This is why I don’t order steak at restaurants, it …

Comment on How to Cook a Steak Perfectly Every Time by jack.

This is why I don’t order steak at restaurants, it seems like the world believes there are only two options for cooking a steak, rare or burnt leather…..I really really hate the taste and texture of a steak cooked anything less than medium. There is something really off about it, and it makes me sick to the point of gagging. I don’t know what it is, the only way I can describe it is for me it is like really wet, lukewarm in the middle, sort of dissolves but sort of not, like a really firm meat jello. Hard to explain, but it is gross, which totally ruins any delicious exterior crunchy crusty goodness that may have been achieved. I also hate noticeable fat on my steak, again the texture is absolutely sickening to me. Granted I don’t like overly well done steak either. It has nothing to do with fear or being grossed out trust me, not with what I do for a living. I just can’t eat a steak that isn’t medium, something about biting into it, and that texture just absolutely makes my stomach turn. Bread pudding and soggy cereal has the same effect on me, I certainly can’t help that a steak cooked rare makes me nauseous. I don’t see how my opinion means I can’t enjoy your website… or even utilize aspects of your technique… I agree with Memoria “Ah, the advantage of cooking your own food without anyone judging as you make it”

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.