Anonymous Idiot

        

I will tell you that I’m a little bit confused right now over the whole argument about what is a good steak. You may not be aware of this argument, but it seems to be raging all around me because you have people lining up on completely different sides of the whole temperature issues. I myself was not aware there was a potential for debate over this until just today. In the past I never thought about is the temperature right to make this steak good or maybe it could be better. But Food Network is always on at the house and guys like Bobby Flay and Rachel Ray say that you have to let the meat cool down and soak up the juices. This means don’t cut it or anything until the juices go back.

So then why do I hear a commercial today for Ruth’s Chris Steakhouse where they tell me they will bring a plate that is 500 degrees to my table? First of all, I’m already thinking immediately how this is a safety hazard and now they are opened up to all kinds of libilities. But the argument for is that I can savor the steak because it will be hot, due to the hot plate, for long enough that I can eat it slow and savor each morsel. I’ve never ate at Ruth’s Chris, the expense is too outrageous in the hard economy, but my friend says it is real good. So that brings up the whole debate about let the steak cool and soak or just bring it out really hot.