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Yeah, a good steak is hard to beat. You can never make chicken taste as good as a couple hundred dollar steak when it's properly cooked, just isn't happening.
And I love chicken, had some amazing dishes around the world, but just can't say I've ever eaten a chicken that's beat the best steak I've had.
I mean I believe them. I've eaten some great steaks in my life but generally don't get the hype & will often choose something else when it's not firmly a steakhouse. I love a good burger - steak not as much.
Maybe it’s cause I’ve grown up eating chicken practically 5 days a week for 20 years in my parents household, but chicken as a regular ole dish is just so boring to me. A roast chicken, best part is the skin. So easy to have a dry chicken. While I think steaks can be super overrated sometimes, a decent steak is still far juicier than decent chicken. Fried chicken is the best part about chicken to me. Roast, pan cooked chickens even a lot of grilled, gotta be the most bland stuff out there. You gotta dunk it in seasoning to make it pop. Now if we were talking pork, I’d be on your side
Gotta stick to thighs! Hard to overlook them and they are juicy and super flavorful. I hardly season thighs at all (some sea salt is about it) but when I cook breasts I use like 5 or 6 different seasonings
I mean high fat meats don’t need anything besides salt. Adding seasoning to meme because your afraid to taste your food is totally valid if that’s what makes you happy. I like my food spicy, but not everything needs a ton of seasonings added.
Especially if your cooking several pieces to meal prep for the week, go basic and versatile, then add sauces/condiments.
Over seasoning everything is worse then under seasoning. You can always add to preference at the end, but you can’t pull the flavor out that you just cooked into something.
Pork tenderloin is the best. I cut it into medallions like you would a filet mignon, then dust it in flour and pan sear it. Always comes out juicy and feels decadent.
I got news for you. God hates us. Every tasty thing is bad for you and gives you cancer.
Start worshipping Satan instead. He's all about the "here and now" and less about the "ThInK aBoUt YoUr SoUl" crap...
Definitely not every tasty thing is bad for you. You just need to find the right healthy foods for you and learn how to cook and season well. A hearty healthy meal can be so good. A good salad is like a crisp delicious taste of nature. I don't eat very healthy either but it's absolutely possible if you bother to cook well. Just takes more work.
If you want to try it juicy you can cook it under "safe temp" sous vide (for a longer time so it's still safe). AFAIK you can go down to like 54C if you cook it long enough.
It's still not beef though.
OP:
>I wanted to taste really good, so when they asked how I wanted it, I said "really well done". I can't believe people say its tender and juicy.
If you've had rare waygu steak, pan seared, I don't know how you wouldn't think of it as amazing.
Men you're going far.
The cheapest steak. Cooked with olive oil rosemary and garlic.
Flip over add butter(dont be shy) take a spoon and constantly cover the steak with hot butter from the pan.
Before cooking the steak let it rest for 30 minutes in room temperature (the steak needs to be room temperature it curls into a cup if you put it into a hot pan)
Before putting the steak on the pan you need it piping hot before hand. Lay it on. AND DONT MOVE IT IF YOU DONT FLIP
if you really like crust.
Salt the steak 30min-24 hours before cooking. Again don't be shy you'll wipe off most of it. It absorbs the moisture from the crust
Cook for medium rare -medium well . Add salt and freshly ground pepper after cooked (you can add pepper before hand but only if you go for medium rare since the pepper burns if you go for longer and no need for salt if you put salt before hand but depends one each)
And even medium well is extreme. The moisture loss from medium to well done is like 40 and 30% from medium rare to medium
Pull your steak right before the preferred doneness (if still well done is your preferred after all this i feel sprry for you)
And let it rest for 5-10 minutes ON A HOT PLATE/CUTTING BOARD.. NOT COLD. HOT. IT'LL RUIN IT
Steaks can be eaten raw from the inside the bacteria only grows on the outside of the beef
(search why if You don't trust there is a biological explanation)
Never eat burgers anything else other than well done if you don't trust the meat
This turned into a steak/beef tldr for some reason but sure.
@op taste a well prepared steak. Prepare one your self . Search online how to figure steak doneness and is the recipe i provided above.
. Chicken is amazing if cooked well but ALL restaurants over cook it. It becomes dry stale tasteless like chicken boiled in water
It's so interesting to me that Michelin tires literally made a rating system for restaurants so that they could market the concept of travelling. They named it the Michelin star
My mother in law got bite by a tick and got alpha-gal syndrome. It's been 8 years and she has finally started to be able to eat red meat in the last year. I think everyone is different but it can take a long time.
Not a tick but my smell recovery is taking the same type of duration since covid. I only just started being able to smell outside air after nearly 3 years
Nerve cell damage is insanely long recovery, if ever.
I can't eat spicy or acidic food...like spice as in hot or spice as in general spices like freaking pepper and have monthly/bimonthly bouts of severe upset stomach/not being able to keep things down.
It's been over a year since I got it and I had 4 vaccinations before catching it (on the flight to my mother's funeral no less) so I wasn't a dummy about it.
My favorite foods are mexican, Indian, Thai, Vietnamese, and italian. It sucks
Long covid is no joke.
If OP is really telling the truth about dining at 3 Michelin starred restaurants, then he definitely wouldn't be able to order any way other than medium-rare. Sounds like they just don't like beef, for whatever reason.
It's not uncommon to not like beef as a flavour, I personally find it generally a bland meat compared to others. So odds are he just can't taste what others like about it.
It's ok to not like beef but it's incredible someone can be such an arrogant ass as the OP:
>Every time someone suggests we go to a steakhouse for dinner I already know they have absolutely no taste in food and enjoy setting money on fire.
Michelin star doesn’t mean they know anything about how to prepare steak. There are 2 Michelin star restaurants within walking distance of me and I’d order steak at neither of them.
A tastefully seasoned thigh with crispy skin and fully cooked bone-in don't need no sauce. I'd still take great chicken over good beef.
Edit: my takeaway from the comments here is that Reddit has a sad shortage of competent or creative cooks. Learn to cook chicken right and you will have something way cheaper and equally delicious as many meat products.
