Steak - How do you like yours?

Xelene · 22 May 2011 at 20:01

Depends on the cut.

Fillet, just sear the outside.
Ribeye, medium so the fat is all melty.
Sirloin, cook it on the end so the fat is done and bursting, meat part see fillet.

westylakey · 22 May 2011 at 20:15

got to be cooked for me, I usually ask for med-well done, I had a fillet once and it was done more like medium and I found it horrible to eat with all that blood coming out

kylew · 22 May 2011 at 20:18

westylakey said:
got to be cooked for me, I usually ask for med-well done, I had a fillet once and it was done more like medium and I found it horrible to eat with all that blood coming out

It's not blood! :mad:

Raikiri · 22 May 2011 at 20:32

kylew said:
It's not blood!

Don't people read?! FFFFFUUUUUUUUUUUUUUUUUUUUUUU

Liampope · 22 May 2011 at 21:10

Head - wall, head - wall, head - wall...

aceface57 · 23 May 2011 at 00:05

So I tried that salting technique as seen earlier and well I can't say it made too much of a difference. Left it for a good two hours and not much water was pulled out of the steak either.
I did wash it afterwards and pat dry. It didn't taste salty, so at least it didn't wreck my steak.

icecold · 23 May 2011 at 00:37

paspc said:
Has anyone tried this:

http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

Sounds interesting but I'm scared about spoiling my tasty meat...

This is the only way I cook my steaks these days, the difference is big.

I find the effect is more pronounced on aged steaks, so you can buy a cheap-ish aged steak and have it taste way better than it should.

oli collett said:
Nope - it's seasoned pretty much perfectly, as long as you don't leave it too long. As long as the steak isn't too thick, 15mins should do. Make sure you use the flaked sea salt crystals otherwise you might struggle to wash it off afterwards, and don't add extra salt before/after cooking.

Time isn't really what affects the saltiness, it's the amount you use. I have the best results leaving it for well over an hour.

Just make sure you rinse thoroughly.

aceface57 said:
So I tried that salting technique as seen earlier and well I can't say it made too much of a difference. Left it for a good two hours and not much water was pulled out of the steak either.
I did wash it afterwards and pat dry. It didn't taste salty, so at least it didn't wreck my steak.

Did you definitely use enough salt? Was is sea salt?

Don't judge it by the amount of water that comes out, it will evaporate to some extent.

Ahleckz · 23 May 2011 at 00:53

RE. the salt thing. You'd be best cutting your steak in half, and doing one half your normal method and the other half the salting for an hour method just to see if it does make a difference.

I'm going to try it this week, great excuse to go and buy some T Bone.

Skidder · 23 May 2011 at 10:28

blue or rare depending on the meat

div0 · 23 May 2011 at 11:44

QuickLink said:
I did order one fillet I had in Tynemouth blue and it was fridge cold in the centre. I complained and the waiter's response was, "Well you did ask for it blue"

I had the exact same thing happen once, except I only ordered it rare.

'Well you did ask for it rare...'

'Yes, but I didn't ask for it COLD!'

Meekal · 23 May 2011 at 12:00

go to be well done! cant stand the sight of pinkness on meat. Puts me off :-(

Westyfield2 · 23 May 2011 at 12:08

Well done.

Recently I'm noticing more of a trend in restaurants where after I've asked for it do be well done they then say "Ah, chef not do well done. Chef say it ruin the taste. Chef do medium well." and I'm there thinking that I don't give a flying **** what the Chef thinks. I'm the one eating it, and I'm the one paying! (Obviously I don't say that though!)

I'm actually fine with medium well, but prefer well done.

lookitsjonno · 23 May 2011 at 12:17

the salt idea sounds good, going to try it this week.

kylew · 23 May 2011 at 13:11

Westyfield2 said:
Well done.

Recently I'm noticing more of a trend in restaurants where after I've asked for it do be well done they then say "Ah, chef not do well done. Chef say it ruin the taste. Chef do medium well." and I'm there thinking that I don't give a flying **** what the Chef thinks. I'm the one eating it, and I'm the one paying! (Obviously I don't say that though!)

I'm actually fine with medium well, but prefer well done.

Mmmm nothing better than a tough piece of leather!

Firestar_3x · 23 May 2011 at 13:17

Has to be Blue fillet with no dressing, simply melts in your mouth.

Beasty · 23 May 2011 at 13:45

Rare or medium rare, I ask for it rare but in so many places they can't cook it bang on so it ends up being more medium rare, which I don't mind either but if I asked for it medium rare it'd probably turn up well done or something but I don't really care that much, it is a slight preference, I'd never send one back because of it.

Skidder · 23 May 2011 at 14:07

Beasty said:
Rare or medium rare, I ask for it rare but in so many places they can't cook it bang on so it ends up being more medium rare, which I don't mind either but if I asked for it medium rare it'd probably turn up well done or something but I don't really care that much, it is a slight preference, I'd never send one back because of it.

I ordered a blue riby eye on Saturday and at best it was medium rare, if not medium. Still good and didn't want to mess around sending it back but it really isn't that hard to get it right (my first job was on the grill in a restaurant

)

randomshenans · 23 May 2011 at 14:12

Sent a blue fillet back as it was fridge cold in the middle. Waiters retort was "you did ask for it blue" Er you know nothing about cooking or meat then, do you? Tard. I did not tip him, useless $%^&*(

Maximum Triceratops · 23 May 2011 at 14:43

Medium for me.

Cosimo · 23 May 2011 at 14:58

I have mine rare.