How do you like your steak cooked?

southsiderosie · 28-06-2011 12:14PM

stovelid wrote: »

Medium rare.

I'm not sad enough to get precious about other people eat cow carcass though.

gonedrinking wrote: »

As intended by who?

Naikon wrote: »

The steak Nazi's

People can eat their meat however they want to eat it. But you pay a lot of money for steak because of the tenderness, flavor and texture of the meat (or the fat marbled through it). So from a cost perspective, I think it is silly to order an expensive steak and then burn the **** out of it because more often than not you're essentially losing what you paid all of the extra money for. And while some restaurants may be able to salvage it, most people at home will not be able to because you won't get as good of a sear on it in your own kitchen as a commercial kitchen will.

kingtut · 28-06-2011 12:17PM

southsiderosie wrote: »

So from a cost perspective, I think it is silly to order an expensive steak and then burn the **** out of it because more often than not you're essentially losing what you paid all of the extra money for.

Why are you stating essentially that 'well done' means burn the s*it out of it? It doesn't!!!

A well done steak if done right maintains all the flavour and tenderness and juicyness also. The only reason I can think of you associating well done with burnt is a bad experience in a restuarant or something.

Well done and burnt are not the same thing!! :mad:

southsiderosie · 28-06-2011 12:23PM

kingtut wrote: »

Why are you stating essentially that 'well done' means burn the s*it out of it? It doesn't!!!

A well done steak if done right maintains all the flavour and tenderness and juicyness also. The only reason I can think of you associating well done with burnt is a bad experience in a restuarant or something.

Well done and burnt are not the same thing!! :mad:

I've worked in a restaurant kitchen. If someone wanted their meat well done, we'd say "burn the **** out of it". It doesn't come out burned to a crisp, and it would still have juices coming out of it when you cut it open, but it doesn't have the buttery texture and doesn't ooze the same way as a medium rare steak would. As others have pointed out, at the point where it is well-done, you could have been served a lesser cut of meat and most wouldn't really be able to tell the difference.

And did you miss my point about restaurants being able to do this, but most people at home can't?

_feedback_ · 28-06-2011 12:27PM

southsiderosie wrote: »

I've worked in a restaurant kitchen. If someone wanted their meat well done, we'd say "burn the **** out of it". It doesn't come out burned to a crisp, and it would still have juices coming out of it when you cut it open, but it doesn't have the buttery texture and doesn't ooze the same way as a medium rare steak would. As others have pointed out, at the point where it is well-done, you could have been served a lesser cut of meat and most wouldn't really be able to tell the difference.

And did you miss my point about restaurants being able to do this, but most people at home can't?

Then how come I can tell the difference between quality of steaks, when I eat them all well done? If I'm served bad / fatty meat, I'll still know.

kingtut · 28-06-2011 12:33PM

southsiderosie wrote: »

I've worked in a restaurant kitchen. If someone wanted their meat well done, we'd say "burn the **** out of it". It doesn't come out burned to a crisp, and it would still have juices coming out of it when you cut it open, but it doesn't have the buttery texture and doesn't ooze the same way as a medium rare steak would. As others have pointed out, at the point where it is well-done, you could have been served a lesser cut of meat and most wouldn't really be able to tell the difference.

And did you miss my point about restaurants being able to do this, but most people at home can't?

I worked in a restaurant kitchen for 7 years and saw enough steaks being cooked in my time, we certainly never got offended if a well done steak was ordered (not that I'm saying you ever did get offended). You are right that it does not ooze as much (naturally) however if done right it's not a tough piece of leather as plenty of people have described it.

I saw your point about people at home vs in a restaurant.

I wonder how many of the people who are saying well done steaks are burnt have even tried them (thankfully you have).

During the 7 years I tried plenty and found the following:
Steak Tartare - Just wrong! So wrong

(never served it where I was working but tried it when I was in France)
Blue steak - Way too undercooked for me, stating the obvious seeing as it's only sealed to keep in the juices.
Medium Rare - Also too undercooked
Medium Well - I have it occasionally but usually only in a place I am familiar with
Well done - My preference, hard to mess up unless you have no clue what you are doing!

Needler · 28-06-2011 12:38PM

Steak dry as a bone but I prefer raw fish

kingtut · 28-06-2011 12:39PM

elviscostello wrote: »

Then how come I can tell the difference between quality of steaks, when I eat them all well done?

because you clearly have taste buds that work perfectly, same as myself

and you know the difference between burnt and well done

robman60 · 28-06-2011 12:40PM

I like mine well done.

