Medium well for me most of the time. I do sometimes have to adjust that depending on the restaurant I'm eating at.
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Steak.
- Thread starter Abstract
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I meant the cooking temp. If its not hot enough you won't get a good sear. If you don't get a good sear, you might as well eat a hot dog. I would eat the steak a little above room temp. You gotta let the juices settle back into the meat before you start hacking into it.
My bad. Misunderstood.
Agree about getting a good sear to hold in the juices.
I prefer a thick steak for good searing on the outside and bloody rare on the inside. Yum!
I like mine medium well and prefer a nice prime filet, which, unfortunately, I can only get at restaurants. I'll take a ribeye as well, usually when I'm hungrier. Just cooked with butter on top if its a good cut, if its cheaper I'll use worchestire sauce.
Well, that's the second time I used my new Weber, so I really don't now the heat yet.
It's also been 5 years since I've had a BBQ to cook on.
I also never said I was a chef either.
I relied on this information.
Besides, what fun would it be if everyone agreed?
Anyone who likes over cooked meat should stick to Spam and TV dinners, unless you're out hunting and cooking it yourself over a roaring fire.
I prefer my vegetarians cooked a little more since most are unclean from handling veggies in an unsanitary method.
a hint i picked up from Jamie Oliver: beef is best friends with rosemary and salt & pepper.
start off by marinading steak with olive oil, rosemary and salt & pepper. rub the marinade in with your hands nice and hard and let it sit while the pan/grill heats up. rub each side with a chopped half garlic and fry/grill for about a minute or until your degree of cooking. important! let the meat sit for a couple of minutes to get all the flavours soaked up inside before you eat yum!
start off by marinading steak with olive oil, rosemary and salt & pepper. rub the marinade in with your hands nice and hard and let it sit while the pan/grill heats up. rub each side with a chopped half garlic and fry/grill for about a minute or until your degree of cooking. important! let the meat sit for a couple of minutes to get all the flavours soaked up inside before you eat yum!
Why are you reading this thread when it is for Steak lovers (It is in the title "Steak")
HAHAHAHA at the both of you, you made me crack up with laugher.I prefer my vegetarians cooked a little more since most are unclean from handling veggies in an unsanitary method.
Good answer.
I prefer mine Well Done with a bit of crispness around the outside.
I already posted about this:Agree about getting a good sear to hold in the juices.
Here's a beautiful photo of a very nice Tartare. And here's a recipe too.
http://www.foodnetwork.com/recipes/emeril-lagasse/steak-tartare-recipe/index.html
http://www.foodnetwork.com/recipes/emeril-lagasse/steak-tartare-recipe/index.html
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Mmmm steak! I like medium rare and I had one last weekend at my neighbors cooked on a charcoal grill. It was so tasty!
Ooooh, steak. And it's the middle of the night here, no way to get my hands on any *drool*
But, definitely Well Done. And no sauces or any of that stuff wither, like Abstract. Just plain lovely meat. Just when you cook it in a frying pan (very good way, real quick to do but still bloody delicious, that's what I had for dinner on most school nights as a kid, though it was usually the fillet part not steak proper) is the bits of meat juice left in the pan made into a sort of really light gravy by mixing them with plain hot water to dissolve them back into a liquid, and poured over the meat so it doesn't go dry by the time it gets eaten. Certainly not heavy sauces, like with cream and stuff *shudder* Totally kills the taste for me.
I've been told it's crass to like your meat well done, but I still don't know why
But, definitely Well Done. And no sauces or any of that stuff wither, like Abstract. Just plain lovely meat. Just when you cook it in a frying pan (very good way, real quick to do but still bloody delicious, that's what I had for dinner on most school nights as a kid, though it was usually the fillet part not steak proper) is the bits of meat juice left in the pan made into a sort of really light gravy by mixing them with plain hot water to dissolve them back into a liquid, and poured over the meat so it doesn't go dry by the time it gets eaten. Certainly not heavy sauces, like with cream and stuff *shudder* Totally kills the taste for me.
I've been told it's crass to like your meat well done, but I still don't know why
Try a steak seered. Get a nice high flame going, drop the steak on it after seasoning it first and listen for the sizzle. Flip it over. listen for the sizzle again and then eat. Should be rare to medium rare. The outside will be burnt looking but once you cut into it, the juices will run like a thief and it will taste like no other steak you have had.
Here is my charcoal grilled filet cooked to about medium. marinated in soy sauce and salt n pepper.
it was awesome. Drinking some Kim Crawford.
it was awesome. Drinking some Kim Crawford.
