[Disturbance]

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I order well done because personally I don't like the disgusting metallic taste of blood ruining my steak. It's perfectly possible to brown steak all the way through without losing flavour/juiciness. The best steak I have had was served almost raw on a superheated stone slab so you can cook it how you want it at the table.

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I see this nonsense a lot. Understand that at slaughter all blood is drained, what you see are protein colored juices, not blood.

Metallic taste? WTF?

J

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I find it hard to believe that rare steak eaters do not find the taste metallic, esepcially when rare steaks leave a pool of 'bloody' liquid on the plate. Maybe my taste buds are fooked, but even before this thread started I would happily acknowledge most people have strong preferences for how they like to cook nature's greatest provided food.