxidation provided you don’t leave the raw meat out and exposed unrefrigerated.
Note: If you prefer to allow your meat to reach room temperature before cooking, that’s fine, but I recommend keeping it in the cellophane wrap until it’s time to throw it on the grill or in the oven/broiler.
3.). If I’m making a steak (or a roast for that matter) I will sear the meat in the broiler or under a very hot pre-heat (450-500°F). Occasionally, I’ll sear it in an extremely hot skillet on every exposed side and angle including the edges.
This will not only make for a much juicier steak by sealing in the juices, but it will also eliminate 99% of any particularly nasty bacterium that it may have been exposed to along the way.
That steak you posted photos of looked good to me, Although I might have asked them to put a bit more of a sear on just the outside for me. Another minute or two on a hot grill, skillet or broiler!
YouMUSTvote
You asked for, you got! 🤷🏻♀️
BehemothJr
OK cool guy 🙄
fionnkool
It walked on the plate yuk !!
whatsthew3rd
When did you first try human? Did you eat the cheeks first?
Many-Bee6169
People who eat steaks blue are just straight up psychopaths, and this is coming from someone who eats rare/medium-rare only.
1800_DOCTOR_B
🤢
AutisticFingerBang
There’s a guy on ig that eats nothing but fermented raw meats. Related?
Basketballb00ty
r/steakortuna hope you sent that shit back
SmileParticular9396
lol just take a bite out of the cow. I kid I kid … people have their preferences and it looks like they delivered what you wanted.
EM22_
Legend has it that he’s still chewing that bite to this very day.
priMa-RAW
Straight from the cow onto your plate
Woodworking33
That’s usually how they give it to me after I ask for medium rare
37 Comments
Do you have to force yourself to chew and swallow this? I think rare is my limit
To each his own… But IMO the lack of rendering of fat compromises the best flavor you get from a steak “cooked” that way…
Looks like they threw it in a pan of boiling water for a min, ill eat my steak rare but I want a sear.
If you like it I love it
A good vet could bring this back to life
That shit looks gross ngl lol but to each their own I guess haha
Might as well go full liver king and eat that shit raw lol
Excellent. I always order blue rare and they try to fight me on it.
Looks very lean so blue works nice, it’s basically a seared carpaccio like tuna tataki.
https://preview.redd.it/lp0ubqeq42re1.jpeg?width=4032&format=pjpg&auto=webp&s=b6113fd87f274cfa93f1433439cdc96b1435d2e3
Just yesterday I made horse carpaccio and It was great.
That doesn’t look blue. That looks raw
There’s almost no sear at all, and most blue steaks, at least that I see posted here, have a little but more cooked. That meats straight shiny though
I’d rather starve
I can see getting a tenderloin blue but not a strip – and with it being bone-in this is just a recipe for disappointment haha.
People love to hate on Texas Roadhouse but they’re the most consistent steak place I’ve ever been to. And I mean that in a good way.
Gross
At this point just order beef tartare lol
This is disgusting imo
I like Blue rare & Pittsburg steaks but they can’t be over 1.5” thick. They should always come directly to the table with no resting. Anything thicker the temperature difference between the crust and the center lessens in difference and becomes meh. I like the searing temp on the outside and the barely room temp center.
I loved Texas Roadhouse. I went to a different one I usually go to, and had a very bad experience with poor service and steak was poorly cooked (cap was paper thin and other end was thick leading to a well-done/rare steak). And my fiance even got sick afterwards.
They ended up shutting down a few months after due to rat droppings, a roach in the sauce, and someone on social media posted a video of a fetus mouse from there.
Can’t even look at their steak again.
[Link](https://www.rochesterfirst.com/news/business/local-business/texas-roadhouse-in-henrietta-shut-down-by-monroe-county-doh/?utm_source=t.co&utm_medium=referral&utm_campaign=socialflow)
[Link 2](https://13wham.com/news/local/henrietta-rd-texas-roadhouse-closes-for-pest-control)
I worked at TRH for 3 years and still love to eat there. Some of the best cooks I’ve ever known worked in that kitchen.
You should have asked for “Black and Blue” IMHO.
While I’ll eat a Rare or even blue steak (and raw ground beef with a raw egg yolk! (Steak/Beef Tartare) I’m VERY cautious about WHERE I’ll have it that way. There are only a handful of restaurants in the world that I would trust completely with Tartare.
I know that I’m buying FRESHLY ground and sliced beef from my purveyor (The ONLY way to be sure the inside of the meat has not been exposed to certain bacteria inside a refrigerator)
My problem with ordering a steak like that at a restaurant is that you don’t know how clean their kitchen is, and how hygienic the chef(and other food handlers for that matter). The reason for the “Black” part of the equation at a restaurant is to make sure that any exposed meat is THOROUGHLY cooked beyond 150-170°F.
When I prepare rare (blue to red and cool inside) beef or lamb myself at home I make sure to do three things:
1.) I ALWAYS keep the beef in the sealed package until it’s time to prepare it in order to avoid or at least minimize exposure to any potential environmental contaminants. I’m also extremely diligent about washing everything it might come in contact with (cutting board, plates, etc in hot, soapy (antibacterial soap) water.
2.) I ALWAYS prepare and consume the beef the SAME DAY that I purchased it. This ensures the meat has been exposed to the bare minimum of potential environmental contaminants and prevents the beef from “oxidizing” or “browning” itself by standing out in the open too long. While oxidized meat is not necessarily dangerous to eat, it does affect the flavor and does increase the potential for contamination IMHO.
Consuming your beef the same day it was butchered should prevent the oxidation provided you don’t leave the raw meat out and exposed unrefrigerated.
Note: If you prefer to allow your meat to reach room temperature before cooking, that’s fine, but I recommend keeping it in the cellophane wrap until it’s time to throw it on the grill or in the oven/broiler.
3.). If I’m making a steak (or a roast for that matter) I will sear the meat in the broiler or under a very hot pre-heat (450-500°F). Occasionally, I’ll sear it in an extremely hot skillet on every exposed side and angle including the edges.
This will not only make for a much juicier steak by sealing in the juices, but it will also eliminate 99% of any particularly nasty bacterium that it may have been exposed to along the way.
That steak you posted photos of looked good to me, Although I might have asked them to put a bit more of a sear on just the outside for me. Another minute or two on a hot grill, skillet or broiler!
You asked for, you got! 🤷🏻♀️
OK cool guy 🙄
It walked on the plate yuk !!
When did you first try human? Did you eat the cheeks first?
People who eat steaks blue are just straight up psychopaths, and this is coming from someone who eats rare/medium-rare only.
🤢
There’s a guy on ig that eats nothing but fermented raw meats. Related?
r/steakortuna hope you sent that shit back
lol just take a bite out of the cow. I kid I kid … people have their preferences and it looks like they delivered what you wanted.
Legend has it that he’s still chewing that bite to this very day.
Straight from the cow onto your plate
That’s usually how they give it to me after I ask for medium rare
I’ve asked around
What is their grill temp and cook times for rare?
Their ribeyes rare are 🤌
Just go lick a cow at this point.
gross
Psychopath.
I’d eat it lol