Steak - How do you like yours?

Medium - Well

I just cannot get my head around eating it any pinker than that at all.

Anyone see that program where jamie Oliver was talking about steak and the fact that cooking the steak rare etc was a chef's trick in the early days so they could cook the food faster and serve more customers....it had very little/nothing to do with flavour as such.

Now i dont claim to know about such things but it does seem entirely plausible.
 
zootfloot said:
Anyone see that program where jamie Oliver was talking about steak and the fact that cooking the steak rare etc was a chef's trick in the early days so they could cook the food faster and serve more customers....it had very little/nothing to do with flavour as such.

Now i dont claim to know about such things but it does seem entirely plausible.
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Sounds like absolute rubbish.

Sure, you can get the food to the table faster, but what happens if there's only one person on the table eating steak? What happens if they are all eating steak but like to take time over their food? And what the hell happens if someone asks for their steak well-done?

Oliver's a great chef, but he does talk out of his hat at times.
 
zootfloot said:
Medium - Well

I just cannot get my head around eating it any pinker than that at all.

Anyone see that program where jamie Oliver was talking about steak and the fact that cooking the steak rare etc was a chef's trick in the early days so they could cook the food faster and serve more customers....it had very little/nothing to do with flavour as such.

Now i dont claim to know about such things but it does seem entirely plausible.
Click to expand...

I could understand that for rare/v rare to an extent, but the reason it shouldn't be cooked beyond medium-rare is because:
1) The cells within the muscle start to squeeze out all of their juices so it dries up
2) You don't have any benefit from a flavour perspective once you have a nice charred outside (which you will get on med-rare if your pan is hot enough)
 
Cooking it myself I'll try and do it untill the centre has just started to turn from raw to pink, though I'd rather have it a bit raw than overcooked. In restaurants I'll order medium rare for the same reason.
 
billysielu said:
Loads of food prep websites say you get food poisoning.
e.g. http://www.thefamilygp.com/food-poisoning.htm
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Not really CAN not will. Food poisoning isn't a certainty in fact it's very rare.
Cross contamination is usually only on the surface and as such a quick sear will kill it anyway.

Raw meat certainly does not equal Ill. If you only eat stuff well done your missing out on some fabulouse food.
Had part of someone else's well done steak, I actually thought why bother, would rather not eat it.
 
Just had some BRILLIANT rib eye steak. Room temperature, bit of olive oil and salt and pepper on both sides, into a hot griddle pan - best I've ever made. Boyfriend nearly came in his pants. 1 Medium and 1 medium-rare and actually managed to get them right! (Feeling very smug because I'm not usually amazing at cooking steak!)
 
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