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 8110 times)

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Offline Landrav

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Steak
« Reply #25 on: June 13, 2007, 07:25:59 pm »
Medium well, *just* after the last pink is gone.
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Offline Cobalt

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Steak
« Reply #26 on: June 17, 2007, 12:39:22 pm »
Med. Well. I used to like it more rare, but stopped cooking it that way due to long-term health concerns. I know an awesome way to do them with some cracked pepper and Italian Dressing, so I try not to over cook it either.
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Offline Lucifurre

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Steak
« Reply #27 on: June 18, 2007, 09:25:04 pm »
Rare with horseradish, asparagus, and wild rice.
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Offline Lobar

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Steak
« Reply #28 on: June 19, 2007, 02:50:13 am »
Depends on the quality of the cut, but I like to get as rare as I can.  Seared and just warm in the center for tenderloin, rare for ribeye and strip, medium rare for sirloin, medium for ball tip or worse.  Medium-well and well-done are for burgers and I can't understand why someone would want to do that to a steak.

I just rub cracked pepper and kosher salt onto the meat and get a cast iron pan as hot as I can in the oven (I'd use the self-clean setting if it weren't for the automatic lock) and sear both sides, then finish in the oven to the desired doneness, then pull out and rest it under aluminum foil for about three minutes.  No sauce unless it's a pan sauce, and ketchup is a sin.
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Offline FelixSunnyFox

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Steak
« Reply #29 on: July 21, 2007, 11:43:03 pm »
I like it so rare the cow goes moo when I stab it with a fork I eat my steaks nearly raw

Offline Janner

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Steak
« Reply #30 on: July 22, 2007, 04:33:52 am »
It depends on the cut you have. Generally speaking the more dense the cut the less you cook it. The following is how I would suggest cooking different steaks

Fillet: Rare to medium
Sirloin: Med rare to medium
Rump: Medium to medium well
Ribeye: Medium well to very well done
Back ribs: med rare to med well
Fillet Mignon: stewed to pink
Porterhouse: Medium to med well
T bone: medium well

It's all about the fat content of the steak, when uncooked, fat makes a steak touch and chewey. So the the fattier steaks need to be cooked better to melt the fat and make the steak juicy.
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Offline Bacn Blackstripe

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Steak
« Reply #31 on: September 03, 2007, 06:19:44 am »
I like it Rare but i have to put this in as a cook.

Blue cooked: where the Steak is Cooked and heated by a photo of a unlighted match.
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Offline Streak

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Steak
« Reply #32 on: September 05, 2007, 11:22:35 pm »
I like mine medium well. '<img'>
Never been a fan of pink meat. '<img'>

Offline Ickyrus

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« Reply #33 on: September 08, 2007, 02:11:25 am »
medium-medium well

I like my beef to be juicy with no pink and so that I don't have to strain my jaw just trying to chew the stuff.

Offline Lobar

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Steak
« Reply #34 on: September 28, 2007, 07:17:45 pm »
I'm a bit confused as to why everyone thinks medium-well is no-pink, and I can't help but wonder what everyone's idea of well-done is. >.>

Medium-well has some pink but no red.  If there's no pink at all either, it's well-done.
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Offline Edward Vulpes

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Steak
« Reply #35 on: September 28, 2007, 10:20:09 pm »
Well, let's see here... a bit of an old topic, but I myself prefer a nice, middle-of-the-road medium. My mother, on the other hand, would probably be just as happy if one ran a steer by the table and she just grabbed off a bit than cooking it at all. She has her steaks so rare they make me a bit sick to look at them sometimes...
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Offline guf

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Re: Steak
« Reply #36 on: March 14, 2008, 10:44:27 am »
If I'm cooking it myself, I'll go medium, since I'm in control of things.  That is, pink in the middle, juicy, no blood.  Rarer for flavorful cuts.  I start from room temperature, so I always get a good, even cooking temperature, and I can touch the steak to tell how done it is on the grill, or use a probe thermometer for one in the oven.

I'll let a fancy steakhouse go medium rare to medium for me, since they generally are pretty skilled.

If it's an ordinary steakhouse or restaurant, I'll go medium well.  Since I'm not in control of the cooking, it's good insurance against getting blood leftover in the steak (which I dislike).
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Offline RedneckFur

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Re: Steak
« Reply #37 on: June 13, 2008, 01:08:50 am »
I like my steaks very rare. Cool, bloody center. Warm on the outside. I rub them down with black pepper, garlic powder, salt and add a splash of worsteshire.  I add butter as I grill them.

Remove from the grill and enjoy. Steak sauce is a sin!

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Offline Duffman!

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Re: Steak
« Reply #38 on: July 16, 2008, 09:24:29 am »
I ask forn my steak bloody, and i just realised that the "Blue" option shared a space with the "Blackened" option.... Too late now i suppose (:

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Offline guf

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Re: Steak
« Reply #39 on: July 16, 2008, 09:48:59 am »
You folks that like your steaks essentially raw:  Have you ever tried carpaccio?  I've been wanting to make some, but haven't gotten around to it yet.
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Offline CiceroKit

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Re: Steak
« Reply #40 on: July 16, 2008, 09:06:10 pm »
I like my steak to be... Bison! The way to make it tender is slow cooking, so that means well or at least medium-well. Oregano is the essential ingredient for steak, bison or beef :)
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Offline Lobar

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Re: Steak
« Reply #41 on: July 18, 2008, 05:46:39 am »
You folks that like your steaks essentially raw:  Have you ever tried carpaccio?  I've been wanting to make some, but haven't gotten around to it yet.

Carpaccio is awesome.  If you want to do it super-safe, get the beef really cold and do a very hot, quick sear before slicing and pounding out.  As I'm sure I said somewhere in this thread before, the only real danger in raw beef is on the surface - hit that and you're good.
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Offline Melyn

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Re: Steak
« Reply #42 on: August 10, 2008, 11:05:04 pm »
Rare! Medium rare at the most. If it's not pink, I'll just turn it into a sandwich. (: I love A1 steak sauce on my steak, or just eating it alone.
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Offline Serathano

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Re: Steak
« Reply #43 on: August 10, 2008, 11:12:30 pm »
i like'em to bleed when cut, not really but i want it red on the inside and seared on teh outside. mediur rare -rare to moi. its needs ot be juicy and a teensy bit tough.
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