How would you like your steak sir?

[anz3001]

Medium for me, I'd be happy to try a really good quality piece rare although I'm never confident enough in the quality of ingredient or cook to order it. I don't care if I get it for free if it's not to my taste, I want a satisfying meal.

[SHAMZ84]

Rare/medium, home cooked over charcoal and a simple salad. If the ingredients are good no need to over guild the lilly

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First time cooked over a BBQ this summer it was the best steak I've had...can't believe what I've missed out all this time.

https://www.themysterywhisky.co.uk

[ha_banos]

First time cooked over a BBQ this summer it was the best steak I've had...can't believe what I've missed out all this time.

www.themysterywhisky.co.uk

When's the BBQ herf round yours then!? Bring a bottle, stogie, steak.

[SHAMZ84]

When's the BBQ herf round yours then!? Bring a bottle, stogie, steak.

Hopefully summer unless you want to freeze your naads off

https://www.themysterywhisky.co.uk

[Emaresee]

depends on the steak... but generally medium rare, and at the rare end of medium rare. Not of fan of blue.
[MENTION=13372427]ha_banos[/MENTION] i am with you rib-eye is all about hot and hard and fast cooking. Its a fattier cut so needs the intense heat quickly to get the fat rendering. Once it gets too medium though you loose a load of flavour. hard seared and well seasoned outside and a lovely red pink inner. frankly that description applies to all steak for me...
[MENTION=13450212]gojira[/MENTION] 'a pointe' is the best for me!

and yes... i will send back over or under cooked steak. If it cant be cooked right, why give me a choice.... BUT I always do it very politely as I need the waiting staff on my side to get the best out of the chef!!

[K444HEP]

I've just had a nice fillet steak, my preferred cut. Always rare for me. If it's mooing on the plate, I'll take it like that too.

[moteyi]

I had a colleague who grew up on a beef farm and he didn't just like his 'bleu', his preference was that it still had a pulse!

[Horsebox]

For me it depends on the steak, but, like @emarasee I don't particularly like blue steak. It's really hard to get it right. I'll mostly always go rare as most places can't cook a rare steak so end up with medium rare anyway, unless somewhere that specialises in a good rib, like Hawksmoor for example, then I'll get it cooked as recommended by the waiter. The best thing about a grilled/bbq rib of beef is that you get a taste of the meat from rare all the way to well-done.

[K444HEP]

What's the French (?) Steak Restaurant called in London? I'm sure someone else must have been there. Different sauces to go with the steak that is very thinly sliced. Would recommend if I could remember the name!

[PeeJay]

What's the French (?) Steak Restaurant called in London? I

Le Cheval Roti?

[ha_banos]

The chef chickened out. The waiter came back and said the chef said he's worried about over cooking it. I just said fine. It came rare, there was room for more charring! But it was (they claim) 45 days dry aged. It was tasty and soft. So it was ok in the end #firstworldprobs

And I don't mind a bavette or a flat iron either!

In fact I like good steak.

But not supermarket steak. Can never get a 'nice' one at home.

depends on the steak... but generally medium rare, and at the rare end of medium rare. Not of fan of blue.
[MENTION=13372427]ha_banos[/MENTION] i am with you rib-eye is all about hot and hard and fast cooking. Its a fattier cut so needs the intense heat quickly to get the fat rendering. Once it gets too medium though you loose a load of flavour. hard seared and well seasoned outside and a lovely red pink inner. frankly that description applies to all steak for me...
[MENTION=13450212]gojira[/MENTION] 'a pointe' is the best for me!

and yes... i will send back over or under cooked steak. If it cant be cooked right, why give me a choice.... BUT I always do it very politely as I need the waiting staff on my side to get the best out of the chef!!

[Emaresee]

The chef chickened out. The waiter came back and said the chef said he's worried about over cooking it. I just said fine. It came rare, there was room for more charring! But it was (they claim) 45 days dry aged. It was tasty and soft. So it was ok in the end #firstworldprobs

And I don't mind a bavette or a flat iron either!

In fact I like good steak.

But not supermarket steak. Can never get a 'nice' one at home.

I believe that with the extra ageing restaurants are required to cook to given temperature... blergh...

[nev coss]

medium, but don't mind if it comes rare or well , it's like a lottery sometimes

[Rich B]

Depends on the cut for me, usually rare, unless it is a rib eye where I like it medium / rare to render the fat a little bit more.

[ha_banos]

Goodmans on the Wharf have an outdoor dining area .... thinking steak and Cigar herf in the summer....

:cry: im so craving summer already :sob: