How does GAF enjoy their steak?

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I used to have it rare, but the last 6 years of living with a girl that doesn't eat mammals has meant that my one or two steaks a year has resulted in me really not liking the sensation and taste of eating nearly raw meat. Was at a Jamie's Italian on Saturday and had a T-Bone, medium, one side of the bone was medium rare, was so grim, i shamefully had to spit it out.

I will never forgive her for doing this to me...
 
animlboogy said:
I don't think these people know what blood in food actually tastes like. Half the shit I'm reading in this thread makes those posters sound like they mostly eat Hungry Man dinners.

There's a guy saying people who prefer steak cooked properly "don't know how to cook meat". I mean... come on. You can't expect these people to have ever eaten a blood sausage. They think the greatest cuisines and the best chefs on earth are mistaken on how a steak should be cooked.
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Thanks for the sanity checks in this thread.

I never understood why people are invited to be so particular about their steak while we trust the chef's judgement on how to bring out the proper flavour in most other dishes. But when it comes to steaks, the whole world is an expert.
 
TomServo said:
Med rare on filet, strip, ribeye. If it's a cheap sirloin at a place like Outback, I actually find medium more enjoyable.
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I agree, except I think filet is better rare.

I once had a bleu chateaubriand and it was very interesting, but I think rare is the way to go here. Medium rare is too much for such delicate meat.

Edit: I think more relevant than temperature, (where there's an actual correct answer derived from science, which I'm not gonna bother to look up right now, but it measure moistness along with the burning of fat and what not, and the answer was overwhelmingly medium rare) is cooking method.

I've had huge discussions with people over coal vs gas. I know in some restaurants they sear them and then finish them up on the oven. I think gas gives the best sear after that slow fire with the lid close (similar to an oven) gives the best results IMO. Salt just before searing with coarse salt.
 
Medium

Just perfect for me.

steakguide.jpg
 
Medium rare, generally. No, it's not "raw", and no, that's not "blood." I know too many people who think any amount of pink/red in beef means it is not fit for human consumption.
 
I technically want medium but order medium-well because I prefer overcooked to undercooked; i.e., if they undercook medium-well I'll be good to go, if they undercook medium I have to send it back.

That said, medium is my answer.
 
I had my first steak in a while last night, fillet cooked rare. Bloody beautiful.

If I'm eating out I tend to go medium rare, but if I cook myself I always have it rare.
 
Generally medium rare but some cuts are still really good cooked to medium. Some ALMOST benefit from it, like hangar steak, which can lean towards to tougher side if it's cooked just to medium rare.
 
Medium rare or rare, if I paid for it and/or am cooking it. It's a lot harder now that I don't have a barbecue but I can manage something decent on the grill I have.

But I'll eat any kind of steak, my dad always made them well-done because him and I were the only ones who preferred rare and he had to cook like 7 or 8 at once. But he did some kind of magic with barbecue sauce that I have yet to be able to approximate on my own, he can even make good steak in the damn oven if he has to.
 
Medium rare. I am unable to understand anyone who likes their steaks "well done". It's a waste of a steak and akin to covering a finely cooked steak with any kind of steak sauce or ketchup.

shinobi602 said:
Medium

Just perfect for me.

steakguide.jpg
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Well Done - Waste of a good quality steak

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I've always gone Medium to Medium well. I've never tried Medium rare. I think next time I go out, I'll get Medium Rare. To see what the fuss is about.
 
Medium, but its entirely dependant on where I'm at.

If I'm at a high end steak house (Legit steak house, not Outback or some crap like that) I'll order Medium Rare

If I'm at a cheap place I'll just plain avoid ordering steak as there is no chance of it being good

If I'm at a decent, middle tier place, I'll order Medium.
 
I prefer rare, and will cook it that way myself, but I will order medium-rare at a restaurant so that if they under or over cook it just a little and it becomes rare or medium I can still enjoy it.
 
I always order medium rare and probably half the time, I'll end up with something that's actually medium. I'm fine with both.
 
Used to eat them well done. Got informed so I tried out medium. Was lovely. Why not keep going? Started getting medium rare. My god, so juicy and flavorful, it melts in my mouth! Why not rare? Eh, tasted okay, slighty off. It became a taste preference at that point, so medium rare is the sweet spot for me.
 
If it's good at home , rare.

If it's at a good restaurant, rare.

If it's at a mediocre restaurant medium rare.

If it's at a bad restaurant don't order steak.
 
animlboogy said:
I don't necessarily care how other people eat their food, I just want to point out that well done steaks are a waste of time and money, and there are other cuts of beef you might as well go for if you want your meat to have that exact taste and texture. Hell, thoroughly braised as fuck beef with a thick, charred crust is a beautiful, beautiful thing. It just isn't what you should be doing with any decent piece of steak.

Rarer hamburgers are definitely not safe with how beef is currently produced. There are rare situations where it is worth trying. 99% of restaurants, you should probably not risk it. My step-father works in the meat industry and while he happily recommends rare steak, the idea of doing a burger anything below well done horrifies him.
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But again, you're entirely speaking about your own subjective opinion here. It's a waste of time and money to you. What business is it of yours if someone wants to buy a striploin cut of steak and cook it to medium-well etc. Who cares if they can achieve the same thing with a cheaper eye of round steak, no?


BrassDragon said:
Thanks for the sanity checks in this thread.

I never understood why people are invited to be so particular about their steak while we trust the chef's judgement on how to bring out the proper flavour in most other dishes. But when it comes to steaks, the whole world is an expert.
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Definitely depends on what chef, but people want to eat food the way they like. Obviously a chef knows more than others on how to cook or prepare food, but how can you sit there and say that the chef knows more about how you should taste or eat your food? It's absolutely mind-boggling to me to think that someone else would presume to know better about how I should eat and enjoy my food.

Don't get me wrong, I can taste the difference in a medium rare steak versus a medium well steak, but for some reason, I prefer eating medium or medium well myself.
 
Medium to well, just can't stand still red meat. That's my personal preference I don't give a fuck what the majority of cooks see as the best steak.

Azuran said:
Remove the fat too because that shit is disgusting and just gets in the way.
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Fat gives it a great taste.

daveo42 said:
Medium rare. I am unable to understand anyone who likes their steaks "well done". It's a waste of a steak and akin to covering a finely cooked steak with any kind of steak sauce or ketchup.

Well Done - Waste of a good quality steak
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Is it that hard to understand that people have different tastes?
 
Food snobs are the worst, nobody can tell me what tastes good to me but me.

I like a good Oscar Mayer over a direct flame for 90 minutes. Anything less than that and you risk disease or tasting the meat.
 
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