[nazali]

I just saw a video, I don't understand.

This asian guy (no words just a video/shorts I think)

Guy took a slab of beef, not sure which cut, seared the outside , all 6 sides,
put it into a ice bath, took it out sliced it up into thin long rectangles.

made some kinda salad, made what looked to be a marinade coated everything and went to town on it.

Almost like a beef Sashimi ? if that is the right word.

Can you do that ? I mean I've heard of steak tartare, but why sear it ?

thanks !

[Watching The World Burn]

Again, weird post, but since there is 400+ views and no response, I guess I'll answer.

Bacteria would live on the outside of the steak - searing the sides would kill the bacteria, rendering the steak presumably safe to eat, since it isn't ground up.

Personally, while I like my steak rare to medium rare, that would not be my thing, I'd like my beef to be at least warm, but to each their own.

[nazali]

sorry, but what's weird about the post ?

I asked a question about how someone was cooking or apparently not cooking a steak

Originally Posted by Watching The World Burn

Again, weird post, but since there is 400+ views and no response, I guess I'll answer.

[nazali]

You also made the comment on another one of my posts ?
Weird, you drive a civic on a BMW forum
moving forward ignored

[2000cs]

Is it Tartare?

[TheMidnightNarwhal]

Originally Posted by Watching The World Burn

Again, weird post, but since there is 400+ views and no response, I guess I'll answer.

Bacteria would live on the outside of the steak - searing the sides would kill the bacteria, rendering the steak presumably safe to eat, since it isn't ground up.

Personally, while I like my steak rare to medium rare, that would not be my thing, I'd like my beef to be at least warm, but to each their own.

It's a forum made for questions/dialogues and it's posted under the appropriate off topic category... of course some questions are going to be weird or unusual. Who cares?

But yeah as you say, usually steak doesn't have bacteria inside just on the outside.

[Watching The World Burn]

Originally Posted by nazali

You also made the comment on another one of my posts ?
Weird, you drive a civic on a BMW forum
moving forward ignored

mmkay. At least your location checks out.

At roughly 450 views and no response before I came along, if you ignore me, who is going to answer these random threads you create? And can you really live with the suspense of not getting the answer to these deep, potentially life altering questions?

I think these are tough questions you have to ask yourself before clicking on that ignore button.

And don't be hating - my '71 Civic is a unicorn.

[nazali]

Thank you,

Originally Posted by TheMidnightNarwhal

It's a forum made for questions/dialogues and it's posted under the appropriate off topic category... of course some questions are going to be weird or unusual. Who cares?

But yeah as you say, usually steak doesn't have bacteria inside just on the outside.

[nazali]

Originally Posted by 2000cs

Is it Tartare?

This is the guy's video, it's a long one but luckily it was the first recipe that he did, hope seeing it makes sense

I'm thinking tartare, but asian style, but would you still sear the outside ?

[nazali]

makes sense

Originally Posted by TheMidnightNarwhal

usually steak doesn't have bacteria inside just on the outside.

[nazali]

looking up a reciepe for steak tartar

"How to Make the Best Steak Tartare
First, make sure that your steak is nice and cold. You can even put the meat (sealed properly) in the freezer for a few minutes to get chilled.

Then, trim the excess fat chunks off of the steaks and finely chop the filets with a sharp knife into ¼ inch pieces.

Pro Tip: To get just the right minced beef, start by cutting the steaks into fine strips. Cut the thin strips into halves or thirds. Then cut the steak ribbons crosswise."

[nazali]

looks like different way to do this, some just use a good quality steak done and eaten right away, I guess he's cooking it just to be safe and the ice bath is to stop the beef cooking through.

so it's a semi tartar ? LOL

[catskillclimber]

I do something similar with venison. I let it rest coming up to room temp, sear on the grill for maybe a minute on each side and serve. Center remains raw. This gives a buttery texture feel in your mouth and great taste. I like the combination taste of seared and raw.
I started cooking venison rare to med rare years ago. Every time I undercooked I found I liked it better. Completely raw is a step to far for me.