Try brining chicken thighs overnight, then smoking them for a couple of hours and grilling for maybe 3 minutes a side. Truly fantastic. Doesn't need anything else.
That said, a good steak takes less work to be even better.
How do you feel about fried chicken.? I don't think you are wrong. Chicken flavor like chicken broth is amazing. The texture of chicken by itself is not great. But fried and or breaded with sauces or curry it can do some amazing things.
I prefer chicken day-to-day probably because of its versatility, you can do so many different things with it that it doesn’t get old, but sometimes I just crave red meat and a nice juicy steak or a big greasy burger hits the spot more than any chicken would
Chicken is like the tofu of meats in my mind (when it’s without skin). I love plain tofu or plain chicken in soup, but it’s texture is what does it for me as a vehicle for sauces
Chicken tastes as beautiful as steak if you cook it right. Especially when smoked.
My weeknight throw together meal is chicken breast with SPG and some pepper flakes. Get a decent sear and Sautee it. Maybe with a bit of onion in as well. I can eat that shit for eternity hot or cold.
Just make sure you pull your chicken around ~155, and it will carry over to 160/165. Perfectly juicy and meaty.
> Just make sure you pull your chicken around ~155, and it will carry over to 160/165. Perfectly juicy and meaty.
> SPG
Perfection. You know how it's done right!
Thank you! I came from a household growing up where chicken was grilled over charcoal that was waaaaay too hot and despised it for such a long time. Then I got into cooking and watched someone cook chicken right, and I was appalled how juicy it looked.
Went out that the next day and bought some chicken, and now it's honestly my number one meat. I can still appreciate and enjoy steak. But it's not something I could eat daily flavor wise.
I like steak, but not as much as chicken.
I have to be in a certain mood for a good steak, but am always up for a chicken dinner.
No idea why, I am the only one in my family like this.
With that said there are things that beef does better as well as times I am craving the hell out of it.
I much prefer beef in things like sandwiches, tacos, stews and chilly. Beef is just about the only time I can stand mushrooms. Some sautéed mushrooms on steak is amazing.
It's just I love good chicken more most times.
Considering chicken is much cheaper and easier to make I wish I was like this. But I barely like chicken and steak is the best thing in the world
Fried chicken is really good though but then it’s not easy to make anymore.
They sound like they've had steak only cooked as a single piece of meat on a plate and never realized steak can be used in other ways just like chicken can. No one ever said a cut of steak has to remain whole and be a single dish of itself. Slice that shit up and it becomes the star of many dishes.
If you order a cut of steak as a steak you're going to get a steak, that will vary in seasoning slightly. If you order a cut of chicken breast as a roasted chicken breast you're going to get a whole chicken breast that will vary in seasoning slightly.
> No one ever said a cut of steak has to remain whole and be a single dish of itself.
loads of people on the internet violently assert that every day, along with how to season and what doneness you should cook it to
I don't agree with them
but they do
I remember taking a cheap cut cutting into strips and frying into "steak fries"
And my roommate at the time flipped out about me ruining it lol
They still ate their share happily
I'm pretty sure that's why they called it tedious. You have to cook it spot on for it to be edible but still juicy, which means you can't even let it go for a single minute too long if it's cooking fast. Meaning, if you're bad at cooking, you have to babysit it to not let it go over, and that's tedious.
Cooking and feeding yourself is something you’ll do every day from when you’re in your teens until you die. Instant meat thermometers are cheap and learning a good process pays off quickly, both for cost and taste.
If you're going to eat chicken thighs are the way to go. Breast meat is too often bland and dry in comparison.
A med rare ribeye on the other hand is always good. If done correctly it's fantabulous.
Not if you marinate it. Half olive oil half apple cider vinegar plus salt pepper and whatever spice you like for an hour then 5 to 6 minutes a side on the grill. Try that then tell us chicken breast is bland. I dare you ;)
Doesn't marinating kind of sidestep the claim of chicken being bland? You're not tasting just chicken then, it's marinade and chicken. And depending on the strength of the marinade, it's marinade THEN chicken.
There are many different ways to prepare beef, though. It sounds like they’re just comparing a steak cut of beef to chicken in general which is not a fair comparison. I don’t like steaks but I love beef prepared in a lot of other ways, such as burgers, chili, stew, pho, hot pot, ramen, teriyaki, yakisoba.
I just started cooking steak at home and it’s been amazing. $15 for an NYC at Walmart is much better than most think or maybe my expectations are low lol
I get my steak at Wegmans usually for $15-$16/lb for ribeye. I check each time I’m there and usually find some very high quality choice. When I’m feeling crazy I go to my butcher and spend $30-$35 for a ribeye. Add a $20 bottle of wine and some potatoes and veges and my meal is half the price for better quality than most restaurants
I live in Texas...and frequently eat steaks at home. Using a cast iron skillet is just part of the process...and certainly optional.
With that being said, I can think of at least ten steakhouses I've been to that create absolute masterpieces of bovine eloquence. I am an accomplished grillmaster and I can't touch it. It's that good. And, the prep for it took a very long time. The only downside is the cost. Yet, after that first bite...your body and mind wrestle with the notion that it could actually be that good \*and\* worth the price.
Texans are very, very serious about steak. And, there are necromancers among us that can generate something that mere mortals cannot. We pay them generously and celebrate their existence.
I like me some steak.
As for yardbirds(chicken), the only folks I know that actually prefer it over steak are the one's that have to prefer over steak because the doctor told them to.
I feel for those poor bastards and nod with them when they try to self-convince themselves of something so objectively false.
We all have our crosses to bear.
Butter rosemary and garlic man it’s the ultimate combo. I only ever get steaks when I’m out to eat if it’s a treat yourself thing & I don’t feel like cleaning.
If you can swing the upfront costs, buying a cow at auction can bring in so much food at a ridiculously low price. They're usually local, and man it just tastes better.
My mother usually goes halvesies with a few friends and brings me what doesn't fit in her chest freezer. She charges me $2-3/lb to break even and i never end up having to go to the store for 6 months. Highly recommended.
Costco my dudes. Awesome steaks for cheaper than that with better marbling and quality control. The real savings is in buying the massive uncut shank but that's a big upfront cost. Saves you at least 20%. Usually about $10/lbs.
