how do you like your steak

[WRESTLINGFAN]

for me its medium rare, not too rare that its moving, and not too welldone like a piece of shoe leather. just a little bit of a-1 steak sauce and some garlic mashed potatoes on the side and a nice cold beer

[Snoogans]

medium rare is the way to go, this shoulda been a poll, cause it woulda ran away with it

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The BCS is a fuckin crock of shit
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[CrazyClare]

ditto.

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[sr71blackbird]

http://www.gatewaydiner.com/images/mainmenu/steak.jpg

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[TooCute]

Very rare, still cool in the middle.

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[CrazyClare]

how about favorite steak as well? i like ribeye the best.

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[Steels]

Bloody rare.

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[furie]

medium


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MERRY CHRISTMAS!

[TooCute]

Porterhouse. You get a strip and a filet, how could you go wrong?


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[BoondockSaint]

a medium rare filet mignon wraped in bacon.

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[JohnnyCash]

medium rare

Thanks to Reefdwella for the great Sig Pic.
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[TheKnicks23]

Medium for me

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[furie]

i had steak tartar tonight. a rare treat for me.


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MERRY CHRISTMAS!

[CrazyClare]

i work at a steakhouse, i can have ribeye whenever :)

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MikeyBoy is hot!

[Snoogans]

filet mignon

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TallJames is the man
The BCS is a fuckin crock of shit
The Heisman voters have about as much knowledge of things as dexter manly had ability to read
Snoogans 1, Monitor 0

[Def Dave in SC]

how about favorite steak as well?


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[Reephdweller]

I like medium well and medium rare equally

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[Wormwood]

just club a cow over the head and drag it out to me.

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!

[Gaia]

Either Filet Mignon, or Rib eye, and Medium rare (more on the rare side) is better. This thread is just in time, Im going to Uncle Jacks next week.
Anyone ever been there?


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[CrazyClare]

no but I heard Mitty's in Hartsdale has a phenominal cocktail waitress.

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[FUNKMAN]

pink on the inside with natural juices...

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sig by SatCam

[Steels]

My favorite cut of steak would be an inch and a half thick prime shell that has been aged for 28 days. Perfection!


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[Spank Daddy]

Very well done, burnt on the edges..........with sauteed onions and A-1 steak sauce.

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[DJEvelEd]

Well done with those crispy fat drips.


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This message was edited by DJEvelEd on 12-19-03 @ 12:38 AM

[DESERTEAGLE.50]

I like my steak ready to eat...I can tolerate it at just aboot any level of cookedness...

I like big steaks and hearty steaks, but I do have a penchat for flank steak cause it so slippery and tendah.

FINGA FONGA FINGA FONGA MOTHER FAH
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[FUNKMAN]

i like it moooooovin...

easy Betsy...

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[CaptClown]

A medium rare Delmonico will work for me, I would rather deal with the parasites now instead of the colon cancer later.

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[FUNKMAN]

I would rather deal with the parasites now instead of the colon cancer later


tell ya, you got a nice bright outlook on things!
;)

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[SilentSpic]

bloody... just like crime sex!

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[Bill From Yorktown]

medium rare. As for the cut? Filet is nice, but then again to be the whole caveman thing, a nice t bone is cool too.

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[TheGameHHH]

medium rare, porterhouse, ruth's chris

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[cozmokramer]

Gotta eat pink.

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<b>Suburban Violence</b>

[stickyfingers]

i was the head cook in a restaurant for 3 years(summers only) and in that time I only had 1 steak returned due to taste...not once did I over or undercook it.

As for what I like...any cut is fine....soak and wrap in olive oil for at least 2 hours (this causes the blood to stay within the steak rather that run like when you thaw it) Cut small slices in top of steak....Prepare a sizzler/hot plate/pan of some sort with butter or margerine...bring to a high heat and put steak on each side for 1 minute remove from that and put chopped garlic into the slices..cook under broiler for about 5 minutes (for medium rare)


Its my own little version of 'Chicago-style' steak....Pittsburgh is another style that I can do..not as well, admitedly.

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jrich is quite a guy

[Steels]

Cut small slices in top of steak

this causes the blood to stay within the steak rather that run



<Img src=http://members.aol.com/tromatizedtodd/sigpics/steels3.gif>

[Steels]

Cutting into a steak prior to cooking it is what causes most of the juices to run off. This is a cardinal sin in the culinary world. Where did you work out of?



<Img src=http://members.aol.com/tromatizedtodd/sigpics/steels3.gif>

[Bill From Yorktown]

I thought that it was cutting right after cooking, before it had a chance to rest, that caused the most run-off. If cutting before cooking was an issue, every steak that came from the store would have a problem.

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[jocefus]

gives it to us medium rare

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hey my man, what it look like

[A.J.]

Medium.

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[sr71blackbird]

I like medium to medium well. I only get the free range, grass fed non-antibiotic administered beef, like Colemans or some of these Australian types available now. Everyone loves a good filet mignon! If I got filet mignon though, I get it medium rare.

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This message was edited by sr71blackbird on 12-19-03 @ 9:24 AM

[hurlmon]

Medium rare


The Big Yellow One's The
Sun!

[Hoojibs]

I have to go from medium rare to medium.

You also have to be really careful where you go to eat. If you are at a steak house or a place that specializes in steak, they cook the steak the way you want it.

But if you go to the Trend restaurants you always have to order one up from what you want. If you want medium, ask for medium rare.

I could go with any steak from filets, to sirloins.

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[KillOReilly]

rare or medium rare depending on the restuarant. Some places cook their "medium rare" too long so it's really just medium. So I ask for "rare" and get medium rare.

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[Freakshow]

....Pittsburgh is another style that I can do..
Is Pittburgh style served with french fries on top?
And coleslaw?

