Poll: How do you like your steak?
- Thread starter spectrenihlus
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In the bu- oh.spectrenihlus said:
I don't eat cow, but my mum does a gorgeous steak stack; garlic bread base with steak on top. more garlic bread on that with grated cheese on top and covered in a mushroom and cream sauce. Mmmm, she puts chicken in mine instead.
Well done steak no thanks its like eating an army boot.
Medium Rare. I don't mind a bit of blood but I do mind evil parasitic organisms and the possible micro-organism trying to eat my tasty insides
The redder the better. I'm a big fan of very rare steaks. I can almost eat blue rare steaks, but I do have to have my steaks cooked a little more than that. Marinate it in either Molsen Canadian or Jack Daniels before cooking and you will truly have made my favourite steak ever
I selected raw, but for some reason after I clicked my option it disappeared.
And you can never eliminate all foodborn illness, no matter how much you cook something all you can do is kill most of the nasties.
This isn't hamburger. The only place harmful microbes generally exist in muscle meat (steak) is on the surface, the reason hamburger has a higher chance of carrying something is because it's ALL surface. Any ground meat will have a higher instance of foodborn illness than whole meats. Steak is so safe to eat raw that it's actually got a whole category of preparations just to serve it raw.Shoggoth2588 said:
And you can never eliminate all foodborn illness, no matter how much you cook something all you can do is kill most of the nasties.
I usually choose between Medium-Well Done and Medium-Rare. Depends what I feel like at the time.
Medium rare (as in plenty of pink, but not bloody). Add some sauteed mushrooms and onions on top. Mmmmm, now I want a steak.
Medium to Well Done thanks, it's alright if there's a little pink just not too much. If I poke it and blood comes out then it's back on the grill.
I want it to walk to the table under its own power and moo at me. Funnily enough I can do this as I raise Black Angus cattle.
(Serious note)
When I make it at home I make it medium-rare, when I order it at a restaurant I get it medium as I don't trust the jerk cooking it.
Also, for those who say they do not generally like steak you probably have never had a good one. If you have only ever had steak from Wal-Mart or a restaurant you are missing out. You should find someone who really knows about good beef or go to a high quality steakhouse.
(Serious note)
When I make it at home I make it medium-rare, when I order it at a restaurant I get it medium as I don't trust the jerk cooking it.
Also, for those who say they do not generally like steak you probably have never had a good one. If you have only ever had steak from Wal-Mart or a restaurant you are missing out. You should find someone who really knows about good beef or go to a high quality steakhouse.
And it's a little irritating.Revolutionary47 said:
OT: I don't eat meat. So yeah [http://tvtropes.org/pmwiki/pmwiki.php/Main/SoYeah].
Even before I became a vegetarian, I didn't care how well my meat was cooked. I guess I figured I wasn't going to enjoy it much anyway.
Cooks actually love to make steak. The problem is that most people ask for something they don't want and upon receiving it, send it back to be cooked longer. So when people ask for rare, cook it to medium. If folk ask for medium, cook it to medium well.Jodah said:
Unfortunately, this makes a good blue rare difficult to find as I'm not very well going to send back a steak because it was well done(Unless it's charred). It's one of those "we're jaded" things. I had some guy ask for rare, so I sent him out rare. Sure enough, waitress comes back and the guy had the gall to tell me it was blue rare.
If it's germs, though, I once knew a manager who sealed cuts on the grill where he cooked the steak so you're perfectly justified if you assume the habits in the kitchen are iffy.
I love the hospitality industry.
"RAAARGHBKLBLEGD"
Exactly what I was thinking. With a good cut of meat, I'd say even medium is pushing it. Anyone who gets their steak well done might as well just buy the absolute cheapest cut they can get, because you won't be able to tell any difference between them at that point.RaphaelsRedemption said:
As long as the meat itself is good enough, I prefer it to be cooked as little as possible while still being safe to eat. When I do it myself, I use as high heat as possible, and for just as long as it takes for the outside to not be raw anymore. The middle should at least be very pink, and it's ok with me if it's still completely uncooked. If it's grey all the way through, you're doing it wrong. One of these days I intend to try doing it with a blowtorch, just for fun.
Luckily for me, my girlfriend has similar preferences, which makes cooking stuff like that much quicker and easier.
Yea, its mostly about the germs. I figure, if I order medium it will be on the grill longer and that decreases the chances of any germs actually being left. The other reason is I have had more cases where the opposite of what you suggested (with cooking it longer then they order) happened. I ordered Medium-rare and got rare or even blue rare. The way I see it, if I order Medium they will have to get it completely wrong for it to be ruined.FanofDeath said: