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Yes, so you order it blue, and then find the one restaurant that cooks it properly, so it's then underdone!
Yep! And then you become one of those people that sends back a perfectly correctly cooked steak and the cycle continues.
Actually these days I only order steak when I think it's a decent restaurant that will do it right. I've had too many grey old shoe leather steaks to bother risking it in other places.
amen grahams
in a good restaurant i will order steak blue or rare depending on my mood, it takes a lot for me to trust steak tartare or similar on a british menu though
also a BIG fan of carpaccio
hmmm medium rare with small oven roasted potatoes, sweetcorn and Bearnaise sauce.......or just go Swedish plank steak.
Actually these days I only order steak when I think it's a decent restaurant that will do it right.
Some pubs sell a steak dinner for less than it costs me to buy the raw ingredients, which tells you everything about the quality you're likely to get!
I only have it at home: my butcher sells top quality Aberdeen Angus pinbone, and I cook it exactly how I like it. I find that once the steak starts to feel springy to the touch, it's done medium rare.
I did have it blue once, I didn't like the texture at all. If medium-rare steak is chewy, it's either rubbish steak or cooked badly.
I like the way the Japs do it as well.
Can't remember what it's called but you sit around the table which is essentially a big stainless steel table that's also the hotplate/hob? (can you tell I don't cook?!) and the chef cooks it in front of you with a few slithers of garlic and assorted trimmings.... melt in your mouth yummy_tastic!
Wrap in foil, cook in oven for at least 2 hours (60C) then as rkk01.
[i]I find that once the steak starts to feel springy to the touch, it's done medium rare.[/i]
Yup, there's a method in which you use the palm of you hand to judge how a steak is cooked.
Found a nice description of it, it's what I use.
-For a rare steak: Squeeze the pad at the base of your thumb. It should feel spongy and offer very little resistance.
--For a medium steak: Press on the middle of the palm of your outstretched hand. It should feel firm and snap back quickly.
--For a well-done steak: Squeeze the base off your small finger. It should feel very firm, with almost no give. However, Morton’s chefs strongly advise against cooking beyond medium, noting that doing so is likely to dry out the meat and rob it of its flavor and tenderness.
[i]Wrap in foil, cook in oven for at least 2 hours (60C) then as rkk01. [/i]
BANNED!
I like the way the Japs do it as well.Can't remember what it's called but you sit around the table which is essentially a big stainless steel table that's also the hotplate/hob?
Teppanyaki
Yup, there's a method in which you use the palm of you hand to judge how a steak is cooked.
Or your face. Use your index finger to press your cheek (feels like rare steak), your chin (medium) and your forehead (well done).
David_r - you mean tepenyaki (sp.)
Carpaccio, yum good one mrmw - I first had it in France, aged 13 and everyone looked on in horror and I ate every last morsel of food on my plate. Delish.
Fillet for me every time, very rare, with hand cut "jockeys whips", grilled mushroom, fresh pea and a drop of English mustard (why mess with a classic)
Beef carpaccio is my favourite food, although bizzarely I've never eaten steak tartare. Should really do it for myself. Agree that when ordering steak in a restaurant you've no guarantee they're going to cook it properly, so I don't order it. I will always ask for steak bleu in France because you know it's going to be right. Don't always have it super rare though, I find it to be a sliding scale between flavour and texture anyway so you can't ever cook the perfect steak 🙁 Maybe the answer is to have a couple 😛
The method I use for determining how well the steak is cooked is to use the fleshy part of the base of the thumb.
Touch your thumb to your each of your finger tips in turn - gently, apply no pressure. The 'give' in the thumb matches that in your steak.
First finger is Bleu
Second finger is rare
third is medium rare
fourth is [s]ruined[/s] medium.
When my steak is resting I put a chunk of butter on it. Steak soaks it all up.
i'm drooling
For the BBQ
Couple of nice size Sirloins.
Lightly brush both sides with Olive Oil.
Sprinkle on some dried Chilli Flakes
Then coat with Ground Coffee of your choice.
Coffee seals in the juices, chilli flakes give it a little kick.
Serve with this.
Take 3 Sweet Potatoes and Slice into 5mm thick "crisps"
In a saucepan, melt a nice chunk of butter, stir in a healthy dollop of honey and some Chilli infused Olive Oil.
Coat the crisps in the sauce and bung them on the BBQ with the steaks. Careful not to burn them.
Oh yeah.
coffee on a steak interesting. Where'd you learn that? It doesn't flavour the steak with nescafe I presume.
nescafe is not coffee!
never heard of that idea either!
i like to flip my steaks, purly for the nice crosshatch look. I ALWAYS do mine on the gas barbie so I can get some decent heat without smoking the house down!
Must have the best Blue cheese you can find on it, i'd go for Gorgonzola myself.
jesus man do not ruin a steak with cheese!
just had it knuummp! 😛 was very nice looked a little over cooked but felt and tasted right. the butternut squash was reet good the peas got swapped for mushrooms
not Nescafe, proper ground coffee.
Steak has a certain edge to it that works well with the chilli flakes but it doesn't taste of coffee.
One of my friends from the deep south taught me that, Cowboy recipe apparently. You can add ground Cardamon as well but I've not tried that.
Has to be on a grill though, don't fry it.
Just about to cook mine, sirloin, 1 inch thick left out to warm to roomish temp, pepper and salt both sides, v hot pan, ground nut oil, 1 min 45 tops depending - each side, probably less, rocket salad with parmisan shavings, thick cut chips with a dijon, garlic mayo...love it
Usually have two a week but have had 5 before now...man oh man
soooo nice
and a bottle of excellent red naturally......
Sounds great. I don't think so much red meat is healthy, though!
Rib eye - Blue (and I mean Blue, smoking hot griddle pan) - Bought here http://www.pjdale.co.uk/
There is nothing better.. I shall go there in the morning.
Just had a lovely sirloin, lots of cracked black pepper, olive oil and sea salt. Delicious. Had carpacio once in Florence - tasted amazing but the smell of blood was a little off-putting.
What's the science relating to 'resting' steaks? Should they be rested on a rack, a warmed plate?
mmmmmmmmmm even though I have just eaten one I want more.
Usually have two a week but have had 5 before now...man oh man
i can understand the freek in your name now, there are many other nice types of food. still i like your style on the parmesan.
rocket salad with parmisan shavings
mmm mmm mmm - sprinkle with a decent balsamic vinegar to make it sing....
If MrsMM saw this thread she'd be breaking into the local butchers now.... we're spoilt - one village, two bliddy good butchers 😀
bless her she has shown great patience in educating me from my 'cook it through, then cook it again to be sure' ways - whilst she is a fan of the 'take it's horns off, wipe its butt and put it on a plate' school of steak, I am now a medium - rare man - no plans whatsoever to go redder than that though....
Have to report though, still partial to a touch of HP on the side......
I know, I know, set the alarm for dawn... I'l present myself to the firing squad... 😉
You can't beat a genuine Fillet Steak Rossini (foie gras, black truffles, maderia etc) The first time I had one was an absolute revelation...