Rare, Medium or Well Done

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Favourites? Mine would be a quick fried sandwich steak with garlic pepper, served with crisp raw white onion slices.

I also like a bit of venison but it has to be well done.

Not so keen on salmon steaks, I prefer smoked slices - especially Bradan Rost.

Let's get the taste buds tingling!

― Rumpsy Pumpsy (Rumpie), Saturday, 20 May 2006 16:46 (nineteen years ago)

I'm really fond of Mad Cow Steak.

― The Brainwasher (Twilight), Saturday, 20 May 2006 16:50 (nineteen years ago)

bloodily rare, plz

― mookieproof (mookieproof), Saturday, 20 May 2006 16:50 (nineteen years ago)

Otm

Just hold it under the chef's armpit for 30seconds.

― Ed (dali), Saturday, 20 May 2006 16:59 (nineteen years ago)

I'm slowly coming round to rarer steaks but I'm still not confident enough to order rare if I'm out.

― Rumpsy Pumpsy (Rumpie), Saturday, 20 May 2006 17:11 (nineteen years ago)

I've only had well done steak. Been meaning to try the other two.

― Ivan Gallardo (Ivan), Saturday, 20 May 2006 17:16 (nineteen years ago)

there's not really much point if it's well done is there?

― danny invincible (michael w.), Saturday, 20 May 2006 17:19 (nineteen years ago)

Stewed steak is invariably well done, see a good steak pie.. mmmmm.

I still think a lot of people are nervous when confronted with a bleeding lump of flesh, so it's good that alternatives ae offered, even if the chef is cursing you.

― Rumpsy Pumpsy (Rumpie), Saturday, 20 May 2006 17:23 (nineteen years ago)

Yeah, but stewing is a totally different process.

― ailsa (ailsa), Saturday, 20 May 2006 17:24 (nineteen years ago)

Basically, danny OTM.

― ailsa (ailsa), Saturday, 20 May 2006 17:27 (nineteen years ago)

And does the same apply to other meats, medallions of pork for example?

― Rumpsy Pumpsy (Rumpie), Saturday, 20 May 2006 17:38 (nineteen years ago)

Pork and chicken really need to be cooked through. Steaks should be shown a candle at a distance of 5 feet for no longer than 20 seconds.

― aldo_cowpat (aldo_cowpat), Saturday, 20 May 2006 17:41 (nineteen years ago)

A good steak is pretty rare.

― StanM (StanM), Saturday, 20 May 2006 17:43 (nineteen years ago)

I had a bad experience with a raw chicken kebab once. The whole thing had been charred so much on the outside that it actually took me a couple of mouthfulls to realise what was going on. Bleugh.

Yeah, salmonella, bacteria, etc. Gotta be real careful. I'm really funny about my meat now.

I've seen duck served almost raw. I'm not sure what the differences are between the kinds of poultry. I have absolutely no idea how goose should be cooked/served.

― Rumpsy Pumpsy (Rumpie), Saturday, 20 May 2006 17:47 (nineteen years ago)

A good Heart these days is hard to find.

Are things like tongue, kidney, offal dying out with our generation?

Despite previous bans on offal I can't remember these pieces of meat ever being popular with my own age group.

― Rumpsy Pumpsy (Rumpie), Saturday, 20 May 2006 17:49 (nineteen years ago)

Steak & kidney pie is food of the gods, as is a good liver & bacon casserole. Never had tongue - wouldn't really know what to do with it.

― Johnny B Was Quizzical (Johnney B), Saturday, 20 May 2006 17:55 (nineteen years ago)

medium rare

peppercorn sauce

― Gukbe (lokar), Saturday, 20 May 2006 17:56 (nineteen years ago)

Rare. No sauce, though not averse to a bit of garlic/herb butter. Bit of mustard. Num.

― ailsa (ailsa), Saturday, 20 May 2006 17:57 (nineteen years ago)

I go for a steak poivre myself. Coursly grind some black peppercorns and press them into both sides of the steak. Let the steak rest in a layer of olive oil with a couple of cloves of garlic mashed up in it for about an hour each side, then cook it quick the way you like it (I have mine medium rare) without oil - if you sear the steak both sides on a really hot pan first, then let it cook by itself for about 3 minutes, the oil will come from the steak itself and be nice and juicy. About a minute from finish, pour some red wine (or port) onto the thing. It'll bubble away and reduce downand it'll a) make the steak quite tasty and go well with the peppercorns and b) give a lovely thick red wine sauce to pour back over the steak when it's on your plate. Serve with some chips and munch away. Beautiful!