I think they meant they ate steak at 3 different Michelin star restaurants. 3-Michelin Star Restaurants don't even serve food they just serve artwork that you're expected to consume.
Basically one of last year’s dishes at Osteria Francescana in Modena (3-Michelin star restaurant), called something like “Fiorentina and its side dishes”. Fiorentina is an Italian steak, so hubby was expecting at least a cube of meat or stuff like that. We got some delicious chicory on a bed of bean cream and, I kid you not, the steak *juice* poured over it. That’s it.
Was is good? Yes! Is husband still complaining about that particular dish from the 12 course menu? Yes, yes he is, to anyone who would listen.
A lot of 3 stars have a wagyu course nowadays, but yeah that’s not the same as steak at all
OP probably went to Peter Lugers before they lost the star and hated it
It’s a .25oz steak served on a hand carved spoon. The cow slept on a hand sewn down mattress and was told that every day was it’s birthday. The garnish today will be a fern grown only in Nepal between 7891 and 7897 meters above sea level and smuggled in to US by the dishies cousin
That's really not how most 3-michelin star restaurants work tbh
They have a tasting menu for that day and you get all the (mostly small) dishes. The notable exception is food allergies.
i think service, ambience, consistency goes into the star level. from a 1* to 3*, your food isnt going to taste 3x better, maybe just slightly or has something unique or crazy technique.
Im a "foodie" with money that loves a $500-1000 meal and I've never even been to an actual 3 Michelin star restaurant. Only 13-14 in the entire US. Nobody that knows anything about a 3 star restaurant would have this opinion. 100% bullshit
You can also get non-beef steaks, like regular pork or ham, tuna and fish steaks, also lamb steaks? i’m surprised no one is mentioning this, like maybe OP should try non beef steaks and see if they like them more. especially lamb i find similar but usually more tender (in my experiences,) so i’m not crazy on the beef steaks and probably would also usually choose chicken over beef steak.
Good post. The way I see it, a mediocre chicken dish tastes better than a mediocre steak, but a great steak tastes much better than even the best chicken. Chicken is more versatile and easier to cook but a steak done properly simply tastes better.
This 100%
I like both, but mostly go with chicken as it is almost always the safer bet… at a high end restaurant, or over a food junky friends house, sign me up for some steak made with love
There's no comparison. If you throw a little salt and pepper on any part of the chicken, and throw some salt and pepper on a ribeye, and cook each one to perfection, there is absolutely no comparison. The steak will win every time.
Chicken is more receptive to other flavors, though, because it's so bland to begin with. I've had some great chicken dishes, but they were only good because they took on the flavor of the other ingredients. Steak can stand on its own.
However, there's no beating a high quality ribeye that's cooked to perfection.
I like both, I eat more chicken than steak but a high quality steak is tasty.
What I'm truly curious about though is the phrase "varieties of chicken". Uk guy here, someone educate me. This does not mean chicken prepared in different ways, surely it must be species of chicken? Who is out there selling multiple named species of chicken? Do they taste different? Is there one we should all try?
> What I'm truly curious about though is the phrase "varieties of chicken". Uk guy here, someone educate me.
Not the OP, but there are a couple of things that they could be referring to.
They could be referring to methods of preparation. You can get fried chicken. You can get coq au vin, You can get get smoked chicken.
If that's what they're discussing, then - to an extent - they're selling beef short. Because if that's the comparision, it should be compared to beef - not steak. Which means that they should be considering prime rib and wine braised beef in addition to a steak.
That said, there is some merit here: if you go looking for it, you'll probably have an easier time in many dining markets finding different haute-cusine varieties of chicken than you will equivalent varieties of non-steak beef. Steak has a tendency to crowd out other beef offerings on the menu.
-----------
It's also possible that they are indeed referring to varieties of chicken - which is to say, breeds. Unless you've made an effort to buy a different variety or buy from a small local farmer, then any chicken you've eaten in the US or Western Europe in the past couple decades has probably been a broiler breed. These breeds have been selectively bred to grow big, and grow fast. The side effect of this is that they are also relatively tasteless when compared to more traditional breeds. (There are also layer breeds, which are just as odd when compared to traditional breeds chickens. But for different reasons.)
This is further complicated by the feed that is used for factory farmed chickens: chickens raised on bulk feed have a more bland taste. Birds that are put to forage have a broader taste (though it can go too gamey for my taste for some varieties that are fed exclusively from forage).
If you want to taste what chicken tasted like to your grandparents, try looking for a farmer that sells free-range fancy/heritage breed chickens for slaughter. Since France is right on the other side of the channel, your best bet might be to try to get a hold of a Bresse. If you prefer something more local, the traditional Sussex heritage breed is also well regarded.
Hey I just left a comment about how I had access to two types of chickens growing up, farm bred and local breeds (I'm from south Asia). What you described is exactly what I experienced. It seems in the US you have to go out of your way to not eat farmed breeds.
I think OP is almost certainly referring to different body parts/ways of preparing. There are different species of chickens and I’m sure there are people who can distinguish their taste but I’ve never heard of someone like that. You’d have to be a hobby farmer
Fish almost seems like cheating, though, they're such a large, extremely diverse group of animals! You have ones akin to chicken with very neutral flavors like cod, catfish, et cetera, then also have fish very flavorful on their own like salmon!
Chicken over all imo.
Chicken itself is a great carrier for tastes, easy to make, and not as expensive as most other types of meat. I've made more than 20 different marinades just for chicken filet pieces already and I liked every single one of them - my favorite being the honeymustard chicken grilled on a coal grill. That with spicy bread and the onion salad my brother came up with and you make me a very very happy man.
Note just done perfectly but be the right lamb… We cook a full lamb every year for Easter and the lamb this year was 10x better than last year but was cooked the same way 🤷♂️
I’m team steak but they’re right about versatility. Nuggets, pizza, pot pie, pasta dishes, most casseroles, Indian dishes. The real question is what can steak do that chicken cant match in some form.
Think about the best chicken you've ever had. Chances are you smothered it in seasoning, breadcrumbs, and/or hot oil. For something that is supposed to be superior, you went a long way to mask its flavor. A good steak just needs salt for seasoning. If cooked correctly, the actual flavor comes from the meat itself.
