Author Topic: How do you like your steak cooked? (Read 4253 times)

The1BigWillie · « **on:** July 11, 2011, 05:29:09 PM »

I like mine rare. I want to punch people in the rough ridin' face for ruining good steak by burning the crap out of it. MORONS!

RARE!!

pissclams · « **Reply #1 on:** July 11, 2011, 05:30:22 PM »

i get mine cooked medium rare. i like it.

CNS · « **Reply #2 on:** July 11, 2011, 05:31:29 PM »

I like mine medium to medium rare. Depends on the restaurant and their interpretation of what those two measurements are.

DQ12 · « **Reply #3 on:** July 11, 2011, 05:32:36 PM »

I prefer chicken.

8manpick · « **Reply #4 on:** July 11, 2011, 05:33:08 PM »

Rare /thread

wetwillie · « **Reply #5 on:** July 11, 2011, 05:33:51 PM »

If doing myself I like medium rare. I'll order medium if out to eat.

Stevesie60 · « **Reply #6 on:** July 11, 2011, 05:38:23 PM »

Like the taste of rare, but hate chewing each bite for half an hour. So I go medium.

felix rex · « **Reply #7 on:** July 11, 2011, 05:51:48 PM »

I'm typically with wetwillie on this. But a well done steak cooked the right way is surprisingly good.

Saulbadguy · « **Reply #8 on:** July 11, 2011, 06:23:38 PM »

rare to medium rare.

Winters · « **Reply #9 on:** July 11, 2011, 06:29:55 PM »

Rare-Medium Rare with a nice baked potato on the side

felix rex · « **Reply #10 on:** July 11, 2011, 06:30:31 PM »

What if you're at a new steakhouse? Do you still run the risk of rare?

pissclams · « **Reply #11 on:** July 11, 2011, 07:10:35 PM »

there is no risk. it's steak.

john "teach me how to" dougie · « **Reply #12 on:** July 11, 2011, 07:19:42 PM »

I like it medium, so I order medium-rare.

felix rex · « **Reply #13 on:** July 11, 2011, 07:26:59 PM »

Pfffft Stick to panera "steak chili," clams.

pissclams · « **Reply #14 on:** July 11, 2011, 07:32:47 PM »

Pete · « **Reply #15 on:** July 11, 2011, 07:45:05 PM »

Medium Rare, with a very nice char on the outside.

I have cooked the best steak I have ever eaten.

Get a full beef tenderloin, slice it into 3.5 inch thick fillets, and don't trim anything off of it. Sometimes I'll make them even thicker. Full beef tenderlons will run you around $70 at Costco. You can usually get 5-7 3.5" fillets out of it.

If you don't like a marinade, do a dry rub. Heat the grill as hot as you can rough ridin' get it. Brush one side of the steak with olive oil, and throw that side on the grill. Turn the heat down to "Medium-ish," and let it cook 5 minutes. Do NOT turn it. Then, brush the topside with olive oil, and flip it. Let it cook 5 minutes. Do NOT turn it. Pull it off the grill. Let it sit 10 minutes before eating. Ideally, if you have multiple burners, you should heat one of the other burners back up to "High" and then flip the steak on to that burner, but I'd only leave it on there for about 3-4 minutes if you do that.

AppleJack · « **Reply #16 on:** July 11, 2011, 07:55:57 PM »

I like to microwave my steak for about 45 minutes. I think that is probably the best way to cook it.

kso_FAN · « **Reply #17 on:** July 11, 2011, 08:03:46 PM »

Rare always.

And I've found that most of the time at restaurtants when you order rare you actually end up with medium rare. Very few restaurants end up serving rare when you order it that way.

The1BigWillie · « **Reply #18 on:** July 11, 2011, 08:36:35 PM »

Quote from: ksu_FAN on July 11, 2011, 08:03:46 PM

Rare always.

And I've found that most of the time at restaurtants when you order rare you actually end up with medium rare. Very few restaurants end up serving rare when you order it that way.

Exactly. I always order rare and expect to see medium rare.

wes mantooth · « **Reply #19 on:** July 11, 2011, 08:37:07 PM »

Grilled steaks tonight (t-bones and fillets), medium rare. Knocked it out of the park like always.

pissclams · « **Reply #20 on:** July 11, 2011, 08:58:17 PM »

Quote from: AppleJack on July 11, 2011, 07:55:57 PM

I like to microwave my steak for about 45 minutes. I think that is probably the best way to cook it.

microwave is my fallback method. my primary method for cooking a great steak is to boil it for 20-25 minutes. bon appetite!

stunted · « **Reply #21 on:** July 11, 2011, 09:14:42 PM »

jtksu · « **Reply #22 on:** July 11, 2011, 09:18:48 PM »

Quote from: Pete on July 11, 2011, 07:45:05 PM

Medium Rare, with a very nice char on the outside.

I have cooked the best steak I have ever eaten.

Get a full beef tenderloin, slice it into 3.5 inch thick fillets, and don't trim anything off of it. Sometimes I'll make them even thicker. Full beef tenderlons will run you around $70 at Costco. You can usually get 5-7 3.5" fillets out of it.

If you don't like a marinade, do a dry rub. Heat the grill as hot as you can rough ridin' get it. Brush one side of the steak with olive oil, and throw that side on the grill. Turn the heat down to "Medium-ish," and let it cook 5 minutes. Do NOT turn it. Then, brush the topside with olive oil, and flip it. Let it cook 5 minutes. Do NOT turn it. Pull it off the grill. Let it sit 10 minutes before eating. Ideally, if you have multiple burners, you should heat one of the other burners back up to "High" and then flip the steak on to that burner, but I'd only leave it on there for about 3-4 minutes if you do that.

Couple things here- Marinades are only used on inferior cuts, marinading a filet (or ribeye, t-bone, etc) would just be rough ridin' stupid. Also- You absolutely do have to trim a full filet primal. The silverskin is totally inedible and the chain is a seperate muscle and should be seperated and used seperately. Another thing is that you should just do the initial searing in a super hot cast iron skillet (both sides) and then finish on the grill/oven at a lower temp. Course, you wouldn't need to do this with a thinner steak- just turn the grill up as high as possible and flip it once. (The broilers at really high end steak places are like 1600 degrees, something you won't get on the average grill)

jtksu · « **Reply #23 on:** July 11, 2011, 09:22:31 PM »

Unless the dude cooking the steak knows what he's doing I order mine mid rare. (I prefer rare but they're probably going to eff it up and I'd rather eat a medium than a super rare. If it's too rare it's too damn chewy.

michigancat · « **Reply #24 on:** July 11, 2011, 09:29:00 PM »

medium well w/ lots of heinz 57; A1 if I'm feeling frisky.