Folks love steak. How do you like your steak cooked? While posters are not discouraged from sharing their favorite recipes or restaurants, let's keep the discussion focused on the level of doneness, and not on the correct cut of meat. That may be the subject of another Debate Club Thread. Also, remember this isn't just a voting thread, please explain your preference in the comments.
medium rare at the most.like notsatoshinakamoto said. it loses flavor past that. ftr i have never sent a steak back for being to rare
The last few steak places I've been to I've ordered medium rare and it's come out almost blue. Top notch NYC steakhouses, every one. I now go Medium and it comes out perfectly medium rare. _
restaurants seem to under cook the steaks accordingly. i guess they figure they can throw it on the grill again if you send it back. you can't un cook an over cooked steak though. did you send it back?
Never. I was a waiter back in college and that torqued me off so I'd never do it. Usually by the time the steak comes we've done so many appetizers and seafood towers the steak is an afterthought. When I get to the blue I'm usually at the point where I'm "meh, not hungry anymore". For closing dinners and celebrations and such we've moved away from steakhouses and are going to more varied places. _
How 'bout you vote that preference in? "I like my steaks blue, and my Marlboros red, dammit!" -What I imagined 'byz might say
When the magnificent developer that created Tapatalk includes poll votes, I'm all over it. Otherwise, it'll have to wait until I'm done fighting the Zetas.
I pull my steaks at an IT of 135F in the middle. Then cover for at least 5-10mins to let the juices redistribute. This usually raises the IT to 140-145F. Comes out perfect every time either over the grill OR in the pan.
Not to derail this thread but for years and years and years my favorite cut has always been the NY Strip followed by the veal chop second and I've always eschewed the filet mignon. Don't know why. I've been digging the filet a lot recently. It's like I just discovered Led Zepplin when I turned 50 or something. _
The best cut is the Ribeye. It has the most taste. The filet is overrated in my opinion. It's nice because it's tender if you like that but it doesn't have the flavor that other cuts do. The filet is the only cut where I enjoy it cooked longer than the others. Medium/medium well for that and medium rare for everything else. I was a butcher for a long time and let me say the pricing system is all wrong. People are paying more money for the leaner cuts (filet) when actually the more flavorful cuts are cheaper. It wasn't always that way but somewhere down the line it changed. The filet mignon has the upscale name, looks better in the display case and mom feels better knowing its more lean, but it is generally pretty bland without the marbling of other steaks with flavor because it's a non-weight bearing cut. This is all my opinion of course as is anything regarding taste but being a butcher I gotta say the most underrated cuts are the flank and hanger steaks which come from the belly of the animal. You can get those babies for cheap and they are loaded with flavor. The hanger steak was often called "the butcher's steak" because butchers would take that part home with them... and they still do haha. The ribeye is all around the best for steaks but it's more $$ than the hanger which is almost as good for much less.
Nice thread derail, did you not read the rules? Yeah, I get the concept behind the ribeye but I'm just not a fan, I really don't dig all the fattiness throughout. Half my buddies swear by them but I've tried and I always go back to the Strip. And recently when I grill steaks at home, the filet, love the tenderness of the cut. When we used to go to Lugers back in the day the wife and I would split the porterhouse, she'd do the filet and the strip side was all mine. But the hangar is interesting because I've had it at restaurants but I've never tried to cook it, although I've seen a few recipes lately and I think I'm going to try it soon. _
whoops. I am just seeing the rules now. I can understand not liking the fattiness to the ribeye. You prefer lean and that's cool. Some cuts of ribeye can be pure fat too so you gotta watch that. I hope you like the hanger steak.
When I was younger, I was all about medium rare. Then I graduated high school, and for one of my graduation parties, a neighbor who was the executive chef for Hilton Atlantic City served up some filet mignons that he had marinated overnight. He slathered them in Crisco and threw them on the grill, and they lit up like roman candles. Once they had burned for about 30 seconds to a minute, he took them off, then sliced them immediately. They looked well done on the outside and close to raw on the inside, and they were the absolute best steaks I have ever had in my life. I'm not that daring when I grill, but damn, that made me fall in love with some bloody steak.
I've had steaks cooked like that before, I really enjoyed it too! I believe they call that "Pittsburgh-style". I haven't been able to cook like that myself or daring enough to try to, but they were awesome that way.
