This question was inspired by VenusFaery's reply in the food topic.
Personally, rare is the only way to go for me.
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How do You Eat Your Steak?
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This question was inspired by VenusFaery's reply in the food topic.
Personally, rare is the only way to go for me.
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LadyLuna
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rare to medium rare...
The steakhouse I worked at for a whole two months explained their steaks this way:
Rare has a cool red center.
Medium rare has a warm red center.
Medium has a pink center.
Medium well has a thin layer of pink.
Well done has no pink at all.
According to that chart, I like it medium rare. (I want it warm all the way through, but red enough that it bleeds when I cut it... mmm)
The steakhouse I worked at for a whole two months explained their steaks this way:
Rare has a cool red center.
Medium rare has a warm red center.
Medium has a pink center.
Medium well has a thin layer of pink.
Well done has no pink at all.
According to that chart, I like it medium rare. (I want it warm all the way through, but red enough that it bleeds when I cut it... mmm)
Ah I see. Generally if it's still cool in the center that's more close to raw than rare, like the first image.
I guess every place has their own definitions however, but so long as the outside is cooked then you don't have to worry much about bacteria or other troubles.
I guess every place has their own definitions however, but so long as the outside is cooked then you don't have to worry much about bacteria or other troubles.
Medium rare all the way! I used to get mine rare, but changed to med rare after I started to feel ill after eating steak. Of course if I cook it, it may end up medium, but it's so tender and moist I don't mind.
Haha, yeah. One of the reasons I've started only ordering rare (other than that an actual rare steak is awesome,) is that they always seam to serve it medium rare regardless. <_>
Going by the chart I want rare. Going by what LadyLuna posted, I want medium rare. If we're getting into steak- I want a ribeye. With a side of sour cream instead of steak sauce. I'm strange, I know, but it's delish. I've heard it's a southern thing, but I grew up in Ohio & Illinois, so... *shrugs*
Damn, now I reeeeeally want steak :lol:
Damn, now I reeeeeally want steak :lol:
What I don't understand is the people (and no offense meant if this is anyone here) who order their steak *very* well done, like blackened. Why not just grill some leather? :snooty:
Sour cream is good, I NEVER use steak sauce. I want to taste the meat, not something I can buy for a few dollars at the store!
Also if I'm having prime rib, I go medium with horseradish on the side mmmmmm
Also if I'm having prime rib, I go medium with horseradish on the side mmmmmm
First off I pretty much hate steak that's not done perfectly. And by perfectly, I mean by me from start to finish.
You have to start off with a good cut and marinade it. At least 24 hours in a dark beer with a little garlic, onion and pepper (maybe a dash of cinnamon for the daring). Now this throws the whole damn chart off because it will stain the meat darker, but you can still tell how well it's cooked. A good steak is rare to medium rare. Anything beyond that and you've ruined a good piece of meat.
So how can you tell it's doneness without color? Easy. First the juice, clear juice means it's too cooked. Throw it out and be a real man and not some a-hole with a grill. Oh yeah, cook on a grill. Gas or charcoal is fine depending if you like it a little smokey or if you really just want to enjoy the meat, either way, use real fire.
Now you can tell how done it is by touching your fingers to your thumb. On your left hand touch your index finger to your thumb and with the right, poke the meaty part of your palm, right by your thumb. That's not quite done enough. So try the same thing with your middle finger and your thumb. That might be a little too done for some people, but never past that. That's your rare/medium rare point for your meat. That's where you stop.
So, in conclusion here's a bad ass way to cook steak:
Using a seal-a-meal or food saver.
Use a good dark beer (guiness) and poor it all over the steak. rub some onion and garlic all over the steak (powdered variety or real). Then add a little pepper. If you like a lot of pepper dip the edge of the steak in pepper so it ends up with a pepper crust.
Toss the steak into the bags, put a little beer on top (not too much, or it will get messy). Add your garlic and onions in there if it's not mixed with the juice already.
Seal it and toss in the fridge for a day. This process gets the steak to soak up lots of flavor.
Pull the steak out and let it come up to room temperature before cooking. Seriously, do this part. Always.
-----Nerd Section-----
With steak the way the meat is, bacteria cannot penetrate the top layers of the steak. This means anything you don't want to eat is sitting right there on the top. So, when you cook the outside of steak you kill off all the bacteria. However with things like ground beef you have to cook it all the way through, because the bacteria can penetrate it because the meat is broken up. So normally you don't want food to sit at room temperature, with steak it's perfectly fine. It also lets the meat relax a bit and will cook better. This is actually called "resting" the meat. This also comes up at the end.
----------------------
After resting the raw meat, put it on to cook. Again, you want it rare to medium rare but be careful because the meat will still cook after it's off the grill. Now the grill should be about 500 degrees F. If you don't temp this out just hold your hand to the grill (not touching, but really close) and count. If you get higher than 1 before you have to pull your hand away, it's not ready.
This high temp will put a good sear on the meat. Let it cook a bit, then flip it. You should have some good lines on the steak. Then rotate it 90 degrees and cook a bit more. Flip a final time and it's done. The meat will start pulling away from the grill bars when it's got a good sear on it. All you need to worry about is that the outside is cooked nice and brown.
Let the meat rest a bit to finish cooking and serve.