Nevermind_ · 28-06-2011 12:40PM

As harry enfield said "I want my steak whimpering on the plate"

southsiderosie · 28-06-2011 12:43PM

elviscostello wrote: »

Then how come I can tell the difference between quality of steaks, when I eat them all well done? If I'm served bad / fatty meat, I'll still know.

Hooray for you. But I think that most people - especially in the US - eat so much overprocessed crap (which then gets overcooked) that they've lost all sense of what food is supposed to taste like....for that matter, look, smell, feel and taste like.

kingtut wrote: »

I worked in a restaurant kitchen for 7 years and saw enough steaks being cooked in my time, we certainly never got offended if a well done steak was ordered (not that I'm saying you ever did get offended). You are right that it does not ooze as much (naturally) however if done right it's not a tough piece of leather as plenty of people have described it.

I saw your point about people at home vs in a restaurant.

I wonder how many of the people who are saying well done steaks are burnt have even tried them (thankfully you have).

I think there are a lot of people scarred from years of their mammy frying supermarket steaks to a crisp!

CiaranC · 28-06-2011 12:43PM

kingtut wrote: »

Why are you stating essentially that 'well done' means burn the s*it out of it? It doesn't!!!

A well done steak if done right maintains all the flavour and tenderness and juicyness also.

cook-a-steak-blue-rare-medium-welldone.jpg&sa=X&ei=8LwJTsiyFIeAhQftoKjuDw&ved=0CAQQ8wc&usg=AFQjCNEcnhkl2AQMnS2p8LcN3c2mFZ6GXA

Eh, no.

People who go to a top end restaurant and order 21 day hung dry-aged, marbled, organic Irish angus beef "well done" know nothing about food.

They are to the food world as Budweiser drinkers are to the world of beer. They should stick to Burger King.

It wasn't me! · 28-06-2011 12:45PM

Rare. Typically as close to raw as possible, and yes, I also like raw steak. A properly good cut of steak should still be cold and raw in the middle, just seared on the outside, and you get the best of the flavour that way. Beef is one thing, but little venison fillets, properly done like this, are the finest thing on earth. Serve with creamy, buttery mash and redcurrant or lingonberry jelly and there's nothing like it. Add roast vegetables on the side.

stateofflux · 28-06-2011 12:46PM

never understood people ordering a fillet steak well done in a restaraunt...

kingtut · 28-06-2011 12:46PM

southsiderosie wrote: »

I think there are a lot of people scarred from years of their mammy frying supermarket steaks to a crisp!

or deep frying them! *shudder*

Thanks for bringing back my childhood :pac:

NoDice · 28-06-2011 12:49PM

enda1 wrote: »

I don't like steak

GTFO

stovelid · 28-06-2011 12:54PM

southsiderosie wrote: »

People can eat their meat however they want to eat it. But I pay a lot of my money for steak because of the tenderness, flavor and texture of the meat (or the fat marbled through it). So from a cost perspective, I think it is silly to order an expensive steak and then burn the **** out of it because more often than not I'm essentially losing what I chose to pay all of the my extra money for. .

Elucidated.

judas101 · 28-06-2011 12:56PM

Ghandee wrote: »

(only the steals are too high:D)

Fluffed the punchline!

NoDice · 28-06-2011 01:01PM

I love mine blue if I'm cooking it myself, basically seal it. Yum. If at a restaurant I'll order it rare though.

I'm salivating at the thought of a big, juicy steak now. Some caramelised onions and lots of hot garlic oil. *drool*

CiaranC · 28-06-2011 01:02PM

stovelid wrote: »

Elucidated.

Come on stovelid, its ridiculous to say that just because its someones "choice" to destroy fantastic meat that its ok.

Would we say the same if someone preferred their beluga caviar mixed with banana yoghurt? Of course not, because it would be a waste of very expensive caviar and a really stupid thing to do.

WopTittyPop · 28-06-2011 01:06PM

Rare and bloody.

As if the steak is on it's period.

_feedback_ · 28-06-2011 01:07PM

southsiderosie wrote: »

As others have pointed out, at the point where it is well-done, you could have been served a lesser cut of meat and most wouldn't really be able to tell the difference.

southsiderosie wrote: »

Hooray for you. But I think that most people - especially in the US - eat so much overprocessed crap (which then gets overcooked) that they've lost all sense of what food is supposed to taste like....for that matter, look, smell, feel and taste like.

Hooray yourself, I was just asking. . .

You say that most wouldn't tell the difference. I tend to think that just because somebody orders a steak well done, doesn't mean any piece of meat will be fine. It's a personal preference, and doesn't alter the meat beyond recognition. If that was the case, well done-ers would order the cheap meat all the time.

stovelid · 28-06-2011 01:09PM

CiaranC wrote: »

Come on stovelid, its ridiculous to say that just because its someones "choice" to destroy fantastic meat that its ok.

