Weaver of Words
medium rare for steak, seared on the outside - pink and juicy on the inside. burgers must be cooked thoroughly
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Steak
How do you like it cooked?
Active Ink Slinger
well done
The Almighty Space Potato
I prefer Well Done but since most chefs go overboard and make the meat inedible I usually order Medium-Well.
Med. rare please.
Bone in rib-eye with Kosher salt, and lemon pepper. Heat my grill to 500 degrees F. About two min/side. Rest 10 min. covered in foil. Heat the sizzle pans on the grill while the steaks rest (can also grill a couple of thick Vidalia onion slices). Open the foil, put them on the hot plates, and serve sizzling ... with beer ... and a baked potato ... loaded. Um, the potato is loaded, not the diners. That's for dessert.
Bone in rib-eye with Kosher salt, and lemon pepper. Heat my grill to 500 degrees F. About two min/side. Rest 10 min. covered in foil. Heat the sizzle pans on the grill while the steaks rest (can also grill a couple of thick Vidalia onion slices). Open the foil, put them on the hot plates, and serve sizzling ... with beer ... and a baked potato ... loaded. Um, the potato is loaded, not the diners. That's for dessert.
Advanced Wordsmith
Medium Rare.
Rub steaks with chopped garlic. Coat with salt & pepper. Marinate in 1 part Dale's, 1 part Lea & Perrins, 2 parts Italian dressing, and a few dashes of liquid smoke at room temp for 30-60 mins. Grill and enjoy.
Rub steaks with chopped garlic. Coat with salt & pepper. Marinate in 1 part Dale's, 1 part Lea & Perrins, 2 parts Italian dressing, and a few dashes of liquid smoke at room temp for 30-60 mins. Grill and enjoy.
Head Nurse
Quote by Meggsy
The steak must be at least 20cm thick. (A bit less than an inch.)
Seared both sides and sealed over a hot flame - then two minutes on each side over a medium to hot flame. NOT pan fried.
Its all accomplished in less than 5 minutes. Generally there is no need to rest the meat afterwards as in a medium cooked steak.
Result - warm right through with a nice crust on the outside and the juices set not running.
It takes a good chef to get one perfect - and I am not bad at it, and better than my guys.
*insert a homer simpson drool here* this is how I fix my steak too
Active Ink Slinger
I like it juicy and pink, so med rare for me. And always grilled not pan fried!!
Active Ink Slinger
Medium Rare, a little on the rare side.
Site administrator
OMG .. did someone say Steak!!!!
Top Shot
Medium well, please.
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Advanced Wordsmith
Medium.
Active Ink Slinger
Rare, don't ruin a great cut of meat
A determined person with perseverance can overcome many obstacles. They can, many times, perform better than those who are more intelligent, stronger and with better finances by determination and perseverance
Depends which part of meat is served and what dish is prepared with it. But in general I eat rare.
Although T-bone I prefer medium rare, Ramstek rare, if Tagliata is served I want it blue and so on. I voted rare, though.
I will add that I do eat raw red meat from time to time. Dish is called Tartare Steak and is basically raw meat (spread) with quite few supplements eaten as starter on toast.
Although T-bone I prefer medium rare, Ramstek rare, if Tagliata is served I want it blue and so on. I voted rare, though.
I will add that I do eat raw red meat from time to time. Dish is called Tartare Steak and is basically raw meat (spread) with quite few supplements eaten as starter on toast.
Active Ink Slinger
Interesting comments and the graphic is great but how thick is the steak. A New York cut is very thick and the thickness determines the time on the grill, that can determine the taste and tenderness.
The type of steak also determines the taste . T bone to Rib Eye taste quite different no matter how its cooked.
The type of steak also determines the taste . T bone to Rib Eye taste quite different no matter how its cooked.
I have absolutely no preference.
You could serve me a steak in any of the given forms and I would devour it.
Never, in my right mind, would I return a steak that was served to me unless it was still chewing cud.
Steak preference (like coffee, wine, car, etc preference) borders on egotistical, in my opinion :P
But who is me to say what is what?
You could serve me a steak in any of the given forms and I would devour it.
Never, in my right mind, would I return a steak that was served to me unless it was still chewing cud.
Steak preference (like coffee, wine, car, etc preference) borders on egotistical, in my opinion :P
But who is me to say what is what?
Active Ink Slinger
Quote by NaughtyNurse3839
Medium
That's somewhere between 'raw' and 'sacrificed" in my book .... works for me!
Active Ink Slinger
Trim its horns........and wipe its ass ?
My Karma just ran over your Dogma
Active Ink Slinger
Blue, which means very, very rare. Yum, and you've just made me hungry
Active Ink Slinger
Medium Rare is how I love my steaks, well, when I did eat beef, anyway.
Active Ink Slinger
my favorite is rare and and I like New York steaks
doing my best to be good..
Cheeky Chick
Quote by Dani
Well done. I know, it's better medium rare and all that.
But it's a mental thing. Burn it to a crisp if you have to, but don't bring it to me even slightly pink.
This... All this. Just, she said it perfectly.
The Bee's Knees
i grew up in a household where we ate steak well done. not until going away for college did i dare try it any other way. i now prefer them cooked medium, but will still eat one well done.
Say. Her. Name.