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Why is getting a rare steak such an impossibility in Ireland?

TK Lemon

Was in Wetherspoons recently with Mr Lemon and he ordered a rare steak and what he got resembled medium well. He asked for a new steak and they looked at the steak and said that it is rare.

This is not the only instance of this occurring. It’s happened before, when you ask for a rare steak it comes out overdone.

The standard way of cooking beef in Ireland seems to be incinerated in the core of the sun. :P

Whenever Mr Lemon orders steak, he always has to stress a few times that it should be cooked rare.

Any food places that do a GOOD rare steak? What has been your experiences?

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Grandeeod

tuxy wrote: »

So your favourite cut is round steak?
I guess some people like it to be really tough and chewy. Personally I like fillet.
What cut does everyone else usually buy?

My most bought cut is Sirloin. Its great value if you want a monster steak on the plate. My fave cut is fillet. But pricey if you want a big piece. I use round steak for stir fry, but velvetise it first so its not chewy as feck. My least fave is striploin.

Strumms

tuxy wrote: »

I gave up on buying stake while out. It really is so simple to cook it to your own preference but very difficult to order it the way you like in Ireland unless you like it burnt to a crisp.
Lots of other things on the menu that chefs here usually get right.

THIS.... restaurants here and cooking steak 😫

OneArt

stateofflux wrote: »

I cry a little inside when i hear people ordering a fillet steak well done.

I fully support their right to eat well-done steak.

But it almost makes me fly into murderous rage.

Grandeeod

OneArt wrote: »

I fully support their right to eat well-done steak.

But it almost makes me fly into murderous rage.

It's an inherited ignorance IMHO. I'm in my late 40s and didn't get much steak until I was working and could afford the odd eating out experience. When having steak, "well done" was the go to setting. When I think about how much tasteless crap I paid good money for.:rolleyes: I only started to appreciate a decent steak when I took an interest in cooking. I'm content with how I cook it, whatever the cut. Not a complete blood bath, but I need to have the dark juices running from it as it stands. Some people just think that to be cooked, it has to be dry and require sauce to moisten it.

I'm on a spoil myself roll this week and having a second fillet steak tonight. A light salad and yes chips, but I won't need a sauce. The steak juices will do the trick.

Potential-Monke

I like my food cooked. Simple as that. Raw/rare does not appeal to me in the slightest. And that's ok. it's everyone's own opinion. I think the lot of ye are mad for eating uncooked meat, but each to their own. And don't bother trying to convince me otherwise, I've had this argument too many times to care anymore.

tuxy

Potential-Monke wrote: »

I think the lot of ye are mad for eating uncooked meat, .

Is it the taste of rare steak you don't like or the texture?

the beer revolu

Potential-Monke wrote: »

I like my food cooked. Simple as that. Raw/rare does not appeal to me in the slightest. And that's ok. it's everyone's own opinion. I think the lot of ye are mad for eating uncooked meat, but each to their own. And don't bother trying to convince me otherwise, I've had this argument too many times to care anymore.

Genuine question. No judgement intended.
Have you ever eaten a rare or medium rare steak?

Potential-Monke

tuxy wrote: »

Is it the taste of rare steak you don't like or the texture?

the beer revolu wrote: »

Genuine question. No judgement intended.
Have you ever eaten a rare or medium rare steak?

Yes, I have tried it. It's both the taste and texture. I know it sounds silly, but the taste of a rare steak just doesn't seem right to me. And the texture puts me right off, it doesn't feel like meat to me.

I saw a video recently of a lad who paid for a $5, $50 and $500 burger, and he said the texture of the $500 burger was like a marshmallow... I puked a little in my mouth. And iirc the $5 was the best.

[Deleted User]

Grandeeod wrote: »

That said I bought two fillets yesterday. Having the second one tonight. Its currently sitting at room temp after a seasoning of salt and black pepper.

You're good to yourself.

Grandeeod

Deleted User wrote: »

You're good to yourself.

Nobody else is.:D

Markcheese

I had rib eye out, for the first time a couple of weeks ago, they suggested cooking it medium rare, (for the fat to render down), really really nice flavour ... (I'd usually go for very rare),
To be fair I've enjoyed steaks from raw to well done(just), and I've tried to (and failed) to send back a blue steak (for another flash on the grill), because it was still fridge cold in the middle,
Go with what you like...

Micky 32

My girlfriend usually has the opposite problem. She likes hers very well done and always gets pink.!, no one seems to be able to do well done.

the beer revolu

Micky 32 wrote: »

My girlfriend usually has the opposite problem. She likes hers very well done and always gets pink.!, no one seems to be able to do well done.

A properly cooked well done steak should have just a tiny touch of pink in the middle.

Potential-Monke

the beer revolu wrote: »

A properly cooked well done steak should have just a tiny touch of pink in the middle.

No, a well done steak should have no pink, so it's well done! What's after well done if you don't want pink?

