So, how do we like our steak cooked?

Has to be rare, not blue though


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2" thick and introduced to the frying pan. Sirloin.

Well done  

 

You getting warmed up for March 14th? 

I like mine well done.  Sorry, but in my opinion meat should be completely cooked regardless of what it is!!  A lot of people think well done steak is dry, but not if you cook it right.  If done correctly it can still be juicy but not pink either.

I like mine medium to medium-well done with just a streak of pink throughout.

Rib eye steaks are my preferred cut.

 

 

1 hour ago, Turvey said:

You getting warmed up for March 14th? 

What's happening on March 14th?

What's happening on March 14th?

Depends on your recent behaviour [emoji3]


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Not a lot then! 

I'm with GMX, ribeye steak.
Medium for me and well done for her indoors.
Ribeye is just about the right balance between taste and tenderness.
Generally, more tender steaks have less flavour so are usually served with sauces to compensate.
(p.s I was a master butcher many moons ago).

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Ribeyes aren't good for rare cooking. They need a little time/heat for the fat to break down, and so are best served medium.

Sirloin is best rare and generally has a decent fat content to build flavour.  Also pretty tender.

Fillet - pointless cut in my opinion. No flavour. Overrated.  Overpriced.

I enjoy a decent bit of rump steak. That's gotta be medium rare.

But my favourite cut by a country mile is the little known bavette cut, cooked rare.  Also known as the flank by the Americans.  It's very tender and has a very 'beefy'  flavour.  Much richer taste than many other cuts (well on the way to an offal taste) and it's pretty cheap.  It's tricky to find and many butchers will take the bavette cuts for themselves.  If you can find it, try it!  Tends to have a long, thin-is appearance and it is pointy.

And I have a real hatred for sauce on steak.  You are spending a lot of money on a premium cut of meat.  Why then, would any moron, want to smother it with something as vile as peppercorn sauce?  You may as well get a bit of braising steak if you're just gonna swamp it in cheap sauce.

Sorry - I am a steak aficionado :P

My favourite cut is actually rump, I think it has the right amount of 'meatiness' and taste but only when it's rare.

I'm with you on the sauce front, no sauce needed on a nice piece of steak that's cooked the way you like it. All I need is some nice mushrooms and either some salad and coleslaw or some decent home cooked chips. I can do without the tomato too.

I think I might like to try the bavette cut, if I can find it at my local butcher.


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got to be a thick rump cut, cooked to medium not too quick its mooing still and not too long that its brown with a tinge of pink, if its a 1" cut then even brown both sides and a nice pink inside keeping the flavor in.

we do ours on a heat plate on the hobs.

for me its got to be rare, nothing better than having the steak juices after to soak into the chips..

Rare with no sauce to spoil the taste served with fat chips fried egg tomatoes mmmm

Rare with mushrooms and onions fried with crushed garlic.
Once the steak is done I pour the juices on the onion/mushroom mix and deglaze the pan with a splash of water.
Nice and juicy with no sauces needed.

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It's got go be medium for me.

why are we talking about steaks!! When I've beans on toast tonight 😆

It's got go be medium for me.
why are we talking about steaks!! When I've beans on toast tonight [emoji38]

I've had both this week nice piece of rump and cheese and beans on toast got to keep variety in your life

Medium 

Blue, is just, no.

Well Done spoils the meat!

"Here's one I made earlier"

 

Sorry to say this, but that's well on the way to being well done!  Looks tasty nonetheless though :)

Steak & "trouser friendly kiss" day tomorrow...unfortunately I have cadets tomorrow night...so my chance of getting either slim :-(

I like my steak no more than medium, and I'm not too fussy about the cut.  The only thing I like on it is a little salt & pepper

3 hours ago, James West Mids said:

Medium 

Blue, is just, no.

Well Done spoils the meat!

"Here's one I made earlier"

 

 

Agreed, that isn't medium but does look mighty tasty. It's the 14th tomorrow and I have bought 2 lovely pieces of salmon cut beef steak from the butchers counter, I also bought a box of paracetamol too (no excuses [emoji6])


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Steak & "trouser friendly kiss" day tomorrow...unfortunately I have cadets tomorrow night...so my chance of getting either slim :-(

What cadets?


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Who would have known that steak was the food of romance!