60oz Steak challenge.

Freefaller said:
Blue is the only way to eat steak anyway.
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I feel that's the wrong attitude to food.

What's good for the goose is not necessarily good for the gander. The best way to eat it is the way you like it.

I suppose the 'blokey' thing is to have blood dripping down your chin. Well frankly, most people don't like that.
 
robfosters said:
I feel that's the wrong attitude to food.

What's good for the goose is not necessarily good for the gander. The best way to eat it is the way you like it.

I suppose the 'blokey' thing is to have blood dripping down your chin. Well frankly, most people don't like that.
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Oh lol.

It's got nothing to do with being "alpha" or whatever. However your reaction is very beta - it's ok, your testicles will grow one day ;)

And of course everyone's different. My opinion and point isn't a mandatory requirement of how beef should be cooked.

Don't get so worked up - it's just an internet forum. Now go and eat an overcooked steak and stop getting so worked up! ;)
 
Freefaller said:
Oh lol.

It's got nothing to do with being "alpha" or whatever. However your reaction is very beta - it's ok, your testicles will grow one day ;)

And of course everyone's different. My opinion and point isn't a mandatory requirement of how beef should be cooked.

Don't get so worked up - it's just an internet forum. Now go and eat an overcooked steak and stop getting so worked up! ;)
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Well, he is right really. The "proper" way is how the individual likes it. Some people like it blue, some like it charred to a cinder.

Me... well, I remember my brother's horrified reaction when I got a "surf 'n' turf" and used the chicken to mop up the blood. :D
 
Hey, I said 'rare as you dare' :)

Me, I'll chase a cow round the field with a knife, buts that's me..

The OP asked how to tackle this, the rarer the meat the easier to eat, Fact, whether you enjoy it is a completely different matter.
 
It was on the previous page I was doing it by memory :p

I agree with you, but apparently, it's "blokey" enjoying it blue.

Besides a good cut of meat even if blue, shouldn't be "bleeding" (which it doesn't anyway).
 
Totally depends on the cut and quality indeed. Some cuts are actually better medium-rare *collective gasps from the audience*.

I tend to prefer rare for most things of course. Blue I would say isn't appropriate for the majority of the standard cuts of steak you'd eat over here...unless you're having sashimi or something (which is delicious).
 
Freefaller said:
Oh lol.

It's got nothing to do with being "alpha" or whatever. However your reaction is very beta - it's ok, your testicles will grow one day ;)

And of course everyone's different. My opinion and point isn't a mandatory requirement of how beef should be cooked.

Don't get so worked up - it's just an internet forum. Now go and eat an overcooked steak and stop getting so worked up! ;)
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Next you'll be rocking a striped shirt and an onion garland, if you're going to rock the French stereotype do it properly ;):p
 
FrenchTart said:
Totally depends on the cut and quality indeed. Some cuts are actually better medium-rare *collective gasps from the audience*.

I tend to prefer rare for most things of course. Blue I would say isn't appropriate for the majority of the standard cuts of steak you'd eat over here...unless you're having sashimi or something (which is delicious).
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+1
And for eating challenges, you don't wont it blue, or i wouldn't it gets sickly on large quantities.

Something like fillet, rare or not cooked is best. Something like rump, medium-rare. As you need to render the fat down, more fat and sinew the more it needs to be cooked.
 
FrenchTart said:
Totally depends on the cut and quality indeed. Some cuts are actually better medium-rare *collective gasps from the audience*.

I tend to prefer rare for most things of course. Blue I would say isn't appropriate for the majority of the standard cuts of steak you'd eat over here...unless you're having sashimi or something (which is delicious).
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This. Fillet is the only cut of beef I would have blue/rare.

You are missing a whole load of tasty rendered, marbled fat on a ribeye if you have it rare.
 
SkeeterUK said:
Personally i like around medium to medium well done. Just some pink/redness but ever so slight in the middle.

From lookin at this.

http://www.welcometosuccessonline.com/wp-content/uploads/2013/07/steak-doneness1.jpg

Not really a fan of the whole blood on the plate thing when you cut it up.
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My god that first one makes me cringe. 'Meat remains gel-like in texture'

How the hell is that in any way appealing or enjoyable? I'd imagine with only a quick sear the meat is even cold in the middle.

I'd give medium rare a try if there wasn't a pool of blood as soon as I cut into the middle of it, but I'll be damned before I try anything earlier on that chart.
 
Honestly I do think I could do it or at least get extremely close. Think I been watching to much man vs food lol. Like it well done, def well done though!
 
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