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How do you like your steak?

Discussion in 'Food Talk' started by PerfectTekniq, Mar 27, 2013.

?

How do you like your steak?

  1. Rare

    52 vote(s)
    13.8%

  2. Medium Rare

    189 vote(s)
    50.3%

  3. Medium

    75 vote(s)
    19.9%

  4. Medium Well

    43 vote(s)
    11.4%

  5. Well

    15 vote(s)
    4.0%

  6. I don't eat meat but wanted to make sure you know that

    2 vote(s)
    0.5%
Page 7 of 8
  1. Jun 11, 2013 at 4:43 PM
    #121
    jjew18

    #121
    jjew18 the Nightman cometh!

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    Added extra awesomeness to its original awesomeness.
    Are you insecure about your choice?

    I hate when this thread pops up when its dinner time and I haven't eaten yet.
     
    jjew18, Jun 11, 2013
    #121
  2. Jun 11, 2013 at 5:24 PM
    #122
    woodygg

    #122
    woodygg Well-Known Member

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    medium rare...
    cooked on screaming hot cast iron (once you try that you'll never go back).
    seasoned...
    and sauces? they have their place in the culinary world, but I generally pass.

    Best tasting cuts? Good skirt steak (our local market has choice grade and it's sick), or rib-eye. Second for me is good filet. If it's not one of those I generally will not buy or order it.

    if you want a store bought sauce that's amazing...
    $14 Peter Luger Steak Sauce by Gourmet-Food, 12.6 fl oz
    http://www.amazon.com/Peter-Luger-S...96434&sr=8-1&keywords=peter+luger+steak+sauce

    hard to find though.
     
    woodygg, Jun 11, 2013
    #122
  3. Jun 11, 2013 at 5:34 PM
    #123
    woodygg

    #123
    woodygg Well-Known Member

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    Ingredients: Salt, Garlic, Black Pepper, other Spices, Monosoduim Glutamate (Less than 3.5%) and calcuim stearate.

    No thanks! Just use some salt and pepper (I don't use pepper as it can burn).
     
    woodygg, Jun 11, 2013
    #123
  4. Jun 11, 2013 at 7:01 PM
    #124
    jjew18

    #124
    jjew18 the Nightman cometh!

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    Added extra awesomeness to its original awesomeness.
    Hey, I like a good plain and simple steak, just the taste of the grill and the meat, but that stuff is the shit no matter what's in it.
     
    jjew18, Jun 11, 2013
    #124
  5. Jun 11, 2013 at 8:02 PM
    #125
    skygear

    #125
    skygear                    

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    I do, but a little less...

    This! ^

    I finally voted though. Just for you.
     
    skygear, Jun 11, 2013
    #125
  6. Jun 11, 2013 at 8:06 PM
    #126
    BlackSeven

    #126
    BlackSeven Grab your helmet, this shits about to get retarded

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    The salt and pepper is supposed to burn. It creates the crust on the steak when you sear it.
     
    BlackSeven, Jun 11, 2013
    #126
  7. Jun 11, 2013 at 8:10 PM
    #127
    skygear

    #127
    skygear                    

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    I just pulled 2 steaks off the grill. Now to let them rest a few minutes before I cut into them.
     
    skygear, Jun 11, 2013
    #127
  8. Jun 12, 2013 at 8:23 AM
    #128
    Okeetee

    #128
    Okeetee I like the Anaheim Ducks

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    Haha no, not insecure. Just surprised more people don't eat their steak rare!

    :drool:
     
    Okeetee, Jun 12, 2013
    #128
  9. Jun 12, 2013 at 9:14 AM
    #129
    BlackSeven

    #129
    BlackSeven Grab your helmet, this shits about to get retarded

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    What I consider Med - Rare is what most people consider Rare. I get a lot of looks when I'm done cooking a steak in about 6-10 mins on a HOT HOT grill (full coal chimney full of kingsford, no match light or lighterfluid GROSS!). My response... Is Trust me. It's done.

