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Posted: 9/8/2004 1:53:35 PM EST
Your steaks!
Just introduced to the flame then flipped then on your plate. All the blood and fat spraying out with each juicy mouthfull.

[Homer voice]Mmmmmmm....steak...uglgglglglghhhh[/Homer voice]

Bilster
Link Posted: 9/8/2004 1:54:56 PM EST
Just cook the moo out, that's enough for me.
Link Posted: 9/8/2004 1:55:37 PM EST
I like to kill the cow myself...with my teeth.


SGatr15
Link Posted: 9/8/2004 1:56:31 PM EST
Run it by a warm room?
Link Posted: 9/8/2004 1:57:42 PM EST
Easier to digest when rare to medium rare.

MT
Link Posted: 9/8/2004 1:58:43 PM EST
Link Posted: 9/8/2004 1:58:52 PM EST
Link Posted: 9/8/2004 2:01:23 PM EST

Originally Posted By Helldog40:

Originally Posted By Gloftoe:
Run it by a warm room?




Overcooked.......best way is to pass the meat within 1 foot of a 100 watt lightbulb.....



Show it a picture of fire from across the room...
Link Posted: 9/8/2004 2:03:00 PM EST
I like it red to pink, can't really deal with purple!
Link Posted: 9/8/2004 2:05:16 PM EST
I always tell the waiter/waitress "rare as legally possible please" Sadly these days that means medium. The rarest one I ever had was at this joint called Brian's Steak House way down south in Virginia. Man that sucker was awesome it was still cold in the middle!
Link Posted: 9/8/2004 2:05:44 PM EST
[Last Edit: 9/8/2004 2:06:43 PM EST by ffsparky26]
I like to sere the outside and leave the inside all red and bloody. I hate steaks that have been over spiced, sauced, and turned into shoe leather.
Link Posted: 9/8/2004 2:06:28 PM EST
Link Posted: 9/8/2004 2:08:33 PM EST
I like it rare, but I DO sear the fat really well. I don't like eating raw fat. I try and cook the fat on the outskirts thoroughly.
Link Posted: 9/8/2004 2:10:32 PM EST
Link Posted: 9/8/2004 2:10:33 PM EST
I want to be able to give it some hay, put it back in the barn, and for it to be OK tomorrow.


Not Really..... Medium Rare for me.

Link Posted: 9/8/2004 2:11:33 PM EST


Just run the damn cow up to the table and slice it off. That's warm enough.

Link Posted: 9/8/2004 2:32:54 PM EST
Well done for me.

I don't like my meat to be still moving while I'm eating it.

Link Posted: 9/8/2004 3:12:33 PM EST
Link Posted: 9/8/2004 3:21:53 PM EST
How warm was it when it was killed.
Link Posted: 9/8/2004 6:23:30 PM EST
It really need not even be dead yet for me to enjoy it. I eat raw steak all the time.
Link Posted: 9/8/2004 6:24:43 PM EST
Hell, out here in the West we butcher our own steers and cut our steaks off the carcass as we need them.
Link Posted: 9/8/2004 6:32:13 PM EST
Knock the horns off, wipe it's ass, and show it a match.
Link Posted: 9/8/2004 6:34:26 PM EST
veins in my teeth.
Link Posted: 9/8/2004 7:41:03 PM EST
Medium rare with Franks Red Hot.


Franks Red Hot goes with ANYTHING... pour it on!!!


- BG
Link Posted: 9/8/2004 7:42:34 PM EST
medium well.
Link Posted: 9/8/2004 7:43:50 PM EST
Medium rare.
Link Posted: 9/8/2004 7:50:57 PM EST
Medium rare is where its at...cooked enough to be warm all the way through but not chewy. I used to work at a very upscale returant and the chef would get really pissed off whenpeople ordered meat well done...he would yell and throw shit sometimes, saying it was a waste of meat and that he just as well outta throw it away. I guess when steak is $17-20 per pound at the resturants cost he couldnt justify burning the crap out of it.
Link Posted: 9/8/2004 7:54:45 PM EST
Medium rare is the reddest I'll take it. Medium is the ............ cookedest?
Link Posted: 9/8/2004 7:55:27 PM EST
thats the only way steak should be eaten.
Link Posted: 9/8/2004 7:57:01 PM EST

Originally Posted By -Absolut-:
medium well.



