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Posted: 8/16/2001 5:19:54 PM EDT
[#1]
medium rare mmmmmmm good
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Posted: 8/16/2001 5:19:59 PM EDT
[#2]
Medium-Well, with S & P.
-Troy |
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Posted: 8/16/2001 5:20:52 PM EDT
[#3]
W/O Mad Cow sauce, please.
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Posted: 8/16/2001 5:20:59 PM EDT
[#4]
Bloody rare, as in: "...easy with that brand, cowboy".
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Posted: 8/16/2001 5:21:15 PM EDT
[#5]
Knock the horns off, wipe its ass and sear it on both sides.
[i][b]"If you're not part of the Solution, you're part of the problem"[/i][/b] sgb |
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Posted: 8/16/2001 5:28:01 PM EDT
[#6]
Crispy with lots of salt and pepper.
[moon] |
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Posted: 8/16/2001 5:31:22 PM EDT
[#7]
Medium rare with lots of salt. By the way, my wife says I cant get Mad Cow Disease...cause I'm a PIG. BP
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Posted: 8/16/2001 5:31:31 PM EDT
[#8]
I like mine still mooing. No suace or spices. Why ruin a syeak with those things.
Six |
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Posted: 8/16/2001 5:31:32 PM EDT
[#9]
Rare, or as the Germans say [b][i]blutig![i][/b]
Eric The(IThink'Blutig'SaysItAll!)Hun[>]:)] |
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Posted: 8/16/2001 5:32:25 PM EDT
[#10]
My weakness. Between raw and burnt is fine. Well on the outside, medium in the middle, prefered. Garlic powder, popcorn salt, even buttered a bit...mushrooms. Nice topic, at work & starvin'!
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Posted: 8/16/2001 5:33:57 PM EDT
[#11]
How about through the heart of the nearest vampyre? Oh, wrong stake, sorry...
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Posted: 8/16/2001 5:40:51 PM EDT
[#12]
Like I tell the person taking my order....
I want it where a GOOD vet could save it. Not just any vet, but a good one. If they won't do it, medium rare is normally as rare as they will cook it, so that would be it. Yum. No steak sauce, just maybe a little garlic salt rubbed in one side before cooking. [8D] WWoodworth |
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Posted: 8/16/2001 5:41:24 PM EDT
[#13]
Medium rare and an inch thick (at least).
Had a good buffalo steak at Ruth's Chris that had to have been 2" thick. Yum. |
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Posted: 8/16/2001 5:47:30 PM EDT
[#14]
Man,my wife better hurry up with those T-Bones!You guys are killing me!
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Posted: 8/16/2001 5:49:23 PM EDT
[#15]
As close to raw as possible. I am a true carnivore.
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Posted: 8/16/2001 5:51:42 PM EDT
[#16]
Medium well, no sauce at all.
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Posted: 8/16/2001 5:54:04 PM EDT
[#17]
Medium, hot, and with a little garlic salt and Heinz 57.
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Posted: 8/16/2001 5:59:56 PM EDT
[#18]
Medium rare - with a touch of garlic butter.
Tyler |
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Posted: 8/16/2001 6:01:56 PM EDT
[#19]
medium w/ A1 Le and perrins or heins 57
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Posted: 8/16/2001 6:03:22 PM EDT
[#20]
In front of me of course!!!
Oh btw, Medium Rare. |
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Posted: 8/16/2001 6:10:23 PM EDT
[#21]
Crispy on the outside, medium-well done inside, or whenever it is put on a plate.
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Posted: 8/16/2001 6:11:41 PM EDT
[#22]
Quoted: Knock the horns off, wipe its ass and sear it on both sides. [i][b]"If you're not part of the Solution, you're part of the problem"[/i][/b] sgb [smoke]"Laughter is the best medicine" and you are the Doctor today! Keep it coming DOC SGB[smoke] |
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Posted: 8/16/2001 7:22:05 PM EDT
[#23]
My friend used to say, "just walk the cow past the fire, and then start cutting".
I can't eat red meat anymore, but I used to like it extra well done. |
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Posted: 8/16/2001 7:28:56 PM EDT
[#24]
Cookouts at our house consist of about 2 lbs. of steak per person prepared to medium rare perfection.
Bark, Bark! I take a nap now. |
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Posted: 8/16/2001 7:29:20 PM EDT
[#25]
Medium with A1, or any other good steak sauce.
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Posted: 8/16/2001 7:30:02 PM EDT
[#26]
Medium rare, if a steak is cooked properly it requires NO SAUCE.
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Posted: 8/16/2001 7:32:28 PM EDT
[#27]
RARE! I like em when the middle isn't even hot yet. Just a little warm in the middle, dark brown on the outside. Seasoned salt and pepper tenderized in before cooking and a little A1 on the side.
