NationStates Jolt Archive

So I just finished a steak, cooked it myself just the way I like it. It was only a lady steak, but it is a weekday and I've eaten to much already today.

So how do you like it? I like it blue sometimes rare.

Also what type of cut do you prefer?

Personally I like a scotch fillet but as that can be quite expensive I do have to drop down to a sirloin or if I'm in the mood for a larger slice I will get a t-bone.

I like steak when it frolics in green fields.

So how do you like it? I like it blue sometimes rare.

Fiorentina (super-thick T-bone) must be rare.
Fillet must be medium.
Faux-fillet, usually medium to well done.

Fiorentina (super-thick T-bone) must be rare.
Fillet must be medium.
Faux-fillet, usually medium to well done.

How thick is super thick?

I like steak when it frolics in green fields.

^^ This. I'm vegetarian.

Rib-eye steak medium. I would like to try the onglet or lombatello but have never seen it for sale in the UK.

I like it rare. Never been too particular about th ekind of steak but if its something cheap like a chuck steak I marinade it first.

Still alive of course. Nothing like the taste of fresh blood and the feeling of life being drained out of your dinner and into oneself.

Failing that, rare.

^^ This. I'm vegetarian.

I've nearly completely cut meat from my menu these days but once in a while I just get fixated on having a steak, is it the iron, I don't know but it starts to dominate my mind.

Having said that, steak is the most annoying thing to order because it just seems a habitual safe option to order it medium rare and I hate those kinds of options, I understood why it was 'fucking Merlot' in Sideways, same sort of thing, or ordering a mojito as a drink, just that sort of safe, people don't ask questions, kind of ordering.

So I don't want to just order medium rare but I don't like steak overly cooked so it, overall, bugs me.

How difficult my life is, decisions decisions.

Fave's are filet done very rare, porterhouse done black and blue, and Delmonico/ boneless top loin done blue rare.

How thick is super thick?

http://upload.wikimedia.org/wikipedia/en/thumb/1/14/Bistecca_on_sale_at_Florence_butcher.jpg/450px-Bistecca_on_sale_at_Florence_butcher.jpg

Looks pretty darned thick to me...

Cooked.

Yep ribeye medium rare.

I've nearly completely cut meat from my menu these days but once in a while I just get fixated on having a steak, is it the iron, I don't know but it starts to dominate my mind.

Having said that, steak is the most annoying thing to order because it just seems a habitual safe option to order it medium rare and I hate those kinds of options, I understood why it was 'fucking Merlot' in Sideways, same sort of thing, or ordering a mojito as a drink, just that sort of safe, people don't ask questions, kind of ordering.

So I don't want to just order medium rare but I don't like steak overly cooked so it, overall, bugs me.

How difficult my life is, decisions decisions.

Then bite the bullet and get that mindset out of your head. If you like your steak medium rare then by all means order it cooked so. I see nowt wrong in that.

This is the kind of meaty issue that it is rare to find on NSG nowadays. There's a lot at steak here, but so far the debate has been very well-done.

I love filet steak with a hint of blood in the middle, but can rarely afford it these days.

A pub near me has started doing 'steak on a stone', where they bring a super hot flat rock to your table and a raw piece of meat. You then cook it to your own taste. Its a great idea because you smell it cooking and can barely wait to get it off the stone and down the hatch

Cooked.

Urgh, how vulgar.

How thick is super thick?

Three to four fingers, that is between 6 and 8 cm.

I love filet steak with a hint of blood in the middle, but can rarely afford it these days.

A pub near me has started doing 'steak on a stone', where they bring a super hot flat rock to your table and a raw piece of meat. You then cook it to your own taste. Its a great idea because you smell it cooking and can barely wait to get it off the stone and down the hatch

Reminds me of my favorite steakhouse (http://www.rubesmeat.com/store/about-rubes-meat-company.asp).

This is the kind of meaty issue that it is rare to find on NSG nowadays. There's a lot at steak here, but so far the debate has been very well-done.

Ladies and Gentlemen the punning may begin

I love filet steak with a hint of blood in the middle, but can rarely afford it these days.

A pub near me has started doing 'steak on a stone', where they bring a super hot flat rock to your table and a raw piece of meat. You then cook it to your own taste. Its a great idea because you smell it cooking and can barely wait to get it off the stone and down the hatch

Yeah I enjoy those because it also means you can cook it how you want.

Three to four fingers, that is between 6 and 8 cm.

That's pretty think the one's get from the butcher are between 4-5 cm.

Three to four fingers, that is between 6 and 8 cm.

7cm to 10cm. *nods*

Just drive the cow past my table, I'll cut what I want off of 'er and eat it then.

7cm to 10cm. *nods*

When it comes to steak more than an inch thick is a waste.

When it comes to steak more than an inch thick is a waste.

Yeah, a waste of life.

Yeah, a waste of life.

Naaa man a waste of good steak!

Through the heart!



Oh no, that's a stake... :(

I like my steak medium-to-well done. Usually I eat sirloin, but I'm freaking poor, which explains a lot.

Medium rare or Pittsburgh Rare.

This is the kind of meaty issue that it is rare to find on NSG nowadays. There's a lot at steak here, but so far the debate has been very well-done.

*maims you horribly*

I like flank steak, medium rare.

