Poll

Steak

Well Done
6 (10.9%)
Medium Well
8 (14.5%)
Medium
12 (21.8%)
Medium Rare
10 (18.2%)
Rare
13 (23.6%)
Very Rare
6 (10.9%)
Black & Blue
0 (0%)

Total Members Voted: 12

Author Topic: Steak  (Read 8178 times)

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Offline KiyoshiAkita

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Steak
« on: December 11, 2005, 09:22:14 pm »
I like my steak cooked medium well.

Mmm, cooked in soy sauce and seasoning salt to where the outside has a slight crisp but the inside is still juicy and tender, but not too pink. Gotta have A-1 steak sauce... Nothing else even comes close to A-1!

I'm real picky about where my steak comes from... I won't ever get steak from a regular grocery store because their meat always sucks. Its all thin and bland and has a whole bunch of bad fat surrounding it. I would NEVER get steak from a cheap diner... I've found that Gordon Foods has some really good steak - I'd rank it a 9 out of 10.

Yup, medium well for me... How 'bout you?
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Offline Arbutus

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« Reply #1 on: December 11, 2005, 10:49:50 pm »
Medium well-- cooked as much as possible so that the fat melts and it's not a bit red inside, but not so cooked that it gets carbonized on the outside. Carbon doesn't taste good. ':p'

Offline Zanner

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« Reply #2 on: December 11, 2005, 11:36:48 pm »
Medium well, like that jucy paret on the inside, mmm, though i do like/need it cooked pretty good. I generally but it any 'ol place just as long as it dose not scare me about the CJD thing.... yeah.

Oh and btw, i am a big fan of cheap diners, i generally am a fan of anything cheap as long as im not comprimising on quiality (too much, im not penny wise and pound foolish), or work ethincs (i hate walmart).




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Offline Sporty Fox

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Steak
« Reply #3 on: December 12, 2005, 06:18:01 am »
Rare- seasoned with McCormicks Spicy Montery Seasoning and a cheap steak seasoning from Big Lots. No A-1, no Worchestershire, nothing except its own juices *smacks lips*
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Offline Wolfeg

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« Reply #4 on: December 12, 2005, 08:11:48 am »
Meduim to well for me, with some English mustard on the side. I had a friend who would say "Rare please, I want it to still be moving."  '<img'>

Talking of steak, has anyone ever tried the "Steak & Chips" challenge? It's something a friend of my dad's thought of about 30 years ago and he still hasn't done it. Being as I'm British, you people across the pond should read "chips" as "fries".

The challenge is to go a restaurant and order steak. You win if your plate arrives and it only contains STEAK and CHIPS. If there is ANYTHING else on the plate, you lose. Even it's a tiny sprig of some herb, you lose. You are allowed to talk to the waiter/waitress and explain your dilemma but use of excessive tips (i.e. bribes) is frowned upon. I've not managed it yet.




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Offline Ishmael

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Steak
« Reply #5 on: December 12, 2005, 11:09:46 am »
Quote (Wolfeg @ Dec. 12 2005, 1:11 pm)
Meduim to well for me, with some English mustard on the side. I had a friend who would say "Rare please, I want it to still be moving."  '<img'>

Talking of steak, has anyone ever tried the "Steak & Chips" challenge? It's something a friend of my dad's thought of about 30 years ago and he still hasn't done it. Being as I'm British, you people across the pond should read "chips" as "fries".

The challenge is to go a restaurant and order steak. You win if your plate arrives and it only contains STEAK and CHIPS. If there is ANYTHING else on the plate, you lose. Even it's a tiny sprig of some herb, you lose. You are allowed to talk to the waiter/waitress and explain your dilemma but use of excessive tips (i.e. bribes) is frowned upon. I've not managed it yet.

Medium for me - I like it so that it's pink in the middle and nicely browned on the outside.  The meat needs to be from a decent butcher who hangs the meat to tenderise it so that when you buy it it's actually a dark red rather than the light red stuff you get in supermarket.  Then it has to be the strongest English mustard (good call Wolfeg) and a nice portion of chips to accompany it.

That S&C challenge sounds interesting - I'm definitely gonna give that a go next time I go out for dinner. '<img'>
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Steak
« Reply #6 on: December 12, 2005, 04:15:42 pm »
RARE.  Definately....

The best steak I have had is when you go to a *good* steak resturaunt (there are like 2 in Tampa) and they use a special cooker -- I think it cooks at 1600 degrees, they said, and it makes the steak a LOT more tender.  Other than that it's on the grill for me, but ALWAYS rare.

I won't eat haburger rare, for health reasons, but steak is fine.

Offline Katra

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« Reply #7 on: December 12, 2005, 05:56:55 pm »
Null vote - You'd have to pay me a BUNCH for me to eat a steak. I just don't like it.
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Offline South Munjoy

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Steak
« Reply #8 on: December 13, 2005, 01:14:35 pm »
I like mine medium rare.

Here's how I grill a steak:

Rub the steak (s) with a mixture of Kosher salt (NOT table salt!'<img'> and Freshly  ground couse black pepper. Let the steak(s) sit for about 5 minutes after rubbing them in this mixture. It will draw some of the juices to the surfaces.

Have on hand a quantity of melted butter and a basting brush.
Set the Grills so the are low over the coals for the hottest heat. plase steak(s) on grill and baste liberally with the melted butter.

The object here is to literally have the butter on the steak catch fire. Flip the steaks and repeat the process. What should happen is that the butter will catch on fire, charring the outside of the steak, sealing the rest of the juices inside, and burning off the remaining salt.  If done this way, the steak will practically melt in your mouth.

Edit #1
Another thing that I like to do with fattier steaks, trimmings, and strips, is to marinate them as follows.

