Food Experts Say That Charlie From ‘It’s Always Sunny in Philadelphia’ Was Ahead of the Curve With Milksteak
It turns out that, despite the derisive feedback from his friends, Charlie Kelly was over a decade ahead of the culinary community when it came to the best way to prepare a steak. Luckily, It’s Always Sunny in Philadelphia’s most illiterate janitor is the forgiving, merciful type – he is a philanthropist, after all.
Over the 16 seasons and counting of It’s Always Sunny in Philadelphia, fans have seen the show unleash an irresponsible number of inedible, vile and possibly illegal foods onto the City of Brotherly Love. There’s Fight Milk, which is not as much “made by bodyguards, for bodyguards” as it is a full-body purge that gives MMA fighters the most extreme case of food poisoning imaginable. There’s the “human meat” that Frank tricked Charlie and Dee into eating, only for them to realize that their cannibalistic cravings were from a tape worm and not a need for human flesh. There’s the sea urchins that Dennis eats, which do not eat people back. Then, of course, there is Charlie Kelly’s entire diet.
From the cat food to the “Grilled Charlie” sandwich to the various stickers, wolf’s hair and sunscreen to which Charlie regularly subjects his tortured digestive system, Charlie’s regular intake of calories and chemicals is, by far, the most noxious and harmful diet on the show – but the man knows how to prepare a steak, according to the food-focused media outlet Tasting Table.
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According to a recent article from Tasting Table titled, “Why You Should Be Soaking Your Steak In A Milk Bath,“ the best way to marinade a tougher cut of steak is to soak it in whole milk for “up to twelve hours” before cooking, which suggest that Charlie’s favorite food, milksteak, might soon be a staple in the world of fine dining. Gordon Ramsay better remember to keep those jellybeans raw.
As opposed to more acidic marinades that only soften the outermost layer of leaner, tougher cuts of meat such as flank steak, Tasting Table explained that the chemical makeup of dairy products like milk and yogurt enables them to penetrate all the way through the steak and loosen the tough muscle fibers of shoulder cuts. Once the milk turns the tough meat tender over the course of 12 hours in the refrigerator, Tasting Table suggests preparing the steak in the normal method – bring it to room temperature, pat it dry, and then boil it hard in milk before garnishing with jellybeans.
Just kidding – the rest of Charlie’s steak order still hasn’t been confirmed as culinary genius yet, just the milk part. However, Tasting Table’s confirmation that milksteak is a (partially) viable method of meat preparation makes us wonder what else Charlie was right about that the rest of the It’s Always Sunny in Philadelphia gang, with their unrefined palates and ignorance of Charlie’s genius, may have shot down. For instance – are we really sure hornets don’t make honey? There’s gotta be something delicious in there.
