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How do you like your steak cooked? (1 Viewer)

What says you?

  • Rare

    Votes: 17 6.6%

  • Medium Rare

    Votes: 167 64.5%

  • Medium

    Votes: 59 22.8%

  • Medium Well

    Votes: 10 3.9%

  • Well Done

    Votes: 4 1.5%

  • I don't eat steak

    Votes: 2 0.8%
  • Total voters
    259
Sirloin, Filet, Ribeye, Prime Rib - Medium Rare

N.Y Strip, Skirt, Flank - Medium

 
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RedmondLonghorn said:
Beef tongue tacos are excellent, as the gentleman from Chicago already pointed out. But I don't think it would be good rare.

Fried chicken livers are awesome. Foie gras is alright too, in very small quantities. Same with sweetbreads. I avoid most other organ meats actively.
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I am definitely not into the internal organs. Foie gras is ok, but I don't get the hype for it. I had pigs head empanadas once and didn't care for it (not internal, but weird still). I have never had a liver that didn't repulse me. I was even in Tuscany staying at a farm house and the owner killed a rabbit and served rabbit livers. I was thinking if I am ever going to like liver, this will be it. Nope, had to choke one down just to be polite. Luckily the rest of the rabbit was amazing. 

 
Fat Nick said:
I've gotten so good at grilling Costco's Ribeye steaks that I don't usually even order steak out anymore.  I can do it better at home.
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Yeah, unless it is a steakhouse this is about where I'm at.  Those Costco ribeyes are so thick and perfect for grilling. 

 
First job I ever had was cooking was a truck stop. We mainly just served up the specials of the day, which were pre-cooked and in warming trays, but we did also cook some simple things like burgers, cheesesteaks, grilled cheese, etc.  One day some trucker came in and ordered a T-Bone - Medium Rare. I knew it was on the menu, but everyone said not to worry about it because no one ever ordered them. It was $12.95 and I knew I was going to be in big trouble if it got sent back. I dug into the back of the big freezer and pulled out a freezer burnt, reddish colored brick that was in a bucket labeled T-Bones. I put it on a plate and stuck it in the microwave (still in the plastic wrap) for 15 minutes. The meat turned gray and got all shriveled up. The plastic wrap melted to the fat on the steak and it ripped through where the bone protruded from the shriveled, gray meat. I unwrapped the scalding steak the best I could, slapped it on a sizzle plate with some butter, and sent it out. In hindsight, there's no way the guy ate it, but he didn't send it back either.  :thumbup:

 
I like filets. I'm not sure why being easy to chew is a ding against it.  I'll take it over a wad of fat in my mouth that I need to figure out how to secretly spit into my napkin.

 
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Joe Bryant said:
Hi Judge. Can you and @Fat Nick share the cooking technique you use in detail? I'm sure it's in the Grill thread somewhere but could use it here. 
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For me, it's largely about "feel" and "eyeballing."

-Season liberally with Kosher salt, ground pepper, and Garlic salt.  I crank my burners ALL the way up and get the grill up to 750-800 (or more).  I throw the steaks on in between two burners (as opposed to directly over one), then turn the grill back so it'll settle in around 5-600. Time depends a lot on the thickness of the steak.  Big thick Ribeyes like Costco has will sometimes cook at 7-10 minutes a side to Medium/Medium Rare.  Seems like a long time, but it's a THICK steak.  Thinner cuts obviously much less.  A small grocery store sirloin may only need 3-4 minutes per side.  Just prior to flipping, I'll crank the OPPOSITE side of burners way up to pre-heat that side, then flip to that side, and throttle back down to the 5-600 range.

For testing "doneness" I use the Finger Test as a rough guide.  It's largely about the mix of time, experience, and pushing the steak to see how firm its.  I like mine Medium-Rare.  My wife is Medium-Well.  I've found that putting my steak on when I flip hers gets us to that level of cooking, allowing for both to come off at the same time. 

Random tips-

Rib Eyes are fatty - if you put them right over the burner, you get a LOT of flare-ups on a well-loved grill.  I keep a water bottle near buy to douse flames.  That's also why I put it between two burners.  It's as good as direct heat, just w/o as many flare-ups.

