Steak................How do you eat yours?
- Thread starter internetstalker
- Start date
depends on the cut.
Sirloin and Fillet - usually rare.
Rib-eye, Rump and cheaper cuts tend to go medium.
I'm also a big fan of their being less categories - it's either Blue, Rare, Medium or Well Done. Medium Rare and Medium Well Done are made up categories for people who want to pretend they like their steak a bit rarer than they care to admit or think is safe.
Had a rib-eye steak over the weekend - delicious.
Sirloin and Fillet - usually rare.
Rib-eye, Rump and cheaper cuts tend to go medium.
I'm also a big fan of their being less categories - it's either Blue, Rare, Medium or Well Done. Medium Rare and Medium Well Done are made up categories for people who want to pretend they like their steak a bit rarer than they care to admit or think is safe.
Had a rib-eye steak over the weekend - delicious.
joustmaster
offcumdun
its meant to be rare.
blue isn't cooked enough. medium and up is over cooked
it should be pink and juicy.
blue isn't cooked enough. medium and up is over cooked
it should be pink and juicy.
internetstalker
Get naked!
I agree, but you know what this place is like for the calling out of poll fail!
has anyone ever cooked or even eaten a blue steak. I've never got round to it personally.
i'm assuming that given that the UK is really bad place to eat steaks out that there's probably 0.00001% of places in the UK that can actually cook one.
But FWIW this is the methodology I've been told...
Stick steak in the freezer 30mins prior to cooking.
Take two heavy bottom frying pans and heat on high until smoking (heavily).
Coat steak in oil, and season.
Slap the steak in the first of the really hot pans for about 30seconds
Lift out of the pan, turn over and stick in the second pan for another 30 seconds.
Done - dunno if you're supposed to let it rest - it must be practically raw (nothing wrong with that). Apparently the massive temperature change 'shocks' the flesh - causing it to go a purple/blue colour.
Never done it due to not having two decent frying pans.
i'm assuming that given that the UK is really bad place to eat steaks out that there's probably 0.00001% of places in the UK that can actually cook one.
But FWIW this is the methodology I've been told...
Stick steak in the freezer 30mins prior to cooking.
Take two heavy bottom frying pans and heat on high until smoking (heavily).
Coat steak in oil, and season.
Slap the steak in the first of the really hot pans for about 30seconds
Lift out of the pan, turn over and stick in the second pan for another 30 seconds.
Done - dunno if you're supposed to let it rest - it must be practically raw (nothing wrong with that). Apparently the massive temperature change 'shocks' the flesh - causing it to go a purple/blue colour.
Never done it due to not having two decent frying pans.
19sixtysix
Bring me sunshine
Rare - as in just browned on outside. Bloody in the middle.
Bleu - shown frying on cooker on other side of kitchen on way to plate.
Usualy do rare but have been known to have blue.
Bleu - shown frying on cooker on other side of kitchen on way to plate.
Usualy do rare but have been known to have blue.
Ozric
Getting older, one day at a time.
Johnny Vodka
The Abominable Scotsman
Rare. Cooked just enough to mobilise the juices.
