How do you like your steak?

Rare, but it's easy to under-do a steak. Blue is fine, but I've eaten too many steaks that have been under-grilled and ended up with no flavour and been raw in the middle, which spoils the texture as well as the taste.
 
vicisthebest said:
Tried it for the first time in France last year. Found it a bit grim TBH, as did my OH who loves his steak mooing. It tasted, quite frankly, like I had opened a pack of mince and started eating. The raw egg on the top freaked me out as well.

Can say I've tried it... But won't be trying it again!
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If it tasted like mince, then it wasn't right. It shouldn't even look like mince. It should be hand cut into fine cubes.
 
Rare verging to blue in the centre but it should be tender. Rub a little bit of sea salt into it before cooking. Drizzle a little melted liver pate or stilton on it. Served on a hot plate with onion or breakfast mushroom
 
Up until about 10 years ago I used to have medium-well done until I was served blue by accident and I haven't gone back!
 
Rare to medium-rare, it's tricky because not a lot of normal places get it right, some places will do it blue or medium rare if you ask for rare and some places will balls it completely. If I am confident the place knows how to cook their meat I'll ask for rare mostly, all other places medium rare, only trouble is then it can come medium:o I don't complain really though as I am far from perfecting the art myself.
 
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Rare is the only way to go tbh

My main issue with other people and steak is how they cut it lol. At this stage I have given up on you if you ordered your steak done better than medium rare. Don't get me wrong, have your steak how you like it, I just think you've asked the chef to ruin a piece of meat for you :)

Anyway, if you don't cut your steak against the grain, FOR THE LOVE OF ALLAH YOU WILL FROM NOW ON! The difference in tenderness is worth it I assure you.


This image illustrates the difference -

20100305slicingbeefhang.jpg


More details here - http://www.seriouseats.com/2010/03/why-should-you-cut-meat-steak-against-the-grain.html
 
Freefaller said:
Blue. Whilst I like tartare I do like the taste of grilled meat.
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Another vote for blue here (on most steaks)

However I don't always get my steak as I like it. I like it cooked Blue as a French chef would cook it. Seared well on the outside and nearly raw all the way through. Unfortunately too many chefs in this country think that blue just means popped in a pan for a few seconds. It needs to be sealed on the outside properly!

For a rib-eye I normally go medium-rare as the fat is just no appetising when blue.
 
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