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
SkeeterPSA said:
Never heard of blue so its not a fail. :p

But if you want post a pic yourself of what blue looks like. Im curious.
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You dont cook bleu. It's not hot (which is where you can tell a show off. used to have a guy come to my restaurant and every friday he'd complain his bleu steak was cold), it's basically on the hottest grill you can find, and you seal the meat on both sides. That's it. 10 seconds per side is to much.

It's pretty pointless to be honest :P in my humble opinion... of course.
 
PlacidCasual said:
I don't know any beef in the UK that I would trust for anything less than well done.

Flavourwise I have no problem cooking a 1-2" sirloin steak well done so it has no uncooked meat and the juices haven't quite just turned fully clear.

I used to eat rare or medium when I was younger and thought red meant more flavour, I don't anymore.
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Groan. So non UK beef can be trusted? lol.

I always go medium-rare i.e. so the centre is approx 55c. I don't understand why anyone would want it cooked any further, once it starts going past that point it just gets tougher and tougher. I once saw a woman at Locanda Locatelli order a well done fillet steak which cost her around £30. What an idiot.

I've done the Blumenthal 24hr Steak, it's pretty good but you really need some very, very good beef and a lot of patience!!! I regularly cook 24hr+ roast beef/lamb to very good results, people generally comment that it's the best they've ever had! Getting your oven to sit at 55c can be difficult though.

Oh.. and for anyone who doesn't already know, the red juice that runs out of the meat is not blood, it's water which contains myoglobin (the same thing that makes your blood red). As the temperature of the meat reaches 60c, the meat contracts and squeeze out its juices and turns clear - hence why overcooked steak is grey.

It's also worth noting that if the steak is done "well done" it is still no gaurentee that bacteria will be killed unless you end up with a dried up excuse of a steak. The so called "safe" temperature for meat is more like 70-75c which would be like eating rubberised cardboard.

For cow lovers i would recommend Great Queen St. in London for a good quality slab of beef. They do a fantastic rib to share between 2, you get a huge amount and it only comes cooked med-rare.
 
Anyone who says that blue is seared for 1 minute on the outside has never had a proper blue steak.
Its ment to be marinated for a few hours, then placed on a metal tray and left on the grill to warm through, this way it doesnt cook the outside and leave the inside freezing cold. Rubbish chefs just chuck a steak on the grill for a min each side. yukk.
 
Gilly said:
In a **** pub/restaurant I'll go for medium to well done. In a good place I'll get medium.

A bit of pink is OK but I don't want blood.
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As I said a proper cut of meat eaten blue won't have any blood. :)

Though when cooking a roast, I do like it very very pink with lots of "blood" thought it's just just blood really most of it is water. Yum! I must have been a vampire in my old life :D
 
ChroniC said:
Anyone who says that blue is seared for 1 minute on the outside has never had a proper blue steak.
Its ment to be marinated for a few hours, then placed on a metal tray and left on the grill to warm through, this way it doesnt cook the outside and leave the inside freezing cold. Rubbish chefs just chuck a steak on the grill for a min each side. yukk.
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It doesn't *have* to be marinated though it does add flavour, however IMO a good quality steak should need very little marinating as I love the texture and taste of the meat itself.

The inside of the steak is not meant to be hot, it's meant to be relatively cool - above room temp though (around 35C is ideal) - which is why it is good to leave a steak out of the fridge for an hour or so. You can do the shoving it in the oven trick - but you have to get it right or else it can go a bit chewy. A blue steak should melt in the mouth.

Besides 1 min each side is far too long!
 
I guess it depends, I love it when it just falls apart in the mouth, not having to masticate the meat too much, maybe its just me being lazy, but I find that a well done steak is easier to enjoy than a medium/rare one.
 
TheOtherOption said:
I guess it depends, I love it when it just falls apart in the mouth, not having to masticate the meat too much, maybe its just me being lazy, but I find that a well done steak is easier to enjoy than a medium/rare one.
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I have to say I find the opposite is true - a good blue steak should melt in the mouth and hardly need cutting, whilst a well done steak I find dry and leathery with a serious lack of flavour.

Each to their own though :) Steak rocks anyway :D
 
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