I will never order a well-done steak again

[0roo0roo]

i dont' care, i like it cooked. if i wanted raw meat i'd eat sushi. yea yea don't get picky on sushi terminology

 

[Stuxnet]

I think I stopped ordering my steaks well-done when I hit puberty.

Since people here are discovering good steak (medium) for the first time, you should also try pan seared tuna. YUM!

 

[bignateyk]

Originally posted by: Smartazz
I was in the same situation a while back. I used to get well done all the time then eventually I accidently got medium rare because somebody ordered for me and I loved it. BTW, beef tartar is absolutly amazing.

You havnt lived until youve tried horse tartar

 

[JungleMan1]

I usually order medium-rare, sometimes rare but not usually. Nothing like a big juicy medium-rare New York Strip with sauteed portobello mushrooms and onions. Well, except maybe a filet mignon.

Oh, and steak tartare is delicious, my last girlfriend got me hooked on it. Yeah, the fscking bitch ended up cheating on me, but it was worth being introduced to steak tartare

 

[JS80]

Originally posted by: brxndxn

Originally posted by: nakedfrog

Originally posted by: CorCentral
The problem is with most of you is that not many people know how to cook a well done steak! You always burn it!

I like it well done, NOT BURNED! Zero pink, perfectly tender and you also need to butterfly the damn thing! I don't like shooting my food after they think it's cooked.

I've gotten many steaks free because the cook does'nt know how to cook anything well done If it's done right though, I always leave at least a $20.00 tip just for the cook.

Everyone has their own preference but Med Rare is "EASY" to cook & restaurants love to herd you in and out of the establishments ASAP. I let them know ahead of time I'll wait 1.5+ hours for my meal. I'm a patient man for a good Ribeye or Porterhouse!

No matter what people say, Well done (done right) loses no flavor over a limp peice of med/med rare!

At least someone else gets it.

You two remind me of people that always complain that beer is skunked. At some point, you're just not a beer drinker; steak-eater.

You also remind me of the people that actually do believe that A1 is 'how steak is done.' In reality, A1 is merely a pungent sauce made to hide the 'game' or mask the taste of advanced meat.

lol this is exactly what i was thinking.

 

[thecrecarc]

Am i the only one who likes medium-well?

 

[oldman420]

I am a cook and in most restaurants the unlucky sod that orders well done get the old green steak in the back since you can cook it well done and not notice the color that way same goes for burgers.

Gross but true folks.
There is also a 10 second rule wherein if you drop food on the floor and pick it up within 10 seconds it is considered servable.


suffice to say I never eat at restaurants unless I cook it myself.

 

[Fritzo]

Originally posted by: halik

Originally posted by: LS20
Next time, at a french restaurant, go for a Steak tartare

those are delicious !

What do you mean those? It's ground up beef with herbs, sometimes onion or garlic, and wine. It's a bit tinny tasting for me, but I've made it a few times.

 

[Fritzo]

Originally posted by: ThePresence

Originally posted by: tfinch2

Originally posted by: ThePresence

Originally posted by: clamum
I used to order mine well-done but I started moving down and now I'm at medium or medium-rare. Soooo good.
Do you remember what cut it was?

No, but it was off the bone.
It had some French name.

châteaubriand?

I just checked their menu online, and I think the cut I had was called L?Entrecôte, but I am not positive.

That would be a French term for a large cut of beef tenderloin. Very expensive...that must have been a $50+ dinner at least.

 

[LittleNemoNES]

Tofu for the Win!

 

[potato28]

Rare inch thick New York Strips FTW! :thumbsup:

 

[xSauronx]

Originally posted by: thecrecarc
Am i the only one who likes medium-well?

usually as good as well, ive noticed.

i usually ask for medium, sometimes medium-rare.

 

[ThePresence]

Originally posted by: Fritzo

Originally posted by: ThePresence

Originally posted by: tfinch2

Originally posted by: ThePresence

Originally posted by: clamum
I used to order mine well-done but I started moving down and now I'm at medium or medium-rare. Soooo good.
Do you remember what cut it was?

No, but it was off the bone.
It had some French name.

châteaubriand?

I just checked their menu online, and I think the cut I had was called L?Entrecôte, but I am not positive.

That would be a French term for a large cut of beef tenderloin. Very expensive...that must have been a $50+ dinner at least.

$74 IIRC.

 

[PeeluckyDuckee]

Well I had both the aged and regular non-aged rib-eye steak last week. The aged one didn't really felt noticeably more tender compared to the regular rib-eye. I grabbed a bigger cut 1.5" rib-eye and grilled it pink with minimal blood and it tasted great.

You guys were right, simply salt and pepper thrown at it brought out the taste of the meat very well, compared to the montreal steak marinade.

 

[xSauronx]

Originally posted by: PeeluckyDuckee
Well I had both the aged and regular non-aged rib-eye steak last week. The aged one didn't really felt noticeably more tender compared to the regular rib-eye. I grabbed a bigger cut 1.5" rib-eye and grilled it pink with minimal blood and it tasted great.

You guys were right, simply salt and pepper thrown at it brought out the taste of the meat very well, compared to the montreal steak marinade.

some steaks are also damn good seared in a pan

i love a flank steak, or a strip steak, salted with just a little vegetable oil and seared in a *very* hot cast-iron or stainless pan for a minute or so per side.

mmmmm....

 

[crazymonkee84]

Medium-rare all the way. I had a bit of well-done steak before and my jaws got tired after the second peice that i cut lol

 

[erickj92]

Im with ya brotha

 

[NL5]

I didn't read the whole thread, but a medium rare steak is the ONLY way to go.

If you cook at home, take the steak out of the fridge about an hour before you cook it, and just sear the outsides.

Mmmmmmmmmmmmmmmmmmmmmmmmm. Gooooooooooooooooooood!