Steak - How do you like yours?
- Thread starter Phil W
- Start date
Soldato
Mostly I like mine as pink as possible without being raw. What I'd call a well cooked medium. Really good steak is best a little rare.
The best steaks I've had have been seared in a skillet and finished in the oven to get an even continuous heat.
The best steaks I've had have been seared in a skillet and finished in the oven to get an even continuous heat.
Last edited:
Associate
As they say in Pulp Fiction "burnt to a crisp" mmmmm perfect.
Deleted member 66701
D
Deleted member 66701
Depends on the cut of steak.
medium for fillet/rib eye
well done for rump
burnt to a cinder for sirloin
medium for fillet/rib eye
well done for rump
burnt to a cinder for sirloin
Associate
Medium Rare
Soldato
- Joined
- 1 May 2003
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- 11,191
Rare for me, I tend to only cook steak at home as I get tired of sending steak back when they over cook it.
Soldato
medium-well
just cant eat it when its mainly pink
just cant eat it when its mainly pink
Soldato
- Joined
- 3 Mar 2008
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Rare for me, I tend to only cook steak at home as I get tired of sending steak back when they over cook it.
This, i resent spending £20+ for a piece of overcooked fillet at a restaurant, when i can do better at home with better ingredients
Soldato
- Joined
- 4 Apr 2003
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- 8,059
Medium to Medium-Well on the provisor....
Good steak is good steak no matter how it is cooked. A tough and tasteless bit of cack will be rubbish whether it is rare or black.
Good steak is good steak no matter how it is cooked. A tough and tasteless bit of cack will be rubbish whether it is rare or black.
Too bad the same can't be said for dictionaries. One assumes you mean, "proviso" (a condition), as opposed to a "provisor" (purveyor).
/pedant
Soldato
Why would you cook fillet and rib-eye to the same temperature, but rump higher and sirloin even higher than that?
Doesn't make any sense..