NationStates Jolt Archive

I like mine pretty bloody.In fact if there were a good vet about he could probably get it back grazing.A friend of mine likes his cremated which is a bitch as it takes forever in a resturant.So how do you like yours??

I don't especially like steak, but if I'm going to have it, it needs to be well done (as with any meat).

In the heart of a vampire.

In the heart of a vampire.
Nah steak is too expensive.Try using lamb cutlets or a pork chop instead.;)

U.S.D.A. Prime ribeye or filet. Once in a while a good N.Y. strip and I'll eat tri tip. Medium. Lot's o' pink, no red. Ruth's Chris rules. :)

Leave a bit of pink in the middle, but also give me some garlic, pepper and olive oil rubbed into the outside.

I don't especially like steak, but if I'm going to have it, it needs to be well done (as with any meat).

I prefer mine well done, but as long as it don't go "moo" when I bite into it I'll probably eat it.

Slightly charred on the outside, bloody on the inside. Yum.

I figure if I am carnivore, I might as well live up to the name.

I prefer mine well done, but as long as it don't go "moo" when I bite into it I'll probably eat it.
I still say,if you knock the horns off,wipe its arse and shove it on a plate its good to go.

I still say,if you knock the horns off,wipe its arse and shove it on a plate its good to go.

Knock the horns off? Those make good toothpicks when you're done with the meat. ;)

I used to like it blood rare but in more recent years I've shifted to prefering mediium-rare: still pink with plenty of juice but not still mooing.

I like em a bit bloody. There's just no flavor in eating sole of a shoe...

I love my blue steak. Yeah, I'm one of them. Rare at the most. However, I only have blue steak when the steak is good quality, if it's not trustworthy I go for rare instead.

I like my steak well-done. Nothing else will roll!

I like my steak medium rare and thick.

I prefer mine well done, but as long as it don't go "moo" when I bite into it I'll probably eat it.
Really? I like my steak to reflexively flinch when I stab it with my fork...

I love my blue steak. Yeah, I'm one of them. Rare at the most. However, I only have blue steak when the steak is good quality, if it's not trustworthy I go for rare instead.
People are always trying to scare me with horror stories about things like fluke or tapeworm because of the way I eat my steak.

Medium-rare.

Sizzling brown/grey outer layer, hot and pinkish-grey mantle, warm and pink core. Tender 'n juicy. I prefer the Kobe steak delmonico, but a lovely filet mignon will be nice, too. This is why I don't eat steak very often. 'Bout once a season.

People are always trying to scare me with horror stories about things like fluke or tapeworm because of the way I eat my steak.
Just buy 1st world steak. When was the last time you heard of it happening? Besides, blue steak is just too damn good to give up for some stupid parasites. It's the texture...

Still beating please.

Blue blue blue.....anything else is pointless.

Of course (as mentioned) the meat needs to be of decent quality...I find that the meat they pawn off at you in the supermarkets are kack for a number of reasons....one of which is that they don't let it hang long enough before they wrap it up and sell it.

I'm a medium rare to medium kinda guy. I like it bleeding, but I really don't feel like hearing it moo.

Still beating please.

Blue blue blue.....anything else is pointless.

Of course (as mentioned) the meat needs to be of decent quality...I find that the meat they pawn off at you in the supermarkets are kack for a number of reasons....one of which is that they don't let it hang long enough before they wrap it up and sell it.
Supermarket steak!Yuch!! You need to find a decent butcher with his own slaughter house otherwise you don't know what the hell you're getting.

Supermarket steak!Yuch!! You need to find a decent butcher with his own slaughter house otherwise you don't know what the hell you're getting.

oh totally!

Actually I am quite lucky in that there are two pretty decent butchers near to me :)

my husband can cook it well and it will be perfect, tender, and wonderful.

all others though, I have to order medium-medium well to make sure they don't burn it.

I'm not a huge fan of steak, but if it's done right, I like it medium rare to medium well.

Oh, and some shoyu or Worchestershire marinade can make a mediocre steak delicious...

The same way I like my women: hot, pink and juicy on the inside:p

Cerean;11698969']The same way I like my women: hot, pink and juicy on the inside:p
Does that include onions and mushrooms aswell.;)

Medium-rare to rare.:D

Does that include onions and mushrooms aswell.;)

No, no, no. Women are better with chocolate and whipped cream.