Is kobe beef worth investing in? I've found some suppliers doing the steaks quite reasonably (about £11 per steak) so I wondered whether it was worth doing, or whether it was all hype.

― Johnny B Was Quizzical (Johnney B), Saturday, 20 May 2006 18:04 (nineteen years ago)

I'd be too scared to ruin a kobe beef steak with my kak handedness.

― Rumpsy Pumpsy (Rumpie), Saturday, 20 May 2006 18:07 (nineteen years ago)

RARE!

been loving cheap rib eye steak from tesco, etc. sacreligiously, a little dab of ketchup enhances the steak no end (but the chips taste best dipped in the steak blood)

― i am not a nugget (stevie), Saturday, 20 May 2006 18:08 (nineteen years ago)

Medium-rare, please, warm center but still bloody. Best of both worlds, the char and the blood. I like it when the blood soaks into the baked potato.

I fired up a couple of days ago and grilled some really, really thick ribeyes, holy shit they were good. Letting the meat come to room temp before grilling is U & K.

― The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Saturday, 20 May 2006 18:35 (nineteen years ago)

Rare, but not so extreme as some folks here (or my boss who used to chow on raw steak). Also depends on the cut - I've had cheap sirloins that required medium to be edible, but people who get a filet well-done ought to be barred from meat-eating.

Ground beef I'll eat no rarer than medium or medium-well (but I don't really like ground beef anyway) and chicken I want jerky-fied. I double the recommended time on my George Foreman for chicken breasts, and it comes out fairly dry, but with all the spices I put on it, no charring and just a hint of flavorable juiciness.

― milo z (mlp), Saturday, 20 May 2006 19:18 (nineteen years ago)

i'll take mine medium rare but not bloody. a shell steak chimmichurri sounds good.

― natalie portmanteau (Jody Beth Rosen), Saturday, 20 May 2006 19:19 (nineteen years ago)

Classic: Steak cooked rare.

Dud: People who order it by telling the server they "want it still mooing."

― Abbott (Abbott), Saturday, 20 May 2006 22:22 (nineteen years ago)

I always order medium rare, because if the idiot cooking the thing underdoes it slightly, I can handle it on this side of "rare", or ever so slightly close to "medium".

Rock Hardy OTM - bloody potato = lush.

― edward o (edwardo), Saturday, 20 May 2006 22:26 (nineteen years ago)

I don't eat red meat v often, these days

― RJG (RJG), Saturday, 20 May 2006 22:28 (nineteen years ago)

Medium rare chunk eye with a side of eggs.

― Vebroll (vebroll), Sunday, 21 May 2006 15:10 (nineteen years ago)

will anyone admit to liking their steak well done?

i'm a medium-rare man... any rarer and it seriously hurts my jaw to chew that much (i have a kinda fucked joint in my jaw)

― s1ocki (slutsky), Sunday, 21 May 2006 15:13 (nineteen years ago)

Medium rare sirloin (more towards the rare side - definitely pretty bloody) with chunky chips and coleslaw.

― chap who would dare to be a nerd, not a geek (chap), Sunday, 21 May 2006 15:32 (nineteen years ago)

Rare, definitely. Just with a green salad and some raw onion.

Actually I quite like steak tartare n'all.

― Matt (Matt), Sunday, 21 May 2006 15:35 (nineteen years ago)

I had venison tartare in a posh resturant once, that was lovely.

― chap who would dare to be a nerd, not a geek (chap), Sunday, 21 May 2006 15:37 (nineteen years ago)

i'm a medium-rare man... any rarer and it seriously hurts my jaw to chew that much (i have a kinda fucked joint in my jaw)

best steak i have had was in your neck of the woods. moishe's fillet steak & coleslaw and potatoes like i've never tasted before or since.

― jed_ (jed), Sunday, 21 May 2006 15:44 (nineteen years ago)

I like it medium rare, i.e. there aren't any bits left that are patently uncooked, but at least half the volume of the steak has to be pink.

