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Simple Question. For me, if a good vet can get it mooing again it is cooked!
Not a steak man at all, give me a bit of a fish any time. The chew to flavour ratio on steak is all wrong.
The missus disagrees with me and agrees with you though.
wipe its arse and blow its nose , done 😀
yuk, medium rare please
"carbonisé". It makes them smile and saves having to send it back to be cooked.
With you Netdonkey
wipe its arse and blow its nose , done
V funny will use that one next time I order a steak in a resturant
Medium rare. Pink in the middle.
A friend of mine used to have the thing still twitching, with mayo (not Simon) all over it. There used to be a blood slick floating on a sea of mayo. 😯
Burnt
The correct phrase for bleu is 'tear its horns out and wipe its arse' 😛
mediun rare. with mayo n mustard mix to dip it in.
Medium rare here, with fried onions and mustard.
Flashed in butter for one min on each side. Remove and add cream, brandy and black pepper to the butter. Pour over steak. Mmmmmmmm.
what gives me the hump is when they ask you how you want it cooked, then disregard you and give you it undercooked cos that is somehow the [i]right[/i] way.
Depends on the cut and the accompaniments, but usually prefer the rare side of medium cooked on a griddle.
The 'sea of blood' means the steak has not been properly rested before serving and is the sure sign of poor cooking technique......
I only eat steak about one a year on average, but when I do rare every time, or if I figure it'll be a really good piece of meat I'll go for bleu. Mopping up the blood from a good steak with your chips - one of life's pleaseures 🙂
Missus has steak well done - grim, looks (and probably tastes) like a piece of leather.
just a second past raw in the middle please
Bleu, also known as 'English' in Germany!
I like it raw, straight off the still-warm breasts of a freshly slaughtered virgin
Am I man enough now ?
Steak in a tupperware with a glass of red wine over night.
Butter oil in pan, throw in half a fresh ground chilli and some sliced red onion. Chuck the steak in, brown both sides until the brown bits meet in the middle on the sides.
Chuck wine in pan, stir in a small amount of cornfour/water mix, add some water until it tastes "right" (its way to concentrated initially as you've effectively got reduced wine and chilli).
Raw steak tastes good too if your in a hurry 🙂 your doctor may disagree
There's a place near me that does a 600g steak. I have mine medium rare with mushroom sauce. You don't need much else with it btw 🙂
another medium rare, the pink in the middle tastes great and its texture too. mmmm hungry now!
I once ordered a 32oz T-bone, well done. When the waiter went through the order one more time he said "Right, 3 T-bones, two medium rare, one knackered."
I've matured over time and like my steaks medium.
Rare for me, salt and pepper each side, cook in ground nut oil to get pan v hot, minute 30ish each side for 1 inch thickness, on turning add a chunk of good butter, baste as you go, serve with chips and green beans and a mustard mayo garlic puree for dipping...red wine...sorted.
I love steak and have at least one a week, have had five in a week before now 😀
My fave to cook atm is sainsburys taste the difference 21 day matured sirloin..cooks really well.
Medium rare is my usual but don't mind a rare.
[i]The chew to flavour ratio on steak is all wrong.[/i]
Only if you use a shit butchers.
running around being a cow 🙂
what gives me the hump is when they ask you how you want it cooked, then disregard you and give you it undercooked cos that is somehow the right way.
Absolutely, or even worse, assure you in a totally condascending way that it has been cooked the French way. Well pi55 off to France and cook it you pretentious gimp.
rare to medium rare. Ribeye every time - gorgeous.
As for fish, the fresher and raw-er the better
Well done, and it goes back if it's still bleeding.
Not beyond the help of a good vet.
Depends on the quality of the establishment or the vendor - decent restaurant or butcher and cook myself - bleue.
I ask if they keep it at room temperature before cooking, if the waiter/ess looks at you funny then medium rare.
Any kind of chain pub, roadside cafe, not very good restaurant - I'll have the chicken pie thanks.
[i]The correct phrase for bleu is 'tear its horns out and wipe its arse'[/i]
First time I heard that phrase was with a mate in a country pub in Devon. The other one he used in pubs with open fires was to say "walk it past the fire on it's way in" 😉
I like mine medium, nicely pink in the middle.
Cremated. I was actually banned from eating steak in a local restaurant by the french chef ( a friend of mine) for liking them well done
rare, pan fried in butter served with triple cooked chips, salad & fresh hollandaise
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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"chef likes to serve it pink"
chef ain't eating it or paying, get it cooked.
Rare for sure, have tried blue but not as keen.
Can't stand anything over rare, makes it pointless
à point
Seared on the outside. Heart still beating on the in.
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)
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...
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!
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!!!
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 😀
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.