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How do you like....
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By (user no longer on site) OP
over a year ago
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Your steak cooked?
I met a fellow forumite for dinner last night (note he's currently lying next to me) and had the piss taken out of me from the second I ordered my steak medium/well.
Is he justified in his piss taking? Is the only way to have steak medium rare?
Help us sort this debate please guys |
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By (user no longer on site)
over a year ago
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Medium rare is what's recommended by chefs and critics. It's also the most common. It's what I'd order if I was in a restaurant that I didn't know. If they undercooked it it would be perfect for me. I like it rare. If it was overlooked it would be well done, still edible.
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By (user no longer on site)
over a year ago
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Well done to VERY well done. Like NO red / pink bits at all. 
I'm no foodie snob and I probably offend chefs up and down the country who think I'm some sort of gastro-phillistine but all meat must be cooked through or it gets left on the plate.
I can't fathom those people that gave it so rare that it moo's when when you cut it and it's still bucking and flipping back and forth spasming on the plate  |
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By (user no longer on site)
over a year ago
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It's your steak and you are eating it so it's your choice. Doesn't matter how others want to eat theirs.
I don't get why people decide to tell others how they should eat things. |
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By (user no longer on site)
over a year ago
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"Well done to VERY well done. Like NO red / pink bits at all.
I'm no foodie snob and I probably offend chefs up and down the country who think I'm some sort of gastro-phillistine but all meat must be cooked through or it gets left on the plate.
I can't fathom those people that gave it so rare that it moo's when when you cut it and it's still bucking and flipping back and forth spasming on the plate "
Thats called Blue. |
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By (user no longer on site) OP
over a year ago
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"Well done to VERY well done. Like NO red / pink bits at all.
I'm no foodie snob and I probably offend chefs up and down the country who think I'm some sort of gastro-phillistine but all meat must be cooked through or it gets left on the plate.
I can't fathom those people that gave it so rare that it moo's when when you cut it and it's still bucking and flipping back and forth spasming on the plate "
I like you even more Mr Berks |
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By (user no longer on site)
over a year ago
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"Well done to VERY well done. Like NO red / pink bits at all.
I'm no foodie snob and I probably offend chefs up and down the country who think I'm some sort of gastro-phillistine but all meat must be cooked through or it gets left on the plate.
I can't fathom those people that gave it so rare that it moo's when when you cut it and it's still bucking and flipping back and forth spasming on the plate "
Wipe its ass and put it in my plate.  |
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By (user no longer on site)
over a year ago
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"Your steak cooked?
I met a fellow forumite for dinner last night (note he's currently lying next to me) and had the piss taken out of me from the second I ordered my steak medium/well.
Is he justified in his piss taking? Is the only way to have steak medium rare?
Help us sort this debate please guys"
I dont eat red meat but if I did well done |
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By (user no longer on site)
over a year ago
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"Well done to VERY well done. Like NO red / pink bits at all.
I'm no foodie snob and I probably offend chefs up and down the country who think I'm some sort of gastro-phillistine but all meat must be cooked through or it gets left on the plate.
I can't fathom those people that gave it so rare that it moo's when when you cut it and it's still bucking and flipping back and forth spasming on the plate
Wipe its ass and put it in my plate. "
If the cows still mooing, it's ready for chewing |
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I like mine just warmed past the point where a good vet could bring it back to life! But as this is very very difficult for most people to accomplish I have surcommed to the rare category as long as the meat is allowed to rest. |
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By (user no longer on site)
over a year ago
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Medium rare for me. The chefs i've worked with turned their nose up at people who ordered well done.
1 slightly mad chef even told a customer to leave for doing so. |
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By (user no longer on site)
over a year ago
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"I like mine just warmed past the point where a good vet could bring it back to life! But as this is very very difficult for most people to accomplish I have surcommed to the rare category as long as the meat is allowed to rest."
It's rested for 21 days, now stop wasting time and serve it. |
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By (user no longer on site)
over a year ago
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"You need to post when he's going soft inside you and let us know. 
 I'm certain there'll be a thread starting that way soon. Make it happen Swing! "
Well aren't you demanding?
Chance would be a fine thing  |
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"I don't think we can be friends
Don't lie
You like cremated meat. 
Not cremated. Medium, well. It had some pinky undertones  "
What sauce did you have? I take meat consumption very seriously you know |
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By (user no longer on site) OP
over a year ago
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"I don't think we can be friends
Don't lie
You like cremated meat.
Not cremated. Medium, well. It had some pinky undertones
What sauce did you have? I take meat consumption very seriously you know "
No sauce. Served with triple cooked chips and pesto salad a coleslaw. Are you my friend now? |
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"I don't think we can be friends
Don't lie
You like cremated meat.
Not cremated. Medium, well. It had some pinky undertones
What sauce did you have? I take meat consumption very seriously you know
No sauce. Served with triple cooked chips and pesto salad a coleslaw. Are you my friend now? "
Oh thank God you had chips. What did you have for afters  |
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By (user no longer on site) OP
over a year ago
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"I don't think we can be friends
Don't lie
You like cremated meat.
Not cremated. Medium, well. It had some pinky undertones
What sauce did you have? I take meat consumption very seriously you know
No sauce. Served with triple cooked chips and pesto salad a coleslaw. Are you my friend now?
Oh thank God you had chips. What did you have for afters "
A cherry bakewell cocktail |
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By (user no longer on site)
over a year ago
|
"Your steak cooked?
I met a fellow forumite for dinner last night (note he's currently lying next to me) and had the piss taken out of me from the second I ordered my steak medium/well.
Is he justified in his piss taking? Is the only way to have steak medium rare?
Help us sort this debate please guys"
Sorry to say I'd have my steak the same as your friend........but like wverything it's personal taste x |
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"I don't think we can be friends
Don't lie
You like cremated meat.
Not cremated. Medium, well. It had some pinky undertones
What sauce did you have? I take meat consumption very seriously you know
No sauce. Served with triple cooked chips and pesto salad a coleslaw. Are you my friend now?
Oh thank God you had chips. What did you have for afters
A cherry bakewell cocktail "
Yes we are friends. That sounds tasty |
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By (user no longer on site)
over a year ago
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"Medium rare for me. The chefs i've worked with turned their nose up at people who ordered well done.
1 slightly mad chef even told a customer to leave for doing so. "
Those chefs are snobbish cunts then! 
Nobody tells me how I should like my food. In much the same way nobody should tell me what my favourite art should be or the music I should like! |
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By (user no longer on site)
over a year ago
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We have our steaks similar hubby & I, his is blue and mine rare!
Hubby is a chef and you'll be surprised at how many people don't actually know how they like their steaks. He had one sent back last week as was cold in the middle but they asked for it very rare/almost blue... It will be cold in the middle as not cooked inside
Her |
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By (user no longer on site)
over a year ago
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"Medium rare for me. The chefs i've worked with turned their nose up at people who ordered well done.
1 slightly mad chef even told a customer to leave for doing so.
Those chefs are snobbish cunts then!
Nobody tells me how I should like my food. In much the same way nobody should tell me what my favourite art should be or the music I should like! "
You tell em |
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By (user no longer on site)
over a year ago
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"Medium rare for me. The chefs i've worked with turned their nose up at people who ordered well done.
1 slightly mad chef even told a customer to leave for doing so.
Those chefs are snobbish cunts then!
Nobody tells me how I should like my food. In much the same way nobody should tell me what my favourite art should be or the music I should like!
You tell em "
I will, godammit, I will!! |
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By (user no longer on site)
over a year ago
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"Medium rare for me. The chefs i've worked with turned their nose up at people who ordered well done.
1 slightly mad chef even told a customer to leave for doing so.
Those chefs are snobbish cunts then!
Nobody tells me how I should like my food. In much the same way nobody should tell me what my favourite art should be or the music I should like!
You tell em "
You would of been quite welcone to but he made the mad chef on the muppets look tame.
Good luck if ever you come across the guy. |
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By *atsun xxxMan
over a year ago
Nr LOUTH Lincolnshire |
"Well done to VERY well done. Like NO red / pink bits at all.
I'm no foodie snob and I probably offend chefs up and down the country who think I'm some sort of gastro-phillistine but all meat must be cooked through or it gets left on the plate.
I can't fathom those people that gave it so rare that it moo's when when you cut it and it's still bucking and flipping back and forth spasming on the plate "
This all day long xxx |
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Blue.
The texture is perfect but it has to be warmed thoroughly on the pass.
Everyone I have shared steak with have agreed that it is gorgeous.
Has the advantage that poorer quality steak still stays soft.
On a high grade fillet it is melt in the mouth gorgeous.
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"We have our steaks similar hubby & I, his is blue and mine rare!