3-4 finely cut green onions
quarter cup roasted Sesame oil
4-5 cloves of finely minced Garlic
2-4 tablespoons of Chili Garlic paste (get it at an Asian Grocer)
1.5 cups of Soy sauce (you can also substitute Teriyaki sauce  as well)

Stir the above ingredients, and then let your cut(s) of beef marinate in this mixture for at least two hours before grilling.

Edit #2
The marinade will also work with chicken as well





Offline KiyoshiAkita

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Steak
« Reply #9 on: December 13, 2005, 08:34:12 pm »
Quote (Ishmael @ Dec. 12 2005, 6:09 am)
Quote (Wolfeg @ Dec. 12 2005, 1:11 pm)
Meduim to well for me, with some English mustard on the side. I had a friend who would say "Rare please, I want it to still be moving."  '<img'>

Talking of steak, has anyone ever tried the "Steak & Chips" challenge? It's something a friend of my dad's thought of about 30 years ago and he still hasn't done it. Being as I'm British, you people across the pond should read "chips" as "fries".

The challenge is to go a restaurant and order steak. You win if your plate arrives and it only contains STEAK and CHIPS. If there is ANYTHING else on the plate, you lose. Even it's a tiny sprig of some herb, you lose. You are allowed to talk to the waiter/waitress and explain your dilemma but use of excessive tips (i.e. bribes) is frowned upon. I've not managed it yet.

Medium for me - I like it so that it's pink in the middle and nicely browned on the outside.  The meat needs to be from a decent butcher who hangs the meat to tenderise it so that when you buy it it's actually a dark red rather than the light red stuff you get in supermarket.  Then it has to be the strongest English mustard (good call Wolfeg) and a nice portion of chips to accompany it.

That S&C challenge sounds interesting - I'm definitely gonna give that a go next time I go out for dinner. '<img'>

Ah, yes...A good steak should be "cherry" red, not all pinkish and lacking color - like the steak from pretty much every store in my area ':p'

I don't usually go places and order steak because they can never cook it right how I like it, but I'm definitely gonna go try that challenge now... I bet I can do it...
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Offline Kobuk

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Steak
« Reply #10 on: December 13, 2005, 11:23:09 pm »
I like my steaks served medium rare with a side of baked potato w/ sour cream, bacon bits, & cheddar cheese, and also a side salad and fresh hot rolls.  '<img'>
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Offline KiyoshiAkita

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« Reply #11 on: December 13, 2005, 11:38:44 pm »
Mmmm......Bacon Bits '<img'>
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Offline Mikron

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« Reply #12 on: January 03, 2006, 04:14:02 am »
mmm, gotta have it well-done
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Offline Finnish Fox

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« Reply #13 on: January 08, 2006, 01:39:58 am »
rare. *drools*
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Offline Kayf

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« Reply #14 on: January 08, 2006, 10:05:36 am »
Rare, and I sop up the juices (ya, I know - blood) with french bread. I still do that even when my friend's wife compares it to a tampon ':shock:' (they're both vegetarians).
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Offline Karu

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Steak
« Reply #15 on: January 15, 2006, 02:22:49 pm »
Wait... You're supposed to cook the meat?


... uh oh

Offline RebelKat

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« Reply #16 on: January 15, 2006, 04:27:42 pm »
well done.
Or, how I order it in a resturaunt..."Burn it!"
it usually comes back still pink in the middle though...ugh.

I like A-1 or 57 on it too, but if it's really good steak (ie: the kind I can't afford) then all I need is a pinch of salt.
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Offline Dixie Landoe

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« Reply #17 on: January 15, 2006, 04:44:05 pm »
depends on who I'm with - by myself or with friends I would go with rare to medium rare, but with family I'll get it medium well (because mom doesn't like the idea of barely cooked meat of any kind for some reason...)

also, can't forget the extra aju sauce, garlic mashed potatoes, and cup of baked potato soup to go with it '<img'>





Offline Sgt.Huyin

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Steak
« Reply #18 on: January 16, 2006, 02:51:51 am »
dock it's horns, wipe it's butt, and lead it to the table. If I bite into it and it dosn't go "moo" than it's too done! '<img'>

But seriously, I like it rare, I like it bloody, but that's just me and it drives most people crazy, so when I am out with others I get it med to rare.
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Offline Sadarius Wolf

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« Reply #19 on: January 16, 2006, 11:46:15 am »
RAW BABY!
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Offline shadowpanda

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« Reply #20 on: June 13, 2007, 07:33:35 am »
I prefer it well done, I don't like it when I eat something that reminds me that it's an animal I'm eating. If it's bleeding then I think about the poor creature who was slaughtered to make my meal. '<img'>

Offline Leolion115

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« Reply #21 on: June 13, 2007, 01:38:10 pm »
medium well.
I like to cook my own steaks, I use worchestershire sauce and seasonings.

Offline Rushjunkie2112

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« Reply #22 on: June 13, 2007, 01:50:43 pm »
As I've been told before as I was cutting  a steak ( I've seen cows hurt worse than that and still live)  So needless to  say just  wave it  over  the  fire  warm  it  up  and  serve  the  thing>
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Offline albrecht

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« Reply #23 on: June 13, 2007, 06:06:55 pm »
I'm a bit fussy when it comes to steaks, has to a decent fillet (preferably butterfly cut) don't know what you call it in the states (maybe an A-1?)

As for how well done, I'm not a big fan of blue but anything more than rare and it starts to lose all its flavour (that and feel like your eating a shoe '<img'>)

Add garlic and chilli when frying ftw '<img'>
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Offline Ire

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« Reply #24 on: June 13, 2007, 06:27:36 pm »
Medium Rare.

I like to have plenty pf juices, but if it's all out rare it seems to lack flavor. No sauces though, but I like seasonings.
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