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The One Ring Forums: Off Topic: The Pollantir:
How do you like your Steak?
Poll: How do you like your Steak?
Blue Rare
Medium Rare
Medium Well Done
Well Done
Burnt Essentially...
I'm Vegetarian
I don't eat steak
I don't mind
Thanks for making me Hungry!
View Results (101 votes)


May 15 2013, 7:08pm

Post #1 of 22 (812 views)
How do you like your Steak? Can't Post

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...


May 15 2013, 7:15pm

Post #2 of 22 (309 views)
'Cow struck by Lightning'. These food polls just get yummier! [In reply to] Can't Post

Tiny bit of black sear, twitching. Yum. And yes now I am hungry Malickfan! Wink


May 15 2013, 7:20pm

Post #3 of 22 (299 views)
I generally don't eat it. [In reply to] Can't Post

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.


May 15 2013, 8:34pm

Post #4 of 22 (310 views)
I say "medium well". [In reply to] Can't Post

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....


May 15 2013, 9:19pm

Post #5 of 22 (286 views)
Medium, for my part... [In reply to] Can't Post

On the other hand, my wife insists that hers be thoroughly well-done. It makes me sad.


May 15 2013, 9:26pm

Post #6 of 22 (281 views)
I don't want it to moo at me. [In reply to] Can't Post

But I do like a pink, juicy center.


May 15 2013, 10:53pm

Post #7 of 22 (269 views)
pink, not purple or grey [In reply to] Can't Post

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.


May 15 2013, 11:06pm

Post #8 of 22 (262 views)
Rare [In reply to] Can't Post

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.

Forum Admin / Moderator

May 16 2013, 12:54am

Post #9 of 22 (259 views)
Stick 'em in a stew... [In reply to] Can't Post

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. Smile


May 16 2013, 1:01am

Post #10 of 22 (246 views)
What's soda bread? // [In reply to] Can't Post



May 16 2013, 1:12am

Post #11 of 22 (254 views)
Re: What's soda bread? [In reply to] Can't Post

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.

Aunt Dora Baggins

May 16 2013, 1:32am

Post #12 of 22 (250 views)
That sounds lovely. [In reply to] Can't Post

I don't eat meat anymore, but Uncle Baggins would