Poll: Steak

[tom_e]

Medium-Well -> Charcoal. I try and avoid charcoaling it but I can never get the grill pan just right I know you need to get it really hot at the start but then what heat do you leave it at? (using gas)

I normally wack it down to half way to finish the cooking

 

[markk]

medium-rare

 

[Sharpz]

rare, love to see that blood dripping . num nums

 

[Stellios]

Charcoal, if its not dead then its not food.

 

[Nitrojan]

Always Medium - Well done!

 

[platinum87]

Medium.

And just for the record Grasshoppers in Amsterdam on the edge of the red-light district make a great T-bone steak - not sure what the grarnishes/sauce is but its lovely!



M.

i agree as ive been to the grasshopper , 25 EUR for that dam tbone!!!, not to mention all the other crap ..

medium rare for me, and ive actually ate a completely raw steak before, the word is chewy, i like the blood, it sets my teeth on edge

 

[platinum87]

You do get parasites in the meat too, Beef is lower risk, Pork is higher risk but still I prefer not to take it.

The butcher telling me Farmer Bloggs provided the cow is neither here nor there I'm too removed from the animal welfare to judge for myself.

I also find meat cooked so the flesh is cooked and the juices are on the turn is the most enjoyable outcome flavourwise. I don't mind other people thinking different.

those parasites stand no chance against me, and thats from experience unless you believe you have a weak immune system and a weak stomach, id ignore it all unless it is off

 

[LLBDTiberio]

I used to have mine medium, back when I was still eating red meat, god I miss a steak.
Had a bad stomach infection a few years ago due to poor resturant hygiene, still can't eat red meat in fear I might get the same thing again.

 

[Freefaller]

So blue it's almost still alive. In fact give me a knife and fork and field full of bovines and I'll be happy!

 

[Tefal]

So blue it's almost still alive.

I have a steak so undercooked a skilled veterinarian could still save him.


Still need a very good knife.

 

[Glaucus]

anywhere from very rare to medium.
Depends if I trust the meat or not.

 

[Haircut]

Rare to medium depending on how good the steak is.
Better quality meat can take being cooked rare a lot better than a cheap supermarket steak can.

This thread has made me want to go to the framer's market tomorrow and pick up a couple of really good steaks.

 

[SkeeterUK]

I like it soft and juicy but done just enough so theres no redness. So about 3mins per side and oven for 5 mins for my rump steak.

 

[Freefaller]

I have a steak so undercooked a skilled veterinarian could still save him.


Still need a very good knife.

If it's a good piece of meat and cooked right it should be easy to cut in spite of it being blue.

However I approve of your level of cooking for a steak!

 

[meghatronic]

Depends on the cut.

 

[Nomisf]

Well seasoned, burnt on the outside, raw on the inside with chips + mustard.

Should be named "The OcUK Steak"

For me, Medium to Medium Rare , unless its really good - then rare

 

[Beerbaron]

Medium rare

 

[alexakasloth]

Medium or medium rare.

 

[Lopéz]

Rare in places like Harvester/pubs etc, wavering between blue and rare if I'm cooking it at home.

Are the folk who don't like rare meat the same people who don't like (or won't try) sushi?

 

[DampCat]

Bleu isn't the proper way, and 9 out of 10 the people i cooked bleu steak for were trying to show off in front of their mates/girlfriend and didnt finish it.