Medium rare steaks are disgusting

[mnewsham]

Makes sense, I guess I just dont like the taste of meat then. I much prefer the most interesting flavors of sauces and veggies. That would explain why ive never wanted a steak before.......

You've never had a good steak so how would you know you don't like the taste of meat...? A burger tastes nothing like a medium rare Filet mignon.

 

[Smoblikat]

You've never had a good steak so how would you know you don't like the taste of meat...? A burger tastes nothing like a medium rare Filet mignon.

Ive had A steak before, might not have been the best example of one, but I know what to expect. I can guarantee that I would really enjoy a good steak if it was presented to me, but I dont want one bad enough to order/make one for myself. It just doesnt tempt me to purchase uncooked beef thats 16$ for 6oz.(Exaggeration, but steak is really expensive). I much prefer chicken anyway, even to burgers. But all I can afford to eat nowadays is Ramen noodles anyway, so its a moot point 😛

 

[Rakehellion]

Filet mignon is for plebs. Put some fat on that steak.

 

[mnewsham]

I hate the restaurant elitist, but seriously, most restaurants can't make a simple steak that's flavorful and delicious. It's really not that hard. Salt and pepper and get the internal temperature right(use a meat thermometer for noob mode) or if you have fixed thickness of meat, a simple timer gets it right all the time. Just doing this makes my home made steaks way better than just about any non-steakhouse restaurant for steaks.

The problem really is most people don't have an oven to get hot enough to properly cook a steak medium rare without using some sort of trick to imitate what a steak house does. (searing the outside when it's still frozen and other methods are common)

A real steak should be seared at 1700F+ which is how you can get the nice sear on the outside and a nice red/pink in the middle. Most people simply don't own the infrared burner required to get to that temperature.
Most people usually don't want to spend the coin on a good steak at a proper steak house, or there are no good steak houses nearby and have simply never been to a good non-chain steakhouse.

I'm not saying you need to spend $50+ on a steak, but I have no problems paying ~$30 for a 6oz Filet Mignon if it's good quality cut and cooked properly.

 

[Rakehellion]

Ive had A steak before, might not have been the best example of one, but I know what to expect. I can guarantee that I would really enjoy a good steak if it was presented to me, but I dont want one bad enough to order/make one for myself. It just doesnt tempt me to purchase uncooked beef thats 16$ for 6oz.(Exaggeration, but steak is really expensive). I much prefer chicken anyway, even to burgers. But all I can afford to eat nowadays is Ramen noodles anyway, so its a moot point 😛

So you have never had a steak before and acknowledge that you'd probably like it, but you can't afford it. So it's just sour grapes.

 

[mnewsham]

Filet mignon is for plebs. Put some fat on that steak.

Get a porterhouse, you can have your strip steak and your filet in 1 cut.

 

[Rakehellion]

if you have fixed thickness of meat

My meat is pretty thick.

 

[Smoblikat]

So you have never had a steak before and acknowledge that you'd probably like it, but you can't afford it. So it's just sour grapes.

I have had a steak before, a few I think (I dont remember the last time I ate one though) and I never remember being particularly impressed. If a good one was given to me im sure I would enjoy it though, I do like meat, I just prefer different things for everyday eating. But, like I said, I literally eat 2 packets of ramen a day and that has been my food intake for weeks now, ive stared getting headaches, lost almost 50 pounds (over the course of a few months) and do not sleep, BUT, its cheaper than steak for sure 😀

 

[brianmanahan]

How does it feel to be objectively wrong?

how does it feel to be a caveman?

 

[CraKaJaX]

God this thread makes me hungry.

BTW - Medium rare or bust.

 

[NikolaeVarius]

how does it feel to be a caveman?

Pretty awesome considering that cavemen enjoyed better overall health and life expectancy than agricultural societies.

Also, considering that 80 dollar steak places default to medium rare for their steaks, I'm pretty secure in my love of a good rare steak.

 

[yhelothar]

The problem really is most people don't have an oven to get hot enough to properly cook a steak medium rare without using some sort of trick to imitate what a steak house does. (searing the outside when it's still frozen and other methods are common)

A real steak should be seared at 1700F+ which is how you can get the nice sear on the outside and a nice red/pink in the middle. Most people simply don't own the infrared burner required to get to that temperature.
Most people usually don't want to spend the coin on a good steak at a proper steak house, or there are no good steak houses nearby and have simply never been to a good non-chain steakhouse.

I'm not saying you need to spend $50+ on a steak, but I have no problems paying ~$30 for a 6oz Filet Mignon if it's good quality cut and cooked properly.

It really doesn't take all that fancy equipment to make a medium rare steak. Searing a steak frozen at 1700F temperatures will not get you a medium rare steak. It'll get you a burnt up steak that's still raw in the middle.

