Before I became a STAC-er, I used to really enjoy a nice, thick extremely rare steak. London broil was my favourite as fillet mignon is out of my price range. I would "cook" it by just searing all sides on a very hot surface for about 20 seconds each to kill off any contaminants that might be lurking on the surface, but the middle would still be refridgerator-cold and the vast majority of the meat would be way past red, into the purple hues.
My questions are:
1. Is there any difference, nutritionally speaking, between eating your beef well done, medium, or "was still mooing just a moment ago"?
2. Are there any other raw meat lovers out there who love to get in touch with your inner caveman? I can't be the only one...
Thanks,
~Petra~
My questions are:
1. Is there any difference, nutritionally speaking, between eating your beef well done, medium, or "was still mooing just a moment ago"?
2. Are there any other raw meat lovers out there who love to get in touch with your inner caveman? I can't be the only one...
Thanks,
~Petra~




Let me know if you find REAL buffalo... I think it's all beefalo nowadays. I agree with you, Kath!!!
Just cut off the hooves and horns; muffle the moo with a little branding...
...Was in HEAVEN -got to 150, for awhile, then got too busy, and gave in too much... and... OK holding pattern "keep it together..." 

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