Poll: Steak

How do you like your steak?

  • Blue (the manly way)

    Votes: 48 7.2%

  • Rare

    Votes: 103 15.4%

  • Medium rare

    Votes: 230 34.3%

  • Medium

    Votes: 125 18.6%

  • Medium Well-done

    Votes: 68 10.1%

  • Well done

    Votes: 77 11.5%

  • Cremated

    Votes: 20 3.0%
  • Total voters
    671
If I cook it, I show it a flame or cook it with a match, but when I am out, i tend to have it medium rare... They come out then usually between raw and cremated...:confused:
 
Haircut said:
And it was served with roasted new potatoes, tomatoes roasted with balsamic, onion rings (Tesco's, not homemade unfortunately) and tarragon butter - tastes like bearnaise sauce but less hassle to make

steak3.jpg


Cooked just right!
It actually looks more well done than it was in this picture.
Lots of pink but, as it was a good quality piece of meat, not dripping with blood.

steak4.jpg
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Congrats, you've inspired me to make nearly the same meal this evening, except for I have rump steak as I'm a poor student and therefore cannot afford 300g of ribeye.
 
Burnsy2023 said:
I've just realised this thread is missing one crucial component: decent pepper sauce.

Burnsy
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Mmm yum, as for steak it very much depends on its history. If I know its provenance and it's been well hung then blue every time (waved at the grill as you go past it :) ) Otherwise rare to medium.

However a real delicacy is best quality raw fillet steak cut wafer thin on brown bread with a little ground pepper, tastes somewhat akin to smoked salmon, absolute heaven.
 
Anything medium to well-done and more and you're a fool. Ever heard of the expression "save-for-well-done" in the catering trade. Well thats what cooks do with really old streaks - save for well done orders. Your meat is incinerated into a flavourless, leathery hunk of carbon, you're not going to know it's off anyway!
 
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No one (that I've noticed) has realised that it's "medium well", not "medium well done". I suppose you're all too busy eating your cow with its horns on to even know the different cooking degrees.

In general, cooking myself = blue, in a restaurant = between blue and medium rare, but it completely depends on the cut, the restaurant and what I feel like at the time. Although anything past medium is taking the ****, there is no right or wrong and the different cooking degrees create different flavours, which some people here seem to be oblivious to...
 
psyr33n said:
No one (that I've noticed) has realised that it's "medium well", not "medium well done". I suppose you're all too busy eating your cow with its horns on to even know the different cooking degrees.

In general, cooking myself = blue, in a restaurant = between blue and medium rare, but it completely depends on the cut, the restaurant and what I feel like at the time. Although anything past medium is taking the ****, there is no right or wrong and the different cooking degrees create different flavours, which some people here seem to be oblivious to...
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get over yourself?
 
Usually rare but if I'm confident the meat is good quality, I'll have it blue.

When I make it at home (most Saturday nights), I'll have a bit of well hung Aberdeen Angus (sirloin or fillet) if I can lay my hands on it, with boiled new tatties, mushrooms (last night was a mix of shitake and oyster mushrooms but usually the big, flat field mushrooms) and asparagus blanched and fried in butter - sometimes I'll have a few cherry vine tomatoes flash fried if I'm in the mood.

Nomnomnom.

Edit: Oops, I forgot about the "sauce". Usually, I'll deglaze the steak pan with a small glass of Islay malt and bung in the butter from the asparagus pan to make a simple sauce.
 
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