How do you like your steak? The Poll

[Don]

Following on from the thread. My Mrs reckons most people like steak Medium to Well Done. Since the very idea of ruined steak makes me shudder I wondered if this was actually true.

So stand and be counted Men and Women of the Food, Drink and Restaurants forum!

[Ranger 6]

IMHO Anything more than medium is a waste of good meat. I put rare but will have it blue if the meat is sufficiently good - conversely I don't mind it cooked more than that just so long as there is still some pink to the meat.

[Silent1]

It's good to see with 3 at 29% and 1 at 14% we have a poll with a result of 101%

[dcw@pr]

not really a representative sample of people on this forum though is it...!

[Romanymagic]

I suspect it also depends on the cut. Fillet for example, due to its lack of fat, is really only any good at blue/rare, conversely you could cook rib eye for longer due to its fat/marbeling content.

[Shaw Tarse]

Romanymagic said:

I suspect it also depends on the cut. Fillet for example, due to its lack of fat, is really only any good at blue/rare, conversely you could cook rib eye for longer due to its fat/marbeling content.

Very true.
The "better" cuts need less cooking & often have less flavour.
The cheaper cuts probably need more cooking & have more taste.

[IainT]

Depends totally on the quality of the establishment and it's renown in preparing steak.

In your run of the mill pub (not that I'd order steak there!) I'd have it medium.

In somewhere that serves excellent quality meat rare or blue.

I've been known to 'risk' tartare and have paid for it next day!

[mechsympathy]

I ticked raw, but that's only really tartare or carpaccio, so on reflection blue would be a better choice.

IainT said:

In your run of the mill pub (not that I'd order steak there!) I'd have it medium.

I'd rather have no steak than a bad, overcooked one

[IainT]

mechsympathy said:

I ticked raw, but that's only really tartare or carpaccio, so on reflection blue would be a better choice.

IainT said:

In your run of the mill pub (not that I'd order steak there!) I'd have it medium.

I'd rather have no steak than a bad, overcooked one

There's some meduim ground between bad and average though. Something like a t-bone/ribeye can stand to be medium without being shoe-leather as long as it's cooked very very hot for a short time.

Really enjoyed the rare chunk of fillet at Maze Grill just before xmas though.

[Mobsta]

IainT said:

In your run of the mill pub (not that I'd order steak there!) I'd have it medium.

I have done, countless times
- I never learn

Ordered medium, pubs invariably serve your meat somewhere between "very rare" and "very well done" - Ive never been able to fathom why the only consistency was their complete and utter inconsistency, across the board.

I don't have anything to contribute with this post, but would like to vent my uncomprehending and ongoing disbelief and frustration at the sheer ineptitude of the majority of pub chefs out there. It really does seem sometimes, that one cant enjoy a good steak anywhere but in a good restaurant.

[CyprusCraig]

Had a green steak the other night??

possibly the UV lights or maybe a few too many millers?

I would normally have it blue, if that fails rare.

[mechsympathy]

IainT said:

There's some meduim ground between bad and average though. Something like a t-bone/ribeye can stand to be medium without being shoe-leather as long as it's cooked very very hot for a short time.

True. But if I can do it better at home I'll have something else, like gammon, egg and chips

[Marf]

Like I said in the other thread, anyone who eats their steak well done needs shooting and cooking medium rare.

Edited by Marf on Tuesday 17th February 09:00

[Einion Yrth]

Both of the first two, if a nice fillet. Rare if a lesser cut.

[mouseymousey]

Marf said:

Like I said in the other thread, anyone who eats their steak well done needs shooting and cooking medium rare.

Edited by Marf on Tuesday 17th February 09:00

Why? Is it not just a case of personal taste?

[Marf]

mouseymousey said:

Marf said:

Like I said in the other thread, anyone who eats their steak well done needs shooting and cooking medium rare.

Edited by Marf on Tuesday 17th February 09:00

Why? Is it not just a case of personal taste?

If that personal taste means removing the taste from a steak, then sure

[Rude-boy]

Slap it on the arse, walk it through the warm kitchen and ride it onto the plate please

[maximm]

I dont really see the point of a well done steak. Why would you choose to take all the taste and texture out of something and still eat it??

[bigTee]

I had tartare once.


Never, ever again.

[mechsympathy]

bigTee said:

I had tartare once.


Never, ever again.

Love it. It's a speciality in Geneva and while we were there for 5 days last year, I had it 4 times Although sometimes waiters on the continent don't take you seriously as an Englishman ordering blue steak or tartare. I have had a waiter come back from the kitchen and ask "Monsieur is aware it is raw steak?"[/frogaccent]