Hubby is a chef and you'll be surprised at how many people don't actually know how they like their steaks. He had one sent back last week as was cold in the middle but they asked for it very rare/almost blue... It will be cold in the middle as not cooked inside
Her"
Not if it warmed on the pass.
Had a blue 24oz Porter house at a place in Palo Alto in SF and it was warm and delicious.
Most people have never tried a rare or blue steak. They just blindly hate the "blood".
Which it isn't...but telling them it is intracellular fluid and all blood is drained in the hanging process, falls on deaf ears.
Much as as it will do here. |
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By (user no longer on site)
over a year ago
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Medium/medium rare
Working in a restaurant i can tell you that when you order some meat MW or WD the cooks feels like it's waiting the meat, but hey every taste in the nature right
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"Raw - there's nothing more delicious than steak tartare (complete with raw egg yolk too) or carpaccio where the wafer thin slivers of meat just melt in your mouth "
Love it. Salmon tartare is great too.
A wonderful. An of exquisite taste I see |
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"Well done to VERY well done. Like NO red / pink bits at all.
I'm no foodie snob and I probably offend chefs up and down the country who think I'm some sort of gastro-phillistine but all meat must be cooked through or it gets left on the plate.
I can't fathom those people that gave it so rare that it moo's when when you cut it and it's still bucking and flipping back and forth spasming on the plate "
Yep I'm the same |
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"Raw - there's nothing more delicious than steak tartare (complete with raw egg yolk too) or carpaccio where the wafer thin slivers of meat just melt in your mouth
Love it. Salmon tartare is great too.
A wonderful. An of exquisite taste I see "
Oh yes, raw salmon in various guises is just the best thing! |
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By *ty31Man
over a year ago
NW London |
Medium rare, no sauce just well seasoned with sea salt, cracked black pepper, paprika and maybe some steak pepper after its been cooked. The key to a decent steak is letting it rest and cool a bit between it leaving the pan and being eaten. |
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Med Rare at the most. I tend to order rare when out so that when the 'chefs' over cook it then it's still pink. It's amazing how many places cannot cook a steak properly. Currently sat waiting for my steak to be served as I type - fingers crossed.
At home I heat the griddle for about 15 mins to get it hot then basically give the steak a brief introduction on both sides and then slap it on the plate ready for consumption!
D |
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By (user no longer on site)
over a year ago
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Rare or Medium Rare is fine. Any more and I'll be quite unhappy. When eating out, I usually order Rare. That way, if it's overdone, it's usually still not too far gone to enjoy. |
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"Raw - there's nothing more delicious than steak tartare (complete with raw egg yolk too) or carpaccio where the wafer thin slivers of meat just melt in your mouth "
I agree! Though for cooked steak I like rare I enjoy the taste / texture difference of the cooked bit on the outside though do enjoy a good steak tartare  salivating now |
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By (user no longer on site)
over a year ago
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"I like mine blue/rare. However, it depends on the cut of the steak as that's not the recommended way to enjoy some cuts."
Also OP, how'd you like your cake? |
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By (user no longer on site)
over a year ago
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"I like mine blue/rare. However, it depends on the cut of the steak as that's not the recommended way to enjoy some cuts."
Yep deffo avoid shin beef that way  |
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By (user no longer on site)
over a year ago
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"Lamp post pissing 
Why is this post lamp post pissing? Genuinely confused how a steak thread can be seen as such or am I missing something "
It's presumably this section of the OP:
"I met a fellow forumite for dinner last night (note he's currently lying next to me)"
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By (user no longer on site)
over a year ago
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"Lamp post pissing
Why is this post lamp post pissing? Genuinely confused how a steak thread can be seen as such or am I missing something
It's presumably this section of the OP:
"I met a fellow forumite for dinner last night (note he's currently lying next to me)"
"
Oh yes I see now, missed that bit  |
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By (user no longer on site)
over a year ago
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"Lamp post pissing
Why is this post lamp post pissing? Genuinely confused how a steak thread can be seen as such or am I missing something
It's presumably this section of the OP:
"I met a fellow forumite for dinner last night (note he's currently lying next to me)"
Oh yes I see now, missed that bit "
I did too. Personally I was more concerned about the horrible way you like to eat steak. |
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By (user no longer on site)
over a year ago
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"Lamp post pissing
Why is this post lamp post pissing? Genuinely confused how a steak thread can be seen as such or am I missing something
It's presumably this section of the OP:
"I met a fellow forumite for dinner last night (note he's currently lying next to me)"
"
It's not half as bad as people pissing on your posts?? |
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By (user no longer on site)
over a year ago
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"Lamp post pissing
Why is this post lamp post pissing? Genuinely confused how a steak thread can be seen as such or am I missing something
It's presumably this section of the OP:
"I met a fellow forumite for dinner last night (note he's currently lying next to me)"
Oh yes I see now, missed that bit
I did too. Personally I was more concerned about the horrible way you like to eat steak. "
Who me? I like it rare , does that offend you? |
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By (user no longer on site)
over a year ago
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"Lamp post pissing
Why is this post lamp post pissing? Genuinely confused how a steak thread can be seen as such or am I missing something
It's presumably this section of the OP:
"I met a fellow forumite for dinner last night (note he's currently lying next to me)"
"
|
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By *rueone71Man
over a year ago
Hiding in the Barnes |
"Medium well for me so its got a nice strip of pink in the midall with a good pepper corn sauce on top
Are you still talking about steak?