And it is 100% possible. A girl I was going out with years ago brought me as a +1 to a wedding in Bunratty House Hotel. Pure posh, I was completely out of place. The options were steak or fish, and I don't like fish much, so steak it was. Got a cylinder of steak, with about a 2 inch circumference and about 3 inches high. I wanted it well done (green sticker!) and out it came, perfectly brown all around and inside. No pink. So it is possible.

Debub

Rare (pink) burgers can be done if the meat is minced in-house just before cooking, same as for Tartare, like Bunsen do it.
Steak with fat can also be done rare, most good steaks will be atleast dry aged for 28 days, flavor gets intense, cooked on really very high heat to char the outside, melt fat to keep the steak moist and pink inside (example a good quality ribeye done by a good chef is great rare done) - like Wagyu. Have had deeply marbled (fat veins) 50 days aged steak rare done and the taste is awesome. Meat has to be of really good quality to enjoy a steak as rare done, to be eaten at places that you are sure that the quality is important/good. Just sharing my experience of eating (and cooking) steak in some really good places globally.

El_Duderino 09

Potential-Monke wrote: »

No, a well done steak should have no pink, so it's well done! What's after well done if you don't want pink?

What's after well done? Very well done with no juice.

tuxy

El_Duderino 09 wrote: »

What's after well done? Very well done with no juice.

There is nothing after well done except burnt. Well done is already mostly dried up. Medium is the one with a small bit of pink in the centre.

Edgware

tuxy wrote: »

There is nothing after well done except burnt. Well done is already mostly dried up. Medium is the one with a small bit of pink in the centre.

"a small bit of pink in the centre" Oooooh Vicar!

the beer revolu

tuxy wrote: »

There is nothing after well done except burnt. Well done is already mostly dried up. Medium is the one with a small bit of pink in the centre.

No, medium is quite pink in the centre.
Well done has a hint of pink in the very centre.
Very well done has no trace of pink.

tuxy

the beer revolu wrote: »

No, medium is quite pink in the centre.
Well done has a hint of pink in the very centre.
Very well done has no trace of pink.

Yes I made mistake there, I meant to say medium well is slightly pink in the centre. Very will done is not a thing it's just a way of saying burnt.

the beer revolu

the beer revolu wrote: »

No, medium is quite pink in the centre.
Well done has a hint of pink in the very centre.
Very well done has no trace of pink.

On doing a bit of research, it depends on where you get your information.
Some sources say well done has "little to no pink", other say "fully brown with no pink".

El_Duderino 09

There appears to be some disagreement about how a steak should be cooked. So we (meaning everyone altogether) aren't holding chefs to the same standard. So 2 people could get the same steak cooked medium and have rate the chef very differently on how they cooked it to order.

Riskymove

El_Duderino 09 wrote: »

There appears to be some disagreement about how a steak should be cooked. So we (meaning everyone altogether) aren't holding chefs to the same standard. So 2 people could get the same steak cooked medium and have rate the chef very differently on how they cooked it to order.

in fairness it is hardly the first time a thread argument on boards had its basis in the ignorance of people rather than their knowledge

Potential-Monke

I've googled, and the vast majority of images show a well done steak as having no pink. Medium well has some pink. Done = completely cooked = no pink.

Homelander

Perfect medium. Not sure why anyone would order well done, at that stage it's dry, chewy and lacking flavor.....unless for some reason they had no option but steak, and just don't like the pinkness/juice.

tuxy

Homelander wrote: »

Perfect medium. Not sure why anyone would order well done, at that stage it's dry, chewy and lacking flavor.....unless for some reason they had no option but steak, and just don't like the pinkness/juice.

At that stage a burger has much more flavor and there nothing wrong with burgers, burgers are great too and much cheaper.

Potential-Monke

I don't know why ye keep saying a well done steak doesn't have flavour. It does.

[Deleted User]

I've had all varieties of steak, cooked in different ways, and my default is always 'well done'. I much prefer it.

Dunno why people have an issue with that.

Homelander

I don't have an issue with it, I just don't understand it, they are not the same thing. Mostly I don't get it because well done it tends to be chewy and dry.

I would feel the same about over-cooked chicken, pork, lamb or whatever. Wouldn't get that either

Potential-Monke

Ah, but there's the problem. Most "chefs" probably don't know how to cook a well done steak properly. The hotel in Bunratty could do it, my brother (self trained chef who subsequently got his credentials) can do it. But it's not cooked the same (according to the brother). Seared for a few minutes, then wrapped in tin foil and bunged into the oven for x amount of time. Perfectly brown throughout, not dry or chewy. It's completely possible, but I get the feeling that some "chefs" think they are better than they actually are.

As mentioned many times in this thread, I wouldn't expect a perfectly cooked well done steak from a place that sells a steak for €15. You need to pay for quality, regardless of where you go. I'd be fuming though if I paid top dollar for a steak and it wasn't cooked well done perfectly. And because of the above, I just don't usually order steaks. Prefer chicken, pork (shoulder) and bacon anyway.