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Posted: 8/16/2001 7:37:06 PM EDT
[#28]
True beef lovers like their steak rare! No sauce! If is aged properly, very tender. Not like the stuff you buy at the grocery store. Its too fresh! My buddy woould cook his steak with a blow torch. He would sear the outside an barely touch the inside. Too rare for me.
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Posted: 8/16/2001 9:38:22 PM EDT
[#29]
Well done, with (lots of)A1 and (lots of)salt. Hmmmm.... steak
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Posted: 8/17/2001 3:22:46 AM EDT
[#30]
Medium Rare with Dijon mustard.
[img]http://www.porterssteakhouse.com/images/splash.jpg[/img] |
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Posted: 8/17/2001 3:28:27 AM EDT
[#31]
I love my steaks scared. I've found most places won't even serve rare anymore. If its warm/hot in the inside its too well done for me.
Only bad news, I have to eat it in a dark resturant so that my woman doesn't notice how rare it is. She totally flips if there is any blood on the plate. She eats here beyond charred, to the point of charcol. |
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Posted: 8/17/2001 3:30:19 AM EDT
[#32]
Well DONE!!!!
When I was in Oklahoma I was in a class with a guy. As we all were leaving to go eat, one of the other guys said, "Let try to get there early before the steaks are well done". To this the other guy replied, "I stopped eating meat medium rare after I got that tape worm". BEWARE of what you eat! It all may be meat of some sort but just what kinda meat do you want to eat! Of course, with the tape worm dieting may not be much of an issue [:D] ........ |
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Posted: 8/17/2001 3:43:36 AM EDT
[#33]
Medium rare, a lot of Sauce...oh shit I am getting hungry talking about Steaks...and I have nothing to eat in the house. Seems I end up with a pizza...
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Posted: 8/17/2001 3:45:51 AM EDT
[#34]
Rare...as in: "Still moving slightly". How people can eat dead things is beyond me.
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Posted: 8/17/2001 4:39:08 AM EDT
[#35]
Walk it by a candle before you butcher it.
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Posted: 8/17/2001 4:43:54 AM EDT
[#36]
"As rare as the law will allow."
"Just let it warm up on the way through the kitchen." "Still purple and cold in the middle is just right." "If I need to put sauce on it, it's going back to the kitchen." Get the idea? |
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Posted: 8/17/2001 5:09:49 AM EDT
[#37]
Post from Celt -
How people can eat dead things is beyond me. I know what you mean. Now can I have your steak? Besides, I like to think of these 'things' as being just 'recently dead.' Eric The(HamFistedMeatEating)Hun[>]:)] |
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Posted: 8/17/2001 5:37:45 AM EDT
[#38]
OK dokie. Topic I know something about food and eating.
Here goes. If it a good cut like filet mignon, maybe a porter house or t-bone. I only want salt and pepper on it cooked medium. If it is a so-so cut I like it marinated with 1part cheap beer(make a good tenderizer) and 2 parts worcester sauce and crushed garlic. Then cooked med well. Now we can also talk carne asada. Now that is some good eating too. Marinate thin pieces of meat in lime juice, crushed garlic, salt and pepper. Char grill that bad boy. Add tortilla, spanish rice and black beans to the mix and top it off with salsa of your choice. MMMMMMMMMM |
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Posted: 8/17/2001 5:58:11 AM EDT
[#39]
"Knock its horns off, wipe its dirty ol' butt, and throw it up on the table!"
-Woody Harrelson in "The Cowboy Way" I think I'm going to start using the 'good vet could save it' thing.... Hun, Sehr blutig!! Ich mag mein Rindfleisch roh!! QS |
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Posted: 8/17/2001 6:00:39 AM EDT
[#40]
I avoid red meat.
I go for the gray mottled kind. |
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Posted: 8/17/2001 6:50:49 AM EDT
[#41]
One thing to remember. If you live in "beef country", order your steak a little more well done than usual. Here in SD, if you order Medium, you'll get what would be medium rare anywhere els, and so on. That is about how I like mine. Medium(SD style) little garlic and pepper rubbed in, no sauce.
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Posted: 8/17/2001 8:33:42 AM EDT
[#42]
Medium rare for most steaks, but if it is a nice filet mignon than I'll have it rare.
[pyro] |
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Posted: 8/17/2001 9:32:54 AM EDT
[#43]
Medium rare. Only way for me. Goes great with a Glenmorangie Sherry Oak Scotch neat or an A.H Hirsch 16 Yr. Bourbon with a couple of cubes of ice.
