So as it seems to be brought up fairly regularly know. Steaks how do you like yours ?
Personally I'm one of those seemingly weird people who like the steak anywhere from medium well to carbon. My argument is man made fire, fire is good so why not infuse the fire into meat more lol (Very nice if you ever have tried well done steak over a wood fire ) I also love the combination of the texture of the tough near carbon outer with the softer inner part of the steak, also you get to eat most of the muscle fluid (the stuff most people keep saying is blood).
Though I have got a friend who has a saying when he orders steak "If a good vet couldn't bring it back I don't want it"
I like my steak to be cooked for 30 seconds on each side, then slapped on my plate. So basically pull the horns off, wipe it's ass and put it on a plate. As long as it's bleeding I'm happy.
A good medium-well is the best way to go. It's not still mooing, isn't sitting in a plate of it's own blood/juices, but is still just a little pink on the inside, enough to have some flavor on the inside. As for the outside, it's grilled to perfection. Has texture to it, has color to it, but isn't black and doesn't sound like peanut brittle when you dive into it.
Rare. In fact, just run it through a warm room and that's alright with me. If there's a little red juice around it too that's even better. Topped off with some A1 = heaven. Great, now I'm hungry for steak...
I go with Medium if it is a bad cut of beef and Medium Rare if it is an excellent cut of beef. Special Rule: If I am having it with red wine, I go with medium rare every time.
I used to go with medium-well, but then I discovered the joy that is medium. Just the right amount of tenderness and juice, not too undercooked, everything sizzling to perfection. It's the only way to eat a steak in my opinion.
I agreed with you right up to the point you said "A1." That's like putting ketchup on spaghetti. The best steaks need no "sauce," their flavor comes out. Just a little salt/pepper/olive oil, and you're good to go.
When I was an idiotic child, I use to go Well-Done like the dumbass I was, until I discovered the fucking beautiful joy that is Medium-Rare.
Man, that was a glorious day. The day of overcoming my fear of bacteria and blood and learning to trust a chef. That first bite of the juicy, tender, soft, and spicy (it was marinated in a jalapeño sauce that was used for something else) Medium-Rare steak. The small flakes of meat melting down my throat. My taste buds going wild.
Rare. In fact, just run it through a warm room and that's alright with me. If there's a little red juice around it too that's even better. Topped off with some A1 = heaven. Great, now I'm hungry for steak...
Depends on the cut. The best way to cook flank steak (fajitas) is well done and sirloin is good when cooked through, but those big slab cuts definitely need some red in the middle.
Ok, here's how you do a steak: Marinade it in a bowl of mostly soy sauce, some wishishere sauce, and garlic powder. Let that sit for a little while(half hr to an hour flipping the steaks half way through), grill to medium rare, pouring the left over marinade on the steak as it cooks, then enjoy the best steak you have ever had.