Fillet steak fondue, anyone?

― Crimea River (Mark C), Sunday, 21 May 2006 15:59 (nineteen years ago)

I took my moms and pops to peter lugers when they came out last year and they both said it was the best steak they'd ever had (I thought it was on the high end of good, but probably not the best). Rare, of course.

― Jimmy Mod is a super idol of The MARS SPIRIT (The Famous Jimmy Mod), Sunday, 21 May 2006 16:07 (nineteen years ago)

My husband likes his medium well but I'm not sure he's ever met a really good cut of meat. He much prefers burgers. I've actually heard him say "steak is the poor man's hamburger."

― teeny (teeny), Sunday, 21 May 2006 17:54 (nineteen years ago)

Usually medium rare. I like well done in certain contexts though, like a stirfry or some cheaper cuts of meat.

― Jeff. (Jeff), Sunday, 21 May 2006 18:00 (nineteen years ago)

RARE TUNASTEAK, HOLY SHIT!

― gbx (skowly), Sunday, 21 May 2006 18:05 (nineteen years ago)

best steak i have had was in your neck of the woods. moishe's fillet steak & coleslaw and potatoes like i've never tasted before or since.

to my shame i've never been! (a little too pricey for me... although i should save up and try it at least once)

― s1ocki (slutsky), Sunday, 21 May 2006 18:06 (nineteen years ago)

although i think the best steak i ever had was in edinburgh!

― s1ocki (slutsky), Sunday, 21 May 2006 18:06 (nineteen years ago)

haha, where in edinburgh? i went to moishe's on a friends business account.

― jed_ (jed), Sunday, 21 May 2006 18:08 (nineteen years ago)

it was... jeez, i can't even remember the name. but it was a really nice place, sort of in a cellar... my dad took me!

― s1ocki (slutsky), Sunday, 21 May 2006 18:13 (nineteen years ago)

hmmm, could have been The Granary or The Witchery.

― jed_ (jed), Sunday, 21 May 2006 18:17 (nineteen years ago)

beef steak: rare (maybe even bloody), with tarragon butter. I don't really eat meat anymore, so when I do I feel like I might as well do it properly.

whoever said 'rare tuna steak' was OTM to the power of a thousand, it's amazingly good eating.

― permanent revolution (cis), Sunday, 21 May 2006 18:30 (nineteen years ago)

Pink and bloody in the middle. Rubbed with garlic, salt and truffle oil before cooking. No oil in the pan, but heated fucking hot before you put the meat in, which should only then be moved twice - once to turn and once to take it out the pan.

Ideally then with a home made bearnaise, which is something you only do twice a year as you realise how fantastically bad a butter based warm mayonnaise is for you :)

― Treblekicker (treblekicker), Sunday, 21 May 2006 19:30 (nineteen years ago)

Ive actually never had very many steaks, so i dont really know

― i've dreamt of rubies! (Mandee), Sunday, 21 May 2006 19:41 (nineteen years ago)

Crimea River

genius

― only children bleed (Jody Beth Rosen), Sunday, 21 May 2006 19:48 (nineteen years ago)

I've recently witnessed two steak crimes:

1. Lady in the butcher wants some steak to go in a stew, asks for fillet. Butcher says she'd be better off with some chuck. She takes offence at being offered a cheaper cut, insists on fillet. Butcher and I exchange glances.

2. Man comes into my local cheap-but-decent Chinese takeaway, orders chicken fried rice and a steak, well done.

And a beef crime:

Stravaigin states on its menu that they only cook their burgers medium or well-done due to the government's policy on cattle feed. They haven't figured out this translates as 'we use shit beef'.

I've given up ordering steak in this country. Even in good restaurants, they promise to bring it blue and it arrives brown. I'm going to France in July, and I'll have Aveyron beef every night. That'll do me.

― Mädchen (Madchen), Sunday, 21 May 2006 21:15 (nineteen years ago)

and your colon!!

― RJG (RJG), Sunday, 21 May 2006 21:32 (nineteen years ago)

My colon can cope with anything except those newfangled Shape yoghurts that make you feel full. Actually, they just make you quite farty. NEVER AGAIN.

