How do you like your steak?

[Dava]

It's myoglobin, rather than blood.

(QI fact... blame them, if it's wrong!)

thats correct!

 

[jimmy321]

We really need a steak thread showing how we prefer and cook our steaks, with pics.

I make one nearly every week so I might take some pics of the finished product next time.

 

[Freefaller]

Typical french

I like it medium. Tried rare and just didn't enjoy it. Don't see what the appeal is, didn't have anywhere near as much flavour or as nice a texture imo.

I prefer the texture of the meat when it hasn't been over cooked and prefer the taste. You get the nice grilled taste on the surface, and the smooth silky rich flavour from the center. Perfect.

 

[Freefaller]

Same, faintest strip of pink in the centre. Undercooked is a waste of good meat

Au contraire... I sometime just cut a chunk of meat whilst I'm preparing it and eat it like that (only from a decent butcher). The taste of a good piece of beef is sweet, silky and delicious. Grilling the outside of it enhances it, but cooking it through spoils it.


As for the "blood" remarks, it's not blood.

 

[Prophet]

As for the "blood" remarks, it's not blood.

It amazes me how many people think it is!

 

[Glaucus]

Oh, the pics form my stake tartare have gone

Need a really thick steak, that way up an get it really well caramelised and still have untouched centre.

If anyone what's a little more info on myoglobin in rare meat
http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/

 

[Skillmister]

I prefer the texture of the meat when it hasn't been over cooked and prefer the taste. You get the nice grilled taste on the surface, and the smooth silky rich flavour from the center. Perfect.

Maybe i just need to try a better/more expensive cut to have rare. The one i had was from a rather cheap french restaurant. Can't see how it can be better than when it's *just* cooked through, i will wait to be proven wrong

 

[shaank]

rare generally, sometimes less so depending on the cut

 

[Evilsod]

Medium Rare - Medium, slightly pink in the centre. Last one I had I seared both sides (by accident, not enough butter+oil) and it was quite nice.

 

[DanTheMan]

I like it medium-rare although when I request medium rare, it usually ends up coming out completely overdone.

 

[IRLeetly]

I used to like it well done, until a restaurant i went to once took the pizzle by serving me charcoal, so medium to well done now. Just as long as it doesn't moo at me im good

 

[oli collett]

I used to like it well done, until a restaurant i went to once took the pizzle by serving me charcoal, so medium to well done now. Just as long as it doesn't moo at me im good

What would the difference be between medium-well and well done?

 

[Scam]

What would the difference be between medium-well and well done?

MW would have a slight pink tinge inside, whereas WD woulod be grey throughout. IMO, you'll get variation across restaurants/people.

Personally I always used to be a medium-rare person as that gives a lot of flavour from the cooked outside, whereas the inside is a silky smooth (as said above). However I've taken to eaten ribeye here and there and it really benefits from going more to a medium. Otherwise you end up with a lot of fat that's not rendered/cooked and it's really off-putting.

People who state 'walk it past the kitchen' are just being macho for the sake of it... in reality it entirely depends on the cut. The more fat it has the more it needs cooking for the optimum flavour. E.g. fillet can be nice and rare as there's no fat in it.

 

[Stan_Lite]

I would normally have my steak rare but, recently, I've been eating mostly ribeye steak and that does benefit from slightly longer cooking. I find medium rare more suitable.

 

[Landy]

medium all the way for me pink all through the middle, ive tried rare medium rare a
nd just dont like it

 

[Indigo]

Medium Rare.

 

[Jonesiani]

For fillet, i like rare, but my favourite cuts of steak are T-Bone, or Rib Eye, both of which i like medium rare.

God i want a T-Bone steak now

 

[oli collett]

MW would have a slight pink tinge inside, whereas WD woulod be grey throughout. IMO, you'll get variation across restaurants/people.

Personally I always used to be a medium-rare person as that gives a lot of flavour from the cooked outside, whereas the inside is a silky smooth (as said above). However I've taken to eaten ribeye here and there and it really benefits from going more to a medium. Otherwise you end up with a lot of fat that's not rendered/cooked and it's really off-putting.

People who state 'walk it past the kitchen' are just being macho for the sake of it... in reality it entirely depends on the cut. The more fat it has the more it needs cooking for the optimum flavour. E.g. fillet can be nice and rare as there's no fat in it.

Just surprised someone can complain about their well-done steak being.. too well-done. I'd guess well-done is going to be close to 70C internal temp - would make having it anything other than tough rather difficult!

Either way, anyone who wants their steak cooked over 60C - you might as well forget steak and eat something else. It's a waste

 

[Glaucus]

More like 77+ for well done.

70 would be medium-well

 

[The_Baron]

Rare all the way. And if it is summer barbecue season a bit of Roquefort on the top for good measure.