How do you like your steak cooked?

tuxy

Some people can't eat it rare or even medium because it reminds them that what they are eating used to be alive. There people probably should not eat meat if they are uncomfortable with that.

Canis Lupus

westendgirlie wrote: »

But what thickness of steak would give you that result?

An inch I'd say slightly over 3. It cooks surprisingly fast this way. Obviously leave it rest for 10 mins at least afterwards. As with everything steaky it's trial and error.

guttenberg

hooradiation wrote: »

And anything above medium-rare is an aberration and the deviants who ask for it as such ought to be culled.

Agreed, if the sheep can't talk back it's overdone in my eyes.:pac:

Emeraldy Pebbles

Gbear wrote: »

The better quality the meat and the more tender it is, the less it needs to be cooked.

I wouldn't agree that tougher cuts are of inferior quality, they are often much more flavourful than tender cuts and with slow-cooking are every bit as succulent.

1ZRed

Pete Campbell wrote: »

Always have mine rare. All these sauces are unnecesary though IMO and are often used to mask poor quality or badly cooked meat. A well seasoned well cooked juicy steak should not need further embellishment.

+1 to that.

I love my steak rare and I wouldn't have it any other way. It's more tender and has better flavour to it. A searing hot pan is a must though, otherwise you'll only stew it and leave it tough on the outside and not as juicy on the inside.

It's funny how many people don't know how to cook steak properly.

kowloon

Emeraldy Pebbles wrote: »

I wouldn't agree that tougher cuts are of inferior quality, they are often much more flavourful than tender cuts and with slow-cooking are every bit as succulent.

Agreed, It's a case of choosing the cuts most suitable for the dish. In the case of steak though, the tough stuff is nasty. Stews or curries on the other hand...

DazMarz

Seared on both sides, tender and juicy in the middle and rivers of blood running out of it! :P gotta love it!

GeorgeBailey

It wasn't me! wrote: »

. It's homogenous, bland, dry.

mmmmmmmmmmm homogenous, bland, dry

summerskin

DazMarz wrote: »

Seared on both sides, tender and juicy in the middle and rivers of blood running out of it! :P gotta love it!

AAAAAAARRRGHHHHHHHHHH! How many times?? There is no fecking blood!

hooradiation

hooradiation wrote: »

Blue.

And anything above medium-rare is an aberration and the deviants who ask for it as such ought to be culled.

I like my steak rare. Otoh got to say that people ordering steak 'blue' get on my nerves. It's an affectation, seems to have come in with the celtic tiger and refused to disappear.

Nobody in France orders their steak blue, but someone seems to have figured that because the term technically exists then to be ultra sophisticated we've got to use it.

It also creates the spinal tap problem. we've made everything 1 louder, so when I order rare I don't get it.

Ando's Saggy Bottom

pickarooney wrote: »

I rad all your posts in Vincent Kartheiser's voice. Do you post them in his voice?

Every single one. Always a hint of schnakiness lurking in the background.:pac:

summerskin

Deleted User wrote: »

I like my steak rare. Otoh got to say that people ordering steak 'blue' get on my nerves. It's an affectation, seems to have come in with the celtic tiger and refused to disappear.

Nobody in France orders their steak blue, but someone seems to have figured that because the term technically exists then to be ultra sophisticated we've got to use it.

It also creates the spinal tap problem. we've made everything 1 louder, so when I order rare I don't get it.

Strange that, seeing as it was when i lived in France in the 90s I was introduced to steak cooked blue....

ScumLord

I like my steak cooked by a naked woman.

It wasn't me!

Deleted User wrote: »

I like my steak rare. Otoh got to say that people ordering steak 'blue' get on my nerves. It's an affectation, seems to have come in with the celtic tiger and refused to disappear.

Nobody in France orders their steak blue, but someone seems to have figured that because the term technically exists then to be ultra sophisticated we've got to use it.

It also creates the spinal tap problem. we've made everything 1 louder, so when I order rare I don't get it.

Once in a while, I like a blue steak. Mostly rare, but sometimes, that's just what I feel like. It's nice, it's different, and yes, I, like probably a lot of people, was first exposed to the concept in France, but hey, when I find a good thing, I don't care where it came from.

MonkieSocks

DazMarz wrote: »

Seared on both sides, tender and juicy in the middle and rivers of blood running out of it! :P gotta love it!

Isn't that Ann Doyls Vag

hooradiation

Deleted User wrote: »

Nobody in France orders their steak blue.

Why must you tell lies?

The best way to do a steak for me?

As rare as can be - slapped on a near impossibly hot steak stone so it keeps cooking.

So you start off eating a rare steak and by the end you are eating a medium to well done one. Best of all possible steak worlds there!

And of course with a lobster on the side. Surf'n'turf all the way.

DazMarz

summerskin wrote: »

AAAAAAARRRGHHHHHHHHHH! How many times?? There is no fecking blood!

Well whatever it is, the muscle fluid or whatever. It looks like blood and it's colloquial.

kowloon

ScumLord wrote: »

I like my steak cooked by a naked woman.

She's not so keen on the blisters caused by cooking a steak naked. That mistake was made once and once only.

_petulia_

medium rare

hooradiation

hooradiation wrote: »

Why must you tell lies?

Not a lie just my own experience.

Saignant covers blue / rare as close as matters, that's the common word and what your typical French diner will say if he wants it cooked as little as possible.

Valetta

Well done.

Why anyone can criticise people who like their steak well done when it is a matter of personal taste is beyond me.

Nobody only me knows how my steak tastes.

Oink

There is no steak to be had in my house until we stop incinerating all the taste out of meat. Not on my watch, no sirree. I'd rather go without :mad:.

