A rare tradition
September 7, 2007, 1:39 am
Filed under: Opinion


I was just going over some monthly reports the other day for the cafe when I noticed something interesting: 60% (approx.) of all steaks ordered are requested med-well to well done.

Why is this? Are we scared of a little blood? Has mad cow disease got us all in a paranoid tizzy? I’m dying to know (no pun intended) why we don’t seem to appreciate our meat products anymore.

Personally, I love a bloody steak, if you read my about section you’ll see that’s why I got into food in the first place! To me, a well done steak is just a dead piece of meat with all the flavor and life grilled out of it!

I’d like to quote a line from Bill Buford’s “heat” that i think captures my love affair with the bloodied steak perfectly:

It arrived, a steak 5 inches thick, sitting in a pool of blood. Dario started cutting it up with a pocket knife he carries with him and distributed slices around the table, until he grew impatient and tore off a chunk directly from the serving platter and speared it with his blade and ate it rapidly, re-enacting the evening’s earlier furious outsized chomping

Doesn’t that passage just stink of carnality? Just like a good bloody steak, it’s all about primal urges, blood lust and impatience.

There’s plenty more (comment below on your favorite reference to meat if you like) and it always seems to reference steak just the way I like it dripping with blood, barely touched by flame.

I’m not trying to change attitudes here but I might suggest one thing: next time you’re out to dinner and you decide to try the steak, try turning it down a notch if you usually go for well done, go for med-well (etc etc). You might just be surprised!


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[…] talking about steak earlier today I remembered a great little trick I was once shown. When cooking steak to order, one of the hardest […]

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