Rare, Medium, or Well Done?

[Dr. Mudd]

One more vote for medium rare! :thumbup:

A thick sirloin, well trimmed, lightly browned outside, still bleedin' just a little inside but not mooing, with a fine Idaho Russet baked tater on the side, slathered with real butter and real sour cream. It doesn't get any better.

Wolf, that's a good photo of a great animal. What a fine four-legged fellow!

 

[Fiddleback]

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.

I love it. I like it medium well, slow cooked on the grill. She always makes black beans and rice with it. Dadgum fine meal. Make you wanna slap your momma. As my dad used to say.

 

[Wolf_1989]

Gonna grill some chicken this evening.

It is one of Thor's favorite treats but he won't get as much as he used to. He's on a diet.

 

[spiraltwista]

Lately my wife has been making Skirt Steak, and I can't get enough either.

Well language use may be different over here, but either way sounds like your doing ok! :thumbup:

Rare Sirloin in a good joint, medium rare fillet at most places , well done if its a bit of a dive.

My Ex. tells me USA steak is like English farm shop steak though,so that sounds good, we get a lot of old junk milkers {fresians.}chopped up here for beef unfortuanatly when realy they should just go in pies & stews.


Used to eat raw steak double minced years ago in Denmark on a bun with raw egg yolk on top, with pepers & capers, it was great but , in England might not be so good for your health.

Spiral

 

[Svashtar]

Thick steak, medium rare, with a baked potato, preferably a Delmonico. And mushrooms on the side, Morels if possible.

Oh man, this guy has it! :thumbup: In a pinch, even a bit more rare will work for me.

Actually, I love anything well cooked, as here is how my Mom used to cook steak:

1) Take a nice New York or other good cut of beef.

2) Slap it in a hot frying pan, no butter, and sear it on one side for about 10-12 minutes.

3) Flip to the other side and repeat.

4) Repeat step 2.

5) Repeat step 3.

6) Let cool in the open air for at least 30 minutes to ensure all juices have evaporated, and it is completely non-palatable and thoroughly hardened.

7) Serve with cold, lumpy potatoes.

This steak is how I learned to sharpen knives. The steak would go from about 1" to maybe 3/8" thick and was so tough even the dog wouldn't eat it when I tried to get rid of it under the table. (I would hear the dog gagging as he tried to swallow it.) I should have saved them and sold them to medical students looking to practice the Heimlich manuever in real-time.

My Mom had one piece of cookware, and that was a frying pan. I don't think our broiler was ever used once when I was growing up, and I didn't even know what it was for until I left home.

I was almost 18 years old before I ever had a properly cooked steak and I never looked back.

Norm

 

[Mike Winderman]

The Best Steak I've made was a Large Buffalo Ribeye grilled to Rare/Med. Rare

over Cherry Wood and Tamarack.

I also took the trouble of making real french fries from scratch,had a salad from my

garden and a bottle of 1959 Pommard that My Father Brought Back from France. It was the

perfect

Summer Meal.

 

[Yvsa]

The Best Steak I've made was a Large Buffalo Ribeye grilled to Rare/Med. Rare

over Cherry Wood and Tamarack.

I also took the trouble of making real french fries from scratch,had a salad from my

garden and a bottle of 1959 Pommard that My Father Brought Back from France. It was the

perfect

Summer Meal.

Buffalo, or as the local supermarkets call it here, Bison, is in a whole 'nother class by itself...:thumbup: And it's a meat that like squid you either cook just a little or let it simmer for hours to be as tasty as it should be, at least that's the consensus between most of my ndn friends.
Our neighborhood Reasor's Supermarkets almost always have Buffalo on a regular basis but it depends a lot on which neighborhood the store is located in. I had rather eat buffalo one day a week rather than beef every other day! Down here it is on the spendy side but well worth it and Buffalo Chili is a cut above Venison Chili IMO!!!!:thumbup:

 

[Sutcliffe]

'ceptin pork. I even like chicken a little under done. Risky I know, but I hate tough, dry meat.

 

[Big Bob]

I like mine rare to medium rare, ribeyes especially. I prefer grilled steaks, but end up cooking them well done myself since my folks prefer them that way.

Bob

 

[Spectre]

Mmm. One rule of thumb I've heard, is whenever ordering in an unfamiliar joint, to order one degree more cooked than you actually want. I usually order medium, and if it comes medium rare, that's okay, too.

Yesterday, I had a couple of friends over. We sliced porterhouse and chicken breast, and made kabobs. Jordy made the marinade for the beef, and I made the chicken marinade (I satueed garlic in sesame oil, and then added ginger, soy sauce, a little honey, a little grapefruit juice, and some chili sauce), and we laid out mushrooms, onions, bell pepper, and pineapple for everyone to make their own. Yum!

One of the main problems with Army cooking is not the quality of the ingredients, but in the (poor) cooking. Hasta la bye-bye, KBR!!!!!!!

 

[winkleried]

Medium Rare here, Prime rib with butter on the top. Wild rice with pepper sauce on the side and a side salad with ranch dressing ( Yes i know I am a cretin)

Marc Adkins
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