Yeah you heard me (Honey-Sweetpea-Sugarplum-that-I-love-so-much) !

eth0

"Dry as a bone"

I get some looks from waiters when I say it to them.

Gauss

Valetta wrote: »

Well done.

Why anyone can criticise people who like their steak well done when it is a matter of personal taste is beyond me.

Nobody only me knows how my steak tastes.

Have you ever tasted medium rare?

PizzamanIRL

I haven't a clue how to cook them to perfection but I don't want to see a bit of blood in any of my meat.

I cook the shít out of it

@summerskin I'm just gonna be ignorant and call it blood, so relax your self. If someone sees red liquid coming from raw meat, they think it's blood because they don't know the ins and outs of it all. The only liquid I want to see is gravy

Valetta

Gauss wrote: »

Have you ever tasted medium rare?

Yes, and I don't like it.

Gauss

Valetta wrote: »

Yes, and I don't like it.

Maybe is was a bad cut, try again.

positron

functioning, on the animal.

westendgirlie

PizzamanIRL wrote: »

I haven't a clue how to cook them to perfection but I don't want to see a bit of blood in any of my meat.

I cook the shít out of it

You do realise summerskin will bust a blood vessel reading your post :pac:

Merkin

I like a steak to be waved in a warm room for a moment and then served up to me......rare!

Valetta

Gauss wrote: »

Maybe is was a bad cut, try again.

No thanks. No point in wasting good food just to prove a point.

Malari

Blue. I used to order it rare and it never came rare. So after my order was taken I used to say "no really...rare!" for emphasis. Now I order blue. Just to be on the safe side :pac:

MadsL

To my mind nothing is more important than the quality of meat.

Few tips.

1. Stop buying your meat in Supermarkets.
2. Stop buying your meat in Supermarkets.
2. Avoid bright red steaks, meat unlike fish, is not at it's best when freshly slaughtered. It needs to age*. Look for a dark red steak with marbling of fat runing through the muscle. Ask the butcher about the meat - be grateful for traceability - nothing like that exists in the US. Get a dry aged steak if you can.
3. Cook the steak appropriate to the cut of steak. Filet - blue/rare Sirloin - med rare - Ribeye med rare/medium. Round steak - in a slow cooker for nine hours.
4. Round steak is not "steak" it is a cheap casserole cut. It's texture can only be improved by slow cooking or pounding the bejeezus out of it. Cube it and make a casserole.









*Preferably dry age over Himalayan Salt (Gordon Ramsey just installed a Himalayan Salt aging room in his restaurant in Las Vegas) buts lets be realistic.

Beefy78

Well if nothing else this thread has sorted out what I'm having for dinner tonight.

Still mooing if possible.

HowAreWe

Blue.

Max Power1

Blue....
Steak on the stone ftw. Had a lovely cut of fillet steak on the stone at the weekend, it was seared on the outside and the inside was warm but cool at the very centre.

Yummy


Of course washed down with a guinness or nice wine is also to be welcomed.

Orim

MadsL wrote: »

To my mind nothing is more important than the quality of meat.

Few tips.

1. Stop buying your meat in Supermarkets.
2. Stop buying your meat in Supermarkets.
2. Avoid bright red steaks, meat unlike fish, is not at it's best when freshly slaughtered. It needs to age*. Look for a dark red steak with marbling of fat runing through the muscle. Ask the butcher about the meat - be grateful for traceability - nothing like that exists in the US. Get a dry aged steak if you can.
3. Cook the steak appropriate to the cut of steak. Filet - blue/rare Sirloin - med rare - Ribeye med rare/medium. Round steak - in a slow cooker for nine hours.
4. Round steak is not "steak" it is a cheap casserole cut. It's texture can only be improved by slow cooking or pounding the bejeezus out of it. Cube it and make a casserole.

*Preferably dry age over Himalayan Salt (Gordon Ramsey just installed a Himalayan Salt aging room in his restaurant in Las Vegas) buts lets be realistic.

My ham sandwich lunch is suddenly just not enough.

spankysue

Blue, I love hearing dirty jokes when I'm eating steak

PizzamanIRL

westendgirlie wrote: »

You do realise summerskin will bust a blood vessel reading your post :pac:

Once I don't see the blood, it's ok

BillyMitchel

Medium rare is perfect also because I can rub my chips around all the juice and blood that comes out of it.

Nom nom nom

Jimoslimos

Medium-Rare, although I'll sometimes go up to Medium if eating abroad on the continent - especially France. Those Frenchies do know how to cook a decent steak!

To my eternal shame I used to be one of those crazy fools who preferred well-done steaks:o Never going back there again!

Celly Smunt

Burned to a cinder

anybody who likes it rare can fcuk off back to france.

Barna77

No blood!

Squeeonline

Wafted towards the sun on a cloudy day.

opr

Medium rare - Cooked using loads of methods over the years but this video seems to give the best results consistently for how I like it cooked. (Pan seared, finished in oven)

https://www.youtube.com/watch?v=2wg0UDuU2-o

Opr

Anyone

Crap.....just realised I forgot to take the steak out of the freezer.....

Rubberlegs

Just a little pink in the middle, whatever that's called:o. Have a friend who eats it with the blood running out every time she cuts it. It's like the steak is still alive:eek:
I'm really crap at cooking it though. So afraid of undercooking, I overcook it:(

MadsL

MadsL wrote: »

To my mind nothing is more important than the quality of meat.

Few tips.

1. Stop buying your meat in Supermarkets.
2. Stop buying your meat in Supermarkets.

Nothing wrong with supervalues steaks, I've had worse steaks from butchers and paid a lot more. Tesco on the other had have terrible steaks.

Malari

pmcmahon wrote: »

Burned to a cinder

anybody who likes it rare can fcuk off back to france.

I'd love to fcuk off back to France. You seem to think it's a punishment :pac: