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How do you like your steak?

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Originally posted by: iamme
Originally posted by: keeleysam
Medium Rare - Medium, with muchos A1.
Click to expand...

i know steak snobs will say that you don't need steak sauce with a good steak, but i like the way A1 tastes. i grill my own tasty steaks (indoors on a cast iron skillet and outside on the grill), and i still like to have a little A1 on the side for the flavor.

not drenched in A1, but just to dip the steak in sometimes.
Click to expand...

i am one of those steak snobs 😱
 
My sister used to be a waitress at a steak house, she said ~85% of the time people requested medium-well, ~5% requested medium or less, ~10% requested it well done.

edit: Medium well for me too, I don't like the taste of blood.
 
Just a slight hint of pink in the middle. Cooked enough to be the right texture, but not overly done as to shrink the meat. Too red makes the meat mushy.
 
depends on where i go.. some places' medium is like rare in others...

but if some cheap bastard takes me to a cheap ass place, i prob get it well done... that meat could have been there for months .. hah
 
medium rare. I actually prefer to cook my own steaks, though. The ones in the restaurants are rarely as goo, unless I'm dropping $100+ on the meal.
 
Medium rare. I like it red throughout the steak.

I don't see how anyone eats it "well done". That cooks all the flavor out of the thing.
 
Medium rare for good cuts. Seasoning only. Steak sauce is a waste of a good steak.

But when at BBQs with people who buy medicure cuts, I'll take medium.

If it's not at least pink most of the way through, you've ruined a good steak.
 
Originally posted by: Amused
Medium rare for good cuts. Seasoning only. Steak sauce is a waste of a good steak.

But when at BBQs with people who buy medicure cuts, I'll take medium.

If it's not at least pink most of the way through, you've ruined a good steak.
Click to expand...

i've never understood that. sure, it may drown out the taste of the beef when you submerge your steak in steak sauce, but how is a change in flavor a waste of food? for me, it's about variety.

sometimes i miss the taste of A1, and i have some on the side when i grill up a steak.
 
Originally posted by: iamme
Originally posted by: Amused
Medium rare for good cuts. Seasoning only. Steak sauce is a waste of a good steak.

But when at BBQs with people who buy medicure cuts, I'll take medium.

If it's not at least pink most of the way through, you've ruined a good steak.
Click to expand...

i've never understood that. sure, it may drown out the taste of the beef when you submerge your steak in steak sauce, but how is a change in flavor a waste of food? for me, it's about variety.

sometimes i miss the taste of A1, and i have some on the side when i grill up a steak.
Click to expand...

Waste of a GOOD steak. Not a waste of a "eh" or bad steak. 🙂
 
black and crunchy

A few years ago, my wife got e-coli from beef, suffered incredibly, nearly died, and now I'm extremely paranoid about undercooked cow.
 
Originally posted by: iamme
Originally posted by: Amused
Medium rare for good cuts. Seasoning only. Steak sauce is a waste of a good steak.

But when at BBQs with people who buy medicure cuts, I'll take medium.

If it's not at least pink most of the way through, you've ruined a good steak.
Click to expand...

i've never understood that. sure, it may drown out the taste of the beef when you submerge your steak in steak sauce, but how is a change in flavor a waste of food? for me, it's about variety.

sometimes i miss the taste of A1, and i have some on the side when i grill up a steak.
Click to expand...

Why cover up the taste of something so good?

Ketchup and steak sauce are for bad foods, not good foods. If you're eating at a BBQ and the host serves overdone cheap cuts, I can understand wanting to cover the taste. Otherwise, it's a waste of a good steak.
 
Originally posted by: NuclearNed
black and crunchy

A few years ago, my wife got e-coli from beef, suffered incredibly, nearly died, and now I'm extremely paranoid about undercooked cow.
Click to expand...

You cannot get E-coli from a medium rare - medium steak. The bacteria cannot penetrate the meat.

Ground beef must be cooked all the way through because every part of it has been exposed all the way through. Steak, on the other hand, has not. Only the surface must reach the ideal temp of 160F (and it does so in seconds on a grill).

You're wasting good meat for nothing.
 
Originally posted by: Amused
Originally posted by: iamme
Originally posted by: Amused
Medium rare for good cuts. Seasoning only. Steak sauce is a waste of a good steak.

But when at BBQs with people who buy medicure cuts, I'll take medium.

If it's not at least pink most of the way through, you've ruined a good steak.
Click to expand...

i've never understood that. sure, it may drown out the taste of the beef when you submerge your steak in steak sauce, but how is a change in flavor a waste of food? for me, it's about variety.

sometimes i miss the taste of A1, and i have some on the side when i grill up a steak.
Click to expand...

Why cover up the taste of something so good?

Ketchup and steak sauce are for bad foods, not good foods. If you're eating at a BBQ and the host serves overdone cheap cuts, I can understand wanting to cover the taste. Otherwise, it's a waste of a good steak.
Click to expand...

hmm...i guess.

for me, it's like saying certain foods should be eaten the same way everytime. how dull is that?

don't get me wrong, MOST of the time, i'll eat a nicely grilled medium or medium rare steak with no sauce.....but i don't think it's n00bish to use some A1 on the side sometimes just for variety, as some here always imply.
 
Originally posted by: iamme
Originally posted by: Amused
Originally posted by: iamme
Originally posted by: Amused
Medium rare for good cuts. Seasoning only. Steak sauce is a waste of a good steak.

But when at BBQs with people who buy medicure cuts, I'll take medium.

If it's not at least pink most of the way through, you've ruined a good steak.
Click to expand...

i've never understood that. sure, it may drown out the taste of the beef when you submerge your steak in steak sauce, but how is a change in flavor a waste of food? for me, it's about variety.

sometimes i miss the taste of A1, and i have some on the side when i grill up a steak.
Click to expand...

Why cover up the taste of something so good?

Ketchup and steak sauce are for bad foods, not good foods. If you're eating at a BBQ and the host serves overdone cheap cuts, I can understand wanting to cover the taste. Otherwise, it's a waste of a good steak.
Click to expand...

hmm...i guess.

for me, it's like saying certain foods should be eaten the same way everytime. how dull is that?

don't get me wrong, MOST of the time, i'll eat a nicely grilled medium or medium well steak with no sauce.....but i don't think it's n00bish to use some A1 on the side sometimes just for variety, as some here always imply.
Click to expand...

Want variety? Try different seasonings or a different side dish.

Steak sauce is too overwhelming and completely covers the taste of the steak.
 
Top your steak off with some bleu cheese crumbles, or some mushrooms. I don't even like mushrooms but they are good on top of a steak.
 
Originally posted by: Amused
Originally posted by: NuclearNed
black and crunchy

A few years ago, my wife got e-coli from beef, suffered incredibly, nearly died, and now I'm extremely paranoid about undercooked cow.
Click to expand...

You cannot get E-coli from a medium rare - medium steak. The bacteria cannot penetrate the meat.

Ground beef must be cooked all the way through because every part of it has been exposed all the way through. Steak, on the other hand, has not. Only the surface must reach the ideal temp of 160F (and it does so in seconds on a grill).

You're wasting good meat for nothing.
Click to expand...

Actually, you're wrong (trust me, I know more about e-coli than the CDC). While in theory you are correct, there have been cases where people have gotten e-coli from fully cooked steaks. The bacteria was introduced to the cool interior of the steak by punctures made by forks, knives, etc. during cooking.
 
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