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How do you like your steak?

  • Still Mooing

    Votes: 8 6.1%
  • Blue

    Votes: 18 13.7%
  • Rare

    Votes: 39 29.8%
  • Medium - Rare

    Votes: 35 26.7%
  • Medium

    Votes: 14 10.7%
  • Medium - Well

    Votes: 5 3.8%
  • Well done

    Votes: 10 7.6%
  • Cremated

    Votes: 2 1.5%
1 - 20 of 44 Posts

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DIR - Resistance is Futile.......
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215 Posts
Discussion Starter · #1 ·
Hi all,

After a very long andboring night at work last night we started having a very long debate about the best way to cook steak.

I love my seak blue if i am cooking it myself and i know the steak is good quality but at work the general conclusion came to meduim-well is the best way to cook it!


So then YD, HOW DO YOU EAT YOURS??
 

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Juvenile member of Team Grey....
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992 Posts
Blue is definately best. Numerous years ago, during the BSE scare, I ordered a Blue steak at a hotel in Leeds. I had to sign a waiver before they would let me have it. How pathetic is that.
 

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Registered
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1,423 Posts
Pan needs to be very very hot, couple of minutes each side so its very dark on the outside but rare in the middle for best flavour..

Dont forget your full bodied red to wash it down.

ruffy
 

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Open Wide
Joined
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2,417 Posts
Had Steak Tartare in Paris last year, lovely.

With a decent lump of meat 2 minutes max per side on a very hot griddle rubbed with a bit of butter, rosemary and garlic. Perfect.
 

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Jesus don't want me for a sunbeam
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13,407 Posts
Blue for me as well. I only really ever order steak when I'm in France as I've not been anywhere in years here that doesn't think what I really want is medium rare.

Sometimes though I do like a big chunk of meat that's had the shit cooked out of it on the outside over a wood fire. There's a Scottish guy in the south west of France who runs a "restaurant" who does it... well, by "restaurant" what I mean is every Friday and Saturday night he lights a big f**k off fire in a layby on the bank of the river Herault, shoves half a cow and couple of sheep over it, opens a keg of beer and a barrel of wine and gets a few plastic tables and chairs out the back of his van.
 

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Devout Sceptic
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4,726 Posts
I like mine cooked. Otherwise why bother the kitchen with it?

Paul
 

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3,029 Posts
ultimatly for me it dpeends on the STEAK and also the way it is beeing cooked.

if i am doing it with good quality sirloin then i preheat the oven to 120-130 then sear the meat (edges n all) in a hot frying pan then into the oven for 12 minutes. this gives me a nice rare edging to medium rare steak. with no blood.

rump i do for a little longer at a lower temp
fillet is in the oven for 8 minutres MAX after sealing.

served with a creamy pepercorn, ruby port and congac sauce mad with preferably fresh chicken stock, some nice rich (preferably dried) prtochini mushrooms, and shallots.

and seasoned to taste not to recipie.

a steak should not be bloody that meands the meat hasnt been hung properly.
 

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Official Wax-Mistress
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555 Posts
Uncooked. On the rare occasions when I succumb to the temptation, I likes it raw and wrrrriggling! :) very thinly sliced and dressed with a light wasabi soy with finely grated ginger and sliced spring onions, by preference... Mmmm :-9
 
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