Separate names with a comma.
Discussion in 'Community Discussion' started by BreakGuy, Jan 30, 2012.
Rare, although I find lesser restaurants in the US hesitate to provide it, but over here I don't have a problem.
However the cost is much different, as a 500g sirloin and two beers tends to run around 500SEK or about 70-75 USD, so they tend to keep in rare, if you want it rare.
blue rare difficult to chew ? These people have never had a proper steak and it shows.
Steak should be cooked 15-30 seconds per side, on the hottest grills you can.
Anything else is over-cooking the meat and a sin.
I like my stake extremely rare and I don't think it's difficult to chew. Actually it's the contrary. The more you cook it the more it's difficult to chew.
Medium-well to Well done, unless the meat is of the very best quality, in which case I don't mind going as far as medium rare or even rare.
Rare to medium-rare. Anything more and it might as well be a shoe.
Truth spoken. When we have steak at Ma and Pa Cake's house, there's grumbling because they prefer it extremely well done and I cause havoc with the cooking times. Heh.
If I say medium rare, will you all think I am middle of the road boring? Bovvvvvvered
Medium-Rare. Then, if it comes out rare, no problem, if it comes out medium-rare I can order rare next time. If it comes out medium then there won't be a next time.
I used to get mine Medium Well, but now I just can't STAND Steak. BLECH.
Barely cooked is my preference.
My favourite is to marinade a steak, in my own version of teriyaki style marinade, for 24 hours. Get a pan as hot as possible sear one side and remove. Let the pan get back to temp and sear the other side. Then eat.
Total cooking time less than 1 minute.
Medium to medium-well; I know I will be in minority; and to make it worst I also just like ketchup with it ...
Hmm. For reasons known only unto themselves someone seems to be downvoting all the posts in this thread, and I think I've found the culprit...
Baby Jesus weeps when a steak is marinaded for 24h.
Just a slight oil rub with some fresh sea salt (from the Baltic), some lightly crushed Black pepper (from Borneo when possible), homegrown spices and a slight pan fry in my best cast iron and presto!
Why would I want a beautiful steak to take like sweet soy sauce?
Medium rare ! Or rare
Are all the down-votes because the posts are undercooked?
It's weird how many people have become accustomed to what I think is very overdone meat. My only guess is that they are applying chicken and pork "never leave pink" logic to beef. I marinate steak for 8-24 hours and sear, leaving each side on the pan for about a minute and it's done.
My in-laws have been serving overcooked beef since I've known them. It's like leather! :/ It took quite some time for me to convince e that there's a better way but he's a convert now.
Medium, though I would eat anything from medium-rare to well done. And if I'm cooking at home I'll usually put it in a sandwich with cheese and onion, [and HP sauce if there's any in the cupboard]. Oh, and a guinness
Want a tuxedo for your cow too ? Montreal Steak Spice mix (big grain salt, big grain cornpepper, garlic powder and dried chilis) and Oregano is the best thing. It's a bloody dead cow, no need to go all fancy on it.
Sweet soy sauce ? If I marinade my steak, it's usually in big brown texas style smoky BBQ sauce. No sweet soy sauce taste there, just big tomato/brown sugar/molasse taste with a big smoky finish. Drops down cooking time too since a good 2 hour marinade (no need to do it looger) will start the cooking process, so you can really fire up those grills, get them to close to 700, char the top and bottom so quick no one knows what happened.
Because you get it overdone.
You've obviously never eaten a Hogs Breath Cafe prime rib steak. They slow cook it for 18 hours before high temperature searing, and it is one of the best steaks you're ever likely to tryjuicy, tender, full of flavour. I order this as it comes, which is medium rare, but if I'm somewhere where the quality is unknown, I'll order medium.
Sorry, but I am one of the "medium-well" types.
I know there is almost no relation whatsoever between a steak and ground beef, but one particularly violent episode of hamburger-induced food poisoning 10 years ago left me traumatized enough to look on all cow meat the same, right or wrong.
Not trying to be fancypants, but both Baltic sea salt and Borneo black pepper are available at most decent markets and aren't much more expensive than standard stuff (less than 2x) and it makes a world of difference (the big salt flakes make less surface contact and therefore dry the meat less, while retaining a salty taste.)
I referring to the reply that suggested Teriyaki marinade, which is a sweat soy sauce. I can't think of anything worse on a steak. I think homemade BBQ sauce is excellent, not really on steaks, but more on certain types of smoked brisket. But, not everyone can have a smoker, and they're really uncommon here due to the cost of the meat.
The person that suggested Ketchup gets bonus points for being so ridiculous, not even an attempt at being fancy, it is actually quite commendable. I used to do that as a kid as well, because my parents didn't know any better.