How Do You Like Your Steak

crosstownk · 01-07-2007 10:38PM

Brothers, you have to try kid goat (Cabrito). I had the pleasure of devouring this in Monterrey, Mexico. So greasy and succulent that it would bring tears to your eyes.

I note that there 2 veggies have voted - a pity I didn't opt for a public poll - name and shame and all that

.

Rare all the way for me. I'd actually prefer blue, but here in Ireland, as brother unkel said, the amount of times I order rare and it comes medium is incredible - so if I ordered blue God knows what I'd get! It's simple. I'm not a chef and I get it right every time. Lately I've become a grumpy old b0llix and have sent it back - I'm not happy if I've no blood seeping out as I dig in.

5starpool · 02-07-2007 01:13AM

My mother always cooks the hell out of everything, so I always used to have it well done done. The last few years though I am more of a medium man. Gradually working backwards it seems, but I can't currently fathom the idea of eating steak that had a 10 second relationship with the thing it was cooked on.

02-07-2007 01:17AM

I too, like my steak rare. They always do it right for me in Captain Americas.

slavetothegrind · 02-07-2007 10:11AM

My old man cooked steak till burnt, then put a sauspanlid over the pan to further cook it untill stiff and black like jerky. Different but loverly!!
Only for really bad quality steak..

Had horse in Italy not so long ago,
They said it had been cooked but if it met a pan there was no heat under it!!!
Very sweet tasting meat, wierd.

As a sidebar, in USA chili on yer fries comes with actual fall apart in yer mouth beef cutlets! Not the usual dubious mince product.:D

Zzippy · 02-07-2007 03:27PM

crosstownk wrote:

Brothers, you have to try kid goat (Cabrito). I had the pleasure of devouring this in Monterrey, Mexico. So greasy and succulent that it would bring tears to your eyes.

Hubba hubba mmmmmm, kid goat, even more tender than lamb or veal, and soooo tasty!
/drools

As for original topic, medium-rare at the most, anything more and its a waste of a good steak. I want to see blood on my plate, blood I tells ya!

bonkey · 02-07-2007 06:07PM

Why was tartare left off the options?

OK - so its wimmin's work to actually prepare the thing...but raw steak is hard to top.

I can't currently fathom the idea of eating steak that had a 10 second relationship with the thing it was cooked on.

Good-quality, well-hung (phwoar) beef doesn't need more.

Needs a flame-based grill, though, in my opinion. Preferably wood/charcoal (what the iggerant often call a BBQ), rather than the pansy-assed gas variety.

RE*AC*TOR · 02-07-2007 06:16PM

admiralofthefleet wrote:

i like it burnt to a crisp, like a bullit. im a chef and i know i should never ask for a well done steak because all chefs (including myself) keep the worst cuts of fillet and the cheapest cuts of sirlion for the people who order 'well done' because its cooked so well people wont notice the vast drop in quality. a word of advice would be to always order medium-well

where do you work?

thelordofcheese · 02-07-2007 07:26PM

Wishbone Ash wrote:

Tut, tut thelordofcheese - as the brothers will know, good steak comes from bullocks and heifers but rarely from a cow.

Cows are there to provide calves and milk and only get the chop when they are old and tough! :eek:

you'd think i'd know that with my grandfather having been a butcher....

*hangs head in shame*

trout · 02-07-2007 08:36PM

I lived in Texas for 9 months ... where I encounted the Big Texan Steak Ranch ... possibly the finest steak emporium I have ever visited.

They do a challenge, like Spur in Liffey Valley ... except with a 72 Ounce steak ... that's 4 and a half pounds of red meat ... and you get it free if you can eat it all in under an hour. And they mean ALL!

Apparently 1 in 10 people who try it on actually eat it all.
It gives me a small amount of pleasure to announce that I am a 1 in 10

I ate it all, side salad and everything. Had cookie's and cream cheese cake for dessert ... nyom nyom nyom.

Turns out, you can watch people attempt to guzzle steaks bigger than their heads live on d'Internet ... linkeh http://www.bigtexan.com/popup_live.htm

Hal1 · 02-07-2007 08:39PM

Hmm steak, with a blob of peppersauce

trout · 02-07-2007 08:40PM

I lived in Texas for 9 months ... where I encounted the Big Texan Steak Ranch ... possibly the finest steak emporium I have ever visited.

They do a challenge, like the Spur place in Liffey Valley ... except with a 72 Ounce steak ... that's 4 and a half pounds of red meat ... and you get it free if you can eat it all in under an hour... apparently 1 in 10 people who try it on actually eat it all. It gives me a small amount of pleasure to announce that I am a 1 in 10

Turns out, you can watch people attempt to guzzle steaks bigger than their heads live on d'Internet ... linkeh http://www.bigtexan.com/popup_live.htm

Honourable mention for The Traildust, in Dallas ... where you can order a 50 ounce steak called "The Bullshipper" ... this place has a slide on the second floor, which is a lot of fun when you are full of beer and undigested red meat.

Limerick Dude · 02-07-2007 10:46PM

hmmm well done tbh

Smellyirishman · 02-07-2007 10:55PM

unkel wrote:

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.

Amen. I always order rare in Ireland but they would be just as well off not asking me at all as it seems to be a lottery as to how it ends up cooked. Always rare, bloody delicious.

galwayrush · 02-07-2007 10:57PM

Years ago, it was always very well done, but now, i like it pink in the middle but not bloody.A Pepper Brandy Sauce and a bottle of Amarone makes it perfect.:cool:

ctc_celtic · 03-07-2007 01:18AM

m/rare
i've noticed in one place i eat regulary,
when you order a starter and the steak come out over done, but in the same restaurant, you dont order a starter and it comes out perfect.
can they not just wait 10 minutes before putting it on the pan???

admiralofthefleet · 03-07-2007 03:09PM

RE*AC*TOR wrote:

where do you work?

in a pub on the southside of dublin

cance · 03-07-2007 04:07PM

MikeHoncho wrote:

Deep fried in batter in a bun.

batter burger?

isnt that pork?

MikeHoncho · 03-07-2007 04:54PM

Deep fried in batter in a bun.

Degsy · 04-07-2007 01:27PM

If you're in lanzarote,there's aplace near teh harbour called Dolve Vite Due which do a 32 oz steak for 14 quid..ye gods its magnificent!!

Henry Ford III · 04-07-2007 01:47PM

What about that most American of coronary busting food?

Brothers - The Chicken Fried Steak!

A variety of recipes for chicken fried steak and country fried steak
Chicken-fried or country-fried steak is usually made with round steak, tenderized then dipped in an egg and milk mixture, then dredged in seasoned flour or bread crumbs. The coated steak is then fried in hot fat until the coating is crispy and browned, much like fried chicken. A milk gravy is often made to be served with the steak, along with mashed potatoes.

Country fried steak can also be made by coating the tenderized steaks with seasoned flour or crumbs. Smothered steak, another version, is fried then simmered in gravy, which makes a tougher cut of meat even more tender.

According to The Dictionary of American Food and Drink by John Mariani, the term "chicken-fried steak" first appeared in print in the year 1952. It has long been a favorite dish in the South, Midwest, and Southwest United States.

smashey · 04-07-2007 01:59PM

Henry Ford III wrote:

What about that most American of coronary busting food?

Brothers - The Chicken Fried Steak!

Brother Henry, that food is not good enough. It has been polluted with some fruit.

DarkJager · 04-07-2007 02:03PM

I like my steak raw and black like the depths of my soul......which is what I would be saying if I was a goth but I'm not, so I like mine nicely fryed in a shot of Jack Daniels and some black pepper. Daycent kid!

Wishbone Ash · 04-07-2007 02:04PM

Henry Ford III wrote:

round steak, tenderized then dipped in an egg and milk mixture, then dredged in seasoned flour or bread crumbs. The coated steak is then fried in hot fat until the coating is crispy and browned, much like fried chicken. A milk gravy is often made to be served with the steak, along with mashed potatoes.

:eek: Why brother Henry are you giving us the instructions? Surely you should reserve your keyboard skills for the wimmin!

crosstownk · 04-07-2007 02:40PM

Henry Ford III wrote:

I prefer my food on a plate - not a saucer. The size of that serving - it's tiny! Not very American at all. Supersize me!!!!!!!

Wishbone Ash · 04-07-2007 02:57PM

crosstownk wrote:

I prefer my food on a plate - not a saucer. The size of that serving - it's tiny!

The Chicken Fried Steak is a starter.

Henry Ford III · 04-07-2007 05:09PM

Any better?

crosstownk · 04-07-2007 05:28PM

It's an improvement. But I'd prefer good ol' greasy southern fried chicken - a tub of it!!!

Zaph · 04-07-2007 05:39PM

Hal1 · 04-07-2007 06:50PM

Look at the quality of this bhoy'o

Artmustang · 04-07-2007 08:03PM

Hal1 wrote:

Look at the quality of this bhoy'o

:eek: made me hungry at 3am

How Do You Like Your Steak

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