Well, it depends on what kinda meat it is, but I tend to want to have it Rare most of the time. I just tend to like it a little bloody.
Which is exactly what happens in pan frying, so once again I have to ask what the fuck you are talking about "frying is for shitty bits of meat when you have no grill"Wolverine18 said:No, in grill frying to sear each side, which keeps the juices in. There is never a need to marinate a steak unless is a poor cut.Hoplon said:I think you think I am some one else.Wolverine18 said:You know someone has no argument when they go to a dictionary to try and prove their point instead of discussing the issue at hand. Since you previously used grilling not in that context but in the context I meant it, its pretty clear you are just trying to be obnoxious by pulling out that definition.
I haven't mentioned grilling before that. I was trying to figure out why you think pan frying of steak is some sort of crime.
Pan frying (in a frying pan) tends to cook the escaping juices on to the out side of the steak, preserving flavour. Grilling usually requires marination of some sort to prevent the meat drying out.
I would invite you try a rib-eye at a decent steakhouse. It's got fat marbled in with the meat making it very tender. The steak literally melts in your mouth thus it is nicked-named butter steak. And if you did already try a medium to medium rare rib-eye and didn't experience that phenomenal sensation, you should go over slap the grill master, because he just screwed up a perfectly lovely cut of meat.T0ad 0f Truth said:Medium well. I don't like anything below that. Too damn chewy. Doesn't matter how "flavorful" the thing is if my jaw falls off
Actually, most 5-star steak restaurants broil their steaks in meticulously controlled ovens.Wolverine18 said:Odd then that all the 5star places put it on grills.Metalhandkerchief said:That's silly. Putting a steak on the grates of a grill automatically makes it lose fluid more rapidly, then factor in the direct glow and you have yourself a lost steak.Wolverine18 said:Yes, I know you meant cook it in a frying pan.Hoplon said:wut? that's the default way of cooking it.Wolverine18 said:You fry your steak? That's just horrible.
Unless you think "fry" means something other than "cook it in a frying pan" since that's all it implies.
Steaks belong on the grill. Never met a fried steak that was any good. The only people I know who fry steaks are ones who don't have access to a grill or are using crapola cuts of meat.
You sear it at high temp about 2/3 of the way done. Preferably with a good rub (I do mine blackened & blue like this - cajun seasonings, pepper, and blue cheese crumbles on top!)DugMachine said:Medium Rare. And if you're a master of cooking and somehow make the outside crunchy while keeping it a nice pink then you are a god in my book.
Evidently you need to know how to work a grill, then!Metalhandkerchief said:On general meat yes, on a fine steak, no. The whole point of a good steak is that it is not any old meat. You could eat the steak as if it was a pork chop but you wouldn't be experiencing the taste of a steak. Grilled meat is good, but I wouldn't waste a steak on the grill to dry it up and make it inherently un-steaky.lwm3398 said:Nothing beats a charcoal grill in terms of flavor. This is pretty much an indisputable fact.
Medium rare should not be bloody. It should have a warm pink center, filled with juicy awesomeness.Mike Monochrome said:Just regular medium. I know it's wishy-washy, but medium rare is a bit too bloody for my tastes.