31 May 2011 at 01:09 #121 Flibster Flibster Man of Honour Joined 18 Oct 2002 Posts 43,633 Shave it, cut it's horns off, put it on plate. If it has to be cooked... wave it over a match for a couple of seconds.
Shave it, cut it's horns off, put it on plate. If it has to be cooked... wave it over a match for a couple of seconds.
31 May 2011 at 02:05 #122 Stretch Stretch Soldato Joined 14 Feb 2004 Posts 14,316 Location Peoples Republic of Histonia, Cambridge Mostly I like mine as pink as possible without being raw. What I'd call a well cooked medium. Really good steak is best a little rare. The best steaks I've had have been seared in a skillet and finished in the oven to get an even continuous heat. Last edited: 31 May 2011
Mostly I like mine as pink as possible without being raw. What I'd call a well cooked medium. Really good steak is best a little rare. The best steaks I've had have been seared in a skillet and finished in the oven to get an even continuous heat.
31 May 2011 at 02:11 #123 neoglow neoglow Soldato Joined 10 May 2004 Posts 3,480 Location South UK Has to be well done for me. Cooked all the way through. BBQ would be preferable too. Any meat tastes sooooo much better BBQ'd.
Has to be well done for me. Cooked all the way through. BBQ would be preferable too. Any meat tastes sooooo much better BBQ'd.
31 May 2011 at 04:19 #124 RUDEIX_CUBEIX RUDEIX_CUBEIX Associate Joined 29 May 2011 Posts 54 Location Birmingham England. As they say in Pulp Fiction "burnt to a crisp" mmmmm perfect.
31 May 2011 at 09:33 #125 Deleted member 66701 Deleted member 66701 Depends on the cut of steak. medium for fillet/rib eye well done for rump burnt to a cinder for sirloin
Depends on the cut of steak. medium for fillet/rib eye well done for rump burnt to a cinder for sirloin
31 May 2011 at 09:48 #126 TheEnosFam TheEnosFam Associate Joined 12 Mar 2011 Posts 700 Location Rainham, Kent Medium Rare
31 May 2011 at 11:00 #128 mysticsniper mysticsniper Soldato Joined 1 May 2003 Posts 11,223 Rare for me, I tend to only cook steak at home as I get tired of sending steak back when they over cook it.
Rare for me, I tend to only cook steak at home as I get tired of sending steak back when they over cook it.
31 May 2011 at 11:07 #129 Skillmister Skillmister Soldato Joined 3 Oct 2009 Posts 19,897 Location Wales medium-well just cant eat it when its mainly pink
31 May 2011 at 13:10 #130 mangobreeder mangobreeder Soldato Joined 3 Mar 2008 Posts 2,566 mysticsniper said: Rare for me, I tend to only cook steak at home as I get tired of sending steak back when they over cook it. Click to expand... This, i resent spending £20+ for a piece of overcooked fillet at a restaurant, when i can do better at home with better ingredients
mysticsniper said: Rare for me, I tend to only cook steak at home as I get tired of sending steak back when they over cook it. Click to expand... This, i resent spending £20+ for a piece of overcooked fillet at a restaurant, when i can do better at home with better ingredients
31 May 2011 at 14:18 #131 Scrutinize Scrutinize Soldato Joined 4 Apr 2003 Posts 8,148 Medium to Medium-Well on the provisor.... Good steak is good steak no matter how it is cooked. A tough and tasteless bit of cack will be rubbish whether it is rare or black.
Medium to Medium-Well on the provisor.... Good steak is good steak no matter how it is cooked. A tough and tasteless bit of cack will be rubbish whether it is rare or black.
31 May 2011 at 15:17 #132 Django x2 Django x2 Soldato Joined 28 Sep 2008 Posts 14,264 Location Britain mrk1@1 said: Medium to Medium-Well on the provisor.... Good steak is good steak no matter how it is cooked. A tough and tasteless bit of cack will be rubbish whether it is rare or black. Click to expand... Too bad the same can't be said for dictionaries. One assumes you mean, "proviso" (a condition), as opposed to a "provisor" (purveyor). /pedant
mrk1@1 said: Medium to Medium-Well on the provisor.... Good steak is good steak no matter how it is cooked. A tough and tasteless bit of cack will be rubbish whether it is rare or black. Click to expand... Too bad the same can't be said for dictionaries. One assumes you mean, "proviso" (a condition), as opposed to a "provisor" (purveyor). /pedant
31 May 2011 at 19:34 #133 oli collett oli collett Soldato Joined 19 Apr 2004 Posts 4,793 Location London amigafan2003 said: Depends on the cut of steak. medium for fillet/rib eye well done for rump burnt to a cinder for sirloin Click to expand... Why would you cook fillet and rib-eye to the same temperature, but rump higher and sirloin even higher than that? Doesn't make any sense..
amigafan2003 said: Depends on the cut of steak. medium for fillet/rib eye well done for rump burnt to a cinder for sirloin Click to expand... Why would you cook fillet and rib-eye to the same temperature, but rump higher and sirloin even higher than that? Doesn't make any sense..