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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. May 13, 2013 at 1:12 AM
    #121
    benbacher

    #121
    benbacher Purveyor of Fun Vendor

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    Too many to list now.
    I asked a friends wife how she liked her steak and her response was this:
    "Well done with no fat and LOTS of A1 sauce",

    To which I replied,

    "You know it's easier to say you just dont like steak"
     
    benbacher, May 13, 2013
    #121
  2. May 13, 2013 at 2:00 AM
    #122
    elsenordave

    #122
    elsenordave HaoleBilt

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    elsenordave, May 13, 2013
    #122
  3. Jun 11, 2013 at 4:31 PM
    #123
    Okeetee

    #123
    Okeetee I like the Anaheim Ducks

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    Damn, of the 265 votes so far, only 32 people (including myself) like their steak rare.

    :notsure:
     
    Okeetee, Jun 11, 2013
    #123
  4. Jun 11, 2013 at 4:43 PM
    #124
    jjew18

    #124
    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
    #124
  5. Jun 11, 2013 at 5:24 PM
    #125
    woodygg

    #125
    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
    #125
  6. Jun 11, 2013 at 5:34 PM
    #126
    woodygg

    #126
    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
    #126
  7. Jun 11, 2013 at 7:01 PM
    #127
    jjew18

    #127
    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
    #127
  8. Jun 11, 2013 at 8:02 PM
    #128
    skygear

    #128
    skygear                    

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    I do, but a little less...

    This! ^

    I finally voted though. Just for you.
     
    skygear, Jun 11, 2013
    #128
  9. Jun 11, 2013 at 8:06 PM
    #129
    BlackSeven

    #129
    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
    #129
  10. Jun 11, 2013 at 8:10 PM
    #130
    skygear

    #130
    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
    #130
  11. Jun 12, 2013 at 8:23 AM
    #131
    Okeetee

    #131
    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
    #131
  12. Jun 12, 2013 at 9:14 AM
    #132
    BlackSeven

    #132
    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
    #132
  13. Jun 12, 2013 at 9:16 AM
    #133
    Okeetee

    #133
    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
    #133
  14. Jun 12, 2013 at 1:12 PM
    #134
    yote

    #134
    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
    #134
  15. Jun 12, 2013 at 1:17 PM
    #135
    Swimmerboy2112

    #135
    Swimmerboy2112 Well-Known Member

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    Medium rare is perfect for me!
     
    Swimmerboy2112, Jun 12, 2013
    #135
  16. Jun 14, 2013 at 5:57 PM
    #136
    JHG57

    #136
    JHG57 Active Member

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    Knock the horns off, wipe the butt and slide it across the grill.
     
    JHG57, Jun 14, 2013
    #136
  17. Sep 7, 2013 at 2:53 PM
    #137
    SoutheastTaco

    #137
    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
    #137
  18. Sep 18, 2013 at 3:31 PM
    #138
    ndsgr

    #138
    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
    #138
  19. Sep 19, 2013 at 7:12 AM
    #139
    Noelie84

    #139
    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
    #139
  20. Nov 16, 2013 at 2:33 PM
    #140
    RideFast

    #140
    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
    #140
Page 7 of 8

Products Discussed in

Peter Luger Steak Sauce by Gourmet-Food, 12.6 fl oz
$13.24
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