[nazali]

doesn't venison have a really gamey taste ? I'd heard ? not sure

not sure I can do raw meat TBH, Sashimi, God I can wolf that shiznit down

Originally Posted by catskillclimber

I do something similar with venison. I let it rest coming up to room temp, sear on the grill for maybe a minute on each side and serve. Center remains raw. This gives a buttery texture feel in your mouth and great taste. I like the combination taste of seared and raw.
I started cooking venison rare to med rare years ago. Every time I undercooked I found I liked it better. Completely raw is a step to far for me.

[catskillclimber]

Originally Posted by nazali

doesn't venison have a really gamey taste ? I'd heard ? not sure

not sure I can do raw meat TBH, Sashimi, God I can wolf that shiznit down

Properly taken and processed I think it is close to beef. There is a long list of variables that can degrade the meat. For me, gamey means the taste if "off", usually from something undesirable occuring from field to table. Given it is a lean meat, anything beyond med-rare only degrades taste and texture. Well done venison literally looks and taste like shoe leather.

[XutvJet]

Originally Posted by Watching The World Burn

mmkay. At least your location checks out.

At roughly 450 views and no response before I came along, if you ignore me, who is going to answer these random threads you create? And can you really live with the suspense of not getting the answer to these deep, potentially life altering questions?

I think these are tough questions you have to ask yourself before clicking on that ignore button.

And don't be hating - my '71 Civic is a unicorn.

Well played

[nazali]

awesome thxs makes sense

Originally Posted by catskillclimber

Properly taken and processed I think it is close to beef. There is a long list of variables that can degrade the meat. For me, gamey means the taste if "off", usually from something undesirable occuring from field to table. Given it is a lean meat, anything beyond med-rare only degrades taste and texture. Well done venison literally looks and taste like shoe leather.

[tranquility]

Ok, I passed by too cuz OP does make 'interesting' threads from time-to-time...heck, if everyone was the same, it would be a boring place. I didn't make a comment like Watching but it was mild in his defence and not really an insult and he did provide a sincere answer. OP did make a nice comeback and so did Watching, so how about you guys just make up? It's Christmas time! (Oops, Happy Holidays.)

To try to answer the OP, I don't like that artsy stuff, we're no longer cavemen or escaping in the desert, let the fire burn and our food be well-cooked.

[Watching The World Burn]

Originally Posted by tranquility

Ok, I passed by too cuz OP does make 'interesting' threads from time-to-time...heck, if everyone was the same, it would be a boring place. I didn't make a comment like Watching but it was mild in his defence and not really an insult and he did provide a sincere answer. OP did make a nice comeback and so did Watching, so how about you guys just make up? It's Christmas time! (Oops, Happy Holidays.)

To try to answer the OP, I don't like that artsy stuff, we're no longer cavemen or escaping in the desert, let the fire burn and our food be well-cooked.

Fair - to be honest I hold no bitterness to Nazali, nor have I put him on ignore...pretty much have never put anyone on ignore except for one member and that was a while ago, and since have now removed him from the ignore list since he seemed to improve his posts.

What Nazali wants to do is entirely up to him, but at the same time, I'm not going to change. But I'm equally happy to receive it back as good or better as I dish it out - I've got a thick skin.

[bagekko]

Well if anyone watching this thread is ever in Tampa/St. Pete I highly recommend the Steak Tartare at Bern's.

[nazali]

awesome thanks !

Caveman , LOL .... meat, fire, eat

BBQ at its best

Originally Posted by tranquility

Ok, I passed by too cuz OP does make 'interesting' threads from time-to-time...

[nazali]

The fastest route directly south is a good 20 hours

Road trip, 2,136km

Originally Posted by bagekko

Well if anyone watching this thread is ever in Tampa/St. Pete I highly recommend the Steak Tartare at Bern's.