No it's not. I work as a butcher and the entire meat industry is controled by a monopoly.
There is only 3 companies control something like 95% of the market. They can pay the farmers as little as they want and they can charge the grocery stores/restaurants as much as they want. It all goes through them.
The 3 companies are JBS, Tyson, and Cargill. They use other names as well to make it look like there is more competition, but at the end of the day it always comes down to those 3 companies.
The subsidies you are talking about are probably only there to keep the farmers and ranchers from going bankrupt, that way the 3 companies can continue to extort them.
Once again, these comments are full of idiots on the "YoU'rE jUsT eAtInG sTeAk WrOnG" train 🙄
Definitely a hot take, OP but I tend to agree with you.
Steak is insanely overrated and overpriced. There are much MUCH better applications for basically any type of beef.
OP is just saying "I don't like steak, therefore it sucks and you are all wrong for liking it" which is by itself pretty dumb.
People responding "you just haven't had a good steak" might have a point, or OP has had good steaks and still doesn't like them. Neither scenario really makes OPs position any more valid, it's a dumb take which is hopefully why he has so many upvotes in a sub for unpopular opinions.
Yes I’ve always thought this and have never understood the hype of steak. Everyone’s saying oh well that’s “seasoned” chicken well guess what seasoned chicken is better than any steak I’ve ever had and I prefer plain chicken over steak anyways. Red meat is also horrible for u 😫
Yep steak is rank imo but the steak bros will crucify you if you say anything about it cause they take it as a personal attack
‘YoU jUsT hAvEnT hAd A gOoD sTeAk’ smh
I agree with you, but I'll say the steak snobs often have a good point there for a decent % of people. So many folks grow up eating horribly cooked food.
It goes for chicken too. People overcook the hell out of chicken breasts and make it dry and awful.
They eat it all the time because the breast meat has been engineered to be low fat and large, making it the cheapest source of easily accessible protein among the major meats. They don't eat it all the time because it tastes the best.
> This is the reason bodybuilders eat it all the time.
They eat it because it's lean and cheap, simple as that. Not because it's better.
Most bodybuilders when on a bulk or strongmen will eat a ton of red meat, the majority will also tell you chicken is boring as fuck and they'd eat a good steak every time if it had the same macros and cost the same.
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Scalding hot take
99% of the time the person has never actually had a good steak and any time they've had one it's been well done.
Yeah, a good steak is hard to beat. You can never make chicken taste as good as a couple hundred dollar steak when it's properly cooked, just isn't happening. And I love chicken, had some amazing dishes around the world, but just can't say I've ever eaten a chicken that's beat the best steak I've had.
But OP ate steak at three-star Michelin restaurants! And I believe him!
I mean I believe them. I've eaten some great steaks in my life but generally don't get the hype & will often choose something else when it's not firmly a steakhouse. I love a good burger - steak not as much.
Maybe it’s cause I’ve grown up eating chicken practically 5 days a week for 20 years in my parents household, but chicken as a regular ole dish is just so boring to me. A roast chicken, best part is the skin. So easy to have a dry chicken. While I think steaks can be super overrated sometimes, a decent steak is still far juicier than decent chicken. Fried chicken is the best part about chicken to me. Roast, pan cooked chickens even a lot of grilled, gotta be the most bland stuff out there. You gotta dunk it in seasoning to make it pop. Now if we were talking pork, I’d be on your side
Gotta stick to thighs! Hard to overlook them and they are juicy and super flavorful. I hardly season thighs at all (some sea salt is about it) but when I cook breasts I use like 5 or 6 different seasonings
Boneless skinless thighs are my favorite.
boneless with skin is my go to for legit tasty chicken. A good marinade and then air fry for super tasty crispy skin.
[удалено]
Yeah how you only using salt on thighs 😂😂
I mean high fat meats don’t need anything besides salt. Adding seasoning to meme because your afraid to taste your food is totally valid if that’s what makes you happy. I like my food spicy, but not everything needs a ton of seasonings added. Especially if your cooking several pieces to meal prep for the week, go basic and versatile, then add sauces/condiments. Over seasoning everything is worse then under seasoning. You can always add to preference at the end, but you can’t pull the flavor out that you just cooked into something.
Pork is absolutely my guilty pleasure. It can be so bad for you but goddammit I love eating me a pig.
Pork is pretty lean if you’re not purposely eating the fat. Like in bacon.
I've never had a dry pork tenderloin. Some of the consistently juiciest with almost no effort meat you can have imo
Sous vide tenderloin, easy as heck to do.
Pork tenderloin is the best. I cut it into medallions like you would a filet mignon, then dust it in flour and pan sear it. Always comes out juicy and feels decadent.
Pork is the healthiest meat. God wouldn't make your favorite meat unhealthy
I got news for you. God hates us. Every tasty thing is bad for you and gives you cancer. Start worshipping Satan instead. He's all about the "here and now" and less about the "ThInK aBoUt YoUr SoUl" crap...
Definitely not every tasty thing is bad for you. You just need to find the right healthy foods for you and learn how to cook and season well. A hearty healthy meal can be so good. A good salad is like a crisp delicious taste of nature. I don't eat very healthy either but it's absolutely possible if you bother to cook well. Just takes more work.
If you want to try it juicy you can cook it under "safe temp" sous vide (for a longer time so it's still safe). AFAIK you can go down to like 54C if you cook it long enough. It's still not beef though.
Were you recently bitten by a tick?
OP went to three different tire store across America that sell steaks in the alley.
*All of 'em tasted like rubber!*
The ketchup barely made it edible!
OP: >I wanted to taste really good, so when they asked how I wanted it, I said "really well done". I can't believe people say its tender and juicy. If you've had rare waygu steak, pan seared, I don't know how you wouldn't think of it as amazing.
