cretinous00 wrote: »
not when it's marbled. actually dried out beef is quite palatable.
anyway, you guys have to qualify as to what kind of cut. most people (definitely NOT me) prefer rib eye because of the marbling. you can cook rib eye to medium or close to well done to render out excess fat.
my personal favorite is the new york cut or strip loin (the bigger half on those t-bones and porterhouses.) now those cuts aren't as marbled as rib eye. they're tough but tasty. and they can be eaten rare.
sliceoftime wrote: »
^ don't you find when the meat gets to the well done stage the juices are all gone? As in parang cardboard na? Tough and dry?