How do you like your steak?

[ericrwalker]

Some finely chopped onions helps too, maybe with some worcestershire sauce and some garlic. Then into a very hot, dry pan.

I usually put in only salt, pepper, sometimes minced garlic or onions, and grill them over charcoal. Charcoal makes the difference.

 

[fat jez]

I usually put in only salt, pepper, sometimes minced garlic or onions, and grill them over charcoal. Charcoal makes the difference.

It does in summer, but not when it's below freezing out there

As for my steaks, I add some ground salt and pepper and brush with olive oil then again into a very hot (smoking) pan so it seals the outside.

 

[ericrwalker]

It does in summer, but not when it's below freezing out there

As for my steaks, I add some ground salt and pepper and brush with olive oil then again into a very hot (smoking) pan so it seals the outside.

My wife thinks I am nuts because I grill all year long. It's on my back deck, and I just move the grill closer to the back door.

 

[kolax]

Some finely chopped onions helps too, maybe with some worcestershire sauce and some garlic. Then into a very hot, dry pan.

I used to pan fry my burgers, but prefer them under the grill now, can let any excess grease fall out that way. Supposedly healthier too.

 

[Tomorrow]

It does in summer, but not when it's below freezing out there

Why would that matter? It's warm in front of the charcoal fire, you know.

 

[zync]

I usually put in only salt, pepper, sometimes minced garlic or onions, and grill them over charcoal. Charcoal makes the difference.

So does bacon. We add it when we form the burgers.

It does in summer, but not when it's below freezing out there

As for my steaks, I add some ground salt and pepper and brush with olive oil then again into a very hot (smoking) pan so it seals the outside.

I'd still do it. I wish it got that cold here. Our problem is that it's too hot to grill over our fire pit in the summer—unless you're a fan of sweating your ass off and getting no relief because the humidity is so high.

 

[rdowns]

There's no way to farm cattle to be free of the disease, and no 100% reliable method of preventing contamination during processing. The key is to minimize the number of pieces that come into contact with the digestive tract. The most reliable way to do this is to select a cut of meat (a single piece) and grind it yourself.

My grandmother taught me that. When I need chop meat (I usually order Omaha Steaks), I'll buy a nice sirloin steak and ask the butcher in supermarket to grind it for me.

 

[ericrwalker]

My grandmother taught me that. When I need chop meat (I usually order Omaha Steaks), I'll buy a nice sirloin steak and ask the butcher in supermarket to grind it for me.

But that nice sirloin could have bacteria on the surface that has now been ground "into" the meat.

Yeah I like a little pink in my hamburgers too, but that is the concern with undercooked ground beef.

 

[APlotdevice]

I think you missed the point, it's about outside surface area of meat that could contain bacteria. Ground chuck (beef), chicken, pork or garbage or whatever. When meat in ground up the surface area that could have had bacteria on it, is now in the middle of the meat. On a steak, if there was bacteria on the outside, it is now at least seared and killed. So uncooked in the middle is okay because it's not surface area that had/has bacteria on it.

Still, the risk with is much less due to the absence of other meat products. And if you're really worried then one suggestion I've heard is submerge the raw meat in boiling water for about half a minute, just long enough to kill any bacteria while only slightly cooking the outside, and then grind it.

 

[ericrwalker]

Still, the risk with is much less due to the absence of other meat products. And if you're really worried then one suggestion I've heard is submerge the raw meat in boiling water for about half a minute, just long enough to kill any bacteria while only slightly cooking the outside, and then grind it.

I am not worried about it, but it's the reason some restaurants won't serve hamburgers with pink centers.

 

[iJohnHenry]

It's amusing to see someone actually defend their lack of etiquette.

Defend? He wears it like some kind of Crown of Thorns.

I think Tasha Yar ran into something like this guy once.

Sadly, it was her demise.

 

[Scepticalscribe]

Defend? He wears it like some kind of Crown of Thorns.

I think Tasha Yar ran into something like this guy once.

Sadly, it was her demise.

Tasha Yar's demise was tragic (and completely illogically, unnecessary, if I recall the context of the story correctly).

I hear what you are saying. Ouch.

Acidfast7, a little courtesy and respect go a long way; in soccer, your style of debate would be classed as 'going for the man (or woman) not the ball'.....why not try the ball? It makes the game more interesting and it's a bit more sporting. That old etiquette stuff again. Must admit I'm something of a sucker for it, after all.

 

[Moyank24]

Tasha Yar's demise was tragic (and completely illogically, unnecessary, if I recall the context of the story correctly).

I hear what you are saying. Ouch.

Acidfast7, a little courtesy and respect go a long way; in soccer, your style of debate would be classed as 'going for the man (or woman) not the ball'.....why not try the ball? It makes the game more interesting and it's a bit more sporting. That old etiquette stuff again. Must admit I'm something of a sucker for it, after all.

A good analogy, SS....I find that those who play dirty wouldn't be able to succeed otherwise - in sport or in life.

If he felt like he could have normal conversation with others, he probably would. This appears to be a case of a little man trying to be big on the internet.

 

[anjinha]

you're confusing taste and temperature sensations, it's actually quite common (unless the well done consists of charcoal or other burnt material).

Hmm, no.

Depends on what's all been put in the burger (herbs, how much seasoning, any sauces etc).

If you had a plain piece of minced beef, rolled into a burger, and ate it on a plate on its own, then you'd probably be able to tell the difference. But a burger isn't served like that. It comes in a bun, usually with a lot of salad as well as other sauces (ketchup etc). With all those combined, it'd be very hard to actually taste the difference between rare and well done on a burger.

I make my own burgers regularly and have occasionally undercooked one slightly (pinkish in the middle) and found it to taste no different, if there was a difference, it was so slight.

It isn't a night and day difference between a medium-rare steak and a well done steak.

I don't usually add much to my burgers.

 

[Alaerian]

I like my steak on someone else's plate.

I don't like steak.

 

[Vudoo]

I like rare to medium-rare dry aged prime bone-in ribeye or strip that is 1 1/2" thick. If it's Kobe, I go with the strip since the marbling is too much for a ribeye. I don't like filet mignons since they lack taste in my opinion and I usually use them as kebabs.

If you get your steak well done or put steak sauce on it, then select quality is for you.

 

[iJohnHenry]

If you get your steak well done or put steak sauce on it, then select quality is for you.

Put THAT sucker into a pressure-cooker, and call it a day.

 

[Theclamshell]

I like my steaks common.

 

[toolbox]

because i fail at cooking, what ever my dad dishes up is fine with with me

 

[MacScott]

A little salt, pepper, and garlic powder on it, then cooked on the outdoor grille until it is MR.

 

[vincenz]

Medium rare, but the problem is if you ask for that, 80% of the time, you'll end up getting Medium.

 

[Aeolius]

I'll take ground beef over steak any day. And no fat, please. If I have to chew chunks of meat like flesh-flavored chewing gum, I'll pass.

 

[mantic]

I'll take ground beef over steak any day. And no fat, please. If I have to chew chunks of meat like flesh-flavored chewing gum, I'll pass.

So, you only eat processed meats?

 

[ericrwalker]

I'll take ground beef over steak any day. And no fat, please. If I have to chew chunks of meat like flesh-flavored chewing gum, I'll pass.

Ground beef with "NO" fat, or even steak? probably not going to be so good.

 

[Huntn]

Some meats taste better well done like a roast or where cooking is needed to tenderize, but generally speaking rare steak, especially rare prime rib tastes best.

Anyone like raw meat? I admit to nibbling on it when preparing steak, even hamburger (although some day I could pay for that).