I could totally do without meat now except for free steak. We too eat far less meat and more fish and pasta type meals with veg, or Asian type meals.But I still like sausage and mash. I don't like poultry or game and handling chicken or turkey makes me heave- but not the blood in steak! ;0). I haven't cooked or eaten lamb for years.
Not a lot of difference for those who are queasyll
'Both hemoglobin and myoglobin are oxygen-binding globular proteins. Both of them contain the oxygen-binding haem as their prosthetic group. Both hemoglobin and myoglobin give the red color to the blood and muscles respectively.'
Show it the grill for me. I do it on a griddle at home heated right up so the outside seals and crisps a bit. Does need to be quality steak though, my local Asian butcher sells some lovely sirloin at a good price.
If we are going out I usually have a T-bone, rare. Usually best to ask the nationality of the chef. European ones will give you a proper rare, British ones tend to overdo it so you have to drill home you want to see 'blood'.
A fillet steak has to be black on the outside and red on the inside. Anything else will ruin a good piece of meat. Same with a Chateaubriand joint, or a Beef Wellington. Braised steak has to be slow cooked for a day and all fat trimmed off beforehand. I use thick pieces of Rump to do that.
Very rare for me. Mr J2 likes his ruined to resemble shoeleather and looks miserable if there is the tiniest hint of pink in any juice which remains (he regards 'warm beige' as pink). :(
I like mine ‘medium’ as always ask for it pink in the centre but no running blood. I find it really tricky to cook it at home and there’s an excellent pub restaurant only a couple of miles away from me where we’ve never had a bad steak. £23.95 for 2 8oz rump steaks and a bottle of good wine on ‘steak night’ Tuesday and Saturday. Tasty.