I'll take it medium-rare if someone else is cooking it, but well done if I'm cooking it myself. I don't trust it's properly cooked when it's still bloody at home.

U.S.D.A. Prime ribeye or filet. Once in a while a good N.Y. strip and I'll eat tri tip. Medium. Lot's o' pink, no red. Ruth's Chris rules. :)

Ruth's isn't bad, but you have neverhad a great steak until you've been to Stoney River.

Ruth's isn't bad, but you have neverhad a great steak until you've been to Stoney River.

*talks importantly about how my steakhouse is better*

*talks importantly about how my steakhouse is better*

You're against passing along good advice?

Walked through a warm room at a brisk pace ... preferbly under its own motivation at the time

I also want to know if it had a nickname

Ruth's isn't bad, but you have neverhad a great steak until you've been to Stoney River.

C'mon. Ruth's is WAY better than "not bad." I love steak and consider myself somewhat of an authority on them. I've never had Stoney River so I have to wonder whether they exist out here in California. Do you have a link to a website for them?

For those that want to take a look at Ruth's website: http://www.ruthschris.com/

Ground into sausage.

You're against passing along good advice?

Nope, I'm more against sounding like a self-aggrandizing douche when I pass along good advice. :p

bloody red/purple raw
flank steak, skirt steak or sirloin for beef.

love super rare lamb, ostrich

raw tuna or salmon steaks too

I like mine pretty bloody.In fact if there were a good vet about he could probably get it back grazing.A friend of mine likes his cremated which is a bitch as it takes forever in a resturant.So how do you like yours??

Eck! I don't eat steak. It smells really nice tho......with onions hmmmmmm

Medium. Medium-rare if it's a really good steak.

Generally, I like it pink on the inside, but firm.

Unless we're talking about tuna steak, in which case I like it seared.

Nope, I'm more against sounding like a self-aggrandizing douche when I pass along good advice. :p
I see. You'd rather sound that way when you criticize the practice. Ok.

In a pie, with kidneys.

Cooked how it should be: all of the way through. Rare meat seems to be for city folk who don't see the benefits of wholesome filling food and prefer theirs to look nice instead. I shun your nouvelle cuisine! Give me Toad-in-the-Hole, Shepherd's Pie or Yorkshire Puddings any day! :D

However, when camping, there's nothing wrong with an average-cooked sausage. Except for the chronic illness for several days after. :rolleyes:

As for particular steaks: Aberdeen Angus.

I like mine medium rare. I can go down a notch to rare, or up a notch to medium, but anything else I probably won't eat. This disturbs my parents to no end, because they both like their meat well done.

I see. You'd rather sound that way when you criticize the practice. Ok.

Oookay. Sounds like someone needs to look up the definition for "self-aggrandizing" and possibly "douche"...

I'll give you a hint: it's not me.

C'mon. Ruth's is WAY better than "not bad." I love steak and consider myself somewhat of an authority on them. I've never had Stoney River so I have to wonder whether they exist out here in California. Do you have a link to a website for them?

For those that want to take a look at Ruth's website: http://www.ruthschris.com/
I like Ruth's Chris, but I think I might prefer Morton's by just a little bit. Have you been there?

I like Ruth's Chris, but I think I might prefer Morton's by just a little bit. Have you been there?

Yes, of course. Morton's is comparable in quality. My only qualm is that with their filet the cut isn't as nice because Ruth's serves just the medalion and weighs it that way. I think with any other cut on their menu the two can go toe to toe, thoough.

Yes, of course. Morton's is comparable in quality. My only qualm is that with their filet the cut isn't as nice because Ruth's serves just the medalion and weighs it that way. I think with any other cut on their menu the two can go toe to toe, thoough.
Really? I didn't realize that. I'll have to go back to Ruth's Chris sometime and try their filet, I've never had it there. My boyfriend's birthday is coming up, maybe that's where I'll take him for dinner.

Really? I didn't realize that. I'll have to go back to Ruth's Chris sometime and try their filet, I've never had it there. My boyfriend's birthday is coming up, maybe that's where I'll take him for dinner.

The filet is their singature piece. You have to try it. Like Morton's it's expensive, but when you take that first bite you know where that money went. :)

Favorite Cuts: Filet or Porterhouse

If I get the steak from the store, I'll usually cook it medium or just short of that.