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Posted: 8/17/2001 10:56:31 AM EDT
[#44]
"Pittsburg"- charred on the outside, cold in the center. When I order I ask them if there chef can do it Pittsburg. If they say yes, or say yes after checking, fine. If i have to explain it I just get it as rare as possible. New York strip if i can, porterhouse/T bone if not. Don't personally like filet mignon any more than most other parts of the cow. Hate veal, which is a shame, 'cause I generaly like to *iss off the kind of people who get offended when you order it.
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Posted: 8/17/2001 11:13:43 AM EDT
[#45]
This is making me hungry.
I love a good steak. |
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Posted: 8/17/2001 11:15:02 AM EDT
[#46]
large and thick first, then...medium to med well with a bunch of blue cheese melted all over it....mmmmmmm
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Posted: 8/17/2001 11:22:58 AM EDT
[#47]
When I'm dining out, I just order, "Rare as hell!"
If I'm cooking at home and can't grill it, I set the oven to 500 degrees, and leave a cast iron griddle-skillet in the oven to heat. I set the steak (generally a 1 1/2" to 2" cut Angus ribeye or Porterhouse)out to reach room temperature. When approaching room temp, I sprinkle kosher salt on it and rub it in. NOT table salt. The flaky texture of kosher salt makes a better crust. Add fresh ground pepper if you like, but I'm sensitive to it. Set a gas burner on HIGH, yank the hot griddle-skillet out of the oven, put it on the burner, and slap the room-temp steak on it for between 90 seconds and 2 minutes per side, then toss it in the oven for between 3.5 and 5 minutes for rare (like I like) or 8 minutes for medium. Take it out and plate it AND LEAVE IT ALONE for between 5 and 10 minutes to let the juices back into the meat. Of course, if weather allows, I put a hot mesquite and charcoal blend fire into the grill, and sear each side as close to the coals as I can get it for 2 minutes with the lid down. Plate it, AND LEAVE IT ALONE for the requisite 5-10 minutes. I take my steak Dead Seriously[;D] although I've been known to not be too picky about the DEAD part! Semper Fi! Ken Little |
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Posted: 8/17/2001 11:41:49 AM EDT
[#48]
I'm getting a bit too old to eat quite rare meat - my innards just work too hard. That happy zone between medium & medium rare is where I like it - outside cooked but not crusty (except possibly for grille striping), inside is reddish/touch-of-grey. No red in juices.
It looks odd (very discreet about it at a fancier restaurant or I request it done in kitchen) but I just don't need all the greasy "runoff" - I wrap the steak with a paper napkin and soak up the liquid. It's then dry externally but not dried-out (overcooked). For all you steak lovers out there: it's GOTTA be thick, doesn't it? It's not a matter of meat quantity, it's just that thick steaks cook or grille better. Too thick, though and you have to cook'em enough that the outside can get leathery if you're not careful. Ruth's Chris is great but I always tell'em to NOT cook it in butter (just goes too far). And to bring it out on a "dry" plate - I've lost too many neckties from a sputtering platter. For mid-price places, Outback Steakhouse is pretty good, followed by Black Angus. An east coast Steak & Ale I went to was pretty good too. Double-cut NY Steaks (hey, they used to be called Kansas City Steaks!!!) are my favorite, followed by a nice filet. T-Bones are fine but I dislike having to wander around the bone. Definitely my favorite sauce is Heinz 57. A-1 variant "Bold & Spicy" is OK and I'll take regular A-1 in a pinch, but I carry a backup bottle of 57 in my truck's toolbox, right by the ammo. (People laugh at me, but "Be Prepared!" is my motto ;-) Kikkoman (the soy sauce folks, of all people) have a GREAT steak sauce too. It shares some of the aura of Heinz 57 sauce, and a bit of Teriyaki. It is definitely a steak sauce, not some far east concoction. The specialty steak sauces (*not* grilling marinades, etc. - but which are good in their own right) by the whiskey folks - Jack Daniels, Maker's Mark, and Wild Turkey - are also very very good. (JD's is my favorite of the bunch.) But their availability in regular supermarkets is not that great. Thinking about this sh*t makes me hungry. Gues I'll go to Max's tonite for a dbl-cut NY! -Bill San Mateo, CA |
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Posted: 8/17/2001 11:57:11 AM EDT
[#49]
Medium, because real well done meat is supposed to cause cancer and I just bought a really expensive M1A that I want to shoot for a while yet.
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Posted: 8/17/2001 1:13:13 PM EDT
[#50]
I usually have mine medium rare. If they serve it, I'd order steak tartar as well. It's as raw as it gets without the moo-ing. It's quite good too, if it's done properly.
BTW, read the book "Kitchen Confidential" and you will never order your steak well-done or on Monday again. |
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