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

[RokNRole]

I prefer rare but most cooks don't understand that. They think it means " nearly alive" so I just say medium.

 

[Chaka]

Typically a medium rare guy but if I'm at a top notch steak place I will usually go with Chef's choice.

 

[Zigg]

With a Kit Kat for dessert. 

You too good for a Kit Kat? 

 

[CurlyNight]

Wish I didn't love red meat so much... medium rare.

 

[sublimeone]

Ribeye: medium-rare

Prime rib: medium. I also request the end piece if it's available.

Filet: lol

 

[Keith R]

Ribeye: medium-rare

Prime rib: medium. I also request the end piece if it's available.

Filet: lol

Love the end piece of prime rib.  Will gladly accept overcooking to get it

 

[waterworld]

I agree with this.  Rarely order steak on business trips anymore.  Rather have good seafood.  Harder for me to replicate at home.  Steaks are easy.

  Lots of seafood, sometimes lamb. Lamb at a high end steakhouse is usually excellent. 

 

[RokNRole]

I go the other way.  In my experience, places tend to under cook the steak.  That way, if a customer sends it back, they don't need to start over, they can just cook it a couple more minutes.  So I order medium, and it typically comes medium rare. 

Bingo

 

[RokNRole]

I had a woman order a medium rare ribeye the other day and ask for ketchup. Oof

 

[RedmondLonghorn]

Currently seven people have voted for Well Done or Medium Well. 

Are there seven vacant cells at Gitmo?

 

[McGarnicle]

This is one of those questions where yeah, there is personal taste involved, but there is an actual reason why medium rare is the best temp to cook a steak to. 

The higher the temp, the less moisture stays in the meat. So the less you cook it, the more juicy the steak is. 
However, you also want it hot enough so that the fat renders and adds flavor without the texture problems you get with cold fat. 

Medium rare is the best combination of the two. Rare I find gives me texture problems with fat, anything over medium rare and you lose a *lot* of fluid. 

If I've got a really thick & fatty cut of ribeye, I'll go a little toward the medium side and let it rest in foil for a good 20 minutes. Nice & light pink throughout and still really juicy, with just the right amount of fat rendered off. Filet, strip, flank etc. need to be medium rare.

 

[Frostillicus]

Filet: lol

What means this?

 

[RedmondLonghorn]

What means this?

It means people who like steak don't eat filets. Or at least not men.

 

[jon_mx]

I can provide sources to back it up.  

 

[ClownCausedChaos2]

Boiled in milk.

 

[Fat Nick]

Agreed.  I don't think a good backyarder can compete with a dry aged steak cooked at a fancy joint but those are $50 plus steaks....just the steak.  You can get 2 family packs of Ribeyes at Costco for that price and they are very good hunks of meat.

I'd rather go out for seafood or something not easily replicated at home.

Yep...and honestly, for $50, I'd rather go to a Churrascaria than a fancy steak house.  That way I can eat ALL the meats. 

 

[Ditkaless Wonders]

Oh sometimes medium well.  Expensive steaks too.  Suck it. 

Have you thought about the example you are setting for your children?

 

[Bull Dozier]

Agree with what seems to be the consensus that medium rare is the way to go.  At a real steakhouse, a medium rare is more like a rare and that is the best for me. I wouldn't risk ordering a rare steak at a place that doesn't come to your table to humble brag about the whole process, but when I'm there, I greatly enjoy it.

I can also do your average "family friendly" restaurant steak on my own grill, and prefer that to going out anytime.  I'd also rather have five $10 steaks at home, than one $50 steak out at a nice place....but I will still do that from time to time. 

 

[Koya]

Voted rare, but prefer Charred-rare (Pittsburgh or black and blue but rare inside rather than raw... but for a great steak place and a more lean cut black and blue works)

ETA: I almost exclusively order steak at a really good steak place. Usually a top tier steakhouse, or a place that has really nice beef and can cook it well... no reason to waste eating red meat by ordering steak at a place with other good options that doesn't excel at the steak. It's one item that I can cook as well st home then most preparations other than a top steak house with redonk hot ovens to get a top notch sear. 

One cut I may get at a general restaurant is a flank steak or other thin cut (maybe at Mexican for example, an adobe or cooked for fajitas), or Argentinian style - those ill get medium as it's a hit stringy, rare. 

 

[Koya]

It means people who like steak don't eat filets. Or at least not men.

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. 

 

[RedmondLonghorn]

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. 

Bone in filets are spectacular. Standard filets are fine, I guess, except for being lacking in flavor and massively overpriced. If I am at a restaurant and they only have filet as a steak option, I'm not eating steak. If they have multiple steaks, I am not ordering a filet. 

Unless it is a bone-in filet, and then I am certainly ordering it.

 

[Ilov80s]

It means people who like steak don't eat filets. Or at least not men.

So we are judging manliness based on which chunk of the cow you prefer to eat? OK.  

 

[Joe Bryant]

I agree with this.  Rarely order steak on business trips anymore.  Rather have good seafood.  Harder for me to replicate at home.  Steaks are easy.

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. 

 

[Limp Ditka]

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. 

Sous Vide to about 5 degrees under desired temp then about 1 minute a side on a scalding hot cast iron to crust it up.

 

[Joe Bryant]

Sous Vide to about 5 degrees under desired temp then about 1 minute a side on a scalding hot cast iron to crust it up.