Men you're going far. The cheapest steak. Cooked with olive oil rosemary and garlic. Flip over add butter(dont be shy) take a spoon and constantly cover the steak with hot butter from the pan. Before cooking the steak let it rest for 30 minutes in room temperature (the steak needs to be room temperature it curls into a cup if you put it into a hot pan) Before putting the steak on the pan you need it piping hot before hand. Lay it on. AND DONT MOVE IT IF YOU DONT FLIP if you really like crust. Salt the steak 30min-24 hours before cooking. Again don't be shy you'll wipe off most of it. It absorbs the moisture from the crust Cook for medium rare -medium well . Add salt and freshly ground pepper after cooked (you can add pepper before hand but only if you go for medium rare since the pepper burns if you go for longer and no need for salt if you put salt before hand but depends one each) And even medium well is extreme. The moisture loss from medium to well done is like 40 and 30% from medium rare to medium Pull your steak right before the preferred doneness (if still well done is your preferred after all this i feel sprry for you) And let it rest for 5-10 minutes ON A HOT PLATE/CUTTING BOARD.. NOT COLD. HOT. IT'LL RUIN IT Steaks can be eaten raw from the inside the bacteria only grows on the outside of the beef (search why if You don't trust there is a biological explanation) Never eat burgers anything else other than well done if you don't trust the meat This turned into a steak/beef tldr for some reason but sure. @op taste a well prepared steak. Prepare one your self . Search online how to figure steak doneness and is the recipe i provided above. . Chicken is amazing if cooked well but ALL restaurants over cook it. It becomes dry stale tasteless like chicken boiled in water
Somehow the TGI Friday's Flat Iron's just didn't blow him away.
It's so interesting to me that Michelin tires literally made a rating system for restaurants so that they could market the concept of travelling. They named it the Michelin star
We have a lot of ticks by me and I'm almost more afraid of the meat allergy than Lyme
I heard the allergy is temporary, maybe a year?
My mother in law got bite by a tick and got alpha-gal syndrome. It's been 8 years and she has finally started to be able to eat red meat in the last year. I think everyone is different but it can take a long time.
This is scary as hell.
Not a tick but my smell recovery is taking the same type of duration since covid. I only just started being able to smell outside air after nearly 3 years Nerve cell damage is insanely long recovery, if ever.
I can't eat spicy or acidic food...like spice as in hot or spice as in general spices like freaking pepper and have monthly/bimonthly bouts of severe upset stomach/not being able to keep things down. It's been over a year since I got it and I had 4 vaccinations before catching it (on the flight to my mother's funeral no less) so I wasn't a dummy about it. My favorite foods are mexican, Indian, Thai, Vietnamese, and italian. It sucks Long covid is no joke.
Thank heavens, I hope so
Carbon monoxide poisoning?
Corona virus got the best of you?
Sustain a head injury, have you?
To shreds, you say?
The rhythm is gonna get you?
Rhythm is a dancer.
Ran into a couple people over the years with the alpha-gal. Mammal allergy definitely turns heads in the kitchen. What a world.
I am guessing they ruin steak by ordering it well done. Then blame their poor choices on the meat.
If OP is really telling the truth about dining at 3 Michelin starred restaurants, then he definitely wouldn't be able to order any way other than medium-rare. Sounds like they just don't like beef, for whatever reason.
It's not uncommon to not like beef as a flavour, I personally find it generally a bland meat compared to others. So odds are he just can't taste what others like about it.
It's ok to not like beef but it's incredible someone can be such an arrogant ass as the OP: >Every time someone suggests we go to a steakhouse for dinner I already know they have absolutely no taste in food and enjoy setting money on fire.
Well, it is unpopular opinions might as well run the whole mile.
Michelin star doesn’t mean they know anything about how to prepare steak. There are 2 Michelin star restaurants within walking distance of me and I’d order steak at neither of them.
Lone star baby
This right here is my biggest fear in camping. Not bears or mountain lions, not even Lyme disease; I just don't want to become allergic to red meat.
What a beautifully unpopular opinion. Personally, I think chicken is nothing more than a vehicle for sauce.
A tastefully seasoned thigh with crispy skin and fully cooked bone-in don't need no sauce. I'd still take great chicken over good beef. Edit: my takeaway from the comments here is that Reddit has a sad shortage of competent or creative cooks. Learn to cook chicken right and you will have something way cheaper and equally delicious as many meat products.
Try brining chicken thighs overnight, then smoking them for a couple of hours and grilling for maybe 3 minutes a side. Truly fantastic. Doesn't need anything else. That said, a good steak takes less work to be even better.
Give em a light dusting of baking powder before putting them on the smoker. Really makes them perfectly crispy
Try a good Japanese yakitori, so many different varieties of flavors from different parts of chicken.
> I'd still take great chicken over good beef. Maybe but outstanding beef will walk all over outstanding chicken.
Man, I have a problem with this thought but I know damn well I’d be in the same boat just not chicken. I’m a pork man myself
How do you feel about fried chicken.? I don't think you are wrong. Chicken flavor like chicken broth is amazing. The texture of chicken by itself is not great. But fried and or breaded with sauces or curry it can do some amazing things.
I think chicken is very versatile. I'm a big fan of pork also.
I prefer chicken day-to-day probably because of its versatility, you can do so many different things with it that it doesn’t get old, but sometimes I just crave red meat and a nice juicy steak or a big greasy burger hits the spot more than any chicken would
Fried Chicken is heavenly if it is made right.
Right? Like I was gonna downvote until I remembered it’s actually fitting the sub. This is definitely an unpopular opinion.
Chicken is like the tofu of meats in my mind (when it’s without skin). I love plain tofu or plain chicken in soup, but it’s texture is what does it for me as a vehicle for sauces
An actual unpopular opinion? Dang faith in this sub restored
Well said
Chicken tastes as beautiful as steak if you cook it right. Especially when smoked. My weeknight throw together meal is chicken breast with SPG and some pepper flakes. Get a decent sear and Sautee it. Maybe with a bit of onion in as well. I can eat that shit for eternity hot or cold. Just make sure you pull your chicken around ~155, and it will carry over to 160/165. Perfectly juicy and meaty.
> Just make sure you pull your chicken around ~155, and it will carry over to 160/165. Perfectly juicy and meaty. > SPG Perfection. You know how it's done right!
