How do you like your steak ?

oscarBravo · 10-03-2014 11:40pm

Medium rare at most, very happy with rare.

gg2 · 10-03-2014 11:40pm

dee_mc wrote: »

Hate to break it to you, but have a look at the original pic (post 34) again: it's cooked!

At the risk of sounding like a complete dumdum..... Why is it still pink even after being cooked for 8 hours?

I like mine pink

, order medium in a restaurant but I always prefer the way I do it myself

My OH used to like his extra well done (thats what he would ask for) I've managed to get him down to medium well, he can't believe he enjoyed it the other way now!!

dee_mc · 10-03-2014 11:42pm

gg2 wrote: »

At the risk of sounding like a complete dumdum..... Why is it still pink even after being cooked for 8 hours?

I like mine pink , order medium in a restaurant but I always prefer the way I do it myself

My OH used to like his extra well done (thats what he would ask for) I've managed to get him down to medium well, he can't believe he enjoyed it the other way now!!

Not my pic but it's still pink after 8 hours because it was cooked at a very low temp (I think he said 60 degrees) having been sealed on all sides in a very hot pan

The Hill Billy · 10-03-2014 11:50pm

@Rew - that is a savage looking joint! LIKE!!!

tHB

Rew · 10-03-2014 11:54pm

The Hill Billy wrote: »

@Rew - that is a savage looking joint! LIKE!!!

tHB

Cheers, its a Heston Blumenthal recipe. I did it for a Heston style dinner then again for Christmas dinner.

There was a fair bit left over so I cut it in half and seared it as steaks the Stephens's night

The Hill Billy · 10-03-2014 11:57pm

finix wrote: »

Looks ok so far, show me a pic of it cut ! What temp was your oven ? Even Hell does not cook you for 8 hours no matter what you did on Earth.

What is the problem? Tbh, I use my MIL's recipe when cooking roast beef & it allows for the beef to be slow roasted for 7-8 hours if needed. It ends up tender as bejaysus, but not pink in the middle. 'Well done' would not describe it either. 'Dee-bleedin'-licious' would be the best way to describe it.

The Hill Billy · 10-03-2014 11:58pm

Rew wrote: »

Cheers, its a Heston Blumenthal recipe. I did it for a Heston style dinner then again for Christmas dinner.

There was a fair bit left over so I cut it in half and seared it as steaks the Stephens's night

Respect!

Rew · 11-03-2014 12:00am

The Hill Billy wrote: »

Respect!

The desert for the Heston night had to be cooked in the oven for about 12 hours, bloody ESB bill was creased that month!!

The Black Oil · 11-03-2014 12:03am

Not the biggest steak fan, but the last piece I had was on a ranch in rural Arizona in December and was it was great.

nompere · 11-03-2014 12:13am

finix wrote: »

I am watching Mary Berry cooking steak on BBC2 and she only cooked them for less than 2 minutes on each side. She then cut one in half and proclaimed ''Perfect'' It was red raw in the middle ! ! Why bother cooking them ? Just eat it raw ! I could not eat a steak unless medium at a minimum.
Am I missing something ? How do you like your steak ?

That's not actually what happened. After the couple of minutes each side in a very hot pan, the steaks were put to one side, and later given 6 minutes in a 200 degree oven. Then she cut them and they were pink. Raw steak tends to be a purple colour inside (hence "bleu", which is how I like it) - hers looked very much medium rare.

finix · 11-03-2014 12:21am

nompere wrote: »

That's not actually what happened. After the couple of minutes each side in a very hot pan, the steaks were put to one side, and later given 6 minutes in a 200 degree oven. Then she cut them and they were pink. Raw steak tends to be a purple colour inside (hence "bleu", which is how I like it) - hers looked very much medium rare.

Ah but she cooked the steak hours earlier and just reheated them, not cooked them anymore. Sorry Mary can I have a sandwich instead !
These TV Chefs honestly believe they are infallible especially that git on Masterchef Ireland, Dylan I think, who went bust ! What happened there Dylan ?