Flip your steak ONCE and only once.  This, combined with a good sear will get you a juicy steak, even at medium-well. (Yes...I know some say the sear is a myth...but to each his own).

Liberal use of Kosher salt is key - especially on thicker cuts.  Put more on than you'd think. 

 
Fat Nick said:
For me, it's largely about "feel" and "eyeballing."

-Season liberally with Kosher salt, ground pepper, and Garlic salt.  I crank my burners ALL the way up and get the grill up to 750-800 (or more).  I throw the steaks on in between two burners (as opposed to directly over one), then turn the grill back so it'll settle in around 5-600. Time depends a lot on the thickness of the steak.  Big thick Ribeyes like Costco has will sometimes cook at 7-10 minutes a side to Medium/Medium Rare.  Seems like a long time, but it's a THICK steak.  Thinner cuts obviously much less.  A small grocery store sirloin may only need 3-4 minutes per side.  Just prior to flipping, I'll crank the OPPOSITE side of burners way up to pre-heat that side, then flip to that side, and throttle back down to the 5-600 range.

For testing "doneness" I use the Finger Test as a rough guide.  It's largely about the mix of time, experience, and pushing the steak to see how firm its.  I like mine Medium-Rare.  My wife is Medium-Well.  I've found that putting my steak on when I flip hers gets us to that level of cooking, allowing for both to come off at the same time. 

Random tips-

Rib Eyes are fatty - if you put them right over the burner, you get a LOT of flare-ups on a well-loved grill.  I keep a water bottle near buy to douse flames.  That's also why I put it between two burners.  It's as good as direct heat, just w/o as many flare-ups.

Flip your steak ONCE and only once.  This, combined with a good sear will get you a juicy steak, even at medium-well. (Yes...I know some say the sear is a myth...but to each his own).

Liberal use of Kosher salt is key - especially on thicker cuts.  Put more on than you'd think. 
Click to expand...
Great stuff here.  I personally like to marinade my steaks overnight in a mixture of soy sauce, balsamic, and worcestershire

Also, take them out of the fridge a half hour before grilling.

 
Anyways, rare is a fine way to eat a leaner cut of meat, like a sirloin, but if you are getting a fatty (read: flavorful) cut like T-bone, Ribeye or NY Strip, you want to make sure the fat has time to render out which means medium rare is "best".

 
Fat Nick said:
For me, it's largely about "feel" and "eyeballing."

-Season liberally with Kosher salt, ground pepper, and Garlic salt.  I crank my burners ALL the way up and get the grill up to 750-800 (or more).  I throw the steaks on in between two burners (as opposed to directly over one), then turn the grill back so it'll settle in around 5-600. Time depends a lot on the thickness of the steak.  Big thick Ribeyes like Costco has will sometimes cook at 7-10 minutes a side to Medium/Medium Rare.  Seems like a long time, but it's a THICK steak.  Thinner cuts obviously much less.  A small grocery store sirloin may only need 3-4 minutes per side.  Just prior to flipping, I'll crank the OPPOSITE side of burners way up to pre-heat that side, then flip to that side, and throttle back down to the 5-600 range.

For testing "doneness" I use the Finger Test as a rough guide.  It's largely about the mix of time, experience, and pushing the steak to see how firm its.  I like mine Medium-Rare.  My wife is Medium-Well.  I've found that putting my steak on when I flip hers gets us to that level of cooking, allowing for both to come off at the same time. 

Random tips-

Rib Eyes are fatty - if you put them right over the burner, you get a LOT of flare-ups on a well-loved grill.  I keep a water bottle near buy to douse flames.  That's also why I put it between two burners.  It's as good as direct heat, just w/o as many flare-ups.

Flip your steak ONCE and only once.  This, combined with a good sear will get you a juicy steak, even at medium-well. (Yes...I know some say the sear is a myth...but to each his own).

Liberal use of Kosher salt is key - especially on thicker cuts.  Put more on than you'd think. 
Click to expand...
Thanks a lot. 