― Mädchen (Madchen), Sunday, 21 May 2006 21:41 (nineteen years ago)

Skipping 63 messages at this point... Click here if you want to load them all.

My mother made an awful tunafish and Lay's potato chip casserole. Some mothers can't cook.

― Rebekkah (burntbrat), Tuesday, 23 May 2006 02:21 (nineteen years ago)

If I were less lazy I'd track down and post the drawings of the "ideal pig" that the National Pork Board has issued over the years. (1st in 1981, 2nd in 1995, most recent in 2005.) It's interesting to see the ideal slim down over the years.

Hmm, after some googling, here's Symbol III, the current "ideal."

― The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Tuesday, 23 May 2006 02:50 (nineteen years ago)

Jim: haha I am suprised no one asked sooner (worried more the point!)

I've burnt skin and hair accidentally as Im sure many of us have, and it does have a weird sicky bacon sweet smell. But I'm more relying on anecdote to be honest: my old next door neighbour Simon had extensive 3rd degree burn scars all down one side of his face and neck and we asked why one day while we were all drinking. He said he'd been trying to build a volcano out of sand and kerosene on the parents farm, and of course it all went wrong and blew up and he caught fire... and he said he'll never forget the smell of his own flesh burning, "like roast pork". Urgh.

― Trayce (trayce), Tuesday, 23 May 2006 03:01 (nineteen years ago)

Oh and kenan: I love my mum to bits but boy, could she ever not cook. I mean she cooked everything for us sure and we ate very well - but she wasnt a cook with any passion or flair, so we ate boiled veggies, chops and fishfingers all my life. It took me til adulthood to realise that it was possible that various veg actually tasted GOOD (when you cooked them right).

I learned all my love of cooking and skillzor from dad, not mum.

― Trayce (trayce), Tuesday, 23 May 2006 03:03 (nineteen years ago)

(having said that now though, I feel terrible, thinking of mum humming away in the kitchen making tea. Oh poo).

― Trayce (trayce), Tuesday, 23 May 2006 03:04 (nineteen years ago)

Restaurants are also prevented, in America, from pouring boiling water directly on a teabag, which is the only way to make a decent cup of tea. Instead they bring a metal pot of water that has boiled but is no longer hot enough to brew the tea right.

The thing is that Americans don't give a damn about tea. Tea: meh.

― dissonance in the divine accord (unclejessjess), Tuesday, 23 May 2006 05:02 (nineteen years ago)

SHUT UP AND GET ME A CUP OF TEA, BITCH.

― suzy (suzy), Tuesday, 23 May 2006 07:01 (nineteen years ago)

One of the finest cuts of beef is the skirt steak - what the French call onglet. In the UK it's classified as offal, I think, & can be tricky to find, but it's ridiculously cheap (£2 a pound from my local butcher). Bang it flat with a mallet or rolling pin & fry for about 2 mins each side. Charred on the outside, bloody in the middle: chewy, maybe, but delicious.

― bham (bham), Tuesday, 23 May 2006 07:49 (nineteen years ago)

We call it skirting. My gran was a butcher and she used nothing less. It's cut from near the backbone but has always been available to buy.
Seriously, ask your butcher for this, it's delicious.

If stewed for a couple of hours it goes that 'falling apart in the mouth' way, it's the only meat I use for stewing.

― Rumpsy Pumpsy (Rumpie), Tuesday, 23 May 2006 08:10 (nineteen years ago)

since when was skirt steak offal? it's fine stuff

― Porkpie (porkpie), Tuesday, 23 May 2006 08:53 (nineteen years ago)

Skirt is indeed great and much better than shin for stewing (although shin has its merits if you spend time prepping it).

― Ed (dali), Tuesday, 23 May 2006 08:58 (nineteen years ago)

"since when was skirt steak offal?" - a friend in the meat trade told me this

― bham (bham), Tuesday, 23 May 2006 09:31 (nineteen years ago)

Just a bit close to the spinal cord for some folks comfort, but it's never been banned - was offal not banned for a while?

― Rumpsy Pumpsy (Rumpie), Tuesday, 23 May 2006 10:01 (nineteen years ago)

offcuts maybe, but it's proper meat, not organs or owt. Mind you, I wouldn't class oxtail as offal either, it's just that there's more bone than meat :)

― Porkpie (porkpie), Tuesday, 23 May 2006 10:12 (nineteen years ago)

Im America i'll take a steak rare or medium rare, but in france, i have to order it well done.

