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re: How do you like your steak ?
Posted on 6/20/24 at 5:08 am to VandyBoysWhistler
Posted on 6/20/24 at 5:08 am to VandyBoysWhistler
0
Posted on 6/20/24 at 7:46 am to VandyBoysWhistler
Charred on the outside, pink on inside with lots of grill smoke. I have perfected cooking steaks exactly how I like them.
Posted on 6/20/24 at 8:03 am to i am dan
I usually do med rare but recently have been taking them off rare and by the time I cut into them it’s perfect.
Rare plus I assume
Rare plus I assume
Posted on 6/20/24 at 8:26 am to VandyBoysWhistler
Ribeye medium-rare to medium, definitely need to get some of that connective tissue rendered.
Strip or Filet, rare to medium-rare.
Strip or Filet, rare to medium-rare.
Posted on 6/20/24 at 9:05 am to VandyBoysWhistler
I pull mine at 120 so after resting they end up around 125
I order Rare because most of the time they come out a little over cooked
If they hit it perfect even better. And even if its a little under I'm good with it.
I order Rare because most of the time they come out a little over cooked
If they hit it perfect even better. And even if its a little under I'm good with it.
Posted on 6/20/24 at 9:41 am to MasterJSchroeder
Rare
Posted on 6/20/24 at 12:29 pm to tigers1956
Filet medium
Posted on 6/20/24 at 3:32 pm to VandyBoysWhistler
quote:
I prefer medium rare
More rare than medium for this cat...
Posted on 6/20/24 at 3:43 pm to VandyBoysWhistler
quote:
How do you like your steak ?
Going for the downvote record here. Medium well
I've heard people say medium well is too dry/tough, but I've never found that the case. Whether I do it myself or order at a restaurant, I've never had a problem. I do realize I'm in the minority here.
Posted on 6/20/24 at 3:51 pm to VandyBoysWhistler
I'm not a fan of the meat being cold on the inside, but when I sous vide, that takes care of that issue. A nicely seared and hot rare steak is amazing.
Posted on 6/20/24 at 3:54 pm to RidiculousHype
quote:
I've heard people say medium well is too dry/tough, but I've never found that the case. Whether I do it myself or order at a restaurant, I've never had a problem. I do realize I'm in the minority here.
Have you ever had a medium or medium rare steak? What about that makes it worse to you than a medium well steak. Genuinely curious.
Posted on 6/20/24 at 4:44 pm to RidiculousHype
I’m in the same boat, medium well. I tend to like most other things well done. I just have a different palate.
Posted on 6/20/24 at 4:55 pm to VandyBoysWhistler
Cooked no more than medium rare and have no issue with a rare steak as long as it was left out to get to room temperature before cooking so the middle isn't cold when done.
Posted on 6/20/24 at 7:39 pm to VandyBoysWhistler
quote:
How do you like your steak ?
Personally, just take the “moo” out, decent grill marks on the outside, and a nice Cabernet…
Posted on 6/20/24 at 7:52 pm to KosmoCramer
That’s what you tell restaurants?
Posted on 6/20/24 at 7:54 pm to Jack Daniel
quote:
That’s what you tell restaurants?
Obviously not, Jack.
But that wasn't the question, now was it?
Posted on 6/21/24 at 7:28 am to Epic Cajun
quote:
Have you ever had a medium or medium rare steak? What about that makes it worse to you than a medium well steak. Genuinely curious.
Yes, I've had medium and medium rare several times. I don't hate either but there's something about the center not being piping hot that bothers me. It's mostly a temperature thing for me, plus the visual of red/pink is not as appealing.
This post was edited on 6/21/24 at 8:21 am
Posted on 6/21/24 at 8:21 am to SUB
quote:
'm not a fan of the meat being cold on the inside,
That's why I let my steaks sit on the countertop until they get to room temperature. Then I hit them with just a small bit of olive oil then season them pretty heavily before tossing them on the grill to finish off.
I get my grill as hot as I can and cook them so I get good crosshatch grill marks on the outside with a nice sear and still no more than medium rare on the inside.
Posted on 6/21/24 at 9:16 am to VandyBoysWhistler
Lean cuts like Filet I like seared very hot and fast with a crust and almost raw inside.
More marbled cuts medium rare, maybe turned often on a hotter grill to get the right combinatoin.
More marbled cuts medium rare, maybe turned often on a hotter grill to get the right combinatoin.
Posted on 6/21/24 at 9:25 am to VandyBoysWhistler
Ideal is a well marbled ribeye at 131° edge to edge with a nice crust on the outside.
No sauce, but I do enjoy sauteed mushrooms and/or onions or even a nice blue cheese crumble.
Sides of creamed spinach and steak fries.
Goes perfectly with a nice cab or Malbec, but I also enjoy a good robust porter or smoked porter with steak.
No sauce, but I do enjoy sauteed mushrooms and/or onions or even a nice blue cheese crumble.
Sides of creamed spinach and steak fries.
Goes perfectly with a nice cab or Malbec, but I also enjoy a good robust porter or smoked porter with steak.
This post was edited on 6/21/24 at 9:30 am
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