My wife insists on burning her steak. Must be gray throughout. I just can't do it. We fight about it every time. I show her the internal temp - 145. Doesn't matter.

Daughter is same way.

It shouldn't bother me but it does. It's hard to cook 3 steaks (me and my sons) at medium rare as God intended but 2 at charcoal style. I hate it.

/SirThisIsWendys

My wife would eat it still mooing.

I guess let her make the ones for her and her daughter.

Or you could just deal with her preference on how she wants her steak cooked.

Jack Cheese said:

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It's hard to cook 3 steaks (me and my sons) at medium rare as God intended but 2 at charcoal style. I hate it.

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Huh?

RealTalk said:

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Jack Cheese said:

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It's hard to cook 3 steaks (me and my sons) at medium rare as God intended but 2 at charcoal style. I hate it.

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Huh?

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I cook hers and my daughters to where they look like charcoal briquettes. It's ridiculous.

What makes it hard is I do a reverse sear with cast iron skillet at the end. It is difficult to time the oven so that everything is ready at the same time. Plus, I hate wasting a piece of prime steak like that. Might as well buy select skirt steak, once burned it must taste the same as prime.

Just buy her a select cut sirloin and then burn the **** out of it. Your only out a few bucks and she is happy. Don't ever buy her a prime anything.

JAG03 said:

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Just buy her a select cut sirloin and then burn the **** out of it. Your only out a few bucks and she is happy. Don't ever buy her a prime anything.

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This times eleventy !

Jack Cheese said:

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RealTalk said:

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Jack Cheese said:

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It's hard to cook 3 steaks (me and my sons) at medium rare as God intended but 2 at charcoal style. I hate it.

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Huh?

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I cook hers and my daughters to where they look like charcoal briquettes. It's ridiculous.

What makes it hard is I do a reverse sear with cast iron skillet at the end. It is difficult to time the oven so that everything is ready at the same time. Plus, I hate wasting a piece of prime steak like that. Might as well buy select skirt steak, once burned it must taste the same as prime.

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Looks like the only option is to divorce your wife and make your daughter live with her.

Just keep cooking their steak while your steak rests. What's hard about this?

Like I said, it shouldn't bother me but it does.

Well, there goes the role play.

Jack Cheese said:

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What makes it hard is I do a reverse sear with cast iron skillet at the end. It is difficult to time the oven so that everything is ready at the same time.

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It really isn't hard at all. Your steak goes in the oven for 7-8 minutes. Theirs go in the oven for 10-12 minutes. I do this all the time.

Plus... steaks should rest for 5-10 minutes anyway. Plenty of buffer time to make sure everything is ready together.

My 10th grade biology teacher ruined me after showing us a film on all of the parasites you can get from eating undercooked food. For years, everything had to be well-done. Within the last few years, I've finally moved to medium-well.

Be happy they like steak and not requesting yard bird too often.

I kept theirs in the oven 10 minutes extra.... Not enough. I swear it doesn't matter. Whatever I do short of burning the **** out of it is insufficient.

I feel like many are missing the main point which is no one should want a steak served burned.

The part about always needing to do more after the others are ready is just extra frustration, that's all.

Wrangler said:

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My 10th grade biology teacher ruined me after showing us a film on all of the parasites you can get from eating undercooked food. For years, everything had to be well-done. Within the last few years, I've finally moved to medium-well.

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The rarer the better for me. If it's a nice steak at a good restaurant I'll order it Bleu or Pittsburgh rare.

Also a big fan steak tartare or beef carpaccio. Sometimes you can find a Japanese place that does a ribeye sashimi which is a nice change of pace

JAG03 said:

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Just buy her a select cut sirloin and then burn the **** out of it. Your only out a few bucks and she is happy. Don't ever buy her a prime anything.

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Round steak or gtfo

I don't know any women who do this maybe the ones in your life are just defective?

Jack Cheese said:

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I kept theirs in the oven 10 minutes extra.... Not enough. I swear it doesn't matter. Whatever I do short of burning the **** out of it is insufficient.

I feel like many are missing the main point which is no one should want a steak served burned.

The part about always needing to do more after the others are ready is just extra frustration, that's all.