I know that's getting more popular. More tips and details there? Assuming you're serious.

 

[Koya]

Bone in filets are spectacular. Standard filets are fine, I guess, except for being lacking in flavor and massively overpriced. If I am at a restaurant and they only have filet as a steak option, I'm not eating steak. If they have multiple steaks, I am not ordering a filet. 

Unless it is a bone-in filet, and then I am certainly ordering it.

This. 

 

[Koya]

So we are judging manliness based on which chunk of the cow you prefer to eat? OK.  

New here?

We've judged by a lot less/worse on these boards. 

 

 

[Ditkaless Wonders]

Seared on the outside and raw on the inside.

 

[Ilov80s]

New here?

We've judged by a lot less/worse on these boards. 

 

I thought this was the kinder, gentler FFA

 

[Limp Ditka]

I know that's getting more popular. More tips and details there? Assuming you're serious.

https://recipes.anovaculinary.com/recipe/recipe-sous-vide-medium-rare-strip-steak

The only thing to mess with is the time you leave it in the sous vs the thickness / type of the cut you're using. Play around and you'll figure out how to get what you want.
 

 

[Koya]

I thought this was the kinder, gentler FFA

This IS the kinder, gentler FFA. 

 

[RedmondLonghorn]

So we are judging manliness based on which chunk of the cow you prefer to eat? OK.  

I am not judging manliness. I am judging whether people really like steak.

 

[Ilov80s]

I am not judging manliness. I am judging whether people really like steak.

You sure about that? 

It means people who like steak don't eat filets. Or at least not men.

Filet (bone in or not) is what I order most times. I know fat and marbling is good for flavor, but it's gross. 

 

[MattFancy]

Mostly medium. But I can do medium rare too.

 

[RedmondLonghorn]

I know that's getting more popular. More tips and details there? Assuming you're serious.

It is a pretty foolproof method for cooking steak. 

Here is everything you could ever want to know about it.

If I am cooking a really thick steak (like 2"+), I will use my electric smoker instead the Sous Vide technique.

If I put a 2"-3" thick NY Strip in the electric smoker at 180-200 degrees for like 45-60 minutes and then finish it in a cast iron pan, it comes out perfectly medium rare in the middle, with the kind of char on the outside that you can only get from cast iron, but with a nice gentle smokey flavor.

On really thick cuts or small roasts, I will do SV, then a short stint in the smoker, then finish it on the charcoal grill or in the oven to crisp it up.

 

[RedmondLonghorn]

You sure about that? 

Filet (bone in or not) is what I order most times. I know fat and marbling is good for flavor, but it's gross. 

Ergo, you don't really like steak.

See, it really is that simple.

 

[Ilov80s]

Ergo, you don't really like steak.

See, it really is that simple.

Filet is steak and I love it. I also love skit steak and flank steak. I also enjoy a ribeye or beef tenderloin. If given the choice, I prefer the less fat in a filet. Ergo, I like steak because I like several cuts of steak. 

 

[RedmondLonghorn]

Filet is steak and I love it. I also love skit steak and flank steak. I also enjoy a ribeye or beef tenderloin. If given the choice, I prefer the less fat in a filet. Ergo, I like steak because I like several cuts of steak. 

Filet and tenderloin are the same cut.

 

[Ilov80s]

Filet and tenderloin are the same cut.

No wonder it's so good

 

[RedmondLonghorn]

No wonder it's so good

If you are looking to pay a lot for a vaguely steak-like substance with no scary marbling and a texture that even a little girl can chew without difficulty, they are excellent.

 

[Nugget]

If you are looking to pay a lot for a vaguely steak-like substance with no scary marbling and a texture that even a little girl can chew without difficulty, they are excellent.

I think you could use a Kit Kat.

 

[Ditkaless Wonders]

If you are looking to pay a lot for a vaguely steak-like substance with no scary marbling and a texture that even a little girl can chew without difficulty, they are excellent.

I like the beef in all its wondrous varieties, except for tongue.

 

[RedmondLonghorn]

I like the beef in all its wondrous varieties, except for tongue.

I like tongue too, but I don't really do the internal organs thing (at least not of bovines).

 

[Ilov80s]

I think you could use a medium rare wagyu tomahawk 

fixed

 

[Limp Ditka]

I like the beef in all its wondrous varieties, except for tongue.

I do love me a lengua taco. Pickled tongue also very good.

 

[Ilov80s]

I like the beef in all its wondrous varieties, except for tongue.

Beef cheeks might be the best part of the whole cow

 

[Ditkaless Wonders]

I like tongue too, but I don't really do the internal organs thing (at least not of bovines).

I eat tongue when that is what is served, which is more and more rare these days, but will never choose it if there are other options.  The organs, not so much, but I do like poultry organs, the heart and gizzard in particular.

 

[RedmondLonghorn]

Beef cheeks might be the best part of the whole cow

Now you are talking!

 

[RedmondLonghorn]

I eat tongue when that is what is served, which is more and more rare these days, but will never choose it if there are other options.  The organs, not so much, but I do like poultry organs, the heart and gizzard in particular.

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.

 

[MikeMan]

Steak cooking guide, if not already posted

When I saw the title of this thread, I immediately thought, "Well, it's been 15 years or so, here we go again...."  Megla vs. Rattle. Orange house! Who's with me on that reference?