TJ, if it were sausages or bacon, then yes, cremate away!
Chicken as well, TBH, but steak, lamb or roast beef?
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How do you like your steak?
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Posted 2 years ago #
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"chef likes to serve it pink"
chef ain't eating it or paying, get it cooked.
Posted 2 years ago # -
Rare for sure, have tried blue but not as keen.
Can't stand anything over rare, makes it pointlessPosted 2 years ago # -
à point
Posted 2 years ago # -
Seared on the outside. Heart still beating on the in.
Posted 2 years ago # -
Neanderthal.
Burnt, black edges.
Usually cooked myself on a stick held over a camp fire, accompanied by a flagon of Oz's finest (a McWilliams flagon with the lip at the neck to stop it slipping out of your hands when you're halfway through the flagon and er, it's a red colour)
Posted 2 years ago # -
Fillets - rare. Rump medium. Something worse (Braising anyone) then burnt.
If I'm going to a place that's poor quality then I prefer well done, makes the gristle easier to eat...
Posted 2 years ago # -
Chase the cow round a field and when it breaks out a sweat, it's ready
Seriously though, very, very bleu. I get speacial 45 day matured steaks from my local butcher. Utterly amazing!
Posted 2 years ago # -
Oh dear!!
bommer - Member
rare to medium rare. Ribeye every time - gorgeous.
Obviously knows not alot about steaks. Due to the 'marble' that is associated with ribeye steaks then med-well to well done is the ideal cooking of this steak. It allows the marble to be cooked properly and slowly release its flavour. Ribeye is prob the best steak for all round flavour
I ask if they keep it at room temperature before cooking, if the waiter/ess looks at you funny then medium rare.
Confused by this comment and hoping that he means that they are refridgerated and not seriously kept at room temperature!!!
Posted 2 years ago # -
on the rarer side of medium rare. Basically like this - eye fillet or good thick sirloin. Take out at least 45mins before cooking, get the BBQ nice and hot. Season liberally just before cooking, if its thick fillet then sear both sides, wrap in foil and cook until just approaching 60 degrees, rest 10 mins. Perfect. Sirloin same, get to just below 60 and that will rest nicely to Med Rare. We have steak at least twice a week, in the last 3 weeks we've eaten some sort of dead animal (marine or land), pots and corn/peas/broc/silverbeet out the garden every single night !! Mebbes make a curry tonight for a change
Posted 2 years ago # -
Depends if I know who's cooking it, it's surprising how many chef's in pubs and restaurants cannot cook a steak correctly. But if they can then medium-rare, if i'm unsure i'll opt for medium.
Posted 2 years ago #
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