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malickfan
Gondor
May 15 2013, 7:08pm
Post #1 of 22
(2405 views)
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How do you like your Steak?
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For me its a Sirloin either Medium Rare or Medium Well Done (depends on the size) with a heaping plie of chips and a cold beer...
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Brethil
Half-elven
May 15 2013, 7:15pm
Post #2 of 22
(1902 views)
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'Cow struck by Lightning'. These food polls just get yummier!
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Tiny bit of black sear, twitching. Yum. And yes now I am hungry Malickfan! 
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Ardamírë
Valinor
May 15 2013, 7:20pm
Post #3 of 22
(1892 views)
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It's just not something I'm really a fan of. But if I do, it has to be well done. I will not eat it with even the slightest bit of pink.
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Darkstone
Immortal
May 15 2013, 8:34pm
Post #4 of 22
(1903 views)
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That way the restaurant cooks it "medium". I don't really mind "rare", but I don't like "frozen", which I've occasionally gotten when I ordered "medium".
I love New York Strip, "ripe meat off the bone"!
I really love Porterhouse, but most restaurants don't know what that is anymore. ("You mean a T-bone?" "No, I don't. Nevermind.")
And I don't care for this trend in beer marinated steak. I'll take my beer separate, thank you.
A blue cheese butter topped New York Strip, fried onion nuggets, a loaded baked potato, Texas toast, and a nice dark ale is heaven
I need to fire up my gfrill this afternoon....
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Otaku-sempai
Immortal
May 15 2013, 9:19pm
Post #5 of 22
(1879 views)
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On the other hand, my wife insists that hers be thoroughly well-done. It makes me sad.
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RosieLass
Valinor
May 15 2013, 9:26pm
Post #6 of 22
(1874 views)
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But I do like a pink, juicy center.
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Annael
Elvenhome
May 15 2013, 10:53pm
Post #7 of 22
(1862 views)
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I don't eat a lot of red meat, but about every 6 months I treat myself to a filet mignon. I ask for "medium" even though I like it medium rare, because so many chefs don't cook it long enough to make sure the center is not raw. Alas, last night I ordered one and it backfired - there was only the faintest tinge of pink in the center.
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imin
Valinor
May 15 2013, 11:06pm
Post #8 of 22
(1855 views)
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Have tried it every way from blue to super well done. To me the more it's cooked the more it loses it's flavour and the tougher it becomes - both things i don't want.
At the same time if it is too rare - blue where essentially only the outer surface is cooked - (which is totally fine as in beef the bacteria are only on the surface, hence why its ok to cook it this way but not something like chicken which has to be thoroughly cooked). When blue the texture can be a little strange to me.
From being in both UK and US i would say on average a US medium rare is a UK rare.
So for me i like it charred on the outside pink for the most part and then pretty much not cooked for the very centre and hopefully nice and juicy!
For the actual cut, i think rib eye tastes the best as the slightly higher fat content adds to the flavour. I don't have steak that often though as it is expensive but i eat meat every day from some animal.
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dernwyn
Forum Admin
/ Moderator
May 16 2013, 12:54am
Post #9 of 22
(1852 views)
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My favorite way is to let cut-up chunks simmer gently amongst herbs and onions and a dash of Worcestershire sauce in a stew-pot for 2-3 hours. Then add po-tay-toes and carrots, cook another half-hour, add a cupful of green peas and heat those up, serve with home-made cornbread or soda bread...mmm, pure comfort food for chilly days. 
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Otaku-sempai
Immortal
May 16 2013, 1:12am
Post #11 of 22
(1847 views)
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Soda bread is a quick bread that uses baking soda as a leavening agent instead of yeast. Traditional soda bread uses flour, baking soda (or potasium carbonate), salt and buttermilk. The lactic acid in the buttermilk combines with the baking soda to form carbon dioxide, causing the bread to rise. Soda bread recipes are found in Ireland, Scotland, the Americas, and parts of Europe.
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Aunt Dora Baggins
Immortal
May 16 2013, 1:32am
Post #12 of 22
(1843 views)
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I don't eat meat anymore, but Uncle Baggins would love that. I make him a potroast that sounds somewhat similar.
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Ardamírë
Valinor
May 16 2013, 2:18am
Post #13 of 22
(1833 views)
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Here I was thinking soda as in the beverage, which is why it sounded so strange to me. It does sound like something that would go well with a stew.
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silneldor
Half-elven
May 16 2013, 2:43am
Post #14 of 22
(1830 views)
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Long enough to hold the tent down
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in a good gail .
Actually i have not eaten red meat for close to 40yrs. But i will take a good sword fish steak every month or two.
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Sam20
Lorien
May 16 2013, 8:08pm
Post #15 of 22
(1831 views)
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I should say ''Well done'' for I don't want to see any pink or red in it. It has do be well cooked but not too much to taste like rubber.
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Elwen
Lorien
May 17 2013, 5:15pm
Post #16 of 22
(1789 views)
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Not pink, not purple.
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Radagast-Aiwendil
Gondor
May 18 2013, 8:32am
Post #17 of 22
(1814 views)
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Not too bloody but not cooked through completely. A happy compromise.
In general I don't eat steak on its own though, I prefer it in a pie or stew.
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tolkiennerd
Lorien
May 18 2013, 11:22pm
Post #18 of 22
(1825 views)
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no pink but still juicy.
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Patty
Immortal
May 22 2013, 6:23pm
Post #19 of 22
(1750 views)
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I like mine JUST at the point the pink in the middle goes away...
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I don't want to see any pink but I don't want it overlooked and tough. I'm a hard person to please because of this.
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Donry
Tol Eressea
May 22 2013, 11:19pm
Post #20 of 22
(1788 views)
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I have seriously been contemplating the move away from meat the last couple of years. It is hard though, because I love, love, love the taste and smell of nicely cooked medium rare steak. Cue the Homer Simpson drool...
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arithmancer
Grey Havens
Jun 12 2013, 4:37am
Post #22 of 22
(1723 views)
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I voted rare. But it would actually depend on the type of steak. I could go for blue rare for the leaner sorts (or a nice sushi-grade tuna steak), but when eating a fattier sort of steak like a ribeye, I want the fat to be warmed through.
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