Poll: How do you like your steak?
- Thread starter CyanideSandwich
- Start date
You know how most people go to the shop and buy steak?
In my family, we go to the farm, buy a cow, skin it and eat it like that.
We might tell it a story about a candle if someone else is there.
At least, that's how all my friends tell the story.
In all honesty though, if it's lamb or beef, we cook it for as little time as we can get a way with.
Steaks, we cook blue (Very, very, very rare) by heating the pan, oiling and seasoning the steak, putting it in the pan for 30 seconds on each side, turn the gas off and put it on a plate.
In my family, we go to the farm, buy a cow, skin it and eat it like that.
We might tell it a story about a candle if someone else is there.
At least, that's how all my friends tell the story.
In all honesty though, if it's lamb or beef, we cook it for as little time as we can get a way with.
Steaks, we cook blue (Very, very, very rare) by heating the pan, oiling and seasoning the steak, putting it in the pan for 30 seconds on each side, turn the gas off and put it on a plate.
Macho answer: preferably dead, but I can rough it.
No, that's a lie, getting a steak that rare is something you'd try to trick somebody else into in ordering to see if the meat has any parasites in it. If their skin turns polkadot and they start mooing, order the chicken.
Real answer: medium medium. No, my good waitress, not medium rare or medium well done, that's why I said medium twice. Yes, I know you feel it's always necessary to ask that anyway because most of your patrons just say, "medium (something?)."
On the opposite end of the spectrum, I ordered a steak, "very well done" in youthful naivety once. What a misnomer. Burnt to a carcinogenic state is not very well at all.
No, that's a lie, getting a steak that rare is something you'd try to trick somebody else into in ordering to see if the meat has any parasites in it. If their skin turns polkadot and they start mooing, order the chicken.
Real answer: medium medium. No, my good waitress, not medium rare or medium well done, that's why I said medium twice. Yes, I know you feel it's always necessary to ask that anyway because most of your patrons just say, "medium (something?)."
On the opposite end of the spectrum, I ordered a steak, "very well done" in youthful naivety once. What a misnomer. Burnt to a carcinogenic state is not very well at all.
A lot? You could put a straw in that thing and suck the blood out!Gruevy said:-shrug- what can I say? I like a lot of juice.Coonamatatah said:Medium rare. I don't like it too bloody, but a bit juicy is nice.
Why not just go chew on a cow?Gruevy said:'Blue' AKA ultra-rare
Hmm...that actually sounds pretty good. Now I want to try super rare.
When I was a kid many years ago I worked in a fancy steak house. If a person ordered a steak medium well to well done you were served the worst cut of beef(of the type you ordered) because the chefs figured if somebody ordered a steak that way the person couldn't tell between a lousy steak and a good one. And they were right, very few ever got sent back. This happens at many restaurants.
I prefer my steak rare.
I prefer my steak rare.
best steak to buy is the stuff that is right at the 'go bad' date ... bacteria eats the toughness out of the muscle ... in that case you must do a medium cooking, otherwise, if i'm out and about i go with a medium rare.
i've been blessed to be around people who know how to cook my entire life. i suppose that was the main reason i was an overweight child ....
i've been blessed to be around people who know how to cook my entire life. i suppose that was the main reason i was an overweight child ....
I like it medium well.
I don't like well because its tough and chewy, but I don't like medium because it look a little too pink for me.
I don't like well because its tough and chewy, but I don't like medium because it look a little too pink for me.