restaurant rumpus

[Eisa]

Me, I like my meat to be grazing on my side dish while I devour it

This made me That is AWESOME.

I like steak to be medium rare to medium, it just depends on how I feel that day. I'm ok with a lot of pink and I'm ok with well done, but NOT practically raw and blood-drenched, and not a charcoal briquette.

[RecoveringKinkoid]

I'll eat them medium rare to well, provided they are done properly. I think they taste better with a little char on them.

The key to a good steak is to apply liberal amounts of abuse to it.

Start with a good cut with some decent marbling. I like ribeye. Strip steak is way too lean, although abuse it enough and it's right nice.

First, let it go past the sell date by a week.

Then, take it outside and beat the hell out of it with a mallet.

Put some butter and whatever spices you like (for me, it's garlic, tequilla, salt and pepper).

Broil under freaking high heat (at least five hunnert degrees) until it's kind of charred a little. Then flip it over and cook the other side till it's just done.

You'll practically be able to cut it with the side of your fork at that point. So you can serve up a well done steak that does not have the texture of a workboot.

[Grumpy]

The Chef who I assisted could cook a steak rare and hot. He's put it on the coolest part of the grill, leave it until the top bled a little bit, flip it over and do it again, then send it out. He had a lot of customers insist on coming into the kitchen to compliment him over that. I've tried it, but I don't have the knack he did.

[RecoveringKinkoid]

You know, I used to try to cook them at low heat because I was afraid of cooking them too fast, but now I find the hotter the oven, the better the result. I can get that nice char outside while leaving the meat rarer and juicier on the inside. The opposite of what I thought would happen was true.

I don't doubt this guy did a great steak on low heat, I just don't know how to do it myself.

[Lace Neil Singer]

Wouldn't have a clue; but the way I like it, five minutes each side and done. I love the way it's done in France; I say rare, and it comes out all red and bloody. ^^

[BeeMused]

So you wouldn't want the goodness of a beef tartare?

Ooooh, YUMMY! I don't use egg and capers, just onions, salt, pepper... on rye bread... perfect! But I'm very careful, I always prepare and eat it on the same day.

[AccountingDrone]

oOOoo steak tartar =) I can remember the first time I had it at a restaurant [instead of at home] I was 9 years old, and my dad and I were at the Pen and Pencil club in NY for lunch. I spotted it on the menu and went for it immediately. The waiter about went insane trying to get me to have the chef turn it into a hamburger .. all the way up to the point of serving it. We ate it at home frequently [I learned to eat it in Germany when I first got teeth, I can't remember not eating it.]

Shave the cow, wipe its ass, send it in and Ill cut off my hunk =) I love it as rare as I can get it, tartar is just fine by me =)

I almost never do a burger when out as I hate well done beef. I would rather just process my own meat at home [wash it off and grind it myself, takes care of any e.coli issues.] That way I can have a rare burger, or tartar as I choose.

[shankyknitter]

I've had to order steak rare to get it medium well. I've also had the *censored* waiter look at me and go

'do you want it pink, a little pink or no pink?'
Me: I want it rare.
him: pink then.

The condescending buggerall then looked at the three guys I was out having dinner with and went 'ok sir do you want it rare, medium rare, medium or medium well?'

Just 'cause I'm a girl doesn't mean I don't know how I want my dead cow brought to me.

[Irving Patrick Freleigh]

I prefer my steaks still mooing.

[EricKei]

Sure enough, that night, they all came rushing into the dining hall, and were served steaks.

Boiled.

They took two hundred steaks, my father told me, and they murdered them...

I would like to ask that we all observe a moment of silence for our cruelly and tragically mistreated brethen bovines...

[Mytical]

Hmm I prefer the hamburger or steak I devour to have absolutely no pink, but not charcoal either. Most places seem to have one or the other, but no middle ground. I want it to be good and juicy, but no done enough that it no longer moos when you take a bite.

[Muses_nightmare]

I don't think I'd be up for tartare, but with that at least it's not prepared from plain old ground beef (at least I'd hope so!), because if it is that's just asking to get sick.

On another note, I had the most awesome steak last night at this greasy spoon 24 hour diner place. It was so tender you could practically cut it with the fork. The only complaint I had about it was that the outside could have been slightly more charred. I blame this thread for my insane steak cravings as of late.

[Ellain]

I pretty much never get steak at restaurants unless we're at a high-end restaurant that specializes in steak because we can buy a super-thick cut steak and hubby can cook it perfectly (which means, to us, on the rare side of medium rare). He seasons the steaks with salt and pepper only and we never use steak sauce, although we both love creamy horseradish sauce (which we also make ourselves). We like our meat to taste like meat.

Can I come over for dinner? Pretty please?

[Wenchie]

I usually ask for my steak to be still mooing. I generally get the servers to laugh when I say that.

My friend Lisa cooked steaks for us one evening... we had one left over. Later that evening, another friend showed up so Lisa tossed the steak back on the grill just to warm it up... it was cooked medium rare originally. She forgot about it. When she remembered, it was a hockey puck. The friend said it was the best steak he had ever had, while Lisa & I just looked in shock and tried not to gag at the thought of eating that horrid little thing.

[Food Lady]

I prefer my steak still in the cow, in the barnyard, and nowhere near my plate.