The RPG Duelling League
Social Forums => General Chat => Topic started by: Dunefar on October 31, 2010, 03:19:08 AM
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I got into an argument at work about this, so I figured why not ask here? I don't like steak, but when I do eat it, I prefer it well done.
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I have to ask, what's Blue Rare? I mean, it sounds like "you let it sit and then eat without cooking".
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From wiki:
Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as "blood rare" or "bloody as hell". In the United States, this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means 'blue' steaks take longer to cook than any other degrees.
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Oh. Ewww.
Medium Rare, incidentally. Just cooked enough for the meat to start getting that cooked texture, but without cooking all the juice out of it (since, unlike a burger, a steak really needs those juices to be good on its own. Miiiind, A1 can salvage even the toughest steak!)
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Well done, but a bit of pinkness isn't going to kill me.
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Medium myself, but my wife prefers hers turned into charcoal.
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The better quality the steak, the less you should cook it. Cooking is chemistry and chemistry is cooking.
I like to go top shelf. Rare.
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Medium for me. I don't really mind it being medium rare or medium-well. Not too picky.
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I grew up enjoying burnt-to-a-crisp steaks. They had a fantastic crust and were fully brown and warm on the inside, but still really juicy.
Now, I like a crusty steak with a pink middle. I tend to order medium rare, but what I actually get varies wildly from "oh, you didn't want it raw?" to "eh, it was on the grill less than that one." When I cook it at home, it tends toward rare/medium rare.
Of course, I absolutely love A-1.
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Don't like steak. Like it very well done if I eat it, though.
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I tend to like my stake medium rare, though I won't complain if they're rare. Then again, in my house, I'm also the crazy guy who over-cooks the things, so hey. As for how much I like them, they are practically a staple of b-b-q season.
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I chose medium rare, but anything below that is acceptable.
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Medium rare here. Wouldn't complain about rare at all, it's just easier to ask for medium rare to give the chef a little leeway.
I have a tough time with well done. :[
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I usually order medium. Otherwise I'm not too picky, although steaks do cross a "too rare" boundary once the inside is only lukewarm. I've never had this come up except when the person cooking it honestly misjudged how cooked it was, though.
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Same as Excal and Trips. I enjoy my steaks medium-rare, but rare is fine too. I want to try Blue Rare at least once to be honest >_>.
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Rob has the right idea but I usually eat low grade steaks so I prefer them medium well with enough spices and A1 sauce you can make almost any steak taste good. If it's the perfect steak, I would probably go with medium rare
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Medium rare. The less cooked the inside the better, but I also want it to be hot all the way through for taste and texture reasons.
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I'm satisfied with all variations of medium.
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I'm a medium rare man myself, though I can handle it being a little off to either side.
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What's a steak?
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The peg you use to hold a tent down.
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Depends on the cut, as Rob said. I responded Medium-rare though, because I will do some meh steaks medium, and I'm not too picky about food in general (as long as it's not like a well-done fillet mignon).
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fsteak.
I would it eat everyday if my organs wouldn't shut down.
Also if Japan had any.
I'm fine with even charcoal, but my preferences run closer to 'I'd just go take a bite out of the still-moving cow if that didn't break some kind of health code'.
fsteak.
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The peg you use to hold a tent down.
Oh.
I prefer mine melted, then.
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Medium Rare, but leaning more "rare" than "medium"
My mom can make a delicious steak that's not really bloody at all, but that's because she is some sort of freakish wonder-cook. Otherwise, if I want my meat to have flavor, I need it juicy.
ALSO, we should talk about additives to steak, and why you shouldn't use them. Steak sauce is for people who'd rather eat vegetables than meat. Salt and spices all the way, baby.
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You need an "other" option, at least for me.
I like my steak the way I like my women - young, lean, and hot
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I like my steak the way I like my women ---- forked on my kitchen table.
DJIIIIIIIIIIIIIIIIIIIIIN! Is delicious, ludicrously expensive Kobe beef any easier to buy in Japan, where it's actually from? Or is it as much of a rip-off as it is over here?
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Medium-well in this case. I don't have steak often, but I usually like it a good deal.
...I much more prefer the lean cuts, though. Fuck gristle.