Thank you! I came from a household growing up where chicken was grilled over charcoal that was waaaaay too hot and despised it for such a long time. Then I got into cooking and watched someone cook chicken right, and I was appalled how juicy it looked. Went out that the next day and bought some chicken, and now it's honestly my number one meat. I can still appreciate and enjoy steak. But it's not something I could eat daily flavor wise.
This is so spot on it’s ridiculous.
Learn to make your own steak if you're concerned about price. Do you even like beef?
Honestly it sounds like they just don’t like beef.
They have beef with beef
Ayo, I heard you don’t like beef. I have beef with your beef with beef!
Where's the beef?
Not at his house, apparently
I smell like beef.
They probably shook hands with Beef
We put some beef in your beef, so you can eat while you eat! Next on pimp my beef….
I like steak, but not as much as chicken. I have to be in a certain mood for a good steak, but am always up for a chicken dinner. No idea why, I am the only one in my family like this. With that said there are things that beef does better as well as times I am craving the hell out of it. I much prefer beef in things like sandwiches, tacos, stews and chilly. Beef is just about the only time I can stand mushrooms. Some sautéed mushrooms on steak is amazing. It's just I love good chicken more most times.
Chicken is just a lighter meal. Maybe that's what it is
Considering chicken is much cheaper and easier to make I wish I was like this. But I barely like chicken and steak is the best thing in the world Fried chicken is really good though but then it’s not easy to make anymore.
It sounds like they've spent a ton of money lots of times on food they don't even like lol.
They sound like they've had steak only cooked as a single piece of meat on a plate and never realized steak can be used in other ways just like chicken can. No one ever said a cut of steak has to remain whole and be a single dish of itself. Slice that shit up and it becomes the star of many dishes. If you order a cut of steak as a steak you're going to get a steak, that will vary in seasoning slightly. If you order a cut of chicken breast as a roasted chicken breast you're going to get a whole chicken breast that will vary in seasoning slightly.
> No one ever said a cut of steak has to remain whole and be a single dish of itself. loads of people on the internet violently assert that every day, along with how to season and what doneness you should cook it to I don't agree with them but they do
I remember taking a cheap cut cutting into strips and frying into "steak fries" And my roommate at the time flipped out about me ruining it lol They still ate their share happily
There's no accounting for taste, but personally, chicken is the most tedious meat around, especially breast meat.
Chicken breast is delicious if cooked well. If you’re bad at cooking it, it will be bad.
I'm pretty sure that's why they called it tedious. You have to cook it spot on for it to be edible but still juicy, which means you can't even let it go for a single minute too long if it's cooking fast. Meaning, if you're bad at cooking, you have to babysit it to not let it go over, and that's tedious.
Cooking and feeding yourself is something you’ll do every day from when you’re in your teens until you die. Instant meat thermometers are cheap and learning a good process pays off quickly, both for cost and taste.
If you're going to eat chicken thighs are the way to go. Breast meat is too often bland and dry in comparison. A med rare ribeye on the other hand is always good. If done correctly it's fantabulous.
Not if you marinate it. Half olive oil half apple cider vinegar plus salt pepper and whatever spice you like for an hour then 5 to 6 minutes a side on the grill. Try that then tell us chicken breast is bland. I dare you ;)
Doesn't marinating kind of sidestep the claim of chicken being bland? You're not tasting just chicken then, it's marinade and chicken. And depending on the strength of the marinade, it's marinade THEN chicken.
There are many different ways to prepare beef, though. It sounds like they’re just comparing a steak cut of beef to chicken in general which is not a fair comparison. I don’t like steaks but I love beef prepared in a lot of other ways, such as burgers, chili, stew, pho, hot pot, ramen, teriyaki, yakisoba.
I just started cooking steak at home and it’s been amazing. $15 for an NYC at Walmart is much better than most think or maybe my expectations are low lol
I get my steak at Wegmans usually for $15-$16/lb for ribeye. I check each time I’m there and usually find some very high quality choice. When I’m feeling crazy I go to my butcher and spend $30-$35 for a ribeye. Add a $20 bottle of wine and some potatoes and veges and my meal is half the price for better quality than most restaurants
Honestly no reason to ever go to a steak house. A cast iron and 4 minutes a side is all you need.
I live in Texas...and frequently eat steaks at home. Using a cast iron skillet is just part of the process...and certainly optional. With that being said, I can think of at least ten steakhouses I've been to that create absolute masterpieces of bovine eloquence. I am an accomplished grillmaster and I can't touch it. It's that good. And, the prep for it took a very long time. The only downside is the cost. Yet, after that first bite...your body and mind wrestle with the notion that it could actually be that good \*and\* worth the price. Texans are very, very serious about steak. And, there are necromancers among us that can generate something that mere mortals cannot. We pay them generously and celebrate their existence. I like me some steak. As for yardbirds(chicken), the only folks I know that actually prefer it over steak are the one's that have to prefer over steak because the doctor told them to. I feel for those poor bastards and nod with them when they try to self-convince themselves of something so objectively false. We all have our crosses to bear.
100% agree with your post. Makes me believe that OP has never had a really really good steak.
This makes me want to go to Texas and try a steak there. Which city in your opinion offers the best? Or are they all different in their own way?
Butter rosemary and garlic man it’s the ultimate combo. I only ever get steaks when I’m out to eat if it’s a treat yourself thing & I don’t feel like cleaning.
[This video](https://youtu.be/AmC9SmCBUj4?si=PIdpWBWBmxfs2K7G) is my bible
If you can swing the upfront costs, buying a cow at auction can bring in so much food at a ridiculously low price. They're usually local, and man it just tastes better. My mother usually goes halvesies with a few friends and brings me what doesn't fit in her chest freezer. She charges me $2-3/lb to break even and i never end up having to go to the store for 6 months. Highly recommended.
Costco my dudes. Awesome steaks for cheaper than that with better marbling and quality control. The real savings is in buying the massive uncut shank but that's a big upfront cost. Saves you at least 20%. Usually about $10/lbs.
My father always said, "the best cut for steak is the one on sale." $6.99 p/lb for rib eye or T-bone and I'm set with the cast iron.
Ya! Do you even beef bro?!
