How do you like your steak?

Youstolemyname said:
I tried Heston Blumenthal's method of flipping it every 15-20 seconds tonight. It was very good and allowed for a lovely crisp deep brown outer crust while the interior stayed medium rare and perfectly cooked. I would defintely recommend this method!
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I've seen this mentioned quite a few times recently as if this is some amazing technique that the magical Blumenthal has invented which has revolutionised how steaks are cooked.

I've been cooking my steaks like this for years. Only difference is that if I'd tried to tell people this is the best way to cook steaks, I would have been ignored (and probably ridiculed) but, now that the Godchild proclaims it as gospel, it makes perfect sense to everyone.
 
Medium rare but more rare tean medium :p

Missus got me a one of the sinsbury "best" 28 day matured thigns the other week, was about 500-600g I would guess ribeye, was absolutely bloody gorgeous.

Next time I feel like going for a mixed grill somewhere I think I'm just gonna pop to sainsbury's and grab one of their steaks instead
 
Stan_Lite said:
I've seen this mentioned quite a few times recently as if this is some amazing technique that the magical Blumenthal has invented which has revolutionised how steaks are cooked.

I've been cooking my steaks like this for years. Only difference is that if I'd tried to tell people this is the best way to cook steaks, I would have been ignored (and probably ridiculed) but, now that the Godchild proclaims it as gospel, it makes perfect sense to everyone.
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I'm fairly certain I mentioned this method citing Harold McGee who I believe is originally credited to it in one of the many ".. but this is how you should cook steak" threads so you're not alone :p
 
If I'm eating anywhere decent I'll always ask for it to be as rare as the chef dares.

My mates a chef and makes the most sublime steak tartare which I absolutely love.

Makes the missus gip!
 
Bump


I like it medium

But anyway was looking for a steak thread and found this one.

I bought 3 steaks from Aldi and each was amazing. Fillet cut

My friend family runs a butchers and ive had some excellent cuts from them but have to say the Aldi steak was fantastic. Think it was only a fiver

Anyone else been pleasantly surprised with steak they thought would be meh?
 
Kimi said:
Bump


I like it medium

But anyway was looking for a steak thread and found this one.

I bought 3 steaks from Aldi and each was amazing. Fillet cut

My friend family runs a butchers and ive had some excellent cuts from them but have to say the Aldi steak was fantastic. Think it was only a fiver

Anyone else been pleasantly surprised with steak they thought would be meh?
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I've had a few of the dry aged rib-eye and sirloin from Aldi, and they were both great. Only bought them because I was in close to closing time and they'd marked them up half price due to short date (used to nip in fairly regularly close to closing time to mop up the clearance deals).

But neither was quite as good as the sirloin I occasionally get from my local butchers.

I can never bring myself to spend enough for Fillet. I'm too tight :D
 
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I dont label it, but I like it nice and charred on the outside and then pink but not bloody in the centre - probably just between medium-rare and medium I guess.
 
Jolteh said:
I have to suppress an involuntary eye roll when people start claiming their prefer their steak "bleu".

I remember when I worked in a pretty crappy steakhouse and we'd occasionally get some try-hard guy trying to impress everyone at his table by ordering his steak bleu. It'd always be accompanied by the said person mocking the rest of the table for wanting it cooked any other way. Then when the food came they'd loudly exclaim how delicious it was. This was the cheapest of the cheap beef, and the said douche would end up chewing each piece for about 20 minutes before he could swallow it.
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Probably because it's a pretty crappy steak house, where you were visited by pretty crappy, cheap obnoxious people, maybe?

I like my steak bleu, depending on the cut. Some cuts are chewy bleu, some aren't. Flank steak is chewy when bleu, or rare, it's much nicer when it's medium.

Anything over medium tends to taste foul though.

Jay794 said:
Lol Sorry but food has to be cooked, raw/cold meat is just not edible
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Sorry for what?

Raw meat is edible, it just depends on what it is specifically.

Also, I find the people who baulk at the notion of pink beef amusing. I bet they don't think twice at chewing on a ham sandwich, or pastrami/salt beef, which are all pink.
 
I'm not sure I really get bleu steak myself, no matter the cut.

Don't get me wrong - I love beef "sashimi" and tartare but anything less (as in, cooked less) than rare isn't showing a steak at it's best (imo). I agree that some cuts are better medium-rare, medium, etc too.

I'm fairly sure I read an article on Serious Eats or the like a while back about unravelling of proteins and such that pretty much agreed with that idea.
 
I prefer medium rare myself. Still plenty of juice but cooked enough.

Anyone been to the Soulville Steakhouse in Nottingham? The best steak I've ever had from there!
 
FrenchTart said:
I'm not sure I really get bleu steak myself, no matter the cut.

Don't get me wrong - I love beef "sashimi" and tartare but anything less (as in, cooked less) than rare isn't showing a steak at it's best (imo). I agree that some cuts are better medium-rare, medium, etc too.

I'm fairly sure I read an article on Serious Eats or the like a while back about unravelling of proteins and such that pretty much agreed with that idea.
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Part of the problem for me is that when I've asked for rare, I've received medium. So I ask for bleu and it's usually rare or just below. I like it like that with rump steak especially. Though the main place I eat steak now is at my local Viva Brazil.
 
spoffle said:
Part of the problem for me is that when I've asked for rare, I've received medium. So I ask for bleu and it's usually rare or just below. I like it like that with rump steak especially. Though the main place I eat steak now is at my local Viva Brazil.
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Oh..yeah..I'm completely familiar with that :/ Most places don't seem to be able to get anywhere near what they claim they're cooking it to.
 
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