How do you have your steak.

How do you have your steak.

  • Burnt

    Votes: 1 1.0%

  • Well done

    Votes: 6 6.3%

  • Medium-well

    Votes: 10 10.4%

  • Medium

    Votes: 21 21.9%

  • Medium rare

    Votes: 45 46.9%

  • Rare

    Votes: 7 7.3%

  • Raw

    Votes: 1 1.0%

  • Still part of the cow

    Votes: 5 5.2%
  • Total voters
    96
I'm medium well, but happy with medium rare to well if its free :) Well done is just too much and usually a little too dry for my likings... Curious as to others favorite cuts of steak though - I'm a fan of the strip steak myself. Flank comes in a close second though.
 
I ordered medium in a restaurant the other day and they delivered it pretty much raw. Probably 2mm of cooked meat on both sides. I ate it though, even if it did bleed all over the rest of my food.

Wonder if i should start a sister-thread with meat cuts...
 
Never order well done. The chefs will give you the worst piece of meat as its tenderness won't matter once it's charred into a hockey puck...I go medium to medium well.
 
Yeah, no joke. I want a big fat juicy steak too.

It has GOT to be medium-rare. As for cut...probably a nice Rib-Eye. Followed by a NY STRIP. And, a close 3rd (though sometimes first when prepared at a top notch place with a kickin' wine reduction sauce) Filet Mignon.

Ahhh...I'm starving.

EDIT: Okay, Callaghan two can play at the mouthwatering steak picture game.

mwvhwtnfzl.jpg


umm, but this wasn't made by a chef at a restaurant or wasnt eaten just the other day...but it was DAMN GOOD!:beer:
 
Last edited:
This thread is making me hungry, have to go see what I have in the freezer....

Ribeye, nothing else... with a :beer:.
 
Ribeye is good. Its the fat that makes it taste nice.

Its odd but we dont really have strip steak in the UK (NY or otherwise). Our main cuts are usually Sirloin, Rump, Fillet, Ribeye. Sometimes you get T-bone but thats quite rare.
 
Its interesting how many different cuts there are. I live in Santa Maria, CA which is the home and birthplace of the Santa Maria Tri Tip. Its a very popular cut here as you would imagine but its hard to find in many other states. My home state of NY is just starting to see this cut...its like a perfect cross between a Steak and Roast Beef. Generally its smoked or slow grilled with some seasoning and thats it. Its VERY good.

Tri-tip-MCB.jpg
 
Damn that looks tasty Rick, have to keep my eye out for it coming to Oklahoma...

Peter - according to the wikipedia, you UK'ers may call a strip steak a porterhouse. Different than our porterhouse though. Damn I really need some steak now... That hot pocket just didnt cut it tonight...
 
And to think, my gf is excited tonight because we are having chicken Caesar salad for dinner tonight. My God, I am not a man. I am not a man. I am not a man....
 
I think my wife would be ok with steak every night. Dont know how we'd afford that though... At least it has chicken in it Rick... Could be tofu or soy beans or something...
 
I go medium; but I'm good if it goes a little to medium well or a little to medium rare...

My wife, however, goes for completely, 100%, well done, cook it until it's cardboard... :D
 
CallaghanFilms said:
MEDIUM RARE...

n739398221_2199450_7424364.jpg

*This beauty is a Porterhouse I had last week at The Stockyard in Phoenix*
http://www.stockyardsrestaurant.com/
​
Click to expand...



Now I must hate you.



I am pleased to say I have all of you trumped. One of the perks about living in my little old backwards assed state is every year I get "half a cow". Yes, I purchase the meat from half of a cow for about 400 smackers. All the meat, all the cuts, head to tail, belly to back.

It has its very own freezer in the basement, a 3,4,3, which it fills to over flowing. I have usually even helped feed the poor sot during the summer.

Nothing but hay, grass, and water. Yum! Local meat kicks buttocks, and yes, even Cal's buttocks.
 
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