MissFlitworth · 11-03-2014 12:27am

finix wrote: »

These TV Chefs honestly believe they are infallible especially that git on Masterchef Ireland, Dylan I think, who went bust ! What happened there Dylan ?

I'm not a huge fan of his but he does currently own 2 massively successful restaurants in Dublin (Fade Street Social & The Rustic Stone) as well as being on the telly.

finix · 11-03-2014 12:35am

MissFlitworth wrote: »

I'm not a huge fan of his but he does currently own 2 massively successful restaurants in Dublin (Fade Street Social & The Rustic Stone) as well as being on the telly.

Well I wish him well but I smell another Conrad Gallagher type ending but...I don't mind being wrong

markesmith · 11-03-2014 12:56am

As rare as a Penny Black!

Mint Sauce · 11-03-2014 1:09am

After always ordering well done, moved down to medium well, and been at medium for a good few years.

Cant get down any further, even after ordering a medium in France.

Zaph · 11-03-2014 1:57am

markesmith wrote: »

As rare as a Penny Black!

Not especially rare then. :pac:

mickdw · 11-03-2014 2:14am

Mint Sauce wrote: »

After always ordering well done, moved down to medium well, and been at medium for a good few years.

Cant get down any further, even after ordering a medium in France.

Do you see it as defining your social class or something. Is clear from your post that you don't fancy raw meat yet you are almost wishing you could manage to stomach it.
There is alot of nonsense associated with stake and people eating it more and more raw.

Amirani · 11-03-2014 2:22am

Raw or rare steaks don't have any blood in them, the blood is long gone before the meat gets to you. The red juices are just myoglobin.

Kovu · 11-03-2014 2:54am

Blue-rare. Depending on the cut.

Even working in a slaughterhouse hasn't stopped me. I'd be moving the cattle up the intake chute thinking........mmmmm.:D

dobman88 · 11-03-2014 3:10am

Medium rare for me. I love cooking steak and I can't understand how a lot of chef's mess it up in restaurants. I almost always order rare in restaurants because it usually gets over cooked.

Easiest dish in the world to cook if done right.

Amirani · 11-03-2014 6:56am

dobman88 wrote: »

Medium rare for me. I love cooking steak and I can't understand how a lot of chef's mess it up in restaurants. I almost always order rare in restaurants because it usually gets over cooked.

I'd say too many people order it rare, decide it's less cooked than they expected, and send it back. A lot of people don't realise that the inside of the steak is supposed to be cool when cooked rare.

dobman88 · 11-03-2014 6:59am

NiallSparky wrote: »

I'd say too many people order it rare, decide it's less cooked than they expected, and send it back. A lot of people don't realise that the inside of the steak is supposed to be cool when cooked rare.

Doesn't really give a chef an excuse to overcook it every time though. May as well say, Oh he ordered rare, I'll cook that medium cos he hasnt a clue. I have sent medium rare steaks back for being overcooked.

Jude13 · 11-03-2014 7:33am

I get a kg of tenderloin, very light drizzle of olive oil and seasoning, the steak has enough of its own flavor.

On to a wood/charcoal kettle BBQ/Braai, you should be able to hold your hand over the grill for 8-10 secs, not the coals the grill.

5 mins either side and cut into slivers on a plate for the centre of the table. Lovely and rare. There shouldn't be too much blood if the meat has been hung correctly and if you guests (generally pom women) give out about the "doneness" of their free meal they can throw their pieces back on the coals.

Minder · 11-03-2014 7:43am

gg2 wrote: »

At the risk of sounding like a complete dumdum..... Why is it still pink even after being cooked for 8 hours

Because its the temperature that changes the proteins in the meat, not the time in the oven. The chart at the beginning of the thread gives the temperature at which beef is medium rare. If the oven never gets hotter than 60c, the proteins in the meat can't keep changing. It takes 8hours for the whole joint to heat up to 60c. The joint needs to be pan fried or torched to get a good colour on the outside.

