How do you like your steak?

Gone Drinking

I have to confess, i only started eating steak medium rare about a year ago. I was ignorant enough to think it wasn't cooked unless it was well done. One of my mates introduced it to me and i've been enjoying steaks alot more since!

So how do you like yours?

(I took the poll options from the Wikipedia page on steaks, i might be missing something?)

neuro-praxis

I've voted for medium because that is how I usually enjoy it. Unfortunately ordering medium in a restaurant though usually means you get a steak that's well done. Order medium rare and you tend to get rare...I once got a steak that was only partly sealed!

When I am in a really good restaurant I will order medium rare, as I know it will be done to perfection.

So I like it somewhere between the two.

aoibhebree

Well done, not a trace of pink (yes, I know, I'm an uncultured peasant!) But I rarely eat steak anyway ... see what I did there?!

Thumpette

I like thinner steaks- like sirlion medium rare, and if im having a fillet I usually have it medium.

Totally agree that medium often equals well done though.

Tis a 'rare' thing to get a perfectly cooked steak!

the beer revolu

A thick steak, rare but well charred on the outside.:P

I find it hard to get a steak cooked to my liking in France.
Ask for it rare and it comes blue, ask for it medium and it comes, well, a bit under medium. They don't seem to have anything in between.

'Oh the foreign heathen want his steak cooked to death!'

No, I just want it a little warm in the centre and be able to chew it, merci.

They also cook cuts of steak very rare that are just too tough for this sortt of cooking - bavette springs to mind.

_blank_

Still moo-ing, straight off the cow.

Faith

Medium or medium rare, depending on my mood. I was brought up by a mother who doesn't think meat is cooked until it's incinerated, but I didn't realise this until I was about 18. So I've gone from ordering steak well done, to medium well, to medium. If I'm feeling brave, I order it medium rare. Part of me still has a problem with blood oozing out.

sneem-man

Medium for moi.

If it arrives at the table on the rare side I'll eat it.

If it's the other side of medium I have no qualms about sending it back.

duploelabs

Depends on the cut, rib eye- should be medium at least, fillet- should flinch when you stick the fork in

Minder

I like sirloin and ribeye cooked rare on a seeringly hot ridgepan. I now do this in the garden as the extractor fan in the kitchen is rubbish.

I like a fillet of beef cooked as a whole cut, not as steaks. Coloured in a hot pan then into a 65c oven for an hour or more. Result is medium rare fillet of beef from 2mm under the surface all the way to the core.

Jugs82

Gone Drinking wrote: »

I have to confess, i only started eating steak medium rare about a year ago. I was ignorant enough to think it wasn't cooked unless it was well done. One of my mates introduced it to me and i've been enjoying steaks alot more since!

Same as - never had it very rare but probably will someday

Honey-ec

Blue - I like it still cold in the middle, with oodles of blood to dip my chips in.

Even asking for it blue, I would say 7 times out of 10 I have to send it back for being overcooked. I genuinely think most waiters just write "medium rare" on the order regardless of what I say. Sure I'm a girl, I couldn't possibly actually want a blue steak...

Degag

Faith wrote: »

I was brought up by a mother who doesn't think meat is cooked until it's incinerated

I feel your pain here.

Honey-ec wrote: »

Blue - I like it still cold in the middle, with oodles of blood to dip my chips in.

Even asking for it blue, I would say 7 times out of 10 I have to send it back for being overcooked. I genuinely think most waiters just write "medium rare" on the order regardless of what I say. Sure I'm a girl, I couldn't possibly actually want a blue steak...

I doubt it, it's probably because the chef can't cook a blue steak properly...

Gone Drinking

Friend of mine reckons the best way to have it is "to just wipe its arse and put it on a plate"

I heard France is the place for blue steaks.

Snowie

blue to rare for me mmmmmmmmmmmmmmmmmm

_blank_

Snow-Monkey wrote: »

mmmmmmmmmmmmmmmmmmooooooooooooooooooooooooooo

FYP

omerin

should have been a cremated option

tSubh Dearg

I like it medium rare to rare, which means in restaurants I tend to ask for rare as then I might get it the way I like it. When I ask for medium rare 8 out of 10 times it comes out overcooked.

In France the thing to ask for is your steak "a poin" (please note this is a phonetic interpretation of the real spelling which I do not know) this will generally get it cooked to a little rarer than medium rare.