I hear lots of talk about Costco steaks. Is that the go to spot? We have one that I don't go to much as Sams is much closer and has the basics I get. Tell me more about Costco steak.

 
Fat Nick said:
For me, it's largely about "feel" and "eyeballing."

-Season liberally with Kosher salt, ground pepper, and Garlic salt.  I crank my burners ALL the way up and get the grill up to 750-800 (or more).  I throw the steaks on in between two burners (as opposed to directly over one), then turn the grill back so it'll settle in around 5-600. Time depends a lot on the thickness of the steak.  Big thick Ribeyes like Costco has will sometimes cook at 7-10 minutes a side to Medium/Medium Rare.  Seems like a long time, but it's a THICK steak.  Thinner cuts obviously much less.  A small grocery store sirloin may only need 3-4 minutes per side.  Just prior to flipping, I'll crank the OPPOSITE side of burners way up to pre-heat that side, then flip to that side, and throttle back down to the 5-600 range.

For testing "doneness" I use the Finger Test as a rough guide.  It's largely about the mix of time, experience, and pushing the steak to see how firm its.  I like mine Medium-Rare.  My wife is Medium-Well.  I've found that putting my steak on when I flip hers gets us to that level of cooking, allowing for both to come off at the same time. 

Random tips-

Rib Eyes are fatty - if you put them right over the burner, you get a LOT of flare-ups on a well-loved grill.  I keep a water bottle near buy to douse flames.  That's also why I put it between two burners.  It's as good as direct heat, just w/o as many flare-ups.

Flip your steak ONCE and only once.  This, combined with a good sear will get you a juicy steak, even at medium-well. (Yes...I know some say the sear is a myth...but to each his own).

Liberal use of Kosher salt is key - especially on thicker cuts.  Put more on than you'd think. 
Click to expand...
Tip about the salt: Makes sure if you salt it, you let it sit before cooking for 30 min or so. You want the salt to extract the liquids to the surface via osmosis, but also have time to mix and then re-enter the steak. 

If you salt and cook too soon, you'll end up drying out the steak. 

 
Joe Bryant said:
Thanks a lot. 

I hear lots of talk about Costco steaks. Is that the go to spot? We have one that I don't go to much as Sams is much closer and has the basics I get. Tell me more about Costco steak.
Click to expand...
Costco gets high grade meat and sells it at a much lower price point than a butcher would sell the same grade.

 
Slapdash said:
Great stuff here.  I personally like to marinade my steaks overnight in a mixture of soy sauce, balsamic, and worcestershire

Also, take them out of the fridge a half hour before grilling.
Click to expand...
Forgot about this - Absolutely.  Helping the temperature equalize and get closer to room temp leads to a more even cooking.

 
Harry Manback said:
Tip about the salt: Makes sure if you salt it, you let it sit before cooking for 30 min or so. You want the salt to extract the liquids to the surface via osmosis, but also have time to mix and then re-enter the steak. 

If you salt and cook too soon, you'll end up drying out the steak. 
Click to expand...
I usually salt as soon as I take it out of the fridge, then let it sit seasoned until it warms up.

 
Joe Bryant said:
Thanks a lot. 

I hear lots of talk about Costco steaks. Is that the go to spot? We have one that I don't go to much as Sams is much closer and has the basics I get. Tell me more about Costco steak.
Click to expand...
They've got the best Rib Eyes I've found shy of going straight to a legit butcher, and for a fraction of the cost.  For me, the plus is the thickness of the cut.  They're upwards of 1" thick.  I hate thin steak.  They've got Choice and Prime.  Prime is a LOT more, but honestly, I can usually find a Choice that's got almost as much marbling as a Prime if I look.

 
Harry Manback said:
Tip about the salt: Makes sure if you salt it, you let it sit before cooking for 30 min or so. You want the salt to extract the liquids to the surface via osmosis, but also have time to mix and then re-enter the steak. 

If you salt and cook too soon, you'll end up drying out the steak. 
Click to expand...
I've always given the steaks time to sit with the seasoning on, but I never realized why this was important.  Good tip.

