How do you have your steak cooked?

[bianchi1]

Over the last few weeks I've had 2 orders for steaks cooked 'blue to rare' which is a new one for me and almost impossible to judge, then tonight I've had a 'rare..but not too rare' order. Isn't that just medium rare? Then there's the usual 'medium rare...but no blood' order, which is just medium!

So as this is the cafe section...how would you like yours done?

 

[Pro Tour Punditry]

Over the last few weeks I've had 2 orders for steaks cooked 'blue to rare' which is a new one for me and almost impossible to judge, then tonight I've had a 'rare..but not too rare' order. Isn't that just medium rare? Then there's the usual 'medium rare...but no blood' order, which is just medium!

So as this is the cafe section...how would you like yours done?

I take it your job involves cooking, rather than people just randomly coming round to your house and demanding you make food for them?

 

[jefmcg]

I like mine Donald Trump style, well done and smothered in ketchup.

(not true, blue for me ... at most...do like steak tartare)

 

[jefmcg]

Over the last few weeks I've had 2 orders for steaks cooked 'blue to rare' which is a new one for me and almost impossible to judge, then tonight I've had a 'rare..but not too rare' order. Isn't that just medium rare? Then there's the usual 'medium rare...but no blood' order, which is just medium!

So as this is the cafe section...how would you like yours done?

More seriously.

I'd say "Blue to rare" means "rare" but err on the side of too rare, rather than medium rare.

"Rare but not too rare" is medium rare .... but I bet they have got an entirely grey steak ordering medium rare, so they are now cautious.

"Medium rare but no blood" saddos who want to look trendy by ordering rare, but don't like rare. You have my permission to slap them.

 

[Pro Tour Punditry]

And since you ask, different cuts have different optimum cooking methods. So there is no such thing as a preferred method of cooking steak as it depends on what kind of cut. I hope that helps when random strangers knock on your kitchen door.

 

[winjim]

Too many graduations. There are only three ways to cook a steak. Rare, medium and ruined.

 

[Znook]

I prefer mine uncooked.

 

[jefmcg]

I prefer mine uncooked.

"How would you like your steak cooked?"
<toss coin. look at result.>
"Yes, that would be good"

 

[bianchi1]

"Medium rare but no blood" saddos who want to look trendy by ordering rare, but don't like rare. You have my permission to slap them.

I would love to slap away...but my boss tells me the "customer is always right"

 

[Reynard]

Well, I do like a good steak tartare (or filet americain) served with chips.

Fried or grilled steak, I'm not such a big fan of. Have it somewhere between medium rare and medium when I cook it myself. The cats, of course, like it raw.

Actually, my current favourite way of having steak is braising it in the crock pot with loads of onions and beer. A good piece of ribeye is spot on for that.

 

[Grant Fondo]

I had a particularly good sirloin on Saturday. Almost blue but had been rested a good while, some quite pricey Malbec topped things off nicely. My probLem is quantity as I can eat vast amounts of steak 24oz no probs, so often a bit hungry after a standard sized one....on the flip side a mouthful of bread or potatoes and I am full

 

[bianchi1]

[QUOTE 4784708, member: 259"]Getting a properly cooked steak is almost impossible in the UK.[/QUOTE]

Not at my place

 

[TheDoctor]

Nor mine! Had some ribeye earlier. Garlic and pepper, leave it to come up to room temp, then spiced salt on and into a smoking hot pan. One minute on each side, then onto a warmed plate to rest while I sorted the veggies.
Nom. It was about, ooh, eight mm thick or so, getting on to be a minute steak I suppose. Nicely seared, but still very pink inside.
Needed a Rioja IMHO, but it's a school night.

 

[Reynard]

I had a particularly good sirloin on Saturday. Almost blue but had been rested a good while, some quite pricey Malbec topped things off nicely. My probLem is quantity as I can eat vast amounts of steak 24oz no probs, so often a bit hungry after a standard sized one....on the flip side a mouthful of bread or potatoes and I am full

Eeeeeek! I struggle to finish a 6 oz one... But then, I'm only little...

 

[swee'pea99]

I've never heard of blue. I like rare, but I have real problems cooking steak. Assuming one a proper thickness, by which I mean 20mm give or take, how long should I give it each side in a hot pan?