Is this true?

>>21408482 (OP)
>professional chefs of CK

>>21408490
Sous chef at a Michelin-starred Wendy's restaurant here, AMA

>>21408490
I've worked alongside renowned chef Mike in many kichens

>>21408482 (OP)
That's prime rib. And it's not raw. You can see the tissue separated and white fat rendered.

>>21408482 (OP)
Yeah that's perfect doneness. And it's not Le subjective. Blue is undercooked, well done is over cooked. You may enjoy them, but it's in the same way you may enjoy melted ice cream.

>>21408482 (OP)
Prime rib is okay in a banquet setting if that's what they're carving but it's crazy to me you would take it over a proper ribeye steak if the option exists.

>>21408482 (OP)
>ready to settle down

>>21408590
>carving

Is it still hot out there?
Did you catch the game last night?
Did you try the lasagna it’s my favorite.

What grade are you in at school?
Have you decided what dessert you are going to have?
Do you like hot fudge sundæs?

>>21408482 (OP)
Meant to be? You realise for most of human history cooking meat was just throwing it into a fire until its well done?

>>21408620
well luckily there's little risk of contracting parisians in responsibly sourced meat these days, but yes in all other time periods it was a risk, not to mention you gotta break down all that sinew

>>21408555
>And it's not Le subjective. Blue is undercooked, well done is over cooked. You may enjoy them, but it's in the same way you may enjoy melted ice cream.
I don't actually disagree with your steak preference, but this analogy sucks. Either you're comparing overdone steak to ice cream which is literally and completely melted (show me a liquid steak), or you're using "melted" to mean "not viscous enough", which is surely subjective.

>>21408646
>show me a liquid steak
isn't that called bovril

>>21408646
>show me a liquid steak
A good broth is basically liquid steak.

>>21408482 (OP)
>A question to all the professional chefs of CK
There are none.

But that steak is raw. Would not eat.
>inb4 the rebbit crowd protests.

Look, I don't care. The goddamn things cost like $20 a piece right now. I'll slap it on a plate raw or carbonize the bitch and drown it in ketchup as long as somebody eats the fuckin' thing.

>>21408540
>white fat rendered.
no it hasn't

>>21408490
i professionally heated up and sold pies in a soccer stadium for a few months

>>21408482 (OP)
nope
in my experience, steak is meant to be diced, boiled in gravy, and then baked inside a pastry

>>21408504
Who is Chef Mike?

>>21408646
Here you go anon, you dropped this.

>>21408482 (OP)
In the minds of redditors and culinary "experts" yes, but any sane and normal person would toss that back in the fire until it's properly cooked.

nope, texture is dogshit at that doneness, hence why every actual professional chef will say medium rare or rare is preferred
glad i could help OP!

>>21408613
Kek

imagine a steak,
so you know how big it is
just sear the shit out of that outer layer for safety
otherwise, eat as raw as possible

>>21410737
Yes it has. If it hadn't, it'd be pure white due to being completely cold and untouched by heat. It's greyish-pink from being exposed to low heat for a while, which is how prime rib is cooked.

>>21408482 (OP)
looks like something jack would cook, just needs the mayo

true medium rare is an acquired taste. average person is more suited to medium, grey edges with some pink.

>>21408646
Here is a stock that I made. It is liquid steak.