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Poll: How Do You Like Your Steak
- Thread starter lexus
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Medium Rare, no sauce.
My favorite steaks are Filet Mignon with a pepper crust, though bacon-wrapped filets are also very good. I like a bit of butter on it to add a little extra flavor to the steak, but no sauce. My thoughts on steak sauce go a little like this: if the cook does his job then I shouldn't need any. I wouldn't want to ruin the steak's flavors by adding something else.
(This thread is making me hungry).
My favorite steaks are Filet Mignon with a pepper crust, though bacon-wrapped filets are also very good. I like a bit of butter on it to add a little extra flavor to the steak, but no sauce. My thoughts on steak sauce go a little like this: if the cook does his job then I shouldn't need any. I wouldn't want to ruin the steak's flavors by adding something else.
(This thread is making me hungry).
medium rare.
porterhouse or t-bone is my favorite, perfect balance of tenderness and flavor. salt and pepper crust, dry aged if i have the funds to splurge. im probably the only person that doesn't think filet mignon is the best cut of beef...
porterhouse or t-bone is my favorite, perfect balance of tenderness and flavor. salt and pepper crust, dry aged if i have the funds to splurge. im probably the only person that doesn't think filet mignon is the best cut of beef...
I work for a beef importer so I have about 80 ribeyes in my freezer right now. MMmmmmmmmm! Lightly brushed with olive oil, fresh ground pepper and a little sea salt. BBQ until the rare side of medium, about 4 minutes a side. Can't go wrong.
mactastic said:
I know some chefs and waiters do behave this way, but I think it's a case of them not having tasted different cuts of meat well done (in addition to being unacceptably bad manners). It's not hard to distinguish quality, even if the meat is cooked all the way through.
I remember once when I politely ordered a steak in a really good restaurant, and the waiter looked at me disdainfully when I (in response to his question) said "well done", and said, "You don't need to order an expensive cut if you're going to have it well done."
I looked at him, still very polite, and asked him it is was usual in that establishment to question the paying customers' choices, and if perhaps he would prefer that his superior waited on me. He turned bright red, said "No, ma'm", and fled.
My steak was well done, and I didn't leave a tip.
Well, like I said, it shouldn't mean you can't get it done well. All I'm saying is just picture yourself as a mac store employee dealing with a customer who asks you to get them a $10,000 MacPro so that they can get to web surfing and sending emails. Would you not feel like making a comment suggesting that they could get the same effect from a much cheaper machine? And when the customer threatened you if you didn't do what they said, would you feel at all bad about making the suggestion?annk said:
Again, I'm not saying you shouldn't be able to pay good money for shoe leather on your plate if that's what you want to do. It's your money, and I'm not going to object if you want to (IMHO) throw it away. It's also not an excuse for a waiter to be rude to a customer. But food conniseurs feel the same way that computer conniseurs do when someone does something that is pretty universally (among conniseurs) seen as a waste of a perfectly good product.
I like my steak well done, but I would be OK with eating it if there was a little bit of pink in it (medium well done).
mactastic said:
I guess what I meant, is that I can easily detect a good piece of meat from a lesser cut, even though I like it well done. And, naturally, I want to be able to order a nice cut when I go out. I don't consider it ruining the meat, that's just the way I like it. If I order a lesser cut, I don't get as much taste / texture enjoyment out of it. Those of us who like our meat well done, don't consider it shoe leather.
And we certainly don't look disdainfully at those eating their meat other ways, turn up our noses and say they're throwing away their money. I don't think the Mac comparison is accurate. I get 100% enjoyment out of my well-done meat, I'm not missing out on any functions or aspects of the meat by having it fried a bit longer. You could even turn it around, and say that those who don't have their meat well done, are getting gypped! They're paying for a service that isn't being completed, hehe.
What a connoiseur thinks is irrelevant, the important thing with food is to enjoy it.
To each his own, I say, and no judgements.
Fair enough. I'm not judging you, just (hopefully) providing insight into why someone might be a little sad about cooking a fillet mignon to 165 degrees.annk said:I guess what I meant, is that I can easily detect a good piece of meat from a lesser cut, even though I like it well done. And, naturally, I want to be able to order a nice cut when I go out. I don't consider it ruining the meat, that's just the way I like it. If I order a lesser cut, I don't get as much taste / texture enjoyment out of it. Those of us who like our meat well done, don't consider it shoe leather.
I don't think the Mac comparison is accurate. I get 100% enjoyment out of my well-done meat, I'm not missing out on any functions or aspects of the meat by having it fried a bit longer. You could even turn it around, and say that those who don't have their meat well done, are getting gypped! They're paying for a service that isn't being completed, hehe.
What a connoiseur thinks is irrelevant, the important thing with food is to enjoy it.
To each his own, I say, and no judgements.
mactastic said:
Hehe, I understand where you're coming from, I'm surrounded by rare eaters - family and friends - who look at me with soulfull disappointment every time I eat meat. But I've got'em trained not to say anything.
A nice thick juicy baseball cut steak, cooked rare. That is how the Canadian Mac User Man eats his steak.
(oh and if you have never heard of baseball cuts, It is small and round, but so thick it makes up for it.The most done you can cook one without it taking 5 hours is Medium Rare.)
(oh and if you have never heard of baseball cuts, It is small and round, but so thick it makes up for it.The most done you can cook one without it taking 5 hours is Medium Rare.)
bousozoku said:Most people will choose medium because they don't want to commit themselves to either side and be noticed.
I knew it, we rare and well-done people have something in common - -