And now I want steak for dinner...

P. Breathnach

tSubh Dearg wrote: »

... In France the thing to ask for is your steak "a poin" (please note this is a phonetic interpretation of the real spelling which I do not know) this will generally get it cooked to a little rarer than medium rare.

Not bad on the French: good phonetic guide to à point, which is the French version of medium and is, indeed, cooked as you describe.

Rare in French is saignant, which literally translates as "bleeding". That's the way I like it. Servers, used to British and Irish people liking their steaks cooked a bit more than the French do, usually check that I really understand what I am asking for.

Jesus Wept

Having mine with lasagne right now. It works.

Katniss everMean

I don't eat steak, I have been given good steak and bad steak, I honestly think it all tastes like dog. Well the smell of dog if you get me heh

Jesus Wept

How do you like your dogs cooked?

bonkey

My new, absolute favouritest way of having steak is...

....on a hot stone.

Over here, its *so* 80s that its just tacky and out of date....but with a good steak, its hard to beat.

You get a steak which has been seared on both sides (not even cooked enough to qualify as blue), and then placed on a stone heated enough to be a sizzling plate. This is served to your table.

This way, I get to strt with blue steak, move on to rare, and by the time I'm at the end, I have medium or medium-well, depending on how slowly I'm eating.

With "genuine" Simmental beef (purebred Simmental breed, raised, slaughtered, hung, ordered and served in the Simmental), its just-about the best steak I've ever had.

Degag

Gone Drinking wrote: »

I heard France is the place for blue steaks.

In france they eat steak tartar which is minced steak with a raw egg yolk in the middle...

Honey-ec

Degag wrote: »

In france they eat steak tartar which is minced steak with a raw egg yolk in the middle...

"They" eat that here too, you know...

PinkLady001

A medium steak for me thanks.
I can't quite stomach it yet when it's too pink and there's a bit too much bllod. I am doing well though, have gone from very well done steak to medium-well to medium now.
My OH has gone the same way but he is at the medium-rare stage.
I hve to agree, it is very hard to get a steak cooked properly in Ireland.
I've been in the same restaurant twice in the last few weeks, ordered my steak the same way and it came out cooked differently both times.

I remember serving a blue steak to a customer once when I was a waitress and could barley look at the thing on the plate. Each to their own though

Minder

Useless fact No 1

The pink liquid that gives rare or raw meat it's colour is called myoglobin and isn't a component of blood. So there is no blood in a bloody steak. Reminds me of my favourite joke.

sham69

medium for me, although I find I have to ask for well done to get it medium in most places in town?

On a funny note I remember being on holidays when I was in my teens and my grandmother was with us. The waiter came over and said "How do you like your steak" My grandmother replied "It does be lovely thanks."
Classic.

prendy

Faith wrote: »

Medium or medium rare, depending on my mood. I was brought up by a mother who doesn't think meat is cooked until it's incinerated, but I didn't realise this until I was about 18. So I've gone from ordering steak well done, to medium well, to medium. If I'm feeling brave, I order it medium rare. Part of me still has a problem with blood oozing out.

i had the same. at home all meat was cooked well done, for many years thats all i knew. Then i had my first bit of pink;) and never looked back!

Medium Rare for me please!

the beer revolu

sham69 wrote: »

medium for me, although I find I have to ask for well done to get it medium in most places in town?

On a funny note I remember being on holidays when I was in my teens and my grandmother was with us. The waiter came over and said "How do you like your steak" My grandmother replied "It does be lovely thanks."
Classic.

A properly cooked medium steak is quite pink in the middle.

PinkLady001

Minder wrote: »

Useless fact No 1

reminds me of my favourite joke.

Would you like to share?

Yeah, I've been told many times before that it's actually protein but it still looks like blood! I am getting better with it though.

Minder

PinkLady001 wrote: »

Would you like to share?

The Pope is planning a trip to London so he sends one of his cardinals on ahead, to make all the necessary arrangements and plan the route for the Popemobile etc.

After a busy morning, meeting dignitaries and walking the proposed route, the cardinal gets rather peckish and decides to stop off at a little steak house.

"I'll have a ten ounce sirloin please" he says to the waiter.

"Certainly sir and how would you like it your Grace?" he replies.

The cardinal explains that he would like it rare, upon which the waiter yells "One bloody steak" towards the kitchen at the rear of the restaurant.