The beauty of having your own grill at home is you can cook it exactly how you like it. Medium rare Tbone, for variation on the final flip of the steak i sprinkle on feta cheese and yellow pepper rings, its great. I even grill in the winter.

The beauty of having your own grill at home is you can cook it exactly how you like it. Medium rare Tbone, for variation on the final flip of the steak i sprinkle on feta cheese and yellow pepper rings, its great. I even grill in the winter.

That's sounds like a good idea. Cheers mate.

That's sounds like a good idea. Cheers mate.

Yea feta is one of those odd cheeses that doesnt melt when you heat it so it doesnt pool into a cheese glob so the flavors stay very separate. Its delish.

Medium rare or Pittsburgh Rare.

Heh. I always figured you to be a black and blue man as well. :)

Heh. I always figured you to be a black and blue man as well. :)

I only go black and blue if the restaurant can do it right. Not many in Texas that can. Back when I was up Maryland or PA i could find it done perfectly.

That's pretty think the one's get from the butcher are between 4-5 cm.

Not near Florence, or when you get a butcher who knows Fiorentina.

When it comes to steak more than an inch thick is a waste.

Not at all. Because, you see, meat for the Fiorentina has to be kept outside the fridge for at least 3 days or so before cooking it. So it stays soft and supple even after cooking.

I only go black and blue if the restaurant can do it right. Not many in Texas that can. Back when I was up Maryland or PA i could find it done perfectly.

Indeed.

They do it right in places in the midwest as well.

Why don't you have raw?

http://en.wikipedia.org/wiki/Steak_tartare

Not at all. Because, you see, meat for the Fiorentina has to be kept outside the fridge for at least 3 days or so before cooking it. So it stays soft and supple even after cooking.

Meh! In the fridge or out of it, it makes little differance to the softness. Trust me I know this one, ex-buthcer and all that.

What makes the diferance is the quality and the cut, and the fat to meat ratiol.

Well done. I will not risk taeniasis.

Rare or Medium-Rare.

Cant afford to be picky on the kind of steak

Very well done. You might call it burned, but there's a fine line which I do not cross.

Well done.

It's the only way to eat meat.

Very well done. You might call it burned, but there's a fine line which I do not cross.

Mighty disagreement there, but love the new avy. :D

Why don't you have raw?

http://en.wikipedia.org/wiki/Horse_meat#Japan

You Westerners cook way too much of your food.
Raw beef and horses dishes are excellent.

Filet, wrapped in bacon and grilled, medium-rare.
Actually, any good cut - medium-rare.

Chuck, bottom and top round - medium-well

Bleeding, but not mooing.

Filet, wrapped in bacon and grilled, medium-rare.
Actually, any good cut - medium-rare.

Chuck, bottom and top round - medium-well

This. ^

raw,bloody red raw and bleeding.

flank steak/skirt steak,sirloin...ribeyes

Mighty disagreement there, but love the new avy. :D
Whenever I eat meat that is not well done, my body doesn't handle it well. Plus I prefer the taste.

Thanks for the comment on my avatar. Love yours, eight-armed goodness. Octopuses are among my favorite animals.

I'll eat stuff with a face - but not with tentacles. That's for porn, not food.

Rare

Sirloin at medium-rare. Still pink and bleeding, but warm :p

Well done.

It's the only way to eat meat.

Very well done. You might call it burned, but there's a fine line which I do not cross.

You two don't deserve to eat meat :p

Not near Florence, or when you get a butcher who knows Fiorentina.

Yeah for sure, I should have mentioned that my butcher doesn't sell his t-bones as Fiorentina, don't know if he does know Fiorentina maybe I should ask and get a thicker cut.

Why don't you have raw?

Because I forgot one.

http://en.wikipedia.org/wiki/Horse_meat#Japan

You Westerners cook way too much of your food.
Raw beef and horses dishes are excellent.

And yukhoe.

Whenever I eat meat that is not well done, my body doesn't handle it well. Plus I prefer the taste.

Thanks for the comment on my avatar. Love yours, eight-armed goodness. Octopuses are among my favorite animals.

I'll eat stuff with a face - but not with tentacles. That's for porn, not food.

Heheh.

And yukhoe.





Weakling.

Rare and bloody. Just kill it and heat it up a little. When it stops mooing, it's done. :D

Weakling.

;)

Or better - chicken sashimi.

My fave restaurant back in Niigata served up an awesome raw venison dish.

;)

Or better - chicken sashimi.

My fave restaurant back in Niigata served up an awesome raw venison dish.

chicken Sashimi is good.

I honestly prefer a good medium to medium well. If properly prepared, it's not dry or tough at all; indeed, I think that the inner parts of the meat pick up a little more of the grill flavor and the heat helps to bring out the flavors of the rub/marinade used, especially if there is carmelization.

But then again, I have a pretty strong passion for heavily spiced foods, so maybe that plays a role.

I like my steaks like my fornication frequency: rare*

I like my steaks like my fornication frequency: rare*

Oh, I figured you were going to say "I don't". :)

(lol snipe)

Oh, I figured you were going to say "I don't". :)

(lol snipe)

Hehe :p

The rarer, redder, and bloodier, the better.

Blue is good. Let it see the pan for a few seconds maybe. Then put blue cheese on it. Yum.

Rare if it's good steak, medium-rare if it isn't so nice.

I don't like other people cooking my steak though, they just never seem to get it right.. And I like to prepare it just so.