Rare, Medium, or Well Done?

All hail the Power of Suggestion! :eek:

Now I have to go eat a Lean Cuisine while thinking of a juicy medium-rare.... Yvsa, I hope you at least got a steak out of this.

On the other hand, I think I still have portion of Posole in the freezer- that came out great. :p


Mike
 
Exceedingly well done....
Gave up ordering steak in restaurants years ago, when it became obvious
that their interpretation of "well done" was "mildly concussed".
 
Rare. As I just ate dinner this discussion hasn't made me hungry.

(For the curious, dinner consisted of cornmeal breaded fresh rainbow trout, pan-fried in cast iron, accompanied by steamed asparagus with garlic and butter, and a brown/wild rice mix with a bit of salt and sesame oil added. It was quite good.)

Had a rib steak for breakfast though. :)
 
These days (post 5 CABG) I go for quality over quantity, and then just once in a while. These days I go for a medium rare filet, a baked potato and a salad, with a single glass of good wine to sip along side. Once upon a time, I used to indulge myself with monster steaks that hung over the edge of the plate....but no more. Guess what? I'm actually enjoying it more! Watching my sons and sons in law dive in to the big ones...I simply don't feel the need.
 
Dave Rishar said:
Rare. As I just ate dinner this discussion hasn't made me hungry.

(For the curious, dinner consisted of cornmeal breaded fresh rainbow trout, pan-fried in cast iron, accompanied by steamed asparagus with garlic and butter, and a brown/wild rice mix with a bit of salt and sesame oil added. It was quite good.)

Had a rib steak for breakfast though. :)
Click to expand...
Sounds excellent Bon Appetit, a nice Chardonnay should go well with that.
 
i like my steak rare with a glass of cab/merlot or amarone.

Carpaccio rocks my world but tartare is an obscenity.
 
Break his neck
wipe his bum
cut off hooves and horns
throw him on the plate
if it's warm it IS cooked!!!!
 
As a professional I've had people request (black and blue) charred outside, rare inside. I have one family that likes it just barely warm in the middle. I literally cook their french fries longer than I do their steaks.
I also have several guests that like their steaks extra well done. It takes a lot of time and a careful eye to make sure it comes out well with out being burnt. "course one guy likes his burnt. looking like a briquet burnt. shrug.

Me I like a to take the fat trimmings and toss them into a cast iron skillet that is hot and melt the fat some for flavor and so the steak doesn't stick when first put in. remove fat chunks and salt the steak. put steak in hot skillet. cook to rare. remove steak...add a tbls butter and thick sliced crimini mushrooms. When mushrooms are done add diced fresh garlic. stir quickly. Done let the garlic burn...it'll turn bitter. Add a half cup of homemade stock. Stir and reduce, pour over your now med-rare steak. Awesome.
Best with a baked spud with bacon and butter on it with chives and sourcream on the side. Gotta get the right balance.
...or maybe ravioli with homegrown basil,garlic and extra-virgin olive oil topped with a good parmsean.
coronary on a platter...but man is it good!
 
an american medium rare here.

the english here, in spite of being called rostbiffs by the french, think a medium rare steak (or roast beef) means grey in the middle and well done should have a crunchy centre with crispy black edges. i have found a few restaurants (mostly not english) that can actually cook a steak or roast beef.

and they cook their bacon soft too.....

the best steak i ever had was a chateubriand in eygpt, the whole thing was 3 inches thick, cooked rare throughout (i think the cooked the whole cow then cut nice thick chunks out) and came with bernaise sauce. perfect. the seven brothers steak house just off I-10 between baytown and houston was not bad either....
 
I like my ribeye, NY Strip, filet, etc. medium rare.

I like sirloin and other "tougher" steaks medium, as the extra cooking time seems to make it less "chewy". I also generally eat the sirloin with some kind of marinade\sauce which would offset any more dryness, while I generally eat the others with some salt and pepper.
 
Chase it around the kitchen and bop it in the head, then put just a little char 'round the outside to give it flavor.
I read someplace that the gauchos in Argentina used to slaughter a beef, then instantly whack steaks off it and get them onto the fire while the meat was still quivering; this was supposed to give it a good 'extra-meaty' taste. I wouldn't mind trying it sometime.
 
Rare (one of these days I'm going to try blue). Mushrooms and asparagus on the side. Good eats! :)
 
kronckew said:
the best steak i ever had was a chateubriand in eygpt, the whole thing was 3 inches thick, cooked rare throughout (i think the cooked the whole cow then cut nice thick chunks out) and came with bernaise sauce. perfect.
Click to expand...
Mmmm... Bearnaise is divine with a good steak, especially one marinated in port. I haven't exactly mastered it yet, but learning is half the fun.

This thread really does make you hungry. I'm grilling as we speak (bratwurst, though).
 
Medium Rare here. I eat NY Strips, and Filet most often. Sometimes Ribeye.

Lately my wife has been making Skirt Steak, and I can't get enough either.
 
Fiddleback said:
Lately my wife has been making Skirt Steak, and I can't get enough either.
Click to expand...

This is actually one of the best cuts on the cow IMO. Prepared properly it's fork tender and has a flavor quite unlike any of the other cuts.

It wasn't that long ago when this was considered a junk cut locally and sold for $1.99 per lb. Someone obviously got the word -- it's now $6.99. :(
 
You must log in or register to reply here.
Back
Top