How do u like Your Steak?

[Kev]

How do u like your steak cooked?

Medium rare. :PDT11

[SteH]

Medium, only the slightest bit of red left.

[phredd]

Haemorrhaging with plenty of salt and pepper.
Phredd

[Diane]

oooo so well done its almost burnt !

[Kev]

I used to Diane until I visited Bistro Jacques on Hardman Street and for a change decided to taste what it would be like 'medium rare', the best choice ever!!

Havn't gone back to 'well done' since, not even a mixed grill from the chippy.

[Max]

Just cooked.

[shytalk]

I like to cook mine on charcoal, it need to be very hot. I salt and pepper it and sear it almost black on both sides if done right it is still pink and juicy in the middle.:PDT_Aliboronz_24:

[drone_pilot]

Just show it the pan, and thats cooked enough

[ChrisGeorge]

How do u like your steak cooked?

Medium rare. :PDT11

I can't stand my steak bloody. The tendency here in the United States is to undercook meat so I always says, "Very well done, please."

Chris :002:

[Steven]

I like mine well done - then for the last few minutes, a large spoon of whiskey pored over it. Reduced the heat, so it doesn't go up in flames.

[ChrisGeorge]

I like mine well done - then for the last few minutes, a large spoon of whiskey pored over it. Reduced the heat, so it doesn't go up in flames.

Sounds great, Steven! :PDT_Aliboronz_24:

[Waterways]

When the red has just gone. I rarely eat steak anyway - sorry about the pun.

[iain]

Somewhere between medium and well-done. With big thick-cut chips, onion rings, grilled tomato, huge mushroom and peas. Washed down with a pint of Cains.

Not that I'm fussy :unibrow:

[naked lilac]

Still on the Cow.... lol... I am a vegetarian... :PDT_Aliboronz_24:

[Cadfael]

oooo so well done its almost burnt !


I'm with you on that one! "Well done" with a note to the chef to 'bloody burn it' :PDT11

[lottie]

I'm with you on that one! "Well done" with a note to the chef to 'bloody burn it' :PDT11

I agree, i hate it still being alive YUK, like my food to stay on my plate!

[John(Zappa)]

Don't eat red meats at all.Yuk.
I do know red meat is supposed to be medium rare for your innards to digest easy.
Red meat stays in the gut for ages,rotting away.:PDT10

[Ged]

White meat and fish here.

When I do have the occassional steak - gotta be well done, don't want its blood too.

Prefer Birds eye beefburgers with onion to steak.

[lottie]

I agree, i prefer white meat and fish, don't have steak often but asked how we eat it.

[Ernie]

:PDT_Aliboronz_24:My steak, just leave the horns on and wipe its behind,
cheers.

[drone_pilot]

:PDT_Aliboronz_24:My steak, just leave the horns on and wipe its behind,
cheers.

My Kind of Steak, Wipe it's nose, Wipe it's bum, And put it on a plate.

MMMM loverly

[Steven]

My Kind of Steak, Wipe it's nose, Wipe it's bum, And put it on a plate.

MMMM loverly


Now we are talking. I've just come back form Ireland and they cook steak to perfection,,,,,,,,,,,,, OK ! Sometimes they leave the horns on and make 'Desparate Dan' pies. I love them.

[gothicchipcookie]

rare, easing my way to blue.

I'm such a daddys girl

[kevin]

The first step is the buying process. Many of us get our steak ready cut from supermarkets and that is the first mistake - they always cut it to thinly. I go to the fresh meat counter and get sirloin steak cut at least an inch thick, ideally one and a half inches.

I cook it under a high heat enough for the fat to get slightly crisp then I rest the steak for 10 minutes. This allows the juices that have been brought to the surface by the heat to soak back in. The resting period also means you have a medium rare steak without so much obvious blood. The steak looks well done from the outside but is still moist in the middle. Trying to cook a ready-cut steak this way means the inside is dried out before the fat is crisp.

So, the secret is the thickness of the steak!

[Steven]

http://i141.photobucket.com/albums/r76/Steven1_bucket/Food%20and%20Drink/PepperedSteakwithhotcoleslaw.jpg


My Recipe for Peppered Steak:-

Preparation time : 15 minutes
Cooking time : 5 minutes
Total time : 20 minutes


Serves: 4
Ingredients
300g Savoy cabbage
1 tbsp White wine vinegar
2 tsp Clear honey
3 tbsp Natural yogurt
1 tsp Ground ginger
1 tsp Caraway seeds
1 tsp Dijon mustard
4 Sirloin or fillet steaks (150g each), trimmed
2 tbsp Olive oil
1 tbsp Roughly ground black pepper
2 tbsp Flat-leaf parsley


Method
Remove the outer leaves of the cabbage, cut them in half lengthways, and slice very finely.
In a large bowl, whisk the vinegar, honey, yogurt, ginger, caraway seeds and mustard with some salt and pepper, until smooth.
Brush the steaks with olive oil and press one side into the cracked pepper. Sear in a hot pan until crusty but still pink inside, turning once, and rest for 5 minutes in a warm place.
Blanch the cabbage in a big pot of salted, boiling water for 1 minute, then drain well. Toss in the dressing to coat and arrange on warm plates; serve any extra in a bowl. Slice the steak and arrange on top. Scatter with the parsley.

[lindylou]

mmm, sounds good. :PDT11

I will try that one. :)