 
Fat Nick said:
They've got the best Rib Eyes I've found shy of going straight to a legit butcher, and for a fraction of the cost.  For me, the plus is the thickness of the cut.  They're upwards of 1" thick.  I hate thin steak.  They've got Choice and Prime.  Prime is a LOT more, but honestly, I can usually find a Choice that's got almost as much marbling as a Prime if I look.
Click to expand...
Cool. Does it seem to be nationwide that they have them? I'll have to look next time. 

 
Koya said:
Try a bone-in filet.  Fairly off the hook as the bone adds the missing flavor but the cut is still smooth as silk. 

Of course, get yourself a nice porterhouse and you have that AND a bone in sirloin strip as well. 
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And in the limited experience I have with tri-tip, it reminded me a LOT of filet.  (Not much fat.)

 
Joe Bryant said:
I'm a big fan of SeriousEats.com and J. Kenzi Lopez-Alt.  Wondering what people thought his stuff here http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html
Click to expand...
 A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge-to-edge.

No.   To each their own, but eating a crunchy outside with a crust is awful.  

 
Last time I cooked ribeye about a 2 inch cut, i salted and peppered them and then rubbed on a couple of large finely grated cloves of garlic on each steak and then rubbed on some butter.  Wrapped and put in the freezer for about 30 minutes.  I heated the gas grill about as hot as I could get it, then turned it down just a bit before I slapped on the steaks.  I cooked each side about 3 to 3.5 minutes.  They came out with a nice layer of beautifully charred goodness and then the rest was a nice red but warmed red juicy-tender steak cooked to a rare perfection.  My gf's parents from Kobe Japan absolutely loved them.  

 
Dismattle said:
Guys ain't gonna believe this.  But some folks won't deliver a well done steak    Think the kicker is that they gotta at least sometimes have it cross their mind that I could chuck them up on the grill

Seriously. You ain't eating it.  I dam sure don't care to have you watch me eat

Why ya think to upset.   Some sob refused too cook ya meat half cooked and ya got burned?   It wasn't me brah.   Cook that chit the way Im paying you too cook it.   OR refuse service.. Ya can even send burned.  But don't waste our time    Do not waste food.  I like it, and yeah some ketchup soaks up nice too
Click to expand...
what

 
SHIZNITTTT said:
 A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge-to-edge.

No.   To each their own, but eating a crunchy outside with a crust is awful.  
Click to expand...
One mans perfect is another's burned.

I want the char for a few reasons: gets additional flavour profile that cooked but not charred edge provides; seals in the juices; proves a nice texture as compare to my preferred rare interior. 

 
I'd also suggest the thickness of the cut is important. Medium rare might be better suited to a thinner cut, but for a two inch steak if the interior is medium rare it's likely get it's too well near the surface. That's where black and rare is perfect imo

 
Repeat of a link from the Grilling thread

7 myths about cooking steak

Myth #1: "You should let a thick steak rest at room temperature before you cook it."
Myth #2: "Sear your meat over high heat to lock in juices."
Myth #3: "Bone-in steak has more flavor than boneless."
Myth #4: "Only flip your steak once!"
Myth #5: "Don't season your steak until after it's cooked!"
Myth #6a: "Don't use a fork to turn your steak."
Myth #6b: "If you cut it open to check doneness, it will lose all its juices."
Myth #7: "Use the "poke test" to check if your steak is done."
 

 
Peyton Marino said:
what
Click to expand...
Some 'cooks' or 'chefs' if you will, will not cook Steak to well done..  Think its some concern with loss..  "Oh this steak is burned"   Ive even accounted for this, and added  "Burnt is okay!"

Leviticus 19:26 niv  I truly don't follow just because..  I actually like it well done!   It would be like some book asking you too eat RAW   You would be like  Hell Yeah!

btw  Listen when I cook   I sometimes eat the fried blood   I aint like holier than thou..   But Dude   Please cook that chit..

