January 8th, 2008

When it comes to beef, I was a “well done” person for a long time. I think this was mainly because “well done” is the easiest way to cook beef because all you have to do is throw it in the pan and take it out when it is smoking / burnt.

Strangely enough though, whenever I go out I always order medium / medium well because well done in restaurants tends to be charcoal.

This past week I’ve been fiddling with cooking my own beef to medium / medium well grade and I’m actually quite impressed with my efforts.

The beef definitely tastes better as well when it has some juices left in it. Not “sitting in a pool of blood” juices, but just enough to keep it moist and chewable.

Also, as I posted in a previous entry, marinating the beef in lemon and pepper before cooking is really nice. It seems like the beef doesn’t need to be marinating in the lemon for a long time, even popping it in and turning it around a few times before putting it in the pan gives it a nice taste.