Loire · 11-03-2014 8:07am

@REW,

I actually have a cut just like that in the freezer - would you mind posting a link to the recipe?

Thanks,
Loire.

Merkin · 11-03-2014 8:51am

Waved about in a warm room momentarily aka bloody!

old_aussie · 11-03-2014 8:56am

Cremated

duploelabs · 11-03-2014 12:10pm

I worked as a personal chef for a very VIP who liked the best fillet from Jack McCarthy in Kanturk just done medium rare, whereas the servants preferred to the same fillet very very well done (I.e sealed in the pan and then 20 minutes in the oven). Made me cry inside preparing it

drumswan · 11-03-2014 12:17pm

Anyone eating a steak anything over medium rare should just eat something else. I had a lovely rare flank in Bear on South William Street last week, would recommend.

The Hill Billy · 11-03-2014 12:39pm

We certainly have some steak 'purists' on the thread.

Personal taste is what it is all about.

For me - I like a ribeye medium rare, but if having a fillet I'd go rare.

Rew · 11-03-2014 12:41pm

Loire wrote: »

@REW,

I actually have a cut just like that in the freezer - would you mind posting a link to the recipe?

Thanks,
Loire.

I will of course when I get a a few mins at lunch time :-)

duploelabs · 11-03-2014 12:42pm

drumswan wrote: »

Anyone eating a steak anything over medium rare should just eat something else. I had a lovely rare flank in Bear on South William Street last week, would recommend.

Depends totally on the cut as to what temperature it should be cooked to.

the beer revolu · 11-03-2014 12:43pm

SCOOP 64 wrote: »

Well done, no blood.

marvsins wrote: »

Medium rare with a bit of blood to mix in with the mashed potatoes.

finix wrote: »

That's it ! I am opening a Restaurant for you lot here.
National Blood Centre,
James' Street,
Dublin 8.
Bookings now being taken..............

maguic24 wrote: »

Gimme all of the blood.....om nom nom nom.

IT'S NOT EFFING BLOOD!!!!!!!!

NiallSparky wrote: »

Raw or rare steaks don't have any blood in them, the blood is long gone before the meat gets to you. The red juices are just myoglobin.

^^^^
This.
It is a mix of water and protein.
If it was blood it would congeal like black pudding.
For the well done eaters : when this "blood" is brown juice is it still "blood" and gag inducing?

I've no problem with someone not wanting any pink in their steak if it's an issue for them but I hate the way so many well done eaters go so far past that point when cooking a steak that it is hard and dry.

And to address the original question - I'll happily eat steak anywhere from blue to medium rare but if cooking blue I like the steak to be well warmed before cooking so it doesn't have a chilled middle.

Ever notice how well done steakers insist that they "can't" eat rare steak but seem to think that the rest of us just "don't want to" eat well done steak.

dipdip · 11-03-2014 1:01pm

I like mine somewhere between medium rare and medium. The better the cut, the rarer I like it. You know...a little bloody. With a little blood on the plate. Blood. (Blood.)

the beer revolu · 11-03-2014 1:03pm

dipdip wrote: »

I like mine somewhere between medium rare and medium. The better the cut, the rarer I like it. You know...a little bloody. With a little blood on the plate. Blood. (Blood.)

There may well be blood yet;)

dipdip · 11-03-2014 1:06pm

the beer revolu wrote: »

There may well be blood yet;)

Yeah, from your brain aneurysm. :pac: Always getting your knickers in a twist man!

maguic24 · 11-03-2014 1:06pm

Did someone say blood? Yeah I love it bloody. :P

duploelabs · 11-03-2014 1:30pm

If someone says to you that it's blood coming from their steak (or whatever meat) then disregard any other food knowledge that's uttered from their mouths, this also applies to oil in boiling water for pasta and cream in a carbonara

Merkin · 11-03-2014 1:35pm

Did I mention that I like mine bloody?

drumswan · 11-03-2014 1:43pm

the beer revolu wrote: »

IT'S NOT EFFING BLOOD!!!!!!!!

