Discussion
I have been through many phases to date, including some silly fashion faux pas, unsuitable woman and shooting rabbits.
One particular phase that I went through is eating rare steak. I blame my Dad. He's the sort of bloke who judges a steak on how thick it is and how raw the middle is. Every time he eats out he orders a steak. Rare.
Fillet: rare
Sirloin: rare
Rump: rare
Rib eye: rare
He is usually disappointed as they come out tough and sinewy which i think is a direct result of being undercooked.
But I've learnt over time that it's not always the best idea and that daring to cook your meat for a little longer and resting properly pays dividends on several fronts.
For me, fillet is the rare side of medium rare, sirloin and rump true medium rare and rib eye would be medium.
Cooking my meat in this way produces beautiful juicy results and I put it to you rare, raw beef lovers out there (albeit in a slightly tongue in cheek fashion) that my steak is better than yours!
Tin hat time I think!
One particular phase that I went through is eating rare steak. I blame my Dad. He's the sort of bloke who judges a steak on how thick it is and how raw the middle is. Every time he eats out he orders a steak. Rare.
Fillet: rare
Sirloin: rare
Rump: rare
Rib eye: rare
He is usually disappointed as they come out tough and sinewy which i think is a direct result of being undercooked.
But I've learnt over time that it's not always the best idea and that daring to cook your meat for a little longer and resting properly pays dividends on several fronts.
For me, fillet is the rare side of medium rare, sirloin and rump true medium rare and rib eye would be medium.
Cooking my meat in this way produces beautiful juicy results and I put it to you rare, raw beef lovers out there (albeit in a slightly tongue in cheek fashion) that my steak is better than yours!
Tin hat time I think!
I think one of the reasons steak can disappoint is that people cook it straight from the fridge.
If by some chance I've forgotten to bring it to room temperature naturally, I seal the steak in a ziplock bag and give it a bath in lukewarm water for 10 minutes or so.
I've often wondered how restaurants get it to room temperature (clearly some don't bother). Anyone know?
If by some chance I've forgotten to bring it to room temperature naturally, I seal the steak in a ziplock bag and give it a bath in lukewarm water for 10 minutes or so.
I've often wondered how restaurants get it to room temperature (clearly some don't bother). Anyone know?
Three of us were in Nurnburg on business last year when we sat down to dinner in the hotel. We all had steaks. Two of us in sequence asked for the meat to be cooked very rare/bleu, and the third asked for 'well done'. At this point the German waiter went decidedly Basil Fawlty, pulled the most amusing face I've seen in a long time and gasped, "he may as vell order a schnitzel" before stomping off to the kitchen to annoy the chef. You had to be there, but it had us all in stitches.
Once a steak has gone beyond pink it just goes round and around my mouth until it sticks in my throat. I can't eat it.
Once a steak has gone beyond pink it just goes round and around my mouth until it sticks in my throat. I can't eat it.
Edited by As you said on Saturday 5th June 12:34
For me, fat content plays a big part. A fattier cut can be cooked longer, whilst staying juicy. I think this also holds for lamb, which is normally pretty fatty. Well done lamb is a winner, as it stays moist. Most well done beef ends up chewy as it dries out too much... All IMO of course, as food is VERY subjective!!
Properly hung.
Room temperature, probably three or four hours on a 'normal' day.
Cooked lower and slower than the US 'Black and Blue' (see Ducasse thread).
Properly left to rest.
Otherwise, blue to rare for fillet is best, though it prefers a sauce. The rest are far better medium rare.
Oh, and chips.
Room temperature, probably three or four hours on a 'normal' day.
Cooked lower and slower than the US 'Black and Blue' (see Ducasse thread).
Properly left to rest.
Otherwise, blue to rare for fillet is best, though it prefers a sauce. The rest are far better medium rare.
Oh, and chips.
Mobile Chicane said:
I think one of the reasons steak can disappoint is that people cook it straight from the fridge.
If by some chance I've forgotten to bring it to room temperature naturally, I seal the steak in a ziplock bag and give it a bath in lukewarm water for 10 minutes or so.
I've often wondered how restaurants get it to room temperature (clearly some don't bother). Anyone know?
Out of the fridge, leave to warm up at room temperature.If by some chance I've forgotten to bring it to room temperature naturally, I seal the steak in a ziplock bag and give it a bath in lukewarm water for 10 minutes or so.
I've often wondered how restaurants get it to room temperature (clearly some don't bother). Anyone know?
Seal all steaks on a hot plate.
Kept on a metal tray during service.
When an order comes in, put pre-seared steaks in the oven.
Take out when cooked to customer's choice.
Rest for five minutes.
i'm no superhero said:
Mobile Chicane said:
I think one of the reasons steak can disappoint is that people cook it straight from the fridge.
If by some chance I've forgotten to bring it to room temperature naturally, I seal the steak in a ziplock bag and give it a bath in lukewarm water for 10 minutes or so.
I've often wondered how restaurants get it to room temperature (clearly some don't bother). Anyone know?
Out of the fridge, leave to warm up at room temperature.If by some chance I've forgotten to bring it to room temperature naturally, I seal the steak in a ziplock bag and give it a bath in lukewarm water for 10 minutes or so.
I've often wondered how restaurants get it to room temperature (clearly some don't bother). Anyone know?
Seal all steaks on a hot plate.
Kept on a metal tray during service.
When an order comes in, put pre-seared steaks in the oven.
Take out when cooked to customer's choice.
Rest for five minutes.
Bin it? Or 'reinvent'?
As you said said:
Three of us were in Nurnburg on business last year when we sat down to dinner in the hotel. We all had steaks. Two of us in sequence asked for the meat to be cooked very rare/bleu, and the third asked for 'well done'. At this point the German waiter went decidedly Basil Fawlty, pulled the most amusing face I've seen in a long time and gasped, "he may as vell order a schnitzel" before stomping off to the kitchen to annoy the chef. You had to be there, but it had us all in stitches.
Once a steak has gone beyond pink it just goes round and around my mouth until it sticks in my throat. I can't eat it.
when I was young I followed the eating habits of my parents. being northern, this meant 2 sugars in my coffee and well done steak. on a family holiday to france I asked for well done steak which was met with a gallic shrug and a meal came back decidedly blue. Once a steak has gone beyond pink it just goes round and around my mouth until it sticks in my throat. I can't eat it.
Edited by As you said on Saturday 5th June 12:34
medium rare for me these days though, whilst I've managed to get them sugar free, I still haven't managed to convert my parents.
I'll order it bleu in france usually, but my order does depend on the quality of the restaurant, more and more cooked the shoddier it looks.
One time I did forget to put steaks onto the barbecue until the very end. The heat had died right down and they took 20 minutes or so to go brown. Tasted awesome though.
One time I did forget to put steaks onto the barbecue until the very end. The heat had died right down and they took 20 minutes or so to go brown. Tasted awesome though.
Edited by davepoth on Sunday 6th June 01:20
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