If I get the steak from a restaurant, I'll order it rare or medium rare, depending on how much I trust the place. By that I mean both sanitary storage and preparation, as well as having good cuts of well-aged meat.

If I'm at a very reputable steak house that really knows what they are doing (and probably costs a fortune so this is not often), I'll take it blue, thank you. Just give it a rub, sear it, and enjoy!

Best compliment to red meat pre-cooking: Lea and Perrin's Worchesterchire Sauce. Just the smell of that stuff gets my mouth watering!

By the way, I'd never put worchestershire sauce on a good filet, though. I was kind of generalizing to ground beef or lesser cuts of steak for that one. A really good cut doesn't need such a strong flavor added to it.

Favorite Cuts: Filet or Porterhouse

If I get the steak from the store, I'll usually cook it medium or just short of that.

If I get the steak from a restaurant, I'll order it rare or medium rare, depending on how much I trust the place. By that I mean both sanitary storage and preparation, as well as having good cuts of well-aged meat.Not to mention whether or not they actually know how to cook it. It's amazing hwo many times I've gone to places that bill themselves as steak houses that can't tell the difference between medium and well done. I usually try to just describe what I want now rather than say "medium." Lot's of pink, no red.

If I'm at a very reputable steak house that really knows what they are doing (and probably costs a fortune so this is not often), I'll take it blue, thank you. Just give it a rub, sear it, and enjoy!

Best compliment to red meat pre-cooking: Lea and Perrin's Worchesterchire Sauce. Just the smell of that stuff gets my mouth watering!

You should try this:

http://www.ilovestubbs.com/main.html

Medium.

I'm a vegetarian. I like my steak utterly non-existent. I don't even like the fact that all these cows are living on the earth.

I don't especially like steak, but if I'm going to have it, it needs to be well done (as with any meat).

ditto, though i did have a pretty rare steak in france recently and quite liked the flavour of it. however, eating it made me feel sick :P

generally i find steak a largely uninteresting slab of singularly-flavoured meat. i like meat, but i like meat in other things so you get a nice range of tastes and textures...

Edible, none of that chewy crap.

In a pie, with kidneys.

.....

Give me Toad-in-the-Hole, Shepherd's Pie or Yorkshire Puddings any day! :D

Sounds like you and I have similar tastes. :fluffle:

Steak-and-kidney pie is one of the best ways to have steak. Always amusing to see how people react when I remove the kidneys before eating though (I like the flavour the kidneys give the gravy, but I can't stand eating the kidneys themselves).

If I'm eating it in non-pie form, I have my steak well done if cooked at home, but medium-well if at a restaurant.

Ultra-rare, blood-soaked, red, and nearly raw. Although, if it still says "moo," it's not well done enough. ;)

i usualy get my steak medium rare...i have not ever heard of a "Blue" steak befor i might have to try that some time.
i get all of my lamb beef and pork from the 4-h kids tht live in my county taht way i can see what the animal looks like on the hoof and such, besides that i get to tell the slaughter house exactly how i want the meat cut(bone in/out ect) and packaged. its a great way to go and the meat is always first rate, better than what you can find in any steak house.

if you get meat from the market, buy the meat that is dark dark red or just buy any cut and leave it in you fride for 4 or 5 days to age up a bit. the best thing to do is but the meat that is on sale(always becaes its no longer blood red) its aged a bit and will not be so tough and its cheaper :)

Mmmm... steak.. I'll take mine medium-rare please, with fried mushrooms, a side of mashed potatos and a pint of Alexander Keith's India Pale Ale.


Will it take long? Should I get an appetizer?

I like mine pretty bloody.In fact if there were a good vet about he could probably get it back grazing.A friend of mine likes his cremated which is a bitch as it takes forever in a resturant.So how do you like yours??

...

>.>

<.<
Medium Well...
Buried in grilled/saut'ed/fried onions...
Drowning in Ketchep.
and lots of fat and grissle.

i like mine not quite blue inside and charred on the outside. and it has to be thick with coarse fibres not any of this powdery sirloin shit. and not too fatty either.

I like my steak medium rare, with some A1 to boot.

Depending on my mood, and the particular cut, anywhere from raw to meduim rare.

Medium rare. For me all forms of steak are great, and there's no such thing as too much sauce.

Blue Rare!
I like mine barely out of the packet still dripping with blood.

