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.
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How would you like your steak sir?
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Originally posted by oskihen View PostRare/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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Originally posted by SHAMZ84 View PostFirst 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.--
I think I may finally have this CAD under control...
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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!!"Dear heart, you're talking to a man- a real man- who drinks straight Tequilla, with lime and salt on the rim, and smokes cigars" (J Zavala)
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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.
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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.
Originally posted by Emaresee View Postdepends 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!!.--
I think I may finally have this CAD under control...
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Originally posted by ha_banos View PostThe 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."Dear heart, you're talking to a man- a real man- who drinks straight Tequilla, with lime and salt on the rim, and smokes cigars" (J Zavala)
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