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steak

how do you like your steak?

  • Total voters
    86
You cannot cook all steaks rare; and for that reason i left it to medium. There are some cases when you do a med rare/rare temp; only for something truly special like filets and quality flat irons.

I can actually eat parts of the fat on a well done t-bone/porter house. A rare t-bone can give off a rubbery texture if it's not corn fed and extra marbled.
 
Reverend_Hellh0und said:
What????? We make steaks that put france to shame. :lol:
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And the Japanese have all our cards. I could never.... ever ever ever eat kobe beef anything else but rare/medium rare. Personally, i was less than impressed with the beef you get in europe. Nothing compares to a corn fed Angus (unless its kobe/wagyu).
 
jallman said:
I am iffy about foie gras. I love it smeared in beef wellington. And I have to make it myself...I don't trust buying it from the store.
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i had the best ever in a restaurant in chicago......


wait....smeared in beef wellington? how do you do that?
 
liblady said:
i had the best ever in a restaurant in chicago......


wait....smeared in beef wellington? how do you do that?
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You just put it on the beef before you close it up in the puff pastry.
 
Goldenboy219 said:
And the Japanese have all our cards. I could never.... ever ever ever eat kobe beef anything else but rare/medium rare. Personally, i was less than impressed with the beef you get in europe. Nothing compares to a corn fed Angus (unless its kobe/wagyu).
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Kobe is great, but it's a different animal... (figurativley).... This you serve seared and almost raw..... Its so rich....


We are now making it domestically with very good results.....



And I am with you. Cornfed beets gras fed. :thumbs:
 
Reverend_Hellh0und said:
What????? We make steaks that put france to shame. :lol:
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I did not say anything about making steaks.
My comment was on the cooking of them.
However now you have raised that point, American beef is so full of a variety of chemical additives that I, where possible shun eating it.
As for American cooking, the manner in which your cooks over season food is a disgrace, food is meant to be tasted, not the sodium that is spread all too liberally on the meat.
They then proceed (with regards to steaks) to overcook them, when I call the server over to complain he/she removes the plate from my place, returns it to the kitchen, about 10 minutes later returns the plate to me with the same piece of meat so shriveled up as to be unrecognizable as steak.
Strange how they think that if I say it is overdone they claim that cooking it more will solve the problem.
 
jujuman13 said:
I did not say anything about making steaks.
My comment was on the cooking of them.
However now you have raised that point, American beef is so full of a variety of chemical additives that I, where possible shun eating it.
As for American cooking, the manner in which your cooks over season food is a disgrace, food is meant to be tasted, not the sodium that is spread all too liberally on the meat.
They then proceed (with regards to steaks) to overcook them, when I call the server over to complain he/she removes the plate from my place, returns it to the kitchen, about 10 minutes later returns the plate to me with the same piece of meat so shriveled up as to be unrecognizable as steak.
Strange how they think that if I say it is overdone they claim that cooking it more will solve the problem.
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Agree that American cooking does tend to overkill with salt and only use a bit of salt on any food I am making. There is a need for salt and other seasons to enhance or bring flavors out. There are so many foods that need spices to bring the flavor of whatever it is you are cooking and without the salt or other seasons it would be bland and boring.
 
jujuman13 said:
I did not say anything about making steaks.
My comment was on the cooking of them.
However now you have raised that point, American beef is so full of a variety of chemical additives that I, where possible shun eating it.
As for American cooking, the manner in which your cooks over season food is a disgrace, food is meant to be tasted, not the sodium that is spread all too liberally on the meat.
They then proceed (with regards to steaks) to overcook them, when I call the server over to complain he/she removes the plate from my place, returns it to the kitchen, about 10 minutes later returns the plate to me with the same piece of meat so shriveled up as to be unrecognizable as steak.
Strange how they think that if I say it is overdone they claim that cooking it more will solve the problem.
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Uhm, don't know where your going. But seems to me the wrong place. :shrug:
 
My favorite cut is a grass-fed 3 rib standing rib roast cooked to 115 degrees with Suffolk Cheese Rice and Broccoli plus a nice Bearnaise Sauce.
 
reefedjib said:
My favorite cut is a grass-fed 3 rib standing rib roast cooked to 115 degrees with Suffolk Cheese Rice and Broccoli plus a nice Bearnaise Sauce.
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You need to cook for me!



I love steak and to answer the OP - medium rare is normally how I like my steak. A little pinkish but not bloody. And I like it with NOTHING on it as a general rule. No crappy commercialized sauce, no salt, maybe a little pepper.. but that's it. Just the meat, a steak knife a fork and a napkin and I'm a happy girl!
 
Kali said:
Agree that American cooking does tend to overkill with salt and only use a bit of salt on any food I am making. There is a need for salt and other seasons to enhance or bring flavors out. There are so many foods that need spices to bring the flavor of whatever it is you are cooking and without the salt or other seasons it would be bland and boring.
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I did not say that zero seasoning was best.
I agree with your point of view, in fact having spent a portion of my life in a Country that at that time eschewed the idea of seasoning (which fact made for some ghastly tasting foods) I am in favor of seasoning in moderation.
I am not in favor of slavering so much over the foods as to obliterate the sense of taste of whatever it is I am eating.
I believe the phrase 'Moderation in all things' neatly conveys my thoughts on this matter.
 
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Aurora151989 said:
heh, I hear you, there's some cuts of meat I don't care for, I won't eat T-bone steak

I don't care for plain pork chops either, give me some applesauce and it's fine
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Spine muscle steak from Lamb is the best :)
 
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Ribeye went on sale at the local Publix so I got a few.

It was grilled to perfection, a tiny bit crispy on the outside. Fully cooked on the inside. Adorned with nothing but a little bit of salt and pepper. YUM!

I will never understand why people put stuff like cheese or marinades on their steaks. To each their own I guess.
 
megaprogman said:
Ribeye went on sale at the local Publix so I got a few.

It was grilled to perfection, a tiny bit crispy on the outside. Fully cooked on the inside. Adorned with nothing but a little bit of salt and pepper. YUM!

I will never understand why people put stuff like cheese or marinades on their steaks. To each their own I guess.
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Cheese and marinade is only for meat that isnt naturally good. !
 
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