Its amazing how little people actually know about the food they eat

Mint Sauce · 11-03-2014 1:54pm

mickdw wrote: »

Do you see it as defining your social class or something. Is clear from your post that you don't fancy raw meat yet you are almost wishing you could manage to stomach it.
There is alot of nonsense associated with stake and people eating it more and more raw.

Excuse me? The point I was tryin to make was that a Frence Chef or Frence generally have a different perception to food, and their food is generally better as well

However before I went there on a holiday, I was not aware that a rare/medium/well done steak was different to a rare/meduim/well done here. I order a medium here, whilst I should have ordered a well done there I wanted the same thing that I was used to. I actually felt embarrassed asking if the chef could put it back on for another minute, and the he was probably annoyed at ruining a nice cut of meat.

Its nothing to do with class, but personal taste.

the beer revolu · 11-03-2014 1:54pm

duploelabs wrote: »

If someone says to you that it's blood coming from their steak (or whatever meat) then disregard any other food knowledge that's uttered from their mouths, this also applies to oil in boiling water for pasta and cream in a carbonara

I still hear chefs talking about "sealing" meat on a hot pan:rolleyes:

the beer revolu · 11-03-2014 1:59pm

dipdip wrote: »

Yeah, from your brain aneurysm. :pac: Always getting your knickers in a twist man!

It's more about being passionate about food and food issues and having a sense of humour (I think you miss that part). Man/Missus !

maguic24 · 11-03-2014 2:01pm

Ah, we can't be connoisseurs on everything. It looks like blood to us ignorant folk who like a bitta rare meat.

MissFlitworth · 11-03-2014 2:04pm

Mint Sauce wrote: »

However before I went there on a holiday, I was not aware that a rare/medium/well done steak was different to a rare/meduim/well done here. I order a medium here, whilst I should have ordered a well done there I wanted the same thing that I was used to.

I found that interesting in France too! If I remember properly there are 2 degrees of Blue steak, an 'exactly as it should be' steak which is on the rare side of medium rare, a 'well done steak' which would be roughly medium and a 'very well done' steak which is browned through. Caused all manner of ruccus among people who ordered the second one in on the list thinking it'd be medium rare-ish and got pretty rare meat.

the beer revolu · 11-03-2014 2:06pm

maguic24 wrote: »

Ah, we can't be connoisseurs on everything. It looks like blood to us ignorant folk who like a bitta rare meat.

But it looks nothing like blood. Think about it. Blood is thick and more or less opaque. What comes out of rare meat is watery and see through - it really bears no resemblance to blood bar the colour. Same stuff comes out of cooked through meat too - but it is brown and still nothing like blood.

TouchingVirus · 11-03-2014 2:09pm

Medium rare or above, generally medium-mediumwell.

draiochtanois · 11-03-2014 2:16pm

This post has been deleted.

duploelabs · 11-03-2014 3:03pm

the beer revolu wrote: »

I still hear chefs talking about "sealing" meat on a hot pan:rolleyes:

depends if they've an asian accent and they could be searing

rubadub · 11-03-2014 5:28pm

NiallSparky wrote: »

I'd say too many people order it rare, decide it's less cooked than they expected, and send it back. A lot of people don't realise that the inside of the steak is supposed to be cool when cooked rare.

This is why, if I had a restaurant, I would have photo guides similar to the ones posted before, so people can pick what they want. It also gives them a better basis for complaint if it does arrive overdone/underdone, as they can more easily argue that "its not like the picture"

NiallSparky wrote: »

Raw or rare steaks don't have any blood in them, the blood is long gone before the meat gets to you. The red juices are just myoglobin.

Many people know its not technically blood but still call it that. And I don't think calling it myoglobin will suddenly turn most people's preference for not wanting it.

How do you like your steak ?

Comments