 
Brony said:
Repeat of a link from the Grilling thread

7 myths about cooking steak

Myth #1: "You should let a thick steak rest at room temperature before you cook it."
Myth #2: "Sear your meat over high heat to lock in juices."
Myth #3: "Bone-in steak has more flavor than boneless."
Myth #4: "Only flip your steak once!"
Myth #5: "Don't season your steak until after it's cooked!"
Myth #6a: "Don't use a fork to turn your steak."
Myth #6b: "If you cut it open to check doneness, it will lose all its juices."
Myth #7: "Use the "poke test" to check if your steak is done."
 
Click to expand...
#1: so, you want me to have a steak that is seared on the outside and 40 degrees on the interior? No thanks. 

#2: need more evidence though I sear for other reasons 

#3: just bull crap. If you want to get specific the part of the steak "not touching" the bone is the same, but the flavor profiles and texture provided by a bone result in a totally doffeeet palate / tasting experience.

the rest seem fine

 
Koya said:
I'd also suggest the thickness of the cut is important. Medium rare might be better suited to a thinner cut, but for a two inch steak if the interior is medium rare it's likely get it's too well near the surface. That's where black and rare is perfect imo
Click to expand...
Absolutely.  You can not cook a thinner cut of meat and get the char on the outside and still have it rare.  It is closer to a medium rare, and that is only cooking about 2.5 minutes on each side.  

 
Dismattle said:
Guys ain't gonna believe this.  But some folks won't deliver a well done steak    Think the kicker is that they gotta at least sometimes have it cross their mind that I could chuck them up on the grill

Seriously. You ain't eating it.  I dam sure don't care to have you watch me eat

Why ya think to upset.   Some sob refused too cook ya meat half cooked and ya got burned?   It wasn't me brah.   Cook that chit the way Im paying you too cook it.   OR refuse service.. Ya can even send burned.  But don't waste our time    Do not waste food.  I like it, and yeah some ketchup soaks up nice too
Click to expand...
The issue is, at a high end restaurant where a piece of meat is $50/60, some jamoke could order a steak well done, then complain it's overcooked.

Now the restaurant is out a good chunk of revenue.

If they server it medium, and they say it's undercooked you can always throw it back on and cook some more. You can't uncook a steak.

 
Koya said:
#1: so, you want me to have a steak that is seared on the outside and 40 degrees on the interior? No thanks. 

the rest seem fine
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The room temperature resting process is weird to me.  The steak goes from 40F to 74F and then to 400F.  If you really think that  something magical happens  in that 30 minutes while the ambient temperature goes from 40 to room temperature, knock yerself out. 

 
Brony said:
The room temperature resting process is weird to me.  The steak goes from 40F to 74F and then to 400F.  If you really think that  something magical happens  in that 30 minutes while the ambient temperature goes from 40 to room temperature, knock yerself out. 
Click to expand...
If I want cool in the center but not raw, and charred on just the very outermost edge, yes I need to to come up from 40 degrees before searing it. Basically for me searing IS the cooking. 3 min super high heat each side for a decently thick cut.  

 
Last edited by a moderator:
Brony said:
The room temperature resting process is weird to me.  The steak goes from 40F to 74F and then to 400F.  If you really think that  something magical happens  in that 30 minutes while the ambient temperature goes from 40 to room temperature, knock yerself out. 
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What happens is the juice settles. 

Take two identical steaks, cook them the exact same way.

Let one rest, cut into the other right away.

You will see a lot more juice on your plate on the first one you cut, than the one that you let rest. Juice = Flavor

Edit: You were referring to before you cook? It's so that the interior of the steak is similar temp as the exterior, even temp = even cooking. Otherwise you run the risk of the outside being too charred

 
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Harry Manback said:
What happens is the juice settles. 

Take two identical steaks, cook them the exact same way.

Let one rest, cut into the other right away.

You will see a lot more juice on your plate on the first one you cut, than the one that you let rest. Juice = Flavor
Click to expand...
this is in reference to let the steak sit out at room temperature before cooking.  So that the whole steak will somehow go from 40 to 74F. 

 
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