Soldato
Medium rare, but most places take that to mean medium. I should start asking for rare
Steak - How do you like yours?
- Thread starter Phil W
- Start date
If I have a choice, and the meat is good, then medium rare.
I think there's a certain element of bravado involved in how people say they like their steak done. Stuff like carpaccio and tartare is nice because of the way it is prepared, but steak benefits from a certain degree of cooking in order to get the outer char/caramelisation and firm up the inside of the meat. For me, that charred outside is the best bit of the steak, and you just don't get it with an anaemic bleu steak.
I'm pretty careful not to be too fussy about how the steak is cooked though. Nothing makes me cringe more than hearing someone moan about how their ordered it rare and it's medium-rare or whatever.
On the subject though, has anyone tried wagyu or kobe steak? The pictures I've seen show some mad marbling on it, but I've never had the opportunity.
I think there's a certain element of bravado involved in how people say they like their steak done. Stuff like carpaccio and tartare is nice because of the way it is prepared, but steak benefits from a certain degree of cooking in order to get the outer char/caramelisation and firm up the inside of the meat. For me, that charred outside is the best bit of the steak, and you just don't get it with an anaemic bleu steak.
I'm pretty careful not to be too fussy about how the steak is cooked though. Nothing makes me cringe more than hearing someone moan about how their ordered it rare and it's medium-rare or whatever.
On the subject though, has anyone tried wagyu or kobe steak? The pictures I've seen show some mad marbling on it, but I've never had the opportunity.
Associate
Medium. Pink in the middle without the blood flow.
Associate
Man of Honour
Give me a fork and a knife, and a cow in a field - I'd be happy with that! 
Alternatively, cooked enough that a good vet could bring it back to life.
Alternatively, cooked enough that a good vet could bring it back to life.
Caporegime
Medium rare depending on the cut...usually rare for fillet and med rare for rib eye and sirloin....those are the only 3 cuts ill have.
Associate
Pretty much like this, dark colour on them outside very rare middle. But sometimes I do fancy well done steak, not entirely sure why.
ENOUGH SAID!!!! *nom nom nom nom nom*
Stoner81.
Soldato
- Joined
- 3 Mar 2008
- Posts
- 2,566
now that he US beef embargo has ended, i have on order some Black Angus, ribeye,
will be here tomorrow.
pic will be provided of course
will be here tomorrow.
pic will be provided of course
Soldato
Rare, depending on the quality of the steak. Worse quality then I'd go for medium-rare
- Pea0n
- Pea0n
Soldato
- Joined
- 3 Aug 2010
- Posts
- 2,689
Used to eat my steak well done (oh the shame).
Then went to France - ask for it well done and still get it slightly pink.
Now I have it medium and it's bloody good!
Then went to France - ask for it well done and still get it slightly pink.
Now I have it medium and it's bloody good!
It's not blood, stop wasting good steak
Rare to medium rare for me.
To be fair they can't really keep steak out in the open in case it's not ordered, equally they can't really make you wait half an hour whilst it warms up.
Depends entireley where i am. If it is a new place and i don't know how good the chef is i will get it medium rare. I've had rare before where it looks cooked properly but it is cold in the middle. If i'm cooking it, or i know the place is ok then I choose rare. I like the blood and fat juice to be coming out as it makes an awfully nice chip dip.
Caporegime
I love that they do at Gaucho Grill, OMG NOMNOMNOM!!!
Associate
Medium rare