How Do You Like Your Steak

Medium to Medium-Well Done. Don't like it half-raw but don't want it cremated either.

Cooked a lovely T-bone and a big pile of chips there yesterday evening for the tea. Mmmm, now I'm getting hungry for one again this evening and I don't have one!

Then again, I'm of the opinion that a nice steak is something you should only have once in a while. Makes you appreciate it all the more. If you eat steak too much it seems to take away, I don't know, the "special-ness" and "enjoyability" of it, if you understand what I'm saying. Who agrees with me?

My gut says otherwise, brother zaph!

Medium-well done. I dont want to see any red mess on my plate. Rare is for the cannible lecter type who enjoys the taste of the blood.
Plus I like plenty of fryed onion with it as well.

*gut growls*

there must be blood on the plate when im done

I get my steak medium, I've realised that I like the idea of steak more than the reality, there is just too much work and chewing involved

The-Rigger wrote:

I get my steak medium, I've realised that I like the idea of steak more than the reality, there is just too much work and chewing involved

buy better steak. Its only chewy if overcooked or full of gristle.

best steak I have ever had was in the stock yards in fort worth in texas

I get fillet medium and get the others medium well. I find it depends on the place aswell some places do it arse ways.

Was in a so called steak house the other day and the woman got a fillet (got the 20oz porterhouse myself) she asked for the fillet medium-well and it came back burnt. Medium-well has a hint of pink left in it but hers was brown all the way through. Her steak lads

ended up eating most of hers anyway, god bless women with small stomachs

Blue - I want it to moo when I stick the fork in!

Vegeta wrote:

best steak I have ever had was in the stock yards in fort worth in texas

Steaks seem much better in the US but bear in mind that growth promoters are legal there (and in many other countries).

crosstownk wrote:

And it better be cooked right

Damn right, brother crosstownk!

I like my fillet steak rare. As in rare. This should be a plain and simple command easily understood and executed by even the most junior staff in the kitchen. Unfortunately, there are cultural differences deviating from the international standard of the levels of cooking of said fillet steak

There is barely a restaurant in this country that complies with this international standard. The vast majority of places will cook your steak two, three or more steps more done than you've ordered. Order rare and you get well done

I could rant about the level of cooking of a fillet steak and my experiences over the years in this country, but I won't

It has worked reasonably well for me to resorting to this simple practice. When ordering a rare fillet steak, I explain exactly how I want my fillet steak cooked. And most importantly, that if it arrives on my plate, not cooked to my required level, that it will be sent back

This has worked quite well for me brothers, although sending a meal back regularly will always be a lose-lose situation for everyone

to be honest, anything over medium rare is waste. protein denatured, steak taste ruined, you're ordering rubber.

if its good quality meat, a toasting on the outside will do fine. cool and raw in the center, eat it like a man, not like some bitch afraid of catching something.

scojones wrote:

I like it medium rare. I prefer it blue but everyone I eat with gets disgusted by my red potatoes.

Same as, they look at ya like you've just ordered a puppy to eat when you ask for rare.

scojones wrote:

I like it medium rare. I prefer it blue but everyone I eat with gets disgusted by my red potatoes.

You are far too considerate for wimmen folks' feelings to be posting on this forum, brother

I enjoy sharing my smug delight of having my steak cooked to perfection with all the others - especially with the people that like their steak well done - by showing them the rare meat in the middle and the blood dripping out of it