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☖ Forums → Discussion Forum → How do you like your steak?
12
How do you like your steak?
2009-05-04, 10:36 PM #1
Somewhere between 'moo' and 'rare'.
woot!
2009-05-04, 10:39 PM #2
Medium well.
一个大西瓜
2009-05-04, 10:40 PM #3
I prefer it to be as done as possible without it being dry, burnt, etc. so I usually prefer medium well. Marinades and the like are far better than blood.
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2009-05-04, 10:40 PM #4
i like a bit of blood
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2009-05-04, 10:42 PM #5
Anything above a Medium (pink in the middle) is over cooked and has lost almost all flavor. I prefer mine Rare. At the restaurant I work at, there are descriptions of the ways you can order your steak. Rare, MR, Medium, MW, Well-Done, and beside "Well Done" the description plainly states, "Ruined." Steak should be eaten bloody like God intended.
2009-05-04, 10:45 PM #6
Originally posted by ELITE WARRIOR:
Anything above a Medium (pink in the middle) is over cooked and has lost almost all flavor. I prefer mine Rare. At the restaurant I work at, there are descriptions of the ways you can order your steak. Rare, MR, Medium, MW, Well-Done, and beside "Well Done" the description plainly states, "Ruined." Steak should be eaten bloody like God intended.


:awesome:

This is what I'm eating now..not the best cut ever (short rib, I think), but it tastes good.
Attachment: 21848/steak.jpg (108,615 bytes)
woot!
2009-05-04, 10:47 PM #7
Medium rare it is! When its too rare, it gets kinda too bloody. But when its beyond medium rare, the steak gets cooked too much and it loses some of its meat taste and juice. So Medium rare is good.
\(='_'=)/
2009-05-04, 10:50 PM #8
Medium Well.
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Sand Trap & Sand Trap (Night)
2009-05-04, 10:51 PM #9
Also, a reference for those of you who say you want [x] but really want [y]:

[http://www.hilltopsteaks.com/images/degrees.jpg]
Author of the JK levels:
Sand Trap & Sand Trap (Night)
2009-05-04, 10:56 PM #10
By that chart I like anything from Blue-Rare to Rare. I can handle Medium Rare, but I don't particularly like my steak done more than that. JLee -- that steak looks pretty good, about Medium Rare I'd say. I'm down with that haha, though I like Ribeye and Sirloin cuts more.. but you also pay more too.
2009-05-04, 10:57 PM #11
Originally posted by ELITE WARRIOR:
By that chart I like anything from Blue-Rare to Rare. I can handle Medium Rare, but I don't particularly like my steak done more than that. JLee -- that steak looks pretty good, about Medium Rare I'd say. I'm down with that haha, though I like Ribeye and Sirloin cuts more.. but you also pay more too.


We have an entire tenderloin in the freezer, cut into ~1" steaks. It was on sale for $5.99/lb! :awesome:

Another pic. The color isn't quite right (looks darker IRL)- but I don't feel like going out to my truck to get my good camera. :P
Attachment: 21849/steak2.jpg (115,264 bytes)
woot!
2009-05-04, 11:04 PM #12
Man that is looking so good.. haha, I'm gonna have to have a nice , bloody 16oz. ribeye at work wednesday...
2009-05-04, 11:07 PM #13
That stuff looks so nasty.

/vegetarian

o.0
2009-05-04, 11:11 PM #14
Originally posted by Greenboy:
That stuff looks so nasty.

/vegetarian


gtfo.

:neckbeard:
woot!
2009-05-04, 11:16 PM #15
I'd totally eat meat again if it wasn't so completely disturbing to look at.

o.0
2009-05-04, 11:19 PM #16
Disturbing.. and mouth-wateringly delicious.
2009-05-04, 11:27 PM #17
medium rare for sure
"Nulla tenaci invia est via"
2009-05-04, 11:36 PM #18
blue rare - rare

2009-05-04, 11:37 PM #19
How do you all prepare your steaks?

I start by throughly pulverizing the meat using forks, then massaging it on a plate of olive oil, pepper, garlic, and kosher salt. Top it off on a charcoal grill and the end result is to die for.
"They're everywhere, the little harlots."
-Martyn
2009-05-04, 11:37 PM #20
i want to try steak tartare but have never gotten the chance

2009-05-04, 11:47 PM #21
I hear you should let the steak sit 'till it hits room temperature, but I'm too impatient for that.