― phil-two (phil-two), Tuesday, 23 May 2006 17:35 (nineteen years ago)

...to get the desired effect of the same steak you'd get in the States where they give you medium no matter what you'd asked them for? Because in France, you get a US medium at well-done Francais.

― suzy (suzy), Tuesday, 23 May 2006 17:41 (nineteen years ago)

Skirt steak is great for marinades.

― M. White (Miguelito), Tuesday, 23 May 2006 17:49 (nineteen years ago)

yeah suzy, i was just too lazy to type all that out. heh, thanks.

skirt steak i think is one of my favorites to make at home. so cheap. and leftovers i can reheat and heat up a corn tortilla and make a taco. also like hangar steak

― phil-two (phil-two), Tuesday, 23 May 2006 17:51 (nineteen years ago)

good lord, I had no idea that liking your meat well done was such an unspeakable sin! One gets the impression that it is almost as bad as listening to indie music!!

― stewart downes (sdownes), Tuesday, 23 May 2006 17:54 (nineteen years ago)

This is all the fault of Anthony Bourdain, who has taught the world 1. Do not order meat well-done and 2. NEVER buy or order fish on a Monday.

― suzy (suzy), Tuesday, 23 May 2006 18:00 (nineteen years ago)

he also told the world what every restaurant worker knows. that most every meal you have in new york, french, italian, seafood, nu-american, is cooked by mexicans

― phil-two (phil-two), Tuesday, 23 May 2006 18:09 (nineteen years ago)

MEXICANS IN THE FOOD SERVICE INDUSTRY

― electro-acoustic lycanthrope (orion), Tuesday, 23 May 2006 18:25 (nineteen years ago)

sometimes when i ask for a certain kind of cut - skirt steak especially - i unconsciously start making hand gestures around my own body as if i'm the cow and the cut of meat is going to come out of mine own hyde!!!

― Tracey Hand (tracerhand), Tuesday, 23 May 2006 19:16 (nineteen years ago)

If you don't love your mother's cooking, you have no soul.

My mother's Stouffer's Entrees Swedish Meatballs were to die for. She could boil-in-bag like nobody else.

― Safety First (pullapartgirl), Tuesday, 23 May 2006 19:26 (nineteen years ago)

This is all the fault of Anthony Bourdain, who has taught the world 1. Do not order meat well-done and 2. NEVER buy or order fish on a Monday.

Or it is the fault of good taste.

Or it is the fault of "just cut off its horns and wipe its ass".

― Fluffy Bear (Fluffy Bear Hearts Rainbows), Tuesday, 23 May 2006 19:58 (nineteen years ago)

were those people upthread really serious abt having there pork on the rare side?

― danny invincible (michael w.), Tuesday, 23 May 2006 20:28 (nineteen years ago)

A little pink in the pork is mmmm good - i always get paranoid about trichinosis though and overcook it to fuck

― Tracey Hand (tracerhand), Tuesday, 23 May 2006 20:40 (nineteen years ago)

i don't think i could do it. a good bit of pork roasted to fuck with plenty of fat (mmm crackling) on it to keep it moist is where i'm at.

― michael wells (michael w.), Tuesday, 23 May 2006 21:02 (nineteen years ago)

ha! I don't know if I even know enough about steak cut + cow anatomy to be able to do this.

― horseshoe (horseshoe), Tuesday, 23 May 2006 21:05 (nineteen years ago)

If I trust the farmer that bred and slaughtered the animal, then I will eat pork chops and loin at mid-rare. The rest of the animal is not really suited to ala minute cooking anyway -- shoulders should be braised and legs should be cured. Interesting article in the NYTimes [url=http://www.nytimes.com/2006/05/17/dining/17sala.html?_r=1]here[/url] about the strict (some might say fascist) regulations in place concerning the curing of meats.

If anyone ever has the opportunity to eat any animal from Four Story Hill's Farm in Pennsylvania, I urge them to accept the hefty price-tag and indulge.

― Dan Floss (Dan Floss), Tuesday, 23 May 2006 21:18 (nineteen years ago)

in a good steakhouse, i'll order medium, cuz they know that medium is actually medium and not well done...