    If it's properly brought up to room temp, salted and peppered, and allowed to rest, there will be almost no blood, yet the inside will be VERY pink with a very well done crust. That's the perfect steak in my opinion.

    I have a local butcher shop and I cook a delmonico or sirloin at least once a week and I've never run into anyone that has ever put the fork down on one of my steaks :)
     
    BlackSeven, Jun 12, 2013
    #129
  10. Jun 12, 2013 at 9:16 AM
    #130
    Okeetee

    #130
    Okeetee I like the Anaheim Ducks

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    It's 9:16 a.m. here and I can definitely take down at stake at this hour. I'm hungry!!
     
    Okeetee, Jun 12, 2013
    #130
  11. Jun 12, 2013 at 1:12 PM
    #131
    yote

    #131
    yote Washington State University

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    Ribeye steak, lowreys and bullseye bbq sauce on it -- only when cooking it though
     
    yote, Jun 12, 2013
    #131
  12. Jun 12, 2013 at 1:17 PM
    #132
    Swimmerboy2112

    #132
    Swimmerboy2112 Well-Known Member

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    Medium rare is perfect for me!
     
    Swimmerboy2112, Jun 12, 2013
    #132
  13. Jun 14, 2013 at 5:57 PM
    #133
    JHG57

    #133
    JHG57 Active Member

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    Knock the horns off, wipe the butt and slide it across the grill.
     
    JHG57, Jun 14, 2013
    #133
  14. Sep 7, 2013 at 2:53 PM
    #134
    SoutheastTaco

    #134
    SoutheastTaco Resident Jackass

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    Well marbled ribeye, rare, with blue cheese butter on the side.. A good steak does not require sauce...
     
    SoutheastTaco, Sep 7, 2013
    #134
  15. Sep 18, 2013 at 3:31 PM
    #135
    ndsgr

    #135
    ndsgr Well-Known Member

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    Just like seared ahi, but with steak. Nice color on the outside (not burned), cold in the middle.
     
    ndsgr, Sep 18, 2013
    #135
  16. Sep 19, 2013 at 7:12 AM
    #136
    Noelie84

    #136
    Noelie84 What Could Possibly Go Wrong?

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    Honestly, it depends on how I'm cooking it.
    On the grill=Medium rare w/garlic olive oil & cracked pepper
    Panfried= Medium w/coconut oil & mushrooms

    Cheap cuts get the Sous Vide treatment first. If I'm in a wacky mood, I'll soak them in Teryaki marinade overnight.
     
    Noelie84, Sep 19, 2013
    #136
  17. Nov 16, 2013 at 2:33 PM
    #137
    RideFast

    #137
    RideFast on the flats.

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    ...
    Medium with a nice sear, i am new to grilling but this was my best yet. I think im going to order some craycort cast iron grates for my weber OTG
    [​IMG]
     
    RideFast, Nov 16, 2013
    #137
  18. Dec 31, 2013 at 8:32 PM
    #138
    magog45

    #138
    magog45 Well-Known Member

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    grassfed, antibiotic free, growth hormone free and medium rare
     
    magog45, Dec 31, 2013
    #138
  19. Jan 1, 2014 at 12:15 PM
    #139
    aficianado

    #139
    aficianado Well-Known Member

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    back to bone stock.
    Rare side of med rare.

    image.jpg
     
    aficianado, Jan 1, 2014
    #139
  20. Jan 21, 2014 at 3:02 PM
    #140
    LukeBo4x4

    #140
    LukeBo4x4 The more people I meet, the more I like my dogs.

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    medium ftw!most of my family eats theirs well done, its like eatin a dried piece of rubber its so chewy with no juice.
     
    LukeBo4x4, Jan 21, 2014
    #140
Page 7 of 8

Products Discussed in

Peter Luger Steak Sauce by Gourmet-Food, 12.6 fl oz
$13.99
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