I don't my meat incinerated either but each to their own.

It's more the lecturing tone (not you) I don't like.

kingtut · 28-06-2011 01:12PM

CiaranC wrote: »

Eh, no.

Eh yes! My tastebuds work and I know what I am talking about :cool:

CiaranC · 28-06-2011 01:15PM

elviscostello wrote: »

Hooray yourself, I was just asking. . .

You say you worked in a kitchen and that most wouldn't tell the difference. I tend to think that just because somebody orders a steak well done, doesn't mean any piece of meat will be fine. It's a personal preference, and doesn't alter the meat beyond recognition. If that was the case, well done-ers would order the cheap meat all the time.

You dont get to choose the type of meat served to you by the kitchen.

Go into your supermarket and compare the price of "steak" and "premium steak". The premium is up to four times more expensive. This is because of how the animal is raised, what it is fed, how it is slaughtered, how and where it is butchered, how it is hung, and aged, and stored. Often they are they same source animals, it is the above that adds to the price.

When you cook meat well done, the very things that would differentiate the two types - appearance, texture, tenderness, juiciness, aroma - all disappear. So it is pointless to eat premium meat well done.

rainbow kirby · 28-06-2011 01:16PM

Rare, so that all the juices are running out of it and soaking into anything else on my plate. Nom nom.

prinz · 28-06-2011 01:18PM

Rare/Medium Rare. Should still get a bit of a blood/juice puddle out of it.

Mr.S wrote: »

Steak Tartare is also delicious, if you get over the mental barrier of what it is. Most people freak out when you say what it is, but never tried it.

Yes. Nyom nyom.

_feedback_ · 28-06-2011 01:20PM

CiaranC wrote: »

You dont get to choose the type of meat served to you by the kitchen.

Go into your supermarket and compare the price of "steak" and "premium steak". The premium is up to four times more expensive. This is because of how the animal is raised, what it is fed, how it is slaughtered, how and where it is butchered, how it is hung, and aged, and stored. Often they are they same source animals, it is the above that adds to the price.

When you cook meat well done, the very things that would differentiate the two types - appearance, texture, tenderness, juiciness, aroma - all disappear. So it is pointless to eat premium meat well done.

Well I order a fillet steak rather than sirloin, as the fillet would be less fatty.

If I'm served sirloin I'll know, no matter how long it has been cooked.

southsiderosie · 28-06-2011 01:22PM

stovelid wrote: »

Elucidated.

stovelid wrote: »

I don't my meat incinerated either but each to their own.

It's more the lecturing tone (not you) I don't like.

How is it lecturing to point out that you aren't really getting what you have paid for if you order an expensive steak well done - or cook it well done at home (which is worse)?

Look at ham, for example. Iberian acorn-fed ham is so much more expensive than regular grocery store ham because of the way it is raised and cured. When you eat it, there is a certain way to cut it to maximize the flavor, and certain side items are often served with to further enhance it.

If someone came on here and said that they ate their Iberian ham in chunks on white bread with mayo, people would rightly say 'you're insane', given how expensive it it, and how the preparation affects the taste - Even if it is their money, and they are free to spend it as they see fit. To others it is still going to seem like a waste.

EDIT: Just saw CiaranC's post - exactly!!!

CiaranC · 28-06-2011 01:24PM

elviscostello wrote: »

Well I order a fillet steak rather than sirloin, as the fillet would be less fatty.

If I'm served sirloin I'll know, no matter how long it has been cooked.

You are talking about cuts of meat rather than quality of meat. The menu will specify the cut in any decent establishment. You can buy several different types of striploin in Tesco, for example. Some is far more expensive than the other.

stovelid · 28-06-2011 01:26PM

southsiderosie wrote: »

How is it lecturing to point out that you aren't really getting what you have paid for if you order an expensive steak well done - or cook it well done at home (which is worse)?

Look at ham, for example. Iberian acorn-fed ham is so much more expensive than regular grocery store ham because of the way it is raised and cured. When you eat it, there is a certain way to cut it to maximize the flavor, and certain side items are often served with to further enhance it.

If someone came on here and said that they ate their Iberian ham in chunks on white bread with mayo, people would rightly say 'you're insane', given how expensive it it, and how the preparation affects the taste - Even if it is their money, and they are free to spend it as they see fit. To others it is still going to seem like a waste.

EDIT: Just saw CiaranC's post - exactly!!!

I'm going to go get the best cut of steak I can find and burn the fucker later.

Now go away.

How do you like your steak cooked?

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