Two minutes on each side with a cast iron skillet with grapeseed oil at 400F gives a nice brown crust. You could put it in the oven to get the perfect medium rare in the middle or sous vide it if you want something really easy.

I personally prefer the smokiness of a charcoal grill.

The benefits of a proper steakhouse is they have the facilities to dry age a steak. This is a difficult process that needs specific controlled environments that's rarely feasible for a person to do it in the home without paying expensive specialized equipment. Dry aging a steak allows bacteria to grow inside that release enzymes that break down the muscle fibers in the steak that leaves it more tender. The water loss through the drying process also makes the flavors more concentrated inside. This is the benefit of what you're getting when you pay $50 a steak at a steakhouse. Otherwise I'll stick to my $7/lb USDA choice Ribeye sale steak.

 

[mnewsham]

how does it feel to be a caveman?

Well considering you're in the minority. How does it feel to be wrong?

 

[mnewsham]

I'm not sure if you've ever made a medium rare steak before. It really doesn't take all that fancy equipment. And searing a steak frozen at 1700F temperatures will not get you a medium rare steak. It'll get you a burnt up steak that's still raw in the middle.

You are misunderstanding what I am saying, a way to get a sear at home is to sear it in a cast iron skillet while it's still frozen so it doesn't cook the middle and you still get a nice sear on the outside, this is the poor mans method of cooking a steak.

http://www.homewetbar.com/blog/5-steps-pro-chefs-use-to-grill-the-perfect-steak/

Grilling the perfect steak becomes much easier once you learn to sear your steak. Professional steakhouses have insanely hot broilers – some burn up to 1,700 degrees

You don't know how steakhouses cook steaks, what you are describing is how most people will cook a steak at home, there is nothing wrong with that, but that isn't how it's done by a proper steak house.

 

[dawheat]

Your burgers are just ground beef covered up with 40 different flavors. THAT'S the definition of a waste of meat.

I agree with your general point, but let's not go too far. I love me some juicy burgers.

 

[Bird222]

Medium well, NO pink, or it's being sent back.

Medium well has a small strip of pink in the middle. It sounds like you want well done.

 

[mnewsham]

Medium well has a small strip of pink in the middle. It sounds like you want well done.

sounds to me he doesn't really know what he wants :awe:

 

[waggy]

You are misunderstanding what I am saying, a way to get a sear at home is to sear it in a cast iron skillet while it's still frozen so it doesn't cook the middle and you still get a nice sear on the outside, this is the poor mans method of cooking a steak.

http://www.homewetbar.com/blog/5-steps-pro-chefs-use-to-grill-the-perfect-steak/



You don't know how steakhouses cook steaks, what you are describing is how most people will cook a steak at home, there is nothing wrong with that, but that isn't how it's done by a proper steak house.

i mentioned once that good steak houses use a salamander type grill that gets 900+ degrees to do a steak.

Then had someone say not hey don't do that anymore. cook a steak so its almost done. then put it off. when you order they throw it on a very hot griddle and finish it off.

so i don't know what ot beleive anymore. :'(


at home i pour all my charcoal into one side of my grill. I put the steak right over that for about a minute and flip it. then put it on the other side for a few minutes. of course this is for 2+ inch steaks. thin steaks are for sandwiches

I get one heck of a crust and its nice and med-rare. yumm

 

[Mixolydian]

This thread is so painful. :\

 

[Newell Steamer]

Rare / Medium Rare - but, only in trusted restaurants.

Also, I would never cook a steak rare/medium rare from a butcher I did not know well,.. and especially never a super market.

And, if you are eating a steak that is slimy,.. you are not eating a quality steak.

 

[mnewsham]

Then had someone say not hey don't do that anymore. cook a steak so its almost done. then put it off. when you order they throw it on a very hot griddle and finish it off.

depends where you go honestly, the steakhouse i frequent near home isn't a chain and they have a large open kitchen that can be viewed from the dining area so you can see the magic happen. This is a place that also charges $35 for a 6oz filet though, so it certainly isn't cheap.

 

[Bird222]

I have trouble cooking porterhouse steaks. I like my steaks medium. I can cook my ribeyes in my cast iron but the porterhouse is always underdone around the "T" of the bone.

 

[mnewsham]

I have trouble cooking porterhouse steaks. I like my steaks medium. I can cook my ribeyes in my cast iron but the porterhouse is always underdone around the "T" of the bone.

yeah, porterhouse is a very difficult cut to cook properly at home, partly due to the bone and the sheer size of the cut.

 

[JM Aggie08]

Had some delicious medium - medium-rare kebabs at the Greek Festival this weekend.

 

[blackdogdeek]

yeah, porterhouse is a very difficult cut to cook properly at home, partly due to the bone and the sheer size of the cut.

Also due to the different marbling of the two types of meat.