Not to mention whether or not they actually know how to cook it. It's amazing hwo many times I've gone to places that bill themselves as steak houses that can't tell the difference between medium and well done. I usually try to just describe what I want now rather than say "medium." Lot's of pink, no red.



You should try this:

http://www.ilovestubbs.com/main.html

Very good point. Most good steak houses know the difference, but you're very right on this. I've been disappointed before too.

Stubbs is kind of hard to find in the grocery stores in the Chicago area, but I've had it before when I lived down south. Good stuff. It has a bit more kick to it than alot of the other stuff out there, without drowning out the flavor. Too many BBQ sauces ruin the flavor when they try to make it spicy or bold.

Still mooing.

I like mine pretty bloody.In fact if there were a good vet about he could probably get it back grazing.A friend of mine likes his cremated which is a bitch as it takes forever in a resturant.So how do you like yours??

Porterhouse or delmonico

Pittsburg/Chicago-style blue rare, if I know the grill man can do it right, otrherwise blue rare.

Well done of course. This should have had a poll...

I like mine pretty bloody.In fact if there were a good vet about he could probably get it back grazing.A friend of mine likes his cremated which is a bitch as it takes forever in a resturant.So how do you like yours??

If there's blood on the plate, your steak has been improperly prepared. It has to rest for at least ten minutes before you get it. If not, when yout cut into it, it will start bleeding all the juices out onto your plate, and you'll be left with something dry and tough. You want all those juices to be in the meat.

For myself, I like my steak medium-well. I like the flavour of the brownish-blackish bits when the meat caramelizes in the pan. And I really don't like blood on my plate turning the mashed potatoes pink.

When it comes to hamburgers, though, they absolutely must be well done in order to combat E coli. It's not so much of a problem if E coli is on the surface of your steak, because searing the surface with intense heat kills the bacteria. But with burgers, all that E coli gets ground up into the interior of the meat, so the internal temperature has to be heated enough to kill the bugs -- thorough cooking is required. And again, the burgers have to rest and let the juices reincorporate into the meat, or you get a hockey puck swimming in liquid.

Burned on the outside, red and bloody inside and generously sprinkled with cracked black pepper.

I like mine pretty bloody.In fact if there were a good vet about he could probably get it back grazing.A friend of mine likes his cremated which is a bitch as it takes forever in a resturant.So how do you like yours??

Just kill it and heat it up. When it stops mooing, it's ready :D

Stubbs is kind of hard to find in the grocery stores in the Chicago area, but I've had it before when I lived down south. Good stuff. It has a bit more kick to it than alot of the other stuff out there, without drowning out the flavor. Too many BBQ sauces ruin the flavor when they try to make it spicy or bold.


Stubbs is great.

I prefer medium (cross section shows pink in the center, well around the edges). Seems like a good compromise between flavor, texture, and not killing myself. Our food industry has produced an E. coli outbreak in spinach, for Christ's sake. :headbang:

Steak-lovers answer this for me. What is aging and why does it improve beef?

Steak-lovers answer this for me. What is aging and why does it improve beef?

Lactic acid forms in the beef and breaks it down to make it more tender. When you age beef you have to be careful to it in such a way as to keep it air-tight so that it doesn't get infected with bacteria and all so it's hard to do at home.

Lactic acid forms in the beef and breaks it down to make it more tender. When you age beef you have to be careful to it in such a way as to keep it air-tight so that it doesn't get infected with bacteria and all so it's hard to do at home.

We get sides of beef and freeze it immediately. I was reading about aging at a university website and it occurred to me that it might make the beef a little more tasty and tender, if we would try doing our own aging. It looks like a clean refer at about 35 degrees would do the trick.

We get sides of beef and freeze it immediately. I was reading about aging at a university website and it occurred to me that it might make the beef a little more tasty and tender, if we would try doing our own aging. It looks like a clean refer at about 35 degrees would do the trick.

I know someone who uses a refrigerator and wax to do it, but he has access to an industrial frige and a bunch of other shit.

I like mine pretty bloody.In fact if there were a good vet about he could probably get it back grazing.A friend of mine likes his cremated which is a bitch as it takes forever in a resturant.So how do you like yours??

I like your style.

