A forum for all your cooking delights! Post up cooking horror stories, your favorite recipe's, questions, or anything else that relates to what happens in the kitchen!
View Poll Results: BEEFY!
Well
0
0%
Other
0
0%
Voters: 13. You may not vote on this poll
How do you like your beef?
02-24-2011, 10:50 AM
#2
Super Moderator
Join Date: Mar 2006
Location: ABQ, NM
Posts: 1,304
Likes: 0
Received 0 Likes
on
0 Posts
Vehicle: 2001 hyundai tiburon
medium rare..
have been having a hell of a time with my grill to get it cooked the way i want it though.
hot pink center with crusty black outside = win.
mine always end up good on the outside but the middle is darker red, not pink (to rare for my liking) or well done = fail.
have been having a hell of a time with my grill to get it cooked the way i want it though.
hot pink center with crusty black outside = win.
mine always end up good on the outside but the middle is darker red, not pink (to rare for my liking) or well done = fail.
02-24-2011, 01:05 PM
#5
Administrator
Join Date: Oct 2002
Location: ɯooɹpǝq ɹnoʎ
Posts: 13,943
Likes: 0
Received 0 Likes
on
0 Posts
Vehicle: ǝdnoɔ sısǝuǝƃ
There weren't many replies to the other thread, and no poll, so we'll just let this one continue. My answer is the same:
A well-done steak cannot melt and dissolve in your mouth the way I like it.
A steak well-done should melt in your mouth and force you to smile as you slowly chew every bite.
damn i'm hungry...
I think if you like it well-done, you can disqualify yourself from being a steak lover.
Medium to Medium-Rare. A quality steak should be medium rare... but a purple/dark red color is too rare for me.
If I'm at a good steakhouse, I'll order it Medium Rare expecting it to be perfect.
If I'm at a less than nice restaurant, I'll order it medium to avoid it being cold and having to send it back.
Outback Steakhouse or nicer - medium rare
Logan's Roadhouse or less - medium
one of the best "cheap" steaks I've ever had was at Texas Roadhouse in Fort Wayne, IN. Their cuts and cook was PERFECT. So much that I spent 3 of my 4 days eating dinner at that restaurant. By cheap I mean a great filet mignon meal under $20
I like it that way because of the tenderness of the steak, the juices, and the flavor it has. I want to taste the meat, not the sauce, toppings, salt, butter, or charred edges. A well-done steak cannot melt and dissolve in your mouth the way I like it.
My favorite steak comes from Stoney River. http://www.stoneyriver.com/
Medium to Medium-Rare. A quality steak should be medium rare... but a purple/dark red color is too rare for me.
If I'm at a good steakhouse, I'll order it Medium Rare expecting it to be perfect.
If I'm at a less than nice restaurant, I'll order it medium to avoid it being cold and having to send it back.
Outback Steakhouse or nicer - medium rare
Logan's Roadhouse or less - medium
one of the best "cheap" steaks I've ever had was at Texas Roadhouse in Fort Wayne, IN. Their cuts and cook was PERFECT. So much that I spent 3 of my 4 days eating dinner at that restaurant. By cheap I mean a great filet mignon meal under $20
I like it that way because of the tenderness of the steak, the juices, and the flavor it has. I want to taste the meat, not the sauce, toppings, salt, butter, or charred edges. A well-done steak cannot melt and dissolve in your mouth the way I like it.
My favorite steak comes from Stoney River. http://www.stoneyriver.com/
A steak well-done should melt in your mouth and force you to smile as you slowly chew every bite.
damn i'm hungry...
02-24-2011, 01:13 PM
#6
Administrator
Join Date: Oct 2002
Location: ɯooɹpǝq ɹnoʎ
Posts: 13,943
Likes: 0
Received 0 Likes
on
0 Posts
Vehicle: ǝdnoɔ sısǝuǝƃ
I love it seared - crunchy(not crusty) on the outside with a hot red throughout. "Warm Red Center" just seems schetchy to me, no reason it can't be hot and red.
02-25-2011, 12:50 AM
#9
Senior Member
Join Date: Feb 2010
Location: Kent, Wa
Posts: 1,468
Likes: 0
Received 0 Likes
on
0 Posts
Vehicle: 13 Gen Coupe Ult.
When I think beef, I think Elk. My Family doesnt by cow from safeway. I hunt two Elk a year, and usually brings in enough Meat, to make a years work of steak, "Beef", and sausages.
I do like my Elk, just above room temp, mainly I just turn the grill as high as it will go for about 10 mintues, then turn it to low, slap the steak on for 1 minute, on each side, and that is how the wife and i eat our steak.
When we go out, i always as them for my steak to be "as rare as the chef will allow".
I do like my Elk, just above room temp, mainly I just turn the grill as high as it will go for about 10 mintues, then turn it to low, slap the steak on for 1 minute, on each side, and that is how the wife and i eat our steak.
When we go out, i always as them for my steak to be "as rare as the chef will allow".
02-25-2011, 03:37 PM
#10
Administrator
Join Date: Mar 2006
Location: Lacey, WA
Posts: 12,515
Likes: 0
Received 2 Likes
on
2 Posts
Vehicle: Two Accents, Mini, Miata, Van, Outback, and a ZX-6
Elk > Beef.
But, they also sometimes carry heartworms. They can really mess you up, and if you eat elk which is undercooked you risk contracting the worms. We have taken a couple of elk that had other parasites as well. It's pretty common for them to have worms of some kind in their liver that eat large holes through them to the point that a slice of liver looks like swiss cheese. We don't even save the livers anymore because of that.
But, they also sometimes carry heartworms. They can really mess you up, and if you eat elk which is undercooked you risk contracting the worms. We have taken a couple of elk that had other parasites as well. It's pretty common for them to have worms of some kind in their liver that eat large holes through them to the point that a slice of liver looks like swiss cheese. We don't even save the livers anymore because of that.