Wot els wood I be talking about ? "
FYI you're describing med rear |
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By (user no longer on site)
over a year ago
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Rare or medium rare. How succulent and cuts like butter.
Cant understand why anyone would have it well done. Guess they don't like seeing the pink.
With peppercorn sauce mmmm
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By (user no longer on site)
over a year ago
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"Rare or medium rare. How succulent and cuts like butter.
Cant understand why anyone would have it well done. Guess they don't like seeing the pink.
With peppercorn sauce mmmm
"
hmm oh I love everything pink |
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By *eesideMan
over a year ago
margate sumwear by the sea |
"Medium well for me so its got a nice strip of pink in the midall with a good pepper corn sauce on top
Are you still talking about steak?
Wot els wood I be talking about ?
FYI you're describing med rear "
No med rear is still a bit under for my tast.
I like it lite pink not dark pink and jucey |
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By *rueone71Man
over a year ago
Hiding in the Barnes |
"Medium well for me so its got a nice strip of pink in the midall with a good pepper corn sauce on top
Are you still talking about steak?
Wot els wood I be talking about ?
FYI you're describing med rear
No med rear is still a bit under for my tast.
I like it lite pink not dark pink and jucey "
And that's when Gordon comes in and start shouting like mad
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By *eesideMan
over a year ago
margate sumwear by the sea |
"Medium well for me so its got a nice strip of pink in the midall with a good pepper corn sauce on top
Are you still talking about steak?
Wot els wood I be talking about ?
FYI you're describing med rear
No med rear is still a bit under for my tast.
I like it lite pink not dark pink and jucey
And that's when Gordon comes in and start shouting like mad
"
Lol
I dout Gordon Ramsey wood even surve it that way even if I ordered it |
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By (user no longer on site)
over a year ago
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"If there's a shag at the end of it, you can have your stake any way you like..."
..its what you say to the Bride of Dracula.
For everyone, else, that should have been 'steak'... |
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It should depend on the steak.
T'Bone for example should be medium, I'll take a Sirloin rare or med rare.
Also, a good tip of you're cooking steak is to touch your thumb to index finger.
Feel your thumb muscle, and that's how a rare steak will feel.
Now try touching your other fingers, med-rare, medium, and well done on your pinkie.
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By *eek12Man
over a year ago
lakenheath |
"It should depend on the steak.
T'Bone for example should be medium, I'll take a Sirloin rare or med rare.
Also, a good tip of you're cooking steak is to touch your thumb to index finger.
Feel your thumb muscle, and that's how a rare steak will feel.
Now try touching your other fingers, med-rare, medium, and well done on your pinkie.
"
Feel your gums and that's blue rare |
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By (user no longer on site)
over a year ago
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Flirt very rare.
Rib eye medium - rare but the pan has to be searingly hot carbon steel or cast iron.
Otherwise you just can't get the correct amount of char on the outside without over cooking the middle.
All other steaks I generally go for medium as they can be a little tough rare.
I have eaten steak raw before when I couldn't be arsed washing and reseasoning my pan after I fucked it up by cooking tomato sauce in it without thinking (strips the patina off). Tasted nice tbh |
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"Medium rare is what's recommended by chefs and critics. It's also the most common. It's what I'd order if I was in a restaurant that I didn't know. If they undercooked it it would be perfect for me. I like it rare. If it was overlooked it would be well done, still edible.
"
Exactly the same for me |
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