Matt Price

I totally understand that.

Once you understand that that's not the case, it might free you up a little bit to consider the color not being as much of an issue.

You just got to try it.

Just wean yourself down slowly.

Because to me, it's never people say, oh, I hate the texture or the flavor of it.

You don't go from well done to rare.

You want to go from well done to not quite well done, then to medium well, then medium.

It's always, I don't like the way that looks.

So once you bypass the appearance thing and realize that, oh, that's not what I think I'm eating.

work your way down to medium.

The thing about it for me is one, I think that there's a, people think that the pink tint or red tint is blood and it's not, it's myoglobin.

It's actually this.

Then we can talk about, well, don't you agree that this steak is more tender at this temperature than at that temperature?

Wouldn't you agree that if it's more tender, it's easier to chew and I can get a good crust on it and get all the things that people love about a well-done steak, like the exterior of it being really charred

It's like a protein that makes the, it has that color, right?

It's what?

Myoglobin.

Okay, I learned something new today.

It's a protein that has that color.

but I can also give you a more tender product as an end result at this temperature.