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By (user no longer on site)
over a year ago
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WELL DONE. Like no pink at all.
I can’t be doing those people that have it so rare the plate is awash with blood (or at least that red liquid they use to colour it) or when the steak is literally flipping back and forth on the plate it’s so raw.
How do I prefer it? Minced with onions and herbs into a burger tbf |
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By (user no longer on site)
over a year ago
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"Typically, it depends on the cut of steak. But usually medium or medium rare.
Anyone who has their steak well done is committing a crime lol"
I hear this a lot, or that people who have it well done are uncultured, and stories that chefs get really upset if someone wants it very well done etc. Some allegedly refusing to serve people who want it well done.
I don’t get it personally.
If I want my steak well done then that’s my prerogative. I’m not stopping anyone else from having their steak how they want it.
Who are these people to tell me how *I* should like my food? I’ll have it how I fuddyfine well want to thank you very much!! 
(Not having a go at this particular poster, btw, just a general rant!  ) |
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By (user no longer on site)
over a year ago
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"Blue if they can do it properly, rare if they can't.
No sauces please, I like to taste the meat. "
I’m with you there, when it’s blue it’s bloody lovely and doesn’t need a sauce |
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By *etcplCouple
over a year ago
Gapping Fanny |
"Have your steak and what cut do you go for
For me it’s steak bavette cooked hard and fast rare and rested well. "
Straight off the cow. Usually a Fillet or Sirloin.
However I was introduced to a Chateaubriand in Manchester and now I like to have that. |
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By *rtyIan OP Man
over a year ago
Gateway to the Beacons |
"Blue if they can do it properly, rare if they can't.
No sauces please, I like to taste the meat.
I’m with you there, when it’s blue it’s bloody lovely and doesn’t need a sauce "
Easiest way to do blue is reverse sear
In the oven get internal temp to 46c then sear in red hot cast pan literally seconds each side |
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"Never had a steak before but want to try one. The thought of eating something bloody doesn't really appeal though
You can have them well done. "
But apparently that's wrong and like chewing leather   |
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By (user no longer on site)
over a year ago
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"Never had a steak before but want to try one. The thought of eating something bloody doesn't really appeal though
You can have them well done.
But apparently that's wrong and like chewing leather "
Some people say it's wrong I personally don't like well done but my husband loves it. It shouldn't be leathery if it's a good cut and cooked well. |
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By (user no longer on site)
over a year ago
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"Never had a steak before but want to try one. The thought of eating something bloody doesn't really appeal though"
Get that taut sexy arse to a steak restaurant! Pronto! |
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By (user no longer on site)
over a year ago
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"Straight off the cow. Usually a Fillet or Sirloin.
However I was introduced to a Chateaubriand in Manchester and now I like to have that."
My friend and her husband love their steaks and like to have one of those monsters each
I’ve not tried that cut. I feel I need to though… |
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By *rtyIan OP Man
over a year ago
Gateway to the Beacons |
"Straight off the cow. Usually a Fillet or Sirloin.
However I was introduced to a Chateaubriand in Manchester and now I like to have that.
My friend and her husband love their steaks and like to have one of those monsters each
I’ve not tried that cut. I feel I need to though…"
Have a Cote De Beouf (bone in rib-eye)
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"Never had a steak before but want to try one. The thought of eating something bloody doesn't really appeal though
You can have them well done.
But apparently that's wrong and like chewing leather "
Start a thread shamelessly asking for dinner invites
Medium rare fillet for us. Peppercorn sauce or Alioli |
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