How do you have your steak cooked?

[Pro Tour Punditry]

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?

It's as if I hadn't already given you the answer

...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.

 

[Reynard]

Mmmmm, that kind of trial and error can get expensive.

Unless, of course, you score a job lot of steaks on YS

 

[marzjennings]

My preference is for a 16oz inch cut ribeye, with lots of marbling, cooked medium rare (pink most the way through with a hint of blood).

Best method I've found is to dry the steak, apply dry seasoning of choice, heat oil in cast iron pan till almost smoking, fry the steak for 90 seconds a side (get a stopwatch), then roast on a rack in the oven set to 275f until internal temp is 125f (get a meat thermometer).

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.

 

[Biff600]

I prefer it cooked until it as black as my heart !

 

[Markymark]

Blue or rare is just bravado. I used to have it that way. A friend of a friend who is a steak chef said steak should be pink, medium rare, for best flavour. Had it that way a couple of times and had to agree, had it that way ever since. For sure the best flavour.

 

[Levo-Lon]

M.R for me ..I'm not sure blue is safe to say with my condition

 

[winjim]

A good vet should be able to rescucitate a steak...

Take its horns off, wipe its arse and show it to the table.

 

[biggs682]

Medium now but if you had asked me 20 years ago i would have said rare

 

[Drago]

Medium. I don't like it over cooked, but don't like it laying there twitching on the plate either.

 

[nickyboy]

Medium Rare for me. Gotta be nice and pink/red in the middle for maximum taste

Chinese have best method for this. They have a numerical system, 1-10. There is no "oooh, rare, but no blood" nonsense. You just tell them the number and that's that. MR is a 3

 

[rich p]

As @Marmion says, it depends on the steak. You can eat a good fillet less cooked than a poor rump.
As an aside, I've had more badly cooked and poor quality steaks in France than any other country.

 

[mickle]

Meat is murder.

 

[roadrash]

I prefer sirloin , rare, just frightening it with the grill is enough for me

 

[Cuchilo]

I like to cook the hell out of mine . Blood running into your chips is just wrong and probably a french thing anyway .
Whats even worse is when you ask for it to be cooked very well with no blood and your told that you must try it with blood dripping out of it as its much nicer

 

[Tin Pot]

Medium rare, except ribeye - medium well - I think the extra fat benefits from the extra cooking.

Also, I don't prepare my steaks at home and I'm tending towards well done to get the flavour and texture. Need to sort this out!