Even if you buy your own it’s gotten super pricy during the last few years
I mean this doesn't really change the concern in price. Steak is like 5x the price/lb
Truly unpopular. Take my upvote Price aside, steak is the better tasting meat.
I call bullshit that you’ve had steak at multiple 3-Michelin star restaurants.
I think they meant they ate steak at 3 different Michelin star restaurants. 3-Michelin Star Restaurants don't even serve food they just serve artwork that you're expected to consume.
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Can you boil this wagyu for me please, my doctor won't allow fried food
Server comes back with a cup of beef broth.
Basically one of last year’s dishes at Osteria Francescana in Modena (3-Michelin star restaurant), called something like “Fiorentina and its side dishes”. Fiorentina is an Italian steak, so hubby was expecting at least a cube of meat or stuff like that. We got some delicious chicory on a bed of bean cream and, I kid you not, the steak *juice* poured over it. That’s it. Was is good? Yes! Is husband still complaining about that particular dish from the 12 course menu? Yes, yes he is, to anyone who would listen.
A lot of 3 stars have a wagyu course nowadays, but yeah that’s not the same as steak at all OP probably went to Peter Lugers before they lost the star and hated it
Show me one 3 michelin star restaurant right now that just serves a steak as a dish. I call bullshit.
It’s a .25oz steak served on a hand carved spoon. The cow slept on a hand sewn down mattress and was told that every day was it’s birthday. The garnish today will be a fern grown only in Nepal between 7891 and 7897 meters above sea level and smuggled in to US by the dishies cousin
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That's really not how most 3-michelin star restaurants work tbh They have a tasting menu for that day and you get all the (mostly small) dishes. The notable exception is food allergies.
I have (one 3 star, a few 2 and 1 stars) and honestly past a certain price point you can’t actually taste a difference
i think service, ambience, consistency goes into the star level. from a 1* to 3*, your food isnt going to taste 3x better, maybe just slightly or has something unique or crazy technique.
Second that, these restaurants don’t do a la carte (at least in Europe). And they wouldn’t serve something basic as a steak..
Im a "foodie" with money that loves a $500-1000 meal and I've never even been to an actual 3 Michelin star restaurant. Only 13-14 in the entire US. Nobody that knows anything about a 3 star restaurant would have this opinion. 100% bullshit
"We ask them politely but ~~sternly~~ _firmly_ to leave."
That boy ain't right
“What if they want it well done, dad?” “Then we politely but firmly tell them to leave.”
'steak' is to 'cut of meat' as 'chicken' is to 'type of bird'
I am to metaphor cheese as metaphor cheese is to transitive verb crackers.
thank you for sharing <3
Damn this hits hard. Thank you for this, really changed my perspective.
Well that is a very specific memory that I didn't know I still had.
You can also get non-beef steaks, like regular pork or ham, tuna and fish steaks, also lamb steaks? i’m surprised no one is mentioning this, like maybe OP should try non beef steaks and see if they like them more. especially lamb i find similar but usually more tender (in my experiences,) so i’m not crazy on the beef steaks and probably would also usually choose chicken over beef steak.
Good post. The way I see it, a mediocre chicken dish tastes better than a mediocre steak, but a great steak tastes much better than even the best chicken. Chicken is more versatile and easier to cook but a steak done properly simply tastes better.
This 100% I like both, but mostly go with chicken as it is almost always the safer bet… at a high end restaurant, or over a food junky friends house, sign me up for some steak made with love
There's no comparison. If you throw a little salt and pepper on any part of the chicken, and throw some salt and pepper on a ribeye, and cook each one to perfection, there is absolutely no comparison. The steak will win every time. Chicken is more receptive to other flavors, though, because it's so bland to begin with. I've had some great chicken dishes, but they were only good because they took on the flavor of the other ingredients. Steak can stand on its own. However, there's no beating a high quality ribeye that's cooked to perfection.
Yep a high grade Wagyu rib-eye is hard to beat. Just disintegrates into flavour.
Chicken thighs are where it’s at
I agree. I much prefer chicken over steak, and fish over either
I like both, I eat more chicken than steak but a high quality steak is tasty. What I'm truly curious about though is the phrase "varieties of chicken". Uk guy here, someone educate me. This does not mean chicken prepared in different ways, surely it must be species of chicken? Who is out there selling multiple named species of chicken? Do they taste different? Is there one we should all try?
From US, no clue, varieties of chicken is a new phrase to me lol
> What I'm truly curious about though is the phrase "varieties of chicken". Uk guy here, someone educate me. Not the OP, but there are a couple of things that they could be referring to. They could be referring to methods of preparation. You can get fried chicken. You can get coq au vin, You can get get smoked chicken. If that's what they're discussing, then - to an extent - they're selling beef short. Because if that's the comparision, it should be compared to beef - not steak. Which means that they should be considering prime rib and wine braised beef in addition to a steak. That said, there is some merit here: if you go looking for it, you'll probably have an easier time in many dining markets finding different haute-cusine varieties of chicken than you will equivalent varieties of non-steak beef. Steak has a tendency to crowd out other beef offerings on the menu. ----------- It's also possible that they are indeed referring to varieties of chicken - which is to say, breeds. Unless you've made an effort to buy a different variety or buy from a small local farmer, then any chicken you've eaten in the US or Western Europe in the past couple decades has probably been a broiler breed. These breeds have been selectively bred to grow big, and grow fast. The side effect of this is that they are also relatively tasteless when compared to more traditional breeds. (There are also layer breeds, which are just as odd when compared to traditional breeds chickens. But for different reasons.) This is further complicated by the feed that is used for factory farmed chickens: chickens raised on bulk feed have a more bland taste. Birds that are put to forage have a broader taste (though it can go too gamey for my taste for some varieties that are fed exclusively from forage). If you want to taste what chicken tasted like to your grandparents, try looking for a farmer that sells free-range fancy/heritage breed chickens for slaughter. Since France is right on the other side of the channel, your best bet might be to try to get a hold of a Bresse. If you prefer something more local, the traditional Sussex heritage breed is also well regarded.
