Thread: STEAK: How do you like it?

Usually medium rare for me. Sometimes I get adventurous and eat it rare.

medium rare to rare. Cooked in the same fashion decribed above.

Originally Posted by RAWMEAN

Depending on the place, medium or medium well.

same here. Kebobs soon bro?

Medium/rare in the US,Europe and Australia

in asia well done..

Originally Posted by RAWMEAN

Depending on the place, medium or medium rare.

*fixed*

Originally Posted by vodkarocket

Usually medium rare for me. Sometimes I get adventurous and eat it rare.

ewwww I dont know how you do it brother.

why do people dislike their steak rare? do you same people like sushi? beef is very dense meat, unlike chicken, so bacteria can't penetrate it - perfectly safe to eat it raw.

- chuck

Originally Posted by carendt242

why do people dislike their steak rare? do you same people like sushi? beef is very dense meat, unlike chicken, so bacteria can't penetrate it - perfectly safe to eat it raw.

- chuck

Im sure its safe to eat it raw....but I just think it tastes horrible. I like my meat cooked...thats just me though. To each their own.

Really depends on the meat. I as a rule avoid steaks at restaurants because, like many of you, I can get and do better at home.

For pan searing like in the original post, I like to do that with a strip steak, often au poivre. My twist is that in my pan sauce, I'll sear some onions, then add some red wine and do a demi-glace. Throw in a side of homemade fries drizzled in truffle oil and ketchup, sauteed creminis and a fresh salad and now we're talking.

For ribeyes, I like them cut thick and prefer the bone in. I like them dry aged- we have a few places locally that have 3-5 week steaks (Rudolph's, for any Dallasite who cares. . .check out their bratwurst too) I salt them with sea salt, fresh black pepper and apply a little dill seed and mustard seed and extra virgin olive oil right out of the fridge. I leave them at room temp for an hour or two and take them to the grill. My grill needs to be replaced, but it has five 18K BTU burners and it hits an incredibly high surface temp, probably about 1100 degrees. I put the steaks on at full heat and close the grill and walk away for about five minutes. Then, reducing heat to medium high, we go 8-11 minutes per side. Steaks come out rare to not quite medium rare, with an awesome flavor.

For fillets, salt, pepper, EVOO, hot grill for black outside, rare inside. I usually buy the whole tenderloin and save the distal third for things like stroganoff or stir-fry.

I don't mess with T-Bones/Porterhouses too much, because IMO you have too many different tissue compositions going on and have to compromise one part of the steak to make another part great.

Originally Posted by Elvi

Im sure its safe to eat it raw....but I just think it tastes horrible. I like my meat cooked...thats just me though. To each their own.

I prefer my meat cooked too, but there are some people and chefs who know how to make steak tartar so freaking good that I'd eat it every day.