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Medium-well in this case. I don't have steak often, but I usually like it a good deal.
...I much more prefer the lean cuts, though. Fuck gristle.
With how much you're cooking it, almost all gristle should cook out.
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The guideline I grew up with was "it's done when there's no more pink. If there's pink in the meat, that means it didn't cook all the way through, and you're apt to get E. coli and die if you eat it."
Hygenic commentary aside, I still very much prefer thoroughly cooked meat. Hal's tried to get me to at least order medium sometimes but I remain unconvinced. >_>
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Medium for regular steaks.
Medium-well or well done for breaded ones, especially the Wellington styled.
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The guideline I grew up with was "it's done when there's no more pink. If there's pink in the meat, that means it didn't cook all the way through, and you're apt to get E. coli and die if you eat it."
Hygenic commentary aside, I still very much prefer thoroughly cooked meat. Hal's tried to get me to at least order medium sometimes but I remain unconvinced. >_>
E. coli contaminates the outside of the steak due to unclean butchering procedures. As long as the outside is seared, you can't get it, even if the inside is raw and bloody. I... imagine there's something that can live in the muscle itself that might pass on to humans, but that'd be about a million times more rare than e. coli.
Ground beef, on the other hand, does need to be plenty hot the whole way through, because everything is being mashed together, so any contaminated surface can get the whole batch.
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The guideline I grew up with was "it's done when there's no more pink. If there's pink in the meat, that means it didn't cook all the way through, and you're apt to get E. coli and die if you eat it."
Hygenic commentary aside, I still very much prefer thoroughly cooked meat. Hal's tried to get me to at least order medium sometimes but I remain unconvinced. >_>
E. coli contaminates the outside of the steak due to unclean butchering procedures. As long as the outside is seared, you can't get it, even if the inside is raw and bloody. I... imagine there's something that can live in the muscle itself that might pass on to humans, but that'd be about a million times more rare than e. coli.
The one that comes to mind is Mad Cow, which I know, does not actually live in muscle tissue.
Also: god, my delicate culinary sensibilities have been offended by Alex's parents. FUCK.
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Has Hal tricked you into having a Wagyu Beef steak Alex? Try that Medium.
My parents burn it until it is black. I don't like steak. The only good stuff I have had was quality stuff done Mediumrarish. Tasted good. Cost way to much. Thankfully I wasn't paying for it. Didn't finish it anyway, filled up on their amazing mash potato.
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Well, those guidelines mainly come from Boy Scout camp cooking, so yeah we weren't talking about fine steak there. Just carried over to home cooking.
Hal dragged me to a pretty good restaurant for steak here one time, that was... okay? Tasty but not $howmuchitcost tasty to me. Also tried at his apartment a few times, which, well it was meat and I like meat! Would still prefer it cooked through though.
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The one that comes to mind is Mad Cow, which I know, does not actually live in muscle tissue.
Also: god, my delicate culinary sensibilities have been offended by Alex's parents. FUCK.
This one was my medical sensibilities being offended by, apparently, Boy Scouts.
Curse them and their lack of baked goods.
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Yeah, if scouts don't sell cookies, what good are they?
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What Alex is saying about steak is arguably true about things like hamburgers, where the meat is ground up, instead of a solid block----basically, in a hamburger, the outside part of the meat that could have potentially been contaminated is strewn all throughout the entire burger, because it's been ran through a grinder.
You'll still totally not get sick by eating a medium-cooked burger, though.
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Well, you still could, but if you do it's because you ingested something that would have gotten you sick regardless of preparation.
Still, not surprised at how many people respond with "I don't like steak but when I eat it I eat it well." From five years of restaurant work that is usually the case with them.
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When quality steak costs me like $20 to get not great stuff that tastes like shit then there is fuck all reason to buy it. When I can buy a well made steak for $50 that I enjoy then it is worth it.
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I now feel lucky that I can find good steak with less than $15
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I question how good that steak is (And $20 is also you know steak for 3 or so people not eating out).
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When quality steak costs me like $20 to get not great stuff that tastes like shit then there is fuck all reason to buy it. When I can buy a well made steak for $50 that I enjoy then it is worth it.
