How do you have your steak cooked?

[User482]

[QUOTE 4784708, member: 259"]Getting a properly cooked steak is almost impossible in the UK.[/QUOTE]
I don't think that's true, but it's maddeningly inconsistent. Ask for your steak "a point" in France and in my experience it will always be cooked the same amount. Here, I've asked for rare steak and had it from blue to well done.

 

[Randomnerd]

Just reading this while shoving down bread and cheese for lunch and I'm salivating. Will stop off at butchers' tonight....
Black and blue is my preferred way, on a wood fire. English mustard and fresh rocket salad.
Back to the bloody cheese....

 

[flatflr]

From a steak restaurant in Moscow some years back. The steak was very good.

 

[slowwww]

Oh and sous vide can just f-off, it's not a bad way to cook meat, it's just the pompous pus bags who go on and on about it get on my wick.

By Marzjennings' measure I must be a pompous pus bag.

I wouldn't dream of putting a fillet, sirloin or ribeye in the SV as if you cook and rest them properly they will be tender. But taking a cheaper cut, particularly something like a hanger steak, and sticking in the SV to break down the connective tissues and then flash frying it to caramelise the outside often results in a steak with much more flavour, just as tender and a lot cheaper!

It's just a clever way of making the most of what you've got. Like plenty of gears and a lightweight rigid frame when you're cycling up a mountainous hill (and good brakes when you're going down the other side). Yes, you could do it on an old single-speed boneshaker with solid tyres and ineffective brakes, but when there's an easier modern alternative, why would you?

 

[swee'pea99]

I don't think that's true, but it's maddeningly inconsistent. Ask for your steak "a point" in France and in my experience it will always be cooked the same amount. Here, I've asked for rare steak and had it from blue to well done.

That's because the English always say 'very nice, thank you'. A friend once worked in a steak restaurant, and drove himself mad the first evening trying to get the orders right. A more experienced colleague told him to stop messing about and just cook them all the same regardless of what the order said. In the three months he was there, no-one ever complained.

 

[jefmcg]

English mustard

Good point.

Horseradish, and currently sweet potato homefries and asparagus spears for me.

 

[Toshiba Boy]

My wife is a chef (a very good one) and I can see her heart sink when we have friends over and she's doing a beautiful fillet steak, and someone asks for well done .

She does, of course, cook it accordingly, fully appreciating "each to their own"

 

[Ciar]

I have had it blue in France and it was tasty, yet i kept having that feeling it might get up and walk away!

I personally sit in the middle or rare and medium rare, in general at home if i cook steak for me and the wife, it's brought up to room temperature then cooked either side for between 60-90 seconds in a very hot griddle pan then left to rest, i find that covers what we both like, the time depends on the size and thickness of said steak.

 

[jefmcg]

and someone asks for well done .

View: https://www.youtube.com/watch?v=lCc8IEvh70w

 

[gaijintendo]

I had my first Steak Tartare at a pub in the Czech Republic (now Czechia!?!) And enjoyed it so much I had it at every opportunity thereafter. However, I weirdly don't trust it in the UK as it's not so much in our culture, I figure the supply chain isn't as optimised for it...

 

[Deleted member 26715]

You're all rich barstools that's all I can say, can't remember the last time I had steak, is it even still available oop North, has it not all been taken to the South East along with everything else?

 

[vickster]

I have had it blue in France and it was tasty, yet i kept having that feeling it might get up and walk away!

Or start neighing

Medium-rare 6oz filet for me, with a baked potato and salad. Had a very good one recently in Arizona...mmm tasty. I'm not actually a massive fan, I don't cook it at home, maybe have 3-4 times a year out if I fancy it

 

[gaijintendo]

You're all rich barstools that's all I can say, can't remember the last time I had steak, is it even still available oop North, has it not all been taken to the South East along with everything else?

Rump/ sirloin

http://www.marksandspencer.com/s/fo...2_1493729278_181f4b2f9deeeb03d8e891fd36a9db27

Today is the last day.

 

[gaijintendo]

[QUOTE 4785225, member: 259"]It should be OK if it's a decent place that minces it up just before they serve it, though. it's dead popular in Belgium (where for some reason it's known as filet américain), and it goes really well with a big pile of chips fried in beef dripping![/QUOTE]
The ones I had came with a raw egg, garlic and fried bread (for you to scrape the garlic on), on a plate with trays for diced onion, salt, pepper, mustard, capers and you mix to your preference.
So good !
Here is a pic of something similar.

 

[byegad]

I voted Rare, but now think I should have said Blue. By and large the British overcook meat and in France saignant, (rare) is much rarer than most UK restaurant's idea of rare. As a general rule the further downmarket you are in the UK the more cooked the meat no matter what you actually ask for and expect.