"I say my good man" says the cardinal, "I don't think there is any need for that sort of language in the presence of a man of the cloth!"

"No, you don't understand" replies the waiter, "That is how we refer to a rare steak".

Happy with the explanation, the cardinal apologies for the misunderstanding, eats his meal and leaves.

A few days later, the cardinal is accompanying the Pope on his official visit, when lunchtime approaches and His Holiness complains of hunger pangs.

Seeing an opportunity to ingratiate himself with the Pope, the cardinal informs him that he knows of a great little steak house which just happens to be nearby.

With the Popes agreement, the cardinal leads the way and they seat themselves at a table in the restaurant.

Seeing another opportunity to impress the Pope, the cardinal beckons the waiter and as he approaches the table says, in a loud voice, "Two bloody steaks please my man".

"That's right, you tell him" says the Pope "and plenty of f***ing chips!"

the beer revolu

P. Breathnach wrote: »

Not bad on the French: good phonetic guide to à point, which is the French version of medium and is, indeed, cooked as you describe.

Rare in French is saignant, which literally translates as "bleeding". That's the way I like it. Servers, used to British and Irish people liking their steaks cooked a bit more than the French do, usually check that I really understand what I am asking for.

But I often find that when I order a steak a point, they overcompensate for the 'foreigner' and over cook it or else bring it almost raw!

P. Breathnach

the beer revolu wrote: »

But I often find that when I order a steak a point, they overcompensate for the 'foreigner' and over cook it or else bring it almost raw!

That overcompensation does not happen for me. Perhaps it is because both Herself and I can speak French, even though not well enough to be taken for natives -- but perhaps well enough to suggest that we have been in France before.

JIZZLORD

rare for me

35notout

Blue for me all the way..............with a scrummy home made Bernaise sauce to dip my chips in..heaven on a plate:D

Snowie

I had a steak to day it left me feeling horribly full...

the beer revolu

P. Breathnach wrote: »

That overcompensation does not happen for me. Perhaps it is because both Herself and I can speak French, even though not well enough to be taken for natives -- but perhaps well enough to suggest that we have been in France before.

My wife lived in Paris for 5 years.
She has a few words!

NullZer0

Des wrote: »

Still moo-ing, straight off the cow.

The best way!

I rarely eat steak but if I am I'd have a rare-medium rare. Anything else is too burgerish. At the restaurant I work in people mostly order medium or well-done. Anything else isn't very common.

Talliesin

Raw or blue. Raw or blue steak actually tends to be less "bloody" than rare since it hasn't warmed enough for the juice to start flowing as much as with rare.

I find I get better results by saying "French Blue, not Irish Blue".

ayapatrick

not burnt but still well done the way i like it! must get the venison steaks out of the freezer. They go down well with thick home made chips! mmm.!:D

robbie_998

On my plate on the way to my tummy :rolleyes:

ayapatrick

robbie_998 wrote: »

On my plate on the way to my tummy :rolleyes:

dead or alive:D

robbie_998

ayapatrick wrote: »

dead or alive:D

its all good

Toto Wolfcastle

I too grew up in a house where steaks were incinerated. They were fried and then put in the oven until they were literally crispy. When I think about biting into steak cooked by my mother my teeth hurt.

I like mine medium rare. I love having medium rare steak in a steak sandwich because the bread soaks up all the pink and red juices. Heaven.

The Black Oil

I've never really been a fan. I find it to be a bit overrated.

the beer revolu

ayapatrick wrote: »

not burnt but still well done the way i like it! must get the venison steaks out of the freezer. They go down well with thick home made chips! mmm.!:D

:eek::eek::eek: Nooooooo!!!!
Venison goes really dry if it isn't cooked rare or slow cooked- cooks much faster than beef too!

Freelancebeauty

I notice there are almost no "well doners" on this thread - I like mine well done still - have been trying to train myself to eat it mediumish but always end up putting it back in the pan for a minute as the taste is completely different. I never order it in restaurants as I know it won't be cooked how I like it. (Chefs hate to cook well done steaks apparently). I reckon I'll be able for a blue steak by the time I'm 90! It has to be served with fried mushrooms and skinny chips - everything else is debabable.. Garlic, pepper or brandy sauces all good.

Aidric

If I'm having a steak whilst eating out I'll order a fillet cooked medium.

wintear

Medium rare with Fried onions, proper smooth mash and Pepper sauce.