There are different ways of aging beef. Wet and dry aging are the two main styles. Dry aging can't be done with a single steak. You need to age a bigger chunk of meat because the outer layers will become dryed out and need to be trimmed away, but it's the method that most people agree gives the best flavor.

http://www.askthemeatman.com/dry_aged_beef.htm

If there's blood on the plate, your steak has been improperly prepared. It has to rest for at least ten minutes before you get it. If not, when yout cut into it, it will start bleeding all the juices out onto your plate, and you'll be left with something dry and tough. You want all those juices to be in the meat.

For myself, I like my steak medium-well. I like the flavour of the brownish-blackish bits when the meat caramelizes in the pan. And I really don't like blood on my plate turning the mashed potatoes pink.

When it comes to hamburgers, though, they absolutely must be well done in order to combat E coli. It's not so much of a problem if E coli is on the surface of your steak, because searing the surface with intense heat kills the bacteria. But with burgers, all that E coli gets ground up into the interior of the meat, so the internal temperature has to be heated enough to kill the bugs -- thorough cooking is required. And again, the burgers have to rest and let the juices reincorporate into the meat, or you get a hockey puck swimming in liquid.
I generally cook it to under how I like it and let it rest under some tin foil.

I know someone who uses a refrigerator and wax to do it, but he has access to an industrial frige and a bunch of other shit.
Last winter, I figured out biodiesel and I make a few barrels of that every month. I guess dry-aged beef shouldn't be impossible. This is probably easier to buy, however.

I generally cook it to under how I like it and let it rest under some tin foil.

That works too, as the meat will continue to cook for a while after it's taken off the heat, and the tinfoil helps it retain even more moisture. Good on ya that you let the meat set up like that.

When I get a piece of meat that hasn't been given enough time to rest, I generally send it back.

How do you like your pork? A lot of people (mostly my age and older) insist that if they don't cook the life out of it, they'll get trichinosis, even though we haven't had a case of trichinosis reported in Canada in over 40 years. As a consequence, wherever you go, the pork is almost always dry and tough. I like mine to have a little bit of pink in it, but not too much -- kind of medium rather than the medium-well I want for beef, since pork has a more delicate flavour.

And again, it has to rest.

That works too, as the meat will continue to cook for a while after it's taken off the heat, and the tinfoil helps it retain even more moisture. Good on ya that you let the meat set up like that.

When I get a piece of meat that hasn't been given enough time to rest, I generally send it back.

How do you like your pork? A lot of people (mostly my age and older) insist that if they don't cook the life out of it, they'll get trichinosis, even though we haven't had a case of trichinosis reported in Canada in over 40 years. As a consequence, wherever you go, the pork is almost always dry and tough. I like mine to have a little bit of pink in it, but not too much -- kind of medium rather than the medium-well I want for beef, since pork has a more delicate flavour.

And again, it has to rest.
It depends on the cut but for something like a roast I find seering it first in a pan and wraping it in foil with the shinny side out keeps in alot of moisture and stops it turning to leather.Also if you put a mug of cider in with it while messy tastes excellant.A faint trace of pink doesnt hurt aslong as you use it all straight away and dont try to store it for use later.Samonella aint fun.

Depends on the cut but medium to med well is usual for me. My favorite red meat is pot roast tho, not steak and I cook them to done.

I should have used a poll..:headbang:

The only type of steak I like is filet mignon, because otherwise it's not tender enough for me. I prefer steaks well done or medium well, when I get them, which is not very often at all.

Medium-rare invariably. Cooked in red wine, and three pinches of salt.

well done, with only a hint of pinkness

People who like their steak well-done mustn't actually like beef.

I'm rare to medium-rare. If it's not bloody in the centre, it's overcooked.

I like my pork tenderloin medium.

The only type of steak I like is filet mignon, because otherwise it's not tender enough for me. I prefer steaks well done or medium well, when I get them, which is not very often at all.
Well there's your problem. Overcooking steak makes it tough. A good sirloin is plenty tender if you leave it rare.

I like mine pretty bloody.In fact if there were a good vet about he could probably get it back grazing.A friend of mine likes his cremated which is a bitch as it takes forever in a resturant.So how do you like yours??

Not that I eat much steak, but medium well. It takes longer, but I don't like the idea of putting raw meat in my mouth... even if it's only partly raw. But neither do I want to eat a piece of meat that's been cooked to the consistency of an asphalt shingle.

I like my steak to be alive and grazing. :cool: :p

Medium-Well with Bernaise Sauce