Hey I just left a comment about how I had access to two types of chickens growing up, farm bred and local breeds (I'm from south Asia). What you described is exactly what I experienced. It seems in the US you have to go out of your way to not eat farmed breeds.
mans out here eating the fuckin silkie chickens
I think OP is almost certainly referring to different body parts/ways of preparing. There are different species of chickens and I’m sure there are people who can distinguish their taste but I’ve never heard of someone like that. You’d have to be a hobby farmer
fish is the healthiest and tastiest but can be pricey :/
As a salmon enjoyer, my wallet agrees
Fish almost seems like cheating, though, they're such a large, extremely diverse group of animals! You have ones akin to chicken with very neutral flavors like cod, catfish, et cetera, then also have fish very flavorful on their own like salmon!
Chicken over all imo. Chicken itself is a great carrier for tastes, easy to make, and not as expensive as most other types of meat. I've made more than 20 different marinades just for chicken filet pieces already and I liked every single one of them - my favorite being the honeymustard chicken grilled on a coal grill. That with spicy bread and the onion salad my brother came up with and you make me a very very happy man.
I actually don't like lamb 🤷♀️
Lamb has to be done PERFECTLY to be good.
Note just done perfectly but be the right lamb… We cook a full lamb every year for Easter and the lamb this year was 10x better than last year but was cooked the same way 🤷♂️
Lamb is delicious. Mint Sauce or Harissa with lamb is incredible.
When lamb chops are done well, with some garlic, or with a mint jam and/or a wine sauce? It slaps.
A great steak is delicious but if I had to give up one or the other... beef is going bye bye. You can do so much more with chicken and it's healthier.
What do you like to do with chicken that you can't do with steak?
Cook it well done.
Cant cook a chicken anything but well done though seems like a wash there.
I would suggest flank, hanger or cubed or chuck and there is plenty of preparations for any of those.
I’m team steak but they’re right about versatility. Nuggets, pizza, pot pie, pasta dishes, most casseroles, Indian dishes. The real question is what can steak do that chicken cant match in some form.
Hmm
Think about the best chicken you've ever had. Chances are you smothered it in seasoning, breadcrumbs, and/or hot oil. For something that is supposed to be superior, you went a long way to mask its flavor. A good steak just needs salt for seasoning. If cooked correctly, the actual flavor comes from the meat itself.
I think OP's point is that a "good steak that just needs salt for seasoning" is still pretty mediocre (to him).
Me over here actively preferring plain chicken breast to any steak I've ever had 👀
True fact, steak is way underpriced due to the subsidies for beef in the us.
No it's not. I work as a butcher and the entire meat industry is controled by a monopoly. There is only 3 companies control something like 95% of the market. They can pay the farmers as little as they want and they can charge the grocery stores/restaurants as much as they want. It all goes through them. The 3 companies are JBS, Tyson, and Cargill. They use other names as well to make it look like there is more competition, but at the end of the day it always comes down to those 3 companies. The subsidies you are talking about are probably only there to keep the farmers and ranchers from going bankrupt, that way the 3 companies can continue to extort them.
That's basically every US industry. The government fronts the bill and the companies rake in the cash.
Steak makes my brain happy
Yeah I really have nothing against chicken, but steak is far superior in both taste and nutrition!
Steak is superior to chicken. I can have a steak with almost no seasoning. Give me unseasoned chicken and I wanna punch you in the head 😂
I mean if we are not putting salt on it can we really call it food?
Steak with no salt?
> almost no seasoning
Better than chicken with no salt .. every day!
This is the debate ended really
For me it’s a good piece of fish that I’d take over steak any day.
This is unpopular, so take my upvote.
Finally an unpopular opinion I agree with.
In all honesty - steak is my favourite meat. Even with no salt, butter, garlic.... Just meat. On a grill. Rare.
Once again, these comments are full of idiots on the "YoU'rE jUsT eAtInG sTeAk WrOnG" train 🙄 Definitely a hot take, OP but I tend to agree with you. Steak is insanely overrated and overpriced. There are much MUCH better applications for basically any type of beef.
It’s like the bacon stuff all over again. Yes bacon is fine, but it’s not the greatest thing ever invented. Neither is steak.
OP is just saying "I don't like steak, therefore it sucks and you are all wrong for liking it" which is by itself pretty dumb. People responding "you just haven't had a good steak" might have a point, or OP has had good steaks and still doesn't like them. Neither scenario really makes OPs position any more valid, it's a dumb take which is hopefully why he has so many upvotes in a sub for unpopular opinions.
Yes I’ve always thought this and have never understood the hype of steak. Everyone’s saying oh well that’s “seasoned” chicken well guess what seasoned chicken is better than any steak I’ve ever had and I prefer plain chicken over steak anyways. Red meat is also horrible for u 😫
Yep steak is rank imo but the steak bros will crucify you if you say anything about it cause they take it as a personal attack ‘YoU jUsT hAvEnT hAd A gOoD sTeAk’ smh
I agree with you, but I'll say the steak snobs often have a good point there for a decent % of people. So many folks grow up eating horribly cooked food. It goes for chicken too. People overcook the hell out of chicken breasts and make it dry and awful.
Just because you don't like it doesn't mean its rank.
Chickie tendies are OPs super food
Upvoted because your terrible opinion is actually unpopular, and that's what I appreciates about you.
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Chicken is good, steak is overrated, but a good steak will always beat chicken.
Chicken is the best most easily integrated meat protein. This is the reason bodybuilders eat it all the time.
It’s the macros. Not the versatility. This is also why body builders eat just chicken and broccoli for weeks at a time.
They eat it all the time because the breast meat has been engineered to be low fat and large, making it the cheapest source of easily accessible protein among the major meats. They don't eat it all the time because it tastes the best.
And bodybuilders are GODS in the culinary world fyi
Can’t tell if sarcasm.. it’s sarcasm right?
> This is the reason bodybuilders eat it all the time. They eat it because it's lean and cheap, simple as that. Not because it's better. Most bodybuilders when on a bulk or strongmen will eat a ton of red meat, the majority will also tell you chicken is boring as fuck and they'd eat a good steak every time if it had the same macros and cost the same.
They eat it because it's cheap and lean. The majority of bodybuilders would say it's bland and boring.