Is it wasteful to cook prime beef past med-rare?

[au4stree]

A little back story…..

My brother turned 50 this month, I decided to splurge on his gift. I got him a gift card to Creekstone Farms. We typically rotate who hosts Christmas Eve dinner for our family, always a good time regardless whose house we go to. The point, he purchased a whole strip loin from Creekstone, read Black Angus Prime full packer! This thing was minimum $250, I’m so excited and so was my dad, hell, we all were. But! His wife and daughter make a point to gripe when the beef is “bloody”. We’ve all heard it from someone. So, he decided to cook said loin to 145° internal😢😢😢.

We all ate it and just went on about our evening, such a wonderful time with family but I couldn’t help but wonder this morning, what could have been…..

What say you? How do you handle that type of situation?

[Huskee]

Is there any reason you can't cut it into halves or otherwise section it out and cook one section the way some want, and the rest the other way?

Otherwise, the only thing that matters is that everybody's happy.

[au4stree]

This is the most practical solution.

[Mosca]

That’s what I’ve done. But it’s easier to do it to medium rare, then take individual slices higher in a skillet.

[jfmorris]

That is how I would have handled it.

[Duanessmokedmeats]

I would have went 135 IT.
If too bloody for them, then slice and sear.

[synodog]

This is what I usually do for those that don’t like “bloody” meat. I didn’t this year because we didn’t host and were already running late but I had two roasts so one was more “done” than the other and everyone was happy.

[Oak Smoke]

This has been my answer so far. I’ve gripped about it here before. If the end pieces don’t cover the need it’s into a CI skillet to get it to a point that is acceptable. There’s nothing wrong with people who don’t like their beef pink. If I cook a prime rib again soon I’ll probably smoke some beef short ribs for those folks. I’m so proud of my wife, she ate a med-rare ribeye today! Her first truly pink beef. She liked it! She had told me when we married “my people are well done people”.

[Draznnl]

Usually, I’d cook the roast to 130 and put a few slices on the gasser to get overdone. If I’m feeling cranky, I’d tell the whiner to put their plate in the microwave.

[synodog]

They’ve done that before as well. I don’t care, it’s their food once it hits their plate.

[FireMan]

Yeah, who likes whiners?

[texastweeter]

I like rare, anone that wants over that get an end piece, or I slap it on the grill for a bit

[Michael_in_TX]

::cries in myoglobin::

(And even as much as a Steven Raichlin fan as I am, I throw something at the TV every time I hear him say, "When you see blood pool on the top of your steak....")

[lemayp]

Just pretend he didn’t use the gift card on it. Next year give him socks…It’s not how most of us would have cooked it, but to them they are sharing a very nice meal with everyone. It is the time of year to smile and then go home and cook something you enjoy.

[Finster]

I suffer the same fate with my wife and daughter.
I would never cook something like you describe for just that reason.
I rarely cook steaks for the same reason. Just not worth the hassle of having to get it “exactly perfect” every time. Slightest bit of pink and I get the stink eye…

[fzxdoc]

Sous vide their steaks. Perfectly cooked to the desired temp every time.

K.

[synodog]

I’m usually the one that makes the rib roast every year. I typically cook rare to medium rare and maybe one, if doing two, medium to medium well. One of my BIL usually cooks his slice more so it’s completely brown but they weren’t in town this year so no problem.

[Henrik]

Like others have said already: give their slices a boost on the grill or in the skillet. Easy peasy, and everyone’s happy.

[captainlee]

125 degrees and pull. The ends are usually a bit more done if needed.

[Starsky]

Wasteful? It's blasphemy!

[FireMan]

Real question is: who cares about whiners?
Sit the two women down and ask em, do you want to sound dumb? Cuz the blood thing is dumb. And cuz you like it killed dead, does that mean everbody else has to eat it like shoe leather? Ya don't like it, nuke it? Mebbee that will suit yer delectable palate!

[Purc]

When I cut into it and it moos, I know it's done for me.

I would hate to spend money on prime and cook it medium to medium well. Now get off my lawn.

[Jfrosty27]

I’m like you. I want it to fight back when I stick it with my fork.

[Sweaty Paul]

My dad always wanted everything AT LEAST medium if not medium-well. So when I did prime rib with him I usually cooked to 120 -125 then pulled then heated the grill up and seared the whole thing. Then my dad always had the end pieces which he liked for 2 reasons. One, they were more well-done, and two they had more bark and were more salty which he loved. For the rest of us we had nice med-rare prime rib and if others wanted a bit more cooking they got thrown in a cast iron skillet with some butter for a little additional cooking.