― M@tt He1geson (Matt Helgeson), Tuesday, 23 May 2006 21:40 (nineteen years ago)

Interactive cow anatomy (US cuts)

Also: Ask the Meatman. Interactive butchering diagrams for beef, pork, and deer.

― Jaq (Jaq), Tuesday, 23 May 2006 21:52 (nineteen years ago)

two years pass...

this guy just drove onto my driveway and my housemate bought a bunch of steaks. STEAK DINNER!!

― Gukbe, Saturday, 31 May 2008 18:59 (seventeen years ago)

"You are much more likely to catch it from fresh bear or wild cat meat than from farm-raised pork nowaday"
Erm, I read thru this thread but I must have missed the point where someone asked who is eating fresh bear and wild cat meat?

― bingolola, Saturday, 31 May 2008 19:15 (seventeen years ago)

Still mooing, pls.

― B.L.A.M., Saturday, 31 May 2008 19:17 (seventeen years ago)

There aren't any really great steakhouses near here -- I miss Cattlemen's, the Central- and Northern-California chain. Outback is a crapshoot, but I had a really good ribeye there last weekend.

― Rock Hardy, Saturday, 31 May 2008 19:36 (seventeen years ago)

Outback is a crapshoot

OTM. I've had awesome - literally, melt in my mouth, holy cow this is a good steak awesome - at Outback, and I've had steaks where I just want the waitress to bring me another 24 oz. beer and another blooming onion and we'll call it even.

Damn, I love a good steak.

― B.L.A.M., Sunday, 1 June 2008 15:44 (seventeen years ago)

Outback can eat a dick.

― milo z, Sunday, 1 June 2008 16:18 (seventeen years ago)

I like it well done, but this thread is actually the reason why I don't go out for dinner with my parents anymore, due to the fear that one of them will respond to the thread question with "JUST CUT OFFA ITS HORNS AND WA-IPE ITS AY-ASS!" in a god-awful pseudo Texan drawl. Every time. Without fail.

Let me remind you that we live in Middle England.

― JTS, Sunday, 1 June 2008 23:59 (seventeen years ago)

roo steak has to be rare otherwise it's no good.

for me beef, rare or medium.

Also I'm noticing more american-styled "australian steak houses" popping up around the place. which is weird.

― wilter, Monday, 2 June 2008 00:03 (seventeen years ago)

Roo steak is so easy to overcook! But rare it is awesome, esp marinated in a good red wine.

― Trayce, Monday, 2 June 2008 00:30 (seventeen years ago)

gotta be rare

― s1ocki, Monday, 2 June 2008 02:02 (seventeen years ago)

medium

― J0rdan S., Monday, 2 June 2008 02:03 (seventeen years ago)

I had a roo steak in melbourne, at a pub near brunswick street. it wasn't bad, but i think i prefer australian lamb... kangaroo meat is so lean!! i need some fat

― phil-two, Monday, 2 June 2008 02:10 (seventeen years ago)

Yeah thats why it's only any good rare and very marinated, it gets way too tough otherwise (and as it's so gamey, thats just not great).

I've gone off lamb a little bit, which is a good thing as it has become so immensely pricey.

― Trayce, Monday, 2 June 2008 02:57 (seventeen years ago)

rare, maybe medium rare.

― omar little, Monday, 2 June 2008 02:58 (seventeen years ago)

medium rare for me. i think it's been almost a year since my last steak.

― tehresa, Monday, 2 June 2008 03:14 (seventeen years ago)

how many hail marys for that?

― tehresa, Monday, 2 June 2008 03:14 (seventeen years ago)

I order rare and eat what I'm served. I'm trying to learn to do that thing people do where they bitch and moan all the way through dessert about how medium their steak was, but I just don't have the knack for it.

― Kerm, Monday, 2 June 2008 03:15 (seventeen years ago)

I ask for medium in non-reputable places and figure it has a 10-degree fuck up in either direction for satisfactory meatness. Rare in good/well-heeled places.

― Jimmy The Mod Awaits The Return Of His Beloved, Monday, 2 June 2008 03:18 (seventeen years ago)

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Rare, Medium or Well Done - steak