Ayup. No bacteria for me. Plus it just tastes better.
Link Posted: 9/8/2004 7:57:36 PM EST
Medium

Ecoli ain't my thing.
Link Posted: 9/8/2004 7:58:11 PM EST
Link Posted: 9/8/2004 8:38:53 PM EST
pork - well done

steak - medium

prime rib - rare to medium rare
Link Posted: 9/8/2004 9:14:17 PM EST
Just warm enough so you still can read the USDA stamp
Link Posted: 9/8/2004 9:20:08 PM EST
Medium well. The ideal steak for me is when it's cook through but the juices still run blood red.
Link Posted: 9/8/2004 9:26:40 PM EST
not me

medium-well
Link Posted: 9/8/2004 9:29:41 PM EST
Med rare to rare
Link Posted: 9/8/2004 9:32:58 PM EST
[Last Edit: 9/8/2004 9:33:21 PM EST by Stove_Pipe]
I always order Medium Rare, because different places cook it different. The meat should be red in the middle, and there should be red juice when you cut it. I once ordered a med. rare steak in Thailand, and got Beef sushi - tasted wierd though, might not have been beef (true story).
Link Posted: 9/8/2004 9:38:48 PM EST

Originally Posted By triburst1:
Medium

Ecoli ain't my thing.





Don't be SKEEERED..........must be bleedin
Link Posted: 9/8/2004 9:45:06 PM EST
Well done please. I can't stand pink in my steak or hamburger.
Link Posted: 9/8/2004 9:46:11 PM EST
Cold red center for me. You have to have a nice thick cut of meat to do it right though.
Link Posted: 9/8/2004 9:47:39 PM EST
Yup, like my cow still mooing. Only salt and pepper to taste too. None of that fancy "Tex Mex" seasoning stuff.
Link Posted: 9/8/2004 10:23:12 PM EST
I like mine medium rare, as does the wife.

I can't remember what movie I heard the following line in, but I thought it was great:
Cook: "I'll have this so rare a good vet will have it back on its feet in 10 minutes."

Link Posted: 9/8/2004 10:32:44 PM EST
I rarely eat steak, so I could care less. I just honestly never liked it all that much. I eat fish (lots of fish), pork and poultry, but tend to avoid red meat. It's not due to any fear generated by tv, I just honestly never cared all that much for the taste.
Link Posted: 9/8/2004 10:36:18 PM EST
Medium well, please. I don't like the taste of blood.
Link Posted: 9/8/2004 10:45:55 PM EST
Medium. Cooked on the outside, with a little red inside.
Link Posted: 9/9/2004 2:05:25 AM EST
Warm, Pink, Juicy, but not Bloody..........

Wait a minute...... we were talking about steak...... right ?????
Link Posted: 9/9/2004 3:18:46 AM EST
Whadayamean it's not still kickin?????!!!!!

Take it back and tell the chef not to burn the next one!!!!
Link Posted: 9/9/2004 4:36:41 AM EST

Originally Posted By Helldog40:

Originally Posted By Slash:
Well done for me.

I don't like my meat to be still moving while I'm eating it.





OUT!!!! OUT!!! Away with you Sir! Anything more than ten degrees above body temperature is overdone I say!



BROWN is cookin', BLACK is done!



Link Posted: 9/9/2004 4:40:06 AM EST
You are supposed to cook a steak?

Rare to medium rare, otherwise it is overdone.
Link Posted: 9/9/2004 4:41:26 AM EST
cut throat, wipe butt, serve.
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