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Poll: How Do You Like Your Steak

How Do You Eat Your Steak?

  • Total voters
    280
annk said:
I knew it, we rare and well-done people have something in common - -
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Combing the internet for laughs?

~Shard~ said:
I prefer "unqiue". :D :cool:
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I'm not sure about unqiue, but unique is close. I'm sure there are more interesting adjectives to put to you. :D
 
annk said:
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. ;)
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I'm sure you don't. But I used to go out to dinner with a couple of friends who ate their steaks very well done (ie burnt) who used to comment on my rare steak and move items around the table so they didn't have to glimpse my plate with the bloody juices on it :rolleyes: I don't go out for dinner with them any more... at least, not to steakhouses.

This thread did encourage me to buy a nice piece of marbled Aberdeen Angus for dinner on Saturday night... :D
 
Chundles said:
Well done? Blergh!!

I'll have mine Rare please waiter. I'd rather not have a steak that's been chucked around the kitchen, zapped in the microwave, deep-fried and then grilled. Cause Chefs HATE cooking steaks well-done.

A proper steak shouldn't need any sauce. But I like mine marinaded, cooked to perfection (rare) and served with some chips and vegies and either Dianne sauce or every now and then just a dash of the old "dead horse" on the side - tops at a BBQ.
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Wow you are very into the process of your steak!
 
i chose blue because the last time i went out to a good restaurant, i ordered it blue because i hadn't done that before.

and i was impressed. i'm kind of between rare and blue as to deciding which is better, but they're both good choices.

i can't stand well done. i'd find it easier eating the kitchen table, and more flavoursome too. but i'm not going to judge anyone for choosing it, because i'm at the other end of the scale. plus, my girlfriend's a vegetarian, so how can i judge anyone? ;) mwahahahahaha, i'm kidding! :eek:
 
Rare/Medium-Rare

It's annoying when people cut open their steaks to see if they're done, sometimes they even put them back on the grill... you just let all the juices go! :eek: Learn how your grill cooks or at the most, use a meat thermometer... gah!

Made myself a few weeks ago a filet drizzled with a balsamic vinegar reduction. Mmmmmm...

Another time I made a strip steak with sauteed mushrooms, garlic and shallots de-glazed with red wine. Mmmmmhmmmmm...
 
lexus said:
Does any one here worry about the quality of the meat when they eat rare or blue?
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You mean bacteria or parasites and that sort of thing? Never thought about it myself, but then again I'm one of those "freaks" who likes thier steaks medium well, so I don't have to worry about undercooked meat in that case.

However, I do love sushi, so if raw fish doesn't bother me, I'm sure a rare steak wouldn't either. ;) :cool:
 
~Shard~ said:
You mean bacteria or parasites and that sort of thing? Never thought about it myself, but then again I'm one of those "freaks" who likes thier steaks medium well, so I don't have to worry about undercooked meat in that case.

However, I do love sushi, so if raw fish doesn't bother me, I'm sure a rare steak wouldn't either. ;) :cool:
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You should worry about who prepares your o-sushi. I tend to ask in Japanese if they've been licensed in Japan. If they don't understand Japanese, I usually go for something cooked. Tape worms would bother me. Of course, the Orlando area grocery stores are another matter, they cook the o-sushi.
 
lexus said:
Does any one here worry about the quality of the meat when they eat rare or blue?
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Yes. Actually I always look for good quality meat.

I don't get steaks in any place that doesn't serve quality meat. Same with sushi.
 
bousozoku said:
You should worry about who prepares your o-sushi. I tend to ask in Japanese if they've been licensed in Japan. If they don't understand Japanese, I usually go for something cooked. Tape worms would bother me. Of course, the Orlando area grocery stores are another matter, they cook the o-sushi.
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Thanks for the advice and concern, but the best sushi place in town here (the one I always frequent) is run by a guy straight from Japan, where he also ran a sushi restaurant. I have every confidence that he knows what he is doing, as he prepares the best sushi I have ever had, anywhere. :D :cool:
 
~Shard~ said:
Thanks for the advice and concern, but the best sushi place in town here (the one I always frequent) is run by a guy straight from Japan, where he also ran a sushi restaurant. I have every confidence that he knows what he is doing, as he prepares the best sushi I have ever had, anywhere. :D :cool:
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I hope the fish is fresh though.
 
lexus said:
I hope the fish is fresh though.
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Haha - that's always the joke here, since we're landlocked and all, but the fish always seems to be fresh. ;) They also get in quite a selection from the lakes up north, so that's not a problem. Minnesota has nothing on us when it comes to lakes. :cool:
 
Well done, in fact burnt. I don't want to eat anything alive in it.
It's been mention that cooks/chefs don't like to do well done and above because the destruction of the flavor and moisture. I disagree, it's because it takes more effort to cook a well done steak and still retain the flavor and moisture. It can be done.
 
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