How do you prefer your steak?

Medium rare, melts in your mouth. I always rest my steak in melted butter, too.

I used to eat mine well done like my family as well, never could understand why someone would want anything less. I was a kid brought up in that environment. One day I ordered a burger at some higher-end restaurant and forgot to tell them "well done", so it came out medium rare. At first I was disgusted, then I ate it. Thing was the juiciest and tastiest fucking hamburger of my goddamn life. I then moved on to trying my steaks like that, and so on.

just slide it from one side of the grill then flip it then slide it back to the otherside and its done

Soygen_sl said:

I like mine rare, but when I eat at the higher end steak places, I order medium-rare since they almost always tend to undercook(better than over!).

Now I want a steak.

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Yup. When I go to a nice steak house, they undercook, when I go to a chain they over cook. When I make it myself, I aim for rare/medium rare. I hate raw meat so the center has to be cooked, but it's still gotta be a dark pink without being RED!!!

Noodleface_sl said:

I used to eat mine well done like my family as well, never could understand why someone would want anything less. I was a kid brought up in that environment. One day I ordered a burger at some higher-end restaurant and forgot to tell them "well done", so it came out medium rare. At first I was disgusted, then I ate it. Thing was the juiciest and tastiest fucking hamburger of my goddamn life. I then moved on to trying my steaks like that, and so on.

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This describes my childhood exactly. Surrounded by well-done-eating savages, I never knew better until I was a teenager and somehow got a medium rare steak (probably forgot to specify, like you) and it was a HOLY SHIT HOW HAVE I LIVED MY LIFE UP TILL NOW moment. Never looked back.

Now I want a steak.

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This.

Drinsic_sl said:

Just wondering who the horrible people are.

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exactly how i like it.
people who like pieces of coal (Drinsic used the termruined),should try not spend so much money in steaks

Medium Rare cooked in a pan like this:http://www.offthemeathook.com/2011/0...cy-restaurant/

My results:

Don't use Teflon. Never use a chemically treated pan higher than 350 degrees.

Use cast iron, or steel.


edit: Also careful with that link. The only purpose for heavy salting is to preserve or cure the meat. All it does is draw out the moisture. I understand what the guy is saying he thinks in 2 hours you can "age" meat, you can't. The only thing you're going to do is draw the nasty out of really, really cheap pieces of meat. Which with steak, lets face it...buy the fucking porterhouse or rib eye son. A steak is an event.

Medium-well. My uncle eats it still mooing, he also has had a quadruple bypass and has a pacemaker.

I like my food dead, and cooked.



Though according to this, I like it Medium.

cabbitcabbit_sl said:

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There are 3 steak cooking contention points I have never seen a satisfactory resolution to.

1. should you season the steak with pepper BEFORE you start cooking, or when its nearly done? Many people say pepper before cooking will burn/char the pepper so its not a good idea. Salt before is fine, since it won't burn.

2. Almost everyone says you should let the steak sit for 1-2 minutes, then flip, and not move the steak around. However a few people claim you should constantly flip the steak every 40-60 seconds for maximum heat, and have used science to show it to be true.

3. What about the fat strips? I like to flip the steak on the side at the end and try to render down the fat strip a little bit at the end, which helps with the brown sauce.

Jait_sl said:

Don't use Teflon. Never use a chemically treated pan higher than 350 degrees.

Use cast iron, or steel.


edit: Also careful with that link. The only purpose for heavy salting is to preserve or cure the meat. All it does is draw out the moisture. I understand what the guy is saying he thinks in 2 hours you can "age" meat, you can't. The only thing you're going to do is draw the nasty out of really, really cheap pieces of meat. Which with steak, lets face it...buy the fucking porterhouse or rib eye son. A steak is an event.

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Nice thanks for the tips. I did go for the Rib Eye, I'm not a barbarian. I cant speak to the salting, but I'll try the cast iron next time. All I know is it was fucking delicious and I had been an avowed Grill cooker previously.

Now I want steak.

spronk_sl said:

There are 3 steak cooking contention points I have never seen a satisfactory resolution to.

1. should you season the steak with pepper BEFORE you start cooking, or when its nearly done? Many people say pepper before cooking will burn/char the pepper so its not a good idea. Salt before is fine, since it won't burn.

2. Almost everyone says you should let the steak sit for 1-2 minutes, then flip, and not move the steak around. However a few people claim you should constantly flip the steak every 40-60 seconds for maximum heat, and have used science to show it to be true.

3. What about the fat strips? I like to flip the steak on the side at the end and try to render down the fat strip a little bit at the end, which helps with the brown sauce.

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There's a lot of "magic" in cooking, like "resorbtion". The idea is that meat can re-absorb juices. It's not backed in science, but if the Exec. say to do it, you fucking do it.

The flavor in pepper can be brought out through cooking. Many schools including CIA believe that you need to season through each stage of the process. This is mainly just a good rule of thumb because seasoning comes off during each stage, especially cooking. For example when we sear beef before a braise we pack it in salt because you want to maximize the flavor of the sear but 90% of that shit is coming off.

But ultimately seasoning comes down the the individual. I always season through each stage for customers, but for myself, and only myself, I DO NOT season my steak. Butter/oil and some eggies on the side. It's all about preference.

The more you flip the meat the more you will toughen it. Yes, you won't affect the cooking temperature, and maybe science says it heats more evenly but there's no reason to flip it more than once. Steak should be at room temperature before cooking so it cooks evenly. If you're going for diamond patterns you turn it once on each side as well (From 10 oclock to 2 oclock is what I use). And if you're cooking it hot enough over the stove, use a large spoon to dole out the pan liquid over the steak to help even out the color on top while rendering the fat to soft edible goodness.

Medium rare--I like just a tiny bit of dark red in the center and mostly pink throughout. I find rare to be too "soggy"--so while it's more flavorful, the fucking texture just completely turns me off. Medium rare still has most of the juices, but no "soggy"/"very soft" interior.

I cook steak every week. Leave sit out for 45 minutes to warm up. Then salt both sides heavily and add pepper (Not as much as the salt.)...Sear one side on high in the pan for 3 minutes. Sear other side for one. Toss in oven for another couple minutes (While still in the cast iron skillet)--while in the oven it should be on the less done side.

Always comes out perfect.

there is also something to be said about a cheap chuck steak. when i see em on sale i usually buy a few, then i tenderize it and season and cook it real fast and the fats in the steak make it juicy.

SnowFart_sl said:

Medium Well here.
For the longest time, I ate mine Very Well. All because of my parents and their constant bitching at restaurants when I was a kid. If there was ANY pink in it, they sent it back.

Once I tried my wife's steak (she is a Medium Well person as well) I fell in love that there was actually a FLAVOR to a steak other than burnt/charred. No steak sauces here either!

(Damn, now I'm hungry!)

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Find a new wife who eats it medium rare and rediscover that love. You owe it to yourself.

Didn't vote because there wasn't an option for blue. I generally don't eat steak in restaurants because I don't know anything about their meat.