I put a cast iron pan in the oven at 500f and let it get good and hot. Prep the steaks with fresh-ground pepper and a light coating of olive oil. Take the pan out of the oven and put it on a hot stove (high). Put the steak in - 30 seconds per side, then put it back in the oven. Two minutes..remove, flip, put back in. Two minutes. If your steak is 3/4" thick, that should be just about right. It's outstanding.

Originally posted by TheNewKid:
i want to try steak tartare but have never gotten the chance


Good stuff.
woot!
2009-05-04, 11:52 PM #22
Originally posted by JLee:
[http://forums.massassi.net/vb3/attachment.php?attachmentid=21849&stc=1&d=1241503209]


...I can't be the only one who sees the resemblance of something else in that picture.
Author of the JK levels:
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2009-05-04, 11:53 PM #23
Originally posted by JLee:
Somewhere between 'moo' and 'rare'.


This, but voted for Rare.
2009-05-05, 12:11 AM #24
Grilled is nice, but one of the best ways to prepare a steak is by sautéing it in a pan. If the steak has a fatty strip on the side, sear that side until all the fat is released, giving you a good fatty base to sauté in. Add plenty of clarified butter, sauté each side to desired doneness, and optionally serve by pouring the leftover sauce over the steak. Of course you can season it any way you like beforehand.
Bassoon, n. A brazen instrument into which a fool blows out his brains.
2009-05-05, 12:26 AM #25
Originally posted by Dark__Knight:
...I can't be the only one who sees the resemblance of something else in that picture.


hahahaha.
"They're everywhere, the little harlots."
-Martyn
2009-05-05, 12:26 AM #26
Originally posted by Dark__Knight:
...I can't be the only one who sees the resemblance of something else in that picture.

I see it too, and it freaks me out.

I like mine to be medium on the inside, but the surface to be burnt. You're like holy **** its crispy on the outside but delicously tender on the inside what is this i dont even
2009-05-05, 1:42 AM #27
Originally posted by Dark__Knight:
...I can't be the only one who sees the resemblance of something else in that picture.


Glad someone said it.
2009-05-05, 3:35 AM #28
Not much of a steak fan, but when I do have it I prefer it not to look like it's just come off the cow.
Medium well I'd guess based off the above chart
"You want the truth?! You can't handle the truth!! No truth-handler you!! Bah!! I deride your truth-handling ability!!"
2009-05-05, 4:15 AM #29
I like it made of of pig.

Cows suck.
2009-05-05, 4:25 AM #30
Medium Well - If it's red inside I ain't eating it.

:colbert:

Also, like Squirrel King I prefer a Gammon Steak.
nope.
2009-05-05, 4:28 AM #31
Well done, definitely.
Looks like we're not going down after all, so nevermind.
2009-05-05, 4:30 AM #32
Originally posted by Krokodile:
Well done, definitely.


omgHEATHEN
woot!
2009-05-05, 5:36 AM #33
From the picture guide, medium. Although I find that (in England) you have to ask for your steak a level below what you want since most chefs are scared of undercooking them (so I usually ask for medium rare and get a medium).

Basically, I like just enough blood to dip my chips into.

This thread reminded me of this restaurant I went to on holiday in Puerto Pollenca. We found this one restaurant we went back to a couple of times because the steaks were awesome (service was great too). The first one I had that I fell in love with was a sirloin that was cooked to perfection and had this amazing pepper sauce on it, but while I was eating that a guy on the table next to us had a t-bone steak carried to him on a cutting board. Which I ordered next time and was also impressed with :D
Attachment: 21850/steak.jpg (120,999 bytes)
2009-05-05, 5:51 AM #34
:huh:

I swear the same thing happened to me in the same place about 6 years ago.

:tinfoil:
nope.
2009-05-05, 5:54 AM #35
Originally posted by Baconfish:
:huh:

I swear the same thing happened to me in the same place about 6 years ago.

:tinfoil:


You werent even alive 6 years ago! :hist101:
Was cheated out of lions by happydud
Was cheated out of marriage by sugarless
2009-05-05, 6:55 AM #36
Slim to no pink. I'd rather taste the wood/coal/seasonings than the flesh.
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2009-05-05, 7:07 AM #37
wood can be good flavoring yes

2009-05-05, 7:26 AM #38
Somewhere between medium rare and medium.
"Honey, you got real ugly."
2009-05-05, 7:38 AM #39
I like mine medium to medium rare, but it depends on who's cooking and what cut. Thin/lean cuts with lots of seasoning should be cooked longer for more of a dry steak.
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2009-05-05, 8:19 AM #40
Isn't anything below Medium Well just asking for various diseases?
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