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
Freefaller said:
Not the best pics - blue is actually more like purple in the middle, and not hot - it should be around 35C and is basically seared very quickly, rare is quite warm at nearly 50C IIRC and cooked for around a minute depending on the thickness of the steak, anything more than that I don't know as I can't stomach it.
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The warmth of a good sauce and the coolness of the center of the steak is wonderful:p
 
Green-Peace said:
Fairly well done for me if I must, under-cooked meat tastes rank imo!! But steak is over-ratted tbh, would much rather a really nice juicy grilled steak of the best blue-fin tuna!! Far tastier and miles better for you so win win imho.

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Medium rare for me,

Especially fillet, I make up a glaze consiting of sea salt pepper and all manner of bits and bobs, hammer it on full heat on a red hot skillet for 30 seconds either side, then 10 minutes in the oven at around 180 degrees, still pink in the middle and you don't even need a steak knife :cool:
 
Although I do want to try cooking it Heston Blumenthal way. Cooking it for about 24hours. I do believe his way would have more flavour and more tender than a blue steak.
 
Medium Rare! Gotta be nice and hot but still red in the middle.

BTW that tuna steak is well over done, medium rare for that as well, gotta be nice and red in the middle. :cool:
 
AcidHell2 said:
Although I do want to try cooking it Heston Blumenthal way. Cooking it for about 24hours. I do believe his way would have more flavour and more tender than a blue steak.
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Was that with his 24 hours steak sandwhich? Looked like a mighty lot of effort to go to to make a sandwhich, but it certainly did look tasty. I think the main secret with that dish though was the sourcing of really good meat that had been hung for ages.
 
Messiah Khan said:
Was that with his 24 hours steak sandwhich? Looked like a mighty lot of effort to go to to make a sandwhich, but it certainly did look tasty. I think the main secret with that dish though was the sourcing of really good meat that had been hung for ages.
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Yeah that's the one. The cooking it for so long breaks everything down. So everything is tendor.

If I remember he cooked it at a low temp for 24hours, then fried it for a few seconds either side to get the colour.
 
AcidHell2 said:
Yeah that's the one. The cooking it for so long breaks everything down. So everything is tendor.

If I remember he cooked it at a low temp for 24hours, then fried it for a few seconds either side to get the colour.
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A bit like how you cook brisket or plate of beef etc. You cook it on a low temperature (Not quite as low as Heston Blumenthal did mind) for ages and it becomes so soft that it literally just falls to pieces as soon as you take a knife to it. Mmmm... Roast Brisket and Hasselback potatoes... mmm. :D

Damn, im making myself hungry now.
 
Messiah Khan said:
A bit like how you cook brisket or plate of beef etc. You cook it on a low temperature (Not quite as low as Heston Blumenthal did mind) for ages and it becomes so soft that it literally just falls to pieces as soon as you take a knife to it. Mmmm... Roast Brisket and Hasselback potatoes... mmm. :D

Damn, im making myself hungry now.
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Me to.
I love cheap cuts. Often so much more flavour and if cooked for 5 hours. Will literally just fall to bits.
 
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