My Mis-Steak

I remember my first Argentinian steak. It was a steak house in Spain. The piece was so big it came on a wooden platter of its own. Potatoes in a bowl, no vegetables. It was like the side of a cow uncut. I couldn’t believe it was real.

I usually had my steak ‘well done’, but I figured as this was a ‘real’ steak (not some cheap cut of meat in a pub eatery) I should eat it the way I’m told steak should be eaten. ‘Rare’. Or, as it seemed to me, ‘raw’.

It virtually mooed as I cut into it, it was so raw. The red juice that everyone tells me isn’t blood*, just oozed out like blood as I cut into it.

The sight almost made me sick.

What could I do? It had cost a fortune, so I tucked in. I did focus mainly on the potatoes, eating about half the steak, which was tasty, but not to my taste.

It was too big, too raw and too real.

It was the firstand last time I ate a steak ‘real, raw and uncut’!

:)

*That red liquid isn’t blood. ... The red hue comes from a protein called myoglobin, which helps muscle tissue store oxygen, like hemoglobin does in your blood. And like hemoglobin, the iron in myoglobin turns red when it binds with oxygen, giving raw meat that red hue, according to the New York Times (and everybody else.)