I like my steak rare...very rare. No one else will even consider sharing any of mine when I get it "cooked" just right. Drat...now I'm hungry and I want steak and its almost 2 AM...
now i want a steak. medium rare. kind of bloody on the inside.
btw whoever said you can get e coli from eating rare steak is mistaken, you get it from undercooked ground meat, not whole meat. the bacteria isn't in the meat, it's in the feces which can get on the meat during slaughtering. with a steak, you cook the outside no matter how rare it is so it should be safe.
should be.
btw whoever said you can get e coli from eating rare steak is mistaken, you get it from undercooked ground meat, not whole meat. the bacteria isn't in the meat, it's in the feces which can get on the meat during slaughtering. with a steak, you cook the outside no matter how rare it is so it should be safe.
should be.
anything over medium rare is too cooked and too dry. I hate having to moisten up the meat with sauce you should be able to enjoy the steak for the flavor of it without dousing it with some A-1 or something like that. ewww.
RAW MEAT CLUB !! w00 h00!!
RAW MEAT CLUB !! w00 h00!!
Originally posted by: zaph
BigDog1218, welcome to the still-mooing steak club.
A japanese place the next burg over makes an awesome steak tataki appetizer. Basically you get a 4oz tenderloin barely grilled, maybe 1/16th inch of brown on the outside, sliced paper thin and server on a bed of superfine shredded chineese cabbage and covered in a tart-sweet ponzu sauce.
And do i hear hints of TheEvil1 joining our "it jumps when you poke it with a fork" steak club?
Edited for spalling
Hmmnnnn ... that sounds good. My local fave Japanese restaurant does a great tuna tataki which is amazing.
- Mar 20, 2000
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Originally posted by: bill_n_opus
Originally posted by: zaph
BigDog1218, welcome to the still-mooing steak club.
A japanese place the next burg over makes an awesome steak tataki appetizer. Basically you get a 4oz tenderloin barely grilled, maybe 1/16th inch of brown on the outside, sliced paper thin and server on a bed of superfine shredded chineese cabbage and covered in a tart-sweet ponzu sauce.
And do i hear hints of TheEvil1 joining our "it jumps when you poke it with a fork" steak club?
Edited for spalling
Hmmnnnn ... that sounds good. My local fave Japanese restaurant does a great tuna tataki which is amazing.
doncha just love the texture of really rare tuna how the cooked part just comes away from the uncooked part like that... soooo good
I could go for 40 oz's of sirloin right now... it's my favorite cut when I want to chow down on a lot of meat!
When I am not in a mood to gorge I still like a fine filet or strip steak, and regardless of the size of the piece of meat I always like it RARE! I want to hear it to moo when I stick the fork in it. I like it best when it is quick-seared on both sides.
There is no worry about undercooking with steaks... ground meat is where you have to worry about what kind of bacteria is ground into your meat. I avoid ground meat at all costs and will only eat it if is burnt to a crisp or well done as most folks would call it.
When I am not in a mood to gorge I still like a fine filet or strip steak, and regardless of the size of the piece of meat I always like it RARE! I want to hear it to moo when I stick the fork in it. I like it best when it is quick-seared on both sides.
There is no worry about undercooking with steaks... ground meat is where you have to worry about what kind of bacteria is ground into your meat. I avoid ground meat at all costs and will only eat it if is burnt to a crisp or well done as most folks would call it.
Heh... I'm a well-done eater myself, and if it was any more tender and juicy it would be a waterfountain going off in your mouth...
I couldn't stand eating a pound of blood myself...Bunch of sick bastards in this thread
Rare steak is absolutely disgusting. I like my steak medium-well, nothing more, nothing less.
The best steak I have ever had is a 12oz filet from a local restaurant called Mahogany. It's about $30 for the 12oz filet but it's absolutely amazing. The second best I've had is actually Carrabba's italian restaurant: filet fiorintina I believe it's called. Third is the Victoria Filet from Outback.
Rare steak is absolutely disgusting. I like my steak medium-well, nothing more, nothing less.
The best steak I have ever had is a 12oz filet from a local restaurant called Mahogany. It's about $30 for the 12oz filet but it's absolutely amazing. The second best I've had is actually Carrabba's italian restaurant: filet fiorintina I believe it's called. Third is the Victoria Filet from Outback.
Originally posted by: ProfessorFate
Maybe you can be the poster boy for the "Beef, it's what's for dinner" add campaign.
i have had a 24 oz Delmonico before,cooked Medium
pink in the middle,
{Aerosmith song in background,
pink is my fav color,}"Delmonico?s Italian Steakhouse
1553 Central Ave., Albany, 456-5656. The Delmonico steak is a terrific deal, but the menu also features standard Italian fare at reasonable prices. Heavy sauces, lots of cheese?it?s all here. Full bar. Serving 4-10:30 Mon-Thu, 4-11:30 Fri, 3-11:30 Sat, noon-10 Sun. AE, D, DC, MC, V. $$"
you don't hear of people getting e.coli from steak. and thats' because the production process of steak isn't filthy like burgers, and your other "junk" meats. anyways, if I do, then I'll go down strong!!!! lol
RARE MEAT RULES!!! Mmmm.. SEARED TORO!!! now that is some good stuff. ask them if they do that at your local sushi restaurant. toro, seared, what a spectacular FLAVOR!!!!!
good afternoon to all my RARE meat people!!
well done is disgusting. why should meat take all the fluid out of your mouth. Food should make your mouth water, like it's got buttah inside *english accent*
RARE MEAT RULES!!! Mmmm.. SEARED TORO!!! now that is some good stuff. ask them if they do that at your local sushi restaurant. toro, seared, what a spectacular FLAVOR!!!!!
good afternoon to all my RARE meat people!!
well done is disgusting. why should meat take all the fluid out of your mouth. Food should make your mouth water, like it's got buttah inside *english accent*
I did try a bite of a steak medium-well done and it was too much "red" for my taste. I would consider medium well done, since I like a steak somewhat brown, yet moist and tender. What I wouldn't give for some prime rib right about now.
What are you guy's record on ribs? Pork ribs or beef ribs? Mine's about 28 pork ribs...not impressive at all. I bet most of you can do that
DAMN! you got some stomach skills man!
the most I've eaten, is a 16 oz. medium well, 2 sides of mashed potatoes, ribs, 4 rolls, and a caesar salad... and yes, the bathroom never looked the same afterwards....
40 oz is a huge steak!
One day when I can afford it I want to try some Japanese Kobe beef. I heard that is supposed to be the most delicous steak you can have.
One day when I can afford it I want to try some Japanese Kobe beef. I heard that is supposed to be the most delicous steak you can have.
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