You have to start off with a good cut and marinade it. At least 24 hours in a dark beer with a little garlic, onion and pepper (maybe a dash of cinnamon for the daring). Now this throws the whole damn chart off because it will stain the meat darker, but you can still tell how well it's cooked. A good steak is rare to medium rare. Anything beyond that and you've ruined a good piece of meat.
So how can you tell it's doneness without color? Easy. First the juice, clear juice means it's too cooked. Throw it out and be a real man and not some a-hole with a grill. Oh yeah, cook on a grill. Gas or charcoal is fine depending if you like it a little smokey or if you really just want to enjoy the meat, either way, use real fire.
Now you can tell how done it is by touching your fingers to your thumb. On your left hand touch your index finger to your thumb and with the right, poke the meaty part of your palm, right by your thumb. That's not quite done enough. So try the same thing with your middle finger and your thumb. That might be a little too done for some people, but never past that. That's your rare/medium rare point for your meat. That's where you stop.
So, in conclusion here's a bad ass way to cook steak:
Using a seal-a-meal or food saver.
Use a good dark beer (guiness) and poor it all over the steak. rub some onion and garlic all over the steak (powdered variety or real). Then add a little pepper. If you like a lot of pepper dip the edge of the steak in pepper so it ends up with a pepper crust.
Toss the steak into the bags, put a little beer on top (not too much, or it will get messy). Add your garlic and onions in there if it's not mixed with the juice already.
Seal it and toss in the fridge for a day. This process gets the steak to soak up lots of flavor.
Pull the steak out and let it come up to room temperature before cooking. Seriously, do this part. Always.
-----Nerd Section-----
With steak the way the meat is, bacteria cannot penetrate the top layers of the steak. This means anything you don't want to eat is sitting right there on the top. So, when you cook the outside of steak you kill off all the bacteria. However with things like ground beef you have to cook it all the way through, because the bacteria can penetrate it because the meat is broken up. So normally you don't want food to sit at room temperature, with steak it's perfectly fine. It also lets the meat relax a bit and will cook better. This is actually called "resting" the meat. This also comes up at the end.
----------------------
After resting the raw meat, put it on to cook. Again, you want it rare to medium rare but be careful because the meat will still cook after it's off the grill. Now the grill should be about 500 degrees F. If you don't temp this out just hold your hand to the grill (not touching, but really close) and count. If you get higher than 1 before you have to pull your hand away, it's not ready.
This high temp will put a good sear on the meat. Let it cook a bit, then flip it. You should have some good lines on the steak. Then rotate it 90 degrees and cook a bit more. Flip a final time and it's done. The meat will start pulling away from the grill bars when it's got a good sear on it. All you need to worry about is that the outside is cooked nice and brown.
Let the meat rest a bit to finish cooking and serve.
Ooo awesome, thanks for the steak tutorial, that's actually very helpful since we'll be breaking out the grill soon!
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I'm a big fan of a fat porterhouse (or t-bone), just the the far edge of rare on the strip side (the loin will be medium rare). Preferably dry aged (you can do it at home if you have enough space in the fridge and a week or so to spare). No marinating, just salt and pepper, preferably an hour or so before you cook it. Meat at room temp before it gets cooked. Dry off the surface before you put it in the pan. Smoking hot black cast iron pan, a little oil (safflower or peanut), put the meat in and move it (the meat) back a forth a little so it doesn't stick. Then leave it for 2-3 minutes depending on how thick it is. Take it out of the pan. Clean the pan a little with a paper towel, then heat it back up to full temp. Flip the steak into the pan, then the whole thing goes in to a low oven (250) for 4,5,6 minutes 'till it's done to your liking. Then let it rest for 10 minutes or so. Sometimes hit it with just a little bit of fresh lemon juice before serving particularly if it's really fatty.
This won't work with grass-fed beef. It get's too tough with the high heat. I still haven't figured out how to cook that yet.
This won't work with grass-fed beef. It get's too tough with the high heat. I still haven't figured out how to cook that yet.
I like to leave cooking steak to the pros. Higher the quality of meat and griller, the less I like it cooked. If I am doing it myself or getting a steak at a crappy national chain that pays thier cook minimum wage, I'll get it closer to shoe leather and I'll use a 1/2 bottle of A-1 on it.
But truthfully my favorite way to eat steak is thinly sliced, marinated, and cooked (well) with onions and served on a sub bun with light mayo (not that miracle whip shit either!) and pickled banana peppers and cheese! It's called a philly steak, but a local chain here in michigan called Big Johns beats the pants off of anything you'll find In Philadelphia!
But truthfully my favorite way to eat steak is thinly sliced, marinated, and cooked (well) with onions and served on a sub bun with light mayo (not that miracle whip shit either!) and pickled banana peppers and cheese! It's called a philly steak, but a local chain here in michigan called Big Johns beats the pants off of anything you'll find In Philadelphia!
Medium rare for me, but I don't mind too much if it turns out medium.
I went out for dinner with a friend once and he ordered his steak "still mooing" :lol: (Blue rare on the chart)
I went out for dinner with a friend once and he ordered his steak "still mooing" :lol: (Blue rare on the chart)
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Rare to medium rare. I dunno why, but the texture just adds to the awesomeness when cooked that way. 
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heart42 said:
Lucky! I can only afford it a few times a year!
did I say that out loud?Seriously, I'd eat it at least once a week, if not every few days, if I could. Stupid loans.
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