[JustJon]

i work at a steakhouse, i can have ribeye whenever
Wanna hook a brutha up? ;)


And I like medium rare. Cooked enough to kill the bad stuff, but raw enough to keep the nutrients.

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[Recyclerz]

Like all right-thinking Americans: Medium Rare

PS Wasn't this a Dice bit on the O&A show a couple or years back?

PPS Following up on Jon's comment and with apologies to Highfly for borrowing his shtik of being the inappropriate pick-up guy but


i work at a steakhouse, i can have ribeye whenever


Clare, with that quote you may have become the most perfect woman ever. ;)



[b]Sig-less in Gaza[b]

[TooCute]

Cutting into a steak prior to cooking it is what causes most of the juices to run off. This is a cardinal sin in the culinary world. Where did you work out of?

I thought that it was cutting right after cooking, before it had a chance to rest, that caused the most run-off. If cutting before cooking was an issue, every steak that came from the store would have a problem.


Well, cutting after cooking is bad because when you first cook the steak, you sear the outside, and that is what holds the juices in. The problem I see with cutting slices in before cooking is that those cuts will not be seared and you will lose fluids... but then again, maybe it's not too much of an issue if you're using an inexpensive steak and you want a marinade to get into it, or maybe you have a really fatty ribeye and you WANT it to be less juicy... I dunno, either way it doesn't make much sense to me, either :)

Of course, I didn't have so much of a problem with that as this:

this causes the blood to stay within the steak rather that run like when you thaw it)

Thaw it? As in it was frozen????! EEW!

<img src="http://www.chaoticconcepts.com/bans/toocute3.gif">

[Justice4all]

i love Buffalo steak...cooked medium rare with enough blood to keep it wonderfully juicy.
It looks like a Filet and cuts and tastes JUST like a prime rib. It is amazing tasting. And the best part is it is leaner then the leanest cut of filet you can get. So it is also healthy for you too.


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[sr71blackbird]

I like buffalo myself, its hard to get a hold of in certain cuts.

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[East Side Dave]

I like a steak medium-well 'cause I have this theory, see. I think gradually and slowly, steaks have been getting cooked 1 level lower than the person requests. I used to request medium but it fell into medium-rare. So I request medium-well for a true blue medium. And for you sick freaks that are eating medium-rare, you're really eating rare you cannibals! Los Cannibals!! Steaks are made from humans, right? Los Cannibals!!

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[high fly]

Medium rare. If it ain't right, then I call the manager and tell him so and ask that he watch to make sure the cook doesn't spit on my steak while he's getting it right.




" and they ask me why I drink"

This message was edited by high fly on 12-19-03 @ 3:00 PM

[JustJon]

And for you sick freaks that are eating medium-rare, you're really eating rare you cannibals! Los Cannibals!! Steaks are made from humans, right? Los Cannibals!!
Does that mean they don't even put the rare ones near the stove? just serve it raw?

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[El Mudo]

how do you like your steak


Cooked by a nurse who can work without getting her tits in the way....So we can crack this kid's chest and get 18 holes in....

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[Steels]

Of course, I didn't have so much of a problem with that as this:


this causes the blood to stay within the steak rather that run like when you thaw it)


Thaw it? As in it was frozen????! EEW!

I thought I had added that to my post, I meant it to be in there with my other comments. I came off too harsh for the evidence I cited and I somehow fouled up forgetting to quote the "thaw/frozen" comment which was the MOST surprising. I agree I was appalled mostly by the steak being FROZEN at the restaurant and the other quotes just topped the cake.


<Img src=http://members.aol.com/tromatizedtodd/sigpics/steels3.gif>

[Snoogans]

[quote]Of course, I didn't have so much of a problem with that as this:


this causes the blood to stay within the steak rather that run like when you thaw it)


Thaw it? As in it was frozen????! EEW!

I thought I had added that to my post, I meant it to be in there with my other comments. I came off too harsh for the evidence I cited and I somehow fouled up forgetting to quote the "thaw/frozen" comment which was the MOST surprising. I agree I was appalled mostly by the steak being FROZEN at the restaurant and the other quotes just topped the cake.




I have a problem with "TooCute" and "Kaga" so I simply steer clear of their posts and comments now.


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TallJames is the man
The BCS is a fuckin crock of shit
The Heisman voters have about as much knowledge of things as dexter manly had ability to read
Snoogans 1, Monitor 0

[Steels]

My original post came off very harsh without the quote I somehow forgot to add and I felt the right thing to do was explain my error which TooCute had already pointed out with her opinion. It was necessary in my opinion to clear that up.



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[Snoogans]

i was just bustin balls man

http://home.comcast.net/~jamesgpatton/image004.jpg
TallJames is the man
The BCS is a fuckin crock of shit
The Heisman voters have about as much knowledge of things as dexter manly had ability to read
Snoogans 1, Monitor 0

[stickyfingers]

sometimes I can be such a moron. Looking back at my earlier post of 'expertise' (yeah right) I feel the need to make some things clear. Some of what I wrote is just unexplainable but here goes....

There is a difference between (1) the way the steak (never frozen) is prepared at the restaurant and (2) the way I make like to make it for myself. I love garlic and like for it to get down in there...that's where I was going with that (this thread is about how you like your steak right?)

As for the frozen thing...I don't know where I was going with that...look at the time...I was very tired and I don't know why I even made that analogy.

As for trying to sound like a culinary genius I assure you I am not...I started off as a fry cook, then was a sautee cook and then learned everything that this particular restaurant serves to become the head cook and that was only when the 'chef' needed a day off.

Next time I think I'll just say medium rare

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[Katylina]

On a dish.

Ba dum dum dum

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