Foo - Steak

How do ya take it?

medium-rare to medium for me.

depends on the cut. Thicker cuts, I will get medium to medium well so the center is a little cooked.

Just give me a knife and point me towards the cow...I'll take care of the rest.

knife is for wussy

Rare to medium rare...REALLY good cuts I will do blue.

I no zombie yet...so I like to use cutlery.

Knock off the horns and hooves and bring it to my table.

Save the hooves...you can make gelatin with those.

medium + or - depending on the cut. My wife likes hers just short of burnt. Yech!

Rare to medium rare...REALLY good cuts I will do blue.

I don't even know what that means.


In all honesty, I'm not much of a big steak eater. I have to be in the "mood" for one, that only comes about once a year. I was curious what other people liked.

I thought I hated steak until I was in my 20s. The only steak I'd had growing up (parents could never afford it) was with my grand parents. They always cooked all meat until it was so well done it was dry and burned on edges. All my life I thought that's what steak was and didn't know why so many people loved it. I see it can be much better, but "in my head", I still have a hard time "loving" it.

rare side of medium rare

No so much interested in the filling, but the skin makes for excellent saddles, shoes/boots, and jackets.

Anything past medium is overcooked.

The bigger the better, please.

I haven't had a steak in months. I'm drooling.

Uhhh, medium for me though.

http://youtube.com/watch?v=7vU2kkJZYxs

How do ya take it?

medium-rare to medium for me.

+1

(we have a three-inch thick Porterhouse from Publix awaiting an Xmas grilling; it will be slathered w/olive oil, salted, and sprinkled w/coarse ground pepper, then grilled for nine minutes per side over a bed of hot charcoal [not on a propane grill] - heaven!)

Been a long time since I've had steak, but usually medium when I can get it.

On the nicer cuts cold center.

+1

(we have a three-inch thick Porterhouse from Publix awaiting an Xmas grilling; it will be slathered w/olive oil, salted, and sprinkled w/coarse ground pepper, then grilled for nine minutes per side over a bed of hot charcoal [not on a propane grill] - heaven!)

I kinda miss Publix out here.


BTW....I prefer propane. I don't need the taste of carbon injected into my meat.

I don't even know what that means.


In all honesty, I'm not much of a big steak eater. I have to be in the "mood" for one, that only comes about once a year. I was curious what other people liked.

I thought I hated steak until I was in my 20s. The only steak I'd had growing up (parents could never afford it) was with my grand parents. They always cooked all meat until it was so well done it was dry and burned on edges. All my life I thought that's what steak was and didn't know why so many people loved it. I see it can be much better, but "in my head", I still have a hard time "loving" it.

I love steak, nothing gets me salivating like a well done (not well done as in cooked) steak...

Blue is essentially raw..like tuna for sushi

I love steak, nothing gets me salivating like a well done (not well done as in cooked) steak...

Blue is essentially raw..like tuna for sushi

OK. I had a feeling that was where you were going, but I wasn't sure.

Slow! I like mine well done, but the most important factor is that it slow cooks on low heat. I can produce a steak thats as tender as medium-rare while still being safely cooked.

The rarer the better. :D I want it moooooo-ing!!

A nice thick mostly raw porterhouse!



steak tartar works too :D

I hate steak, I rarely eat it.

A nice medium grilled piece with either mushrooms & gravy or sauteed peppers & onions, a good side salad and small baked potato....mmmmmm...now I'm getting hungry.

The rarer the better. :D I want it moooooo-ing!!

A nice thick mostly raw porterhouse!



steak tartar works too :D

Porterhouse with a big flag!

I like to chase it around the plate.

Just take the chill off it....

Blue-Rare.

With a crab-cake Yummy
http://img.photobucket.com/albums/v207/glenngertz/BikePics001.jpg

Blue if it is a good cut, other wise rare.

Anyone tried dry-aged beef? I was reading an article about it, and it made me want to try it even though i hardy ever eat steak.

+1

(we have a three-inch thick Porterhouse from Publix awaiting an Xmas grilling; it will be slathered w/olive oil, salted, and sprinkled w/coarse ground pepper, then grilled for nine minutes per side over a bed of hot charcoal [not on a propane grill] - heaven!)

Drool... That sounds sooo good. Your making me hungry.

Note to self: must buy steak this payday.

Medium-well for me.

Medium, maybe slightly more cooked ... but it's all in the grilling. First I apply a small amount of seasoning salt to the raw steak. Then I sear all sides of the steak to help retain the juices. Turn down the heat on the grill to a medium flame and cook for about 8 min's per side (for a 1" thick steak). For every extra 1/2" of steak I cook for an additional 4 min's per side. I usually barbeque T-bone steaks. The outer edge of fat MUST be left on as it greatly enhances the taste. To prevent the steak from curling up when cooking, I make vertical cuts in the outer fat layer every inch or so. No additional seasonings or sauces should be required. This comes from a prairie boy who knows good steak.

I pretty much do it that same way as Alfster

Season one side with sea salt.

I crank up the heat on the grill and let the grill get sizzling hot. I put the steak on for one minute, flip, and turn the heat down to medium. After 6 or 7 minutes, I flip again for a few minutes. Then I remove and let it finish cooking off the grill for 5 minutes or so. I prefer pink center.

The idea of the high heat at first is to sear the outside so none of the juices drip while cooking.

Just give me a knife and point me towards the cow...I'll take care of the rest.

:lol: That's hella funny.


I've been cutting down on red meat lately. But if I did, it would be medium. ;)

Slow-cooked and well done. I don't need another relapse of Toxoplasmosis.

A little more than medium rare but not more than medium. If the pink is gone it is not steak, it is leather.

wth is blue for your steak???

medium for me. just as long as it's not still mooing, i can eat it.

Rare to medium rare.

Medium well. Some pink in the center, but not raw. Even though rare tastes great, I'm afraid of getting sick from some zoonotic disease due to cow feed coming from who knows where, so I prefer it on the seared side rather than mooing these days.

Call me strange, but one of my favorite breakfasts out is a good steak and eggs.

If I do happen to eat it, I'll eat WELL done.

Steak=fails. Meat=lung cancer

I like it black and blue. Anything more than med-rare is only edible when I'm starving/stoned.

Steak=fails. Meat=lung cancer

Crack = please stop.

Medium with a baked potato and a Fat Tire brewski!

Steak=fails. Meat=lung cancerThe less you talk about things you know nothing about, the smarter you appear to be.

Animal Cruelty FT{guilt-ridden**W!

blue rare to rare.