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Actually if she thinks it tastes good that way, then that is the way she should be able to get it.

two cast iron skillets.
1 for well done cooking
the other for how you want it

Buy her thinner steaks. If you have 1 or 1.5 inch steaks for yourself, buy 1/2 or 3/4 inch steaks for her. Same method, same cooktime, hers will be well done, yours won't.

I fought this with a woman for a while. What I finally figured out is that she liked the Maillard reaction more than she liked good steaks, filet thinner and cook the **** out of them and quit trying to please yourself.

80s Guy said:

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JAG03 said:

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Just buy her a select cut sirloin and then burn the **** out of it. Your only out a few bucks and she is happy. Don't ever buy her a prime anything.

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This times eleventy !

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Indeed. If she wants it well done, she doesn't care what it tastes like. So go cheap. Then you won't care as much.

I'm in the same boat. Wife and middle son want meat gray throughout. Myself and the bookends like it to moo and move when we put the fork in it.

I smoke their meat at 225 until it hits 170. Yes, I said 170 internal temp then reverse sear.

Smoke the rest until 120 degrees. I put theirs on about 35 to 40 minutes earlier.

I used to play taps for their steaks and cringe when my son would pile ketchup on his briquette. I'm older now and just cook them the way they enjoy them.

But I feel you. The struggle is real!

nai06 said:

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Wrangler said:

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My 10th grade biology teacher ruined me after showing us a film on all of the parasites you can get from eating undercooked food. For years, everything had to be well-done. Within the last few years, I've finally moved to medium-well.

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The rarer the better for me. If it's a nice steak at a good restaurant I'll order it Bleu or Pittsburgh rare.

Also a big fan steak tartare or beef carpaccio. Sometimes you can find a Japanese place that does a ribeye sashimi which is a nice change of pace

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Had a Brit that would come in town and always take us out to a Brazilian steak house and the manager would have to approve how they cooked his meat and the server(s) only served him. He called it bleu, but basically the meat was seared on the outside barely and that's it. He then ordered about four boats of grilled jalapeños to eat with it. He's as thin as a rail and put it away like a 400 pounder at the buffet.

https://www.mychicagosteak.com/steak-university/done-perfection-guide-steak-doneness/

nai06 said:

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Wrangler said:

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My 10th grade biology teacher ruined me after showing us a film on all of the parasites you can get from eating undercooked food. For years, everything had to be well-done. Within the last few years, I've finally moved to medium-well.

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The rarer the better for me. If it's a nice steak at a good restaurant I'll order it Bleu or Pittsburgh rare.

Also a big fan steak tartare or beef carpaccio. Sometimes you can find a Japanese place that does a ribeye sashimi which is a nice change of pace

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Go down to Castroville, TX and get you some parisa.

JAG03 said:

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Just buy her a select cut sirloin and then burn the **** out of it. Your only out a few bucks and she is happy. Don't ever buy her a prime anything.

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Except for Amazon Prime, you'll make up for the cost with shipping.

My wife like hers burnt as well. Drives me crazy. She actually order a filet at a company diner and asked for it to be well done. Had to send it back and have them butterfly it when it came back with some pink. Luckily both my kids are ok with pink so they usually get theirs medium or medium rare depending on the situation.

Seems like an opportunity to buy your wife and daughter a choice sirloin, and with the money saved, buy you something from the prime cabinet.

Edit: Read through the thread after posting this and saw how many Texagers share this sentiment.

I cook all steaks to medium rare at my house. If you want it ruined I will tell you where the microwave is. My wife ate hers well done when we met. Almost 20 years later I've brow beat her into medium rare. She finally admitted in the past few years the flavor is much better and it was fear that made her order it well.


No one likes well done steak. These people are just poons when it comes to food fear. They probably still wear masks too.

Serve her a good medium rare steak by candlelight, conversion to follow!

If it still moos, it's perfect

chjoak said:

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My wife like hers burnt as well. Drives me crazy. She actually order a filet at a company diner and asked for it to be well done. Had to send it back and have them butterfly it when it came back with some pink. Luckily both my kids are ok with pink so they usually get theirs medium or medium rare depending on the situation.

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Its one thing to order a filet well done (then sending it back) when around family or friends, its another to order it at a company function around colleagues and bosses. Guarantee they were judging her and making a mental note.

There are a lot of things that I like that I wouldn't order around my boss and coworkers.

Get a sous vide. Anova makes a couple of really good ones. Cook theirs at well done and then finish with a sear at the same time as yours.