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How do you like your steak?

rob316

Isn't steak just great, no food makes me happier eating it.

How do you like your steak cooked?

Medium rare myself, although I would eat it rarer than that, I just can't stand for well done steak though, seems utterly pointless and tasteless.

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me_irl

Tuna.

RobertKK

Exeggcute wrote: »

It's not blood.

What is it with overcooking everything in this country?

It's either boiled to **** or fried to ****.

It gets it colour from hemoglobin in the blood which is still visible.

I prefer meat cooked through, even if it is argued it is cooked when still bloody in the middle...

That said well cooked meat can change the chemical structure in the meat which is not the healthiest.

I prefer poultry meat...and veal in something like a Jager Schnitzel...

Olishi4

Just medium

Merkin

Waved briefly in a warm room.

judeboy101

Black as a witches tit

Killergreene

Blue steak. The way it was meant to be eaten

JustAThought

Brown on the outside & maybe fried a bit tight with a rub of raw garlic and ginger, and moist and red raw on the inside. Mmmm

Shannon757

Horse

rob316

md23040 wrote: »

Heat a frying pan best on gas and leave on a high heat for at least 5 minutes without oil. Add steak which has good dousing of good oil applied and properly seasoned.

Immediately turn the steak after 20 seconds and cook for 2.5 minutes. Turn and cook for a further 2 minutes.

Rest the steak in tin foil sunny side (shiny side) out. After 5 minutes served with mashed Patato and onions - there's nothing better than a properly cooked steak just shy of medium.

Get the pan smoking and most importantly, it cant be stressed enough, make sure the steak is at room temperature. Leave it out for 30 min atleast (I like an hour) season with salt and pepper. The longer you leave it the better, as the meat warms the salt and pepper will start to "melt" into it.

When the steak is cooked, take a peeled clove of garlic and rub the clove on the steak. Its outstanding.

jester77

2-3 minutes for a nice plump steak each side on the BBQ over a hot flame. You just can't beat a good steak, it practically melts on your tongue like butter.

from_atozinc

Arsemageddon wrote: »

I like steak medium to well done, and I just love when some annoying kunt at the table tells me I can't/shouldn't eat it that way.

Yeah, this does my head in. I like my steak well done.

I've tried it rare, medium rare etc and I just don't like it.

If somebody orders a pink steak, I couldn't give a flying fook, just as long as mine is well done. Why people get so upset over others ordering a steak well done is very annoying. I don't care what you say, I still love the taste of it well done !!

I like steak.

Four Phucs Ache

Med rare.

To quote Anthony Bourdain,

"After cooking your steak let it rest.Do not cut it straight away.Give it a few mins.Leave it the fook alone."

super_furry

I don't get the "well done is a waste" thing. It's not for me, but if someone eats it and enjoys it, it's not a waste.

me_irl

I think this sums up my feelings regarding well done.

JupiterKid

Medium well, and I don't give a f*ck what others think. A little pink in the middle and I'm a happy man!

maximum12

Killergreene wrote: »

Blue steak. The way it was meant to be eaten

Certain cuts like rib eye are not meant to be eaten blue as you need to render some of the fat to give it flavour.

I cook on as hot a pan as possible. For a thick fillet I sear it on all six sides and then adjust cooking time depending on the thickness of the meat. Charring is critical for flavour.

I then cover it and rest in a warm oven (100 degrees) for ten minutes or so.

The resting makes a big difference to flavour, gives a more palatable internal temperature and prevents an unattractive leakage of blood across the plate.

md23040

rob316 wrote: »

Get the pan smoking and most importantly, it cant be stressed enough, make sure the steak is at room temperature. Leave it out for 30 min atleast (I like an hour) season with salt and pepper. The longer you leave it the better, as the meat warms the salt and pepper will start to "melt" into it.

When the steak is cooked, take a peeled clove of garlic and rub the clove on the steak. Its outstanding.

http://www.google.co.uk/search?ei=q7Y8WP2GHIGCgAaA1KXIDg&q=himalayan+salt+block+cooking+steak&oq=himalayan+salt+cook+stwaks&gs_l=mobile-gws-serp.1.0.0i22i30k1.9940.18736.0.21802.12.12.0.0.0.0.1640.7247.2-4j3j1j0j1j2j1.12.0....0...1c.1.64.mobile-gws-serp..2.8.4797...0j0i67k1j0i22i10i30k1.m7ZxNk8Mtg0

Was in the butchers this morning buying mince and he ages his steaks for 28 days at 2.3c on hooks above Himalayan salt blocks, and says they are amazing cooked on top of a Himalayan salt block too. Never heard it done before and wonder has anyone tried this out.

BTW Aldi steaks IMO are really good quality and execeptional value.

Turtyturd

Cooked in milk and garnished with raw jelly beans.

osarusan

Not a big fan of steak.

There. I said it.

FortySeven

osarusan wrote: »

Not a big fan of steak.

There. I said it.

That's fine. It's only if you overcook it that you face ostracism.

Arghus

Medium for me thanks.

Hulk Hands

osarusan wrote: »

Not a big fan of steak.

There. I said it.

Yeah, it can be decent but its generally overrated and certainly overpriced. Fillet especially for the reputation it has, can be completely bland. Not usually a whole pile of alternatives though in conventional restaurants

Atoms for Peace

While I eat meat I don't like to be reminded that was once an animal so any sight of blood turns me right off eating it. So it well done for me.

maudgonner

Unfertilised.

Jimoslimos

Medium-rare with a nice glass of red wine.

Richard Hillman

Well done, with charcoal.

jluv

md23040 wrote: »

http://www.google.co.uk/search?ei=q7Y8WP2GHIGCgAaA1KXIDg&q=himalayan+salt+block+cooking+steak&oq=himalayan+salt+cook+stwaks&gs_l=mobile-gws-serp.1.0.0i22i30k1.9940.18736.0.21802.12.12.0.0.0.0.1640.7247.2-4j3j1j0j1j2j1.12.0....0...1c.1.64.mobile-gws-serp..2.8.4797...0j0i67k1j0i22i10i30k1.m7ZxNk8Mtg0

Was in the butchers this morning buying mince and he ages his steaks for 28 days at 2.3c on hooks above Himalayan salt blocks, and says they are amazing cooked on top of a Himalayan salt block too. Never heard it done before and wonder has anyone tried this out.

BTW Aldi steaks IMO are really good quality and execeptional value.

Totally agree on the aldi steaks! Medium to medium rare for me. I could face a rare steak but couldn't eat a well done one...

Jimoslimos

FortySeven wrote: »

That's fine. It's only if you overcook it that you face ostracism.

Ostrich steak! Kangaroo steak is pretty tasty as well but as with many game meats don't overcook (so medium max) or else you'll be chewing for a week!

thelad95

I'll have the milk steak, boiled over hard and a side of your finest jelly beans... Raw

murpho999

Has to be rare but getting a proper rare steak is hard in Ireland.

Espeically in pubs (I know), rare=medium well.