Quote:
Originally Posted by Lune
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Under-cooked or uncooked meat can be extremely tough as well; the myofibrils are intact and nothing has been denatured.
I don't eat things well done. All I'm saying is that for me personally, for many cuts of meat, the sweet spot is far from what you'd get if some slob cooks it and thinks the pinker/redder it is the better it tastes. Steaks cooked medium to medium well can be as tender as rare.
Also tenderness is only one consideration, there's also taste. Severely uncooked (red) hamburger tastes fucking awful. You barely lose any juiciness/tenderness at all cooking hamburger just to the border between pink/brown, and it tastes a lot better because more of the fat has been charred / liquefied. Many cuts of beef are the same way. I do like prime rib nice and red/rare though. Tri tip more on the medium well side. Has to do with fat content, surface area of the cut, marbling, so many factors.
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Was about to refute - realized you're right about burgers. I like a decently charred burger. Warm red for steak, charred for burger. And if you're using barbecue sauce for your steak, you're doing it wrong.
-Ket