How do you like your steak?

If done properly I like Medium-Rare.

However asking for that over here can deliver anything from uncooked to cremated.
 
Usualy rare, but starting to change my ways. Wish I could find the original article I read. It very much depends on the cut of beef and what marbling/connective tissue it has.
Found this table, but no where near as informative as the original.


Tenderloin Steak
Tenderloin cuts are at its best when 'Rare' or 'Medium-rare'. Texture is soft and very tender. 'Medium' is still acceptable for those who are uncomfortable with rare beef. 'Medium-well' tends to be too dry and the texture is very coarse.

Ribeye Steak
Ribeye cuts are at its best when 'Medium' or maybe 'Medium-rare'. The slightly longer time on the grill enables the fat and interconnective tissues to break down and melt, giving it an intense flavour. If 'Rare' the fibres tend to still be a little chewy and the fatty tissues are not as flavoursome yet. 'Medium-well' are also acceptable for those who prefer them due to the higher presence of fatty tissues, but the texture will tend to be a little coarser.

Striploin Steak
Striploin cuts are best when 'Medium'. 'Rare' tends to be chewy. 'Medium-rare' is only advisable if the beef is of prime quality or a cut from a Wagyu.


Sirloin Steak
Preference is to have them 'Medium' or 'Medium-well' but best not to exceed a thickness more than 25mm thick. Using a mallet to pound it slightly would physically make it more tender.


Rump Steak
Preference is to have them 'Medium' or 'Medium-well' but heavily pounded with a mallet. 'Rare' would be very chewy (unless heavily pounded with a mallet).


Round Steak
Preference is to have them 'Medium' or 'Medium-well' but heavily pounded with a mallet. 'Rare' would be very chewy (unless heavily pounded with a mallet).
 
Medium-rare - but depends what cut, and from what restaurant. Medium-rare in a French restaurant is a lot different to medium-rare in a gastro-pub (not that I go very often!).
 
^in france they also eat meat raw! steak tartare!

medium to medium-rare depends how i feel!
 
Ive been a well done person (upbringing) for most of my life but the other month braved it and ordered a medium steak. It was stunning, cut just like butter!

Most people are put off by the blood but I just covered it in peppercorn sauce so never noticed! Just an aweseome tasting steak!! :D
 
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