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The how do you cook your steak thread (or how do you order it cooked)? NOW WITH POLL

W

Wanescotting

Diamond Member
I use Fleishmans olive oil butter on my steaks when I cook them. I usaully go to my local super market and have them cut me two 2 1/2 inch thick ribeyes, I put them on the grill (just long enoug to produce grill marks) and eat 'em up! ( yes they are still cold in the middle when I eat them)






RANT: when you order a steak at a resteraunt, please know what the following terms mean:

RARE: it will be bloody and some what cold on the center
MIDRARE: warm pink center
MEDIUM: hot pink center
MEDIUM WELL:a thin strip of pink in the center
WELL DONE: cooked all the way through (may be slightly charred on the outside) (oh, and if you eat steak this way, why not let me cook your shoe leather for you, as it will taste roughly the same)


PLEASE NOTE: A STEAK CAN INDEED BE COOKED MEDIUM WELL AND STILL CONTAIN JUICES
 
midrare... I've never heard of that term before, though, and I've never known any restaurant that would serve a cold steak :-/
 
medium rare - Just how i like it. Medium is acceptable as well usually, Midwell/welldone are no good for me usually. I can eat rare, but don't enjoy it as much as a nice Medium rare.... I gotta go buy steaks tommorow now, thanks a lot OP 🙁
 
OH, and my tip of the day: buy fresh cilinatro, chop it up, and blend it with fleishmans olive oil butter.
Put this on your steak when you cook it, it will be the shezy my nezy
 
Originally posted by: oogabooga
medium rare - Just how i like it. Medium is acceptable as well usually, Midwell/welldone are no good for me usually. I can eat rare, but don't enjoy it as much as a nice Medium rare.... I gotta go buy steaks tommorow now, thanks a lot OP 🙁
Click to expand...

 
Rare.

Though for most cheaper or non-steakhouse restaurants, ask for rare and you'll get medium rare, which is not too-too horribly overdone.
 
Where's the option for a blue steak?

Basically, its just seared on the top and bottom and it's so raw that the blue FDA dye on the meat still shows hence its name.
 
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