junior_grower
Active member
wow I eat nothing but blue rare. The bloodier the better same as a nice fresh chunk of venison
How do you Take your Steak?
- Thread starter steppinRazor
- Start date
medium well...on occasion, medium rare. Yum yum, I wish I had some filet mignon right now..anyone try Kobe beef steak yet?
Frankie Pebbles
Member
/
how about steak condiments? i love ketchup with my steak. heinz there are no other kinds...
H
Hazyfontazy
Medium
Any less done and I don't care for the consistency of it.
Medium gives you all the good flavor, without being slightly gelatenous like rare can be sometimes.
Prime rib I'll go med rare on though, with some sautated onions and creamy horseradish sauce.
Any less done and I don't care for the consistency of it.
Medium gives you all the good flavor, without being slightly gelatenous like rare can be sometimes.
Prime rib I'll go med rare on though, with some sautated onions and creamy horseradish sauce.
threeeleven
Active member
Medium-Rare... anything more and you've destroyed the cut of meat, IMO.
H
Hazyfontazy
was in a restaraunt once with a mate ,quite merry on everything ,
waiter came over ,
my friend ordered steak ,the waiter asked how would sir like his steak ,
to which my mate replied
"just rip his horns off ,wipe his arse and stick him on a plate "
waiter came over ,
my friend ordered steak ,the waiter asked how would sir like his steak ,
to which my mate replied
"just rip his horns off ,wipe his arse and stick him on a plate "
TexasToker
Member
Med rare is warm pink center
Rare (bloody as hell) is cool pink center
As far as a for me...Medium rare, more on the rare side, with nothing but salt and pepper. I love to scorch the outside and leave some crispy bits. mmm...grilled steak.
For me, it'd be enough if the chef carried the steak through a hot kitchen
All jokes aside, give me a rare/medium rare steak with all the trimmings and I'm a happy camper.
Also, when I was staying at the JW Marriott in Bangkok a few months ago I had the privilege of tasting Kobebeef, and let me tell you, it was something else. So if you ever get the chance of trying it, do it! It was well worth the 7000 baht I had to spend for the 6 oz'er that I got ^^
All jokes aside, give me a rare/medium rare steak with all the trimmings and I'm a happy camper.
Also, when I was staying at the JW Marriott in Bangkok a few months ago I had the privilege of tasting Kobebeef, and let me tell you, it was something else. So if you ever get the chance of trying it, do it! It was well worth the 7000 baht I had to spend for the 6 oz'er that I got ^^
Medium rare.
Although fI will eat any steak cooked rare-medium. Grilled ribeye here that is a little overdone because of shit grill flare-ups.
delicious nonetheless.
Although fI will eat any steak cooked rare-medium. Grilled ribeye here that is a little overdone because of shit grill flare-ups.
delicious nonetheless.
timmytucker
Member
I cook steak for a living. Best advice i can give anyone for a steak is pull the meat out of the refrigerator and let it get to about room temp before you even think about putting it on the grill. Also when you pull it out throw a little olive oil/sea salt, fresh cracked pepper while its waiting to go on the grill. And dont forget to let those steaks sit for 2-5 min after you pull them off the grill and let it rest othwise it will bleed out all the juices and you'll end up with beef jerkey.
Double Kindness
Member
I have traveled and lived all around the world (Japan, Korea, Italy, Brazil) and the kobe in japan at some places was served raw (excellent) and sometimes just slightly cooked. The raw kobe was sliced super thin and was very luxurious in the mouth. There really in NOTHING in the US that comes close to this kind of steak, it is so fatty and well marbled, grass fed free range totally! At some other places you can get a bigger cut of steak, similar to americal type shaped cuts, but not like sirloin, rib eye or what not, kobe is so extremely expensive. It really is a treat if you can afford it and find it.
My best friend was the executive chef at ruth's chris for a long time and is now at another famous steakhouse, so I am familiar with really well done cuts.. so advice for those without thermometers etc is you all have hands right? Depending on how tightly you clench your fists, if you feel the part where your thumb meets your fingers, the fleshy area and poke on it, the looser you fist is tightened and you feel that spot is how to tell temp on steak, it is a little hard to describe here. The loosest fist closure and you feel the fleshy part is rare and it goes from there, so if you're unsure how much your steak has cooked, simply poke it with your finger and pick the way you like it best. Clench your fist the tightest and poke, that well done.
I like my steak med rare, more on the rare side, I like t-bones, ribeye, filet and I adore prime rib, but I haven't had that in a while... my prime rib though I like rare. I like horseradish sauce and A-1, baked potate, creamed or sauteed spinach with garlic, steak seasoned with cracked black pepper and sea salt and fresh garlic and ground cayenne pepper and grill or broil with actually butter (like at most great steakhouses, many people don't realize that they also cook their steaks in LOADS of BUTTER!!) on extremely high heat to get the char we all seem to really like, then turn the heat down to cook to your preferred temp and how thick your steak is.
My best friend was the executive chef at ruth's chris for a long time and is now at another famous steakhouse, so I am familiar with really well done cuts.. so advice for those without thermometers etc is you all have hands right? Depending on how tightly you clench your fists, if you feel the part where your thumb meets your fingers, the fleshy area and poke on it, the looser you fist is tightened and you feel that spot is how to tell temp on steak, it is a little hard to describe here. The loosest fist closure and you feel the fleshy part is rare and it goes from there, so if you're unsure how much your steak has cooked, simply poke it with your finger and pick the way you like it best. Clench your fist the tightest and poke, that well done.
I like my steak med rare, more on the rare side, I like t-bones, ribeye, filet and I adore prime rib, but I haven't had that in a while... my prime rib though I like rare. I like horseradish sauce and A-1, baked potate, creamed or sauteed spinach with garlic, steak seasoned with cracked black pepper and sea salt and fresh garlic and ground cayenne pepper and grill or broil with actually butter (like at most great steakhouses, many people don't realize that they also cook their steaks in LOADS of BUTTER!!) on extremely high heat to get the char we all seem to really like, then turn the heat down to cook to your preferred temp and how thick your steak is.
ColoradoOG
Member
Gosh no fair posting pictures like that..mmm i could eat a steak anytime lol. It really depends on my mood, the cut, what im having with it and what im putting on it. It also depends on the equipment at hand. Am i at my house with a seasoned grill or am i eating it off someones carbon caked for years grill? If i want it basic at my home ill do a medium to medium well with salt pepper and a scoop of butter parsley(or other) mix with sauteed portabellos and onions. I change it up often though and that is usually my lazy steak..
Tips: always clean your grill after use, and season with high temp oil.Pretty grill marks and anyways carbon buildup is bad for your health.
Dont puncture or cut the meat, and flip little as possible.
I always turn high till i get my marks and then move to cooler zone to finish off.
Tips: always clean your grill after use, and season with high temp oil.Pretty grill marks and anyways carbon buildup is bad for your health.
Dont puncture or cut the meat, and flip little as possible.
I always turn high till i get my marks and then move to cooler zone to finish off.
these are a little over cooked
these are a little over cooked
these are a little over cooked