Do they not run cattle at all there? That seems amazingly expensive. I mean, here in Oregon, $20 is like two above-average, good-sized steaks.
EDIT: Unless you mean buying one at a restaurant, in which case, I would say stop not cooking your steaks yourself. The markup is huge.
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$50 is at a restraunt. We do run cattle, that is one of the only thing we can do out on out back properties and whatnot. $20 is for 2 good sized bits of steak. Not good quality but good sized. If I bought steak for more than 2 people I would get stabbed by siblings.
Again though, a piece of really quality steak is going to set me back more than it is worth the effort just to cook it.
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DJIIIIIIIIIIIIIIIIIIIIIN! Is delicious, ludicrously expensive Kobe beef any easier to buy in Japan, where it's actually from? Or is it as much of a rip-off as it is over here?
It is -less- of a rip-off, but it's still pretty expensive.
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Well, based on reputation alone, I thought it'd still be pretty damn expensive, but I wanted to know if it was something that maybe you could afford to make a special day/date of and not, you know, feel like an idiot at the end of the night when your date invariably gives you a cold, emotionless kiss at the door and leaves never to talk to you again.
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50 bucks for steak? Ouch! I buy my own flank steak and cook it my damn self!
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But I enjoy Medium Well most of the time if I am eating out.
I used to only enjoy my steaks Well Done, but my brother introduced me to the juicier side of the dish and I now prefer them a little pink.
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Well, based on reputation alone, I thought it'd still be pretty damn expensive, but I wanted to know if it was something that maybe you could afford to make a special day/date of and not, you know, feel like an idiot at the end of the night when your date invariably gives you a cold, emotionless kiss at the door and leaves never to talk to you again.
Can't say I've ever had that problem, so you're probably safe buying Kobe-gyuu in Japan.
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You people know nothing of the joy of going out for a good meal, paying for a good meal and the satisfaction of having to do nothing more for it. This is one of the very few positive things from the capitalist system.
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When I go back to Oklahoma I like to get their tasty 10 dollar steaks + two sides meal. <3 that about Oklahoma
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You are a student, you don't know any better and if you spent $50 eating out on steak I would slap you.
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You are a student, you don't know any better and if you spent $50 eating out on steak I would slap you.
I had an $85 steak and three glasses of scotch last month when I went out.
Bring it.
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fsteak
rare to medium rare
low quality is fine, high quality is nice if someone else is paying for it
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There isn't a great deal I can berate people for lacking class and taste in the DL that applies to you Rob.
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fsteak
rare to medium rare
low quality is fine, high quality is nice if someone else is paying for it
There's a system for that, but it involves "Bodywork by Zenny. NO RULES."
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There isn't a great deal I can berate people for lacking class and taste in the DL that applies to you Rob.
Oh come on. Me buying 50 dollar steak would just be budget suicide, not unclassy!
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You are a student, you don't know any better and if you spent $50 eating out on steak I would slap you.
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Well done.
I'm shivering thinking of seeing pink.
Which reminds me I'm not a lesbo.
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fsteak
rare to medium rare
low quality is fine, high quality is nice if someone else is paying for it
There's a system for that, but it involves "Bodywork by Zenny. NO RULES."
hit gym, suit up, eat steak
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Well done.
I'm shivering thinking of seeing pink.
Which reminds me I'm not a lesbo.
And now I'm disappointed in you twice. Way to go.
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Well done.
I'm shivering thinking of seeing pink.
Which reminds me I'm not a lesbo.
Well, I agree with her on the first part, but I am a lesbian, so 1/2 isn't too bad...
...or 2 out of 3 ain't bad, if we want to quote Meatloaf songs.
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I've eaten a 50 (actually, 65) dollar steak before, and I regretted it, because it was overcooked (I asked for medium, damn it!) and poorly seasoned, also shamefully prepared.
Here's one: You always Grill your steaks? 'Cause I don't. My mom taught me that, for a fillet, the real way you want to make it is to saute it in a pan with butter. After slow-frying it, maybe with some mushrooms, you wind up with a steak so goddamn tender it basically melts in your mouth. INSANITY.
......If that restaurant was any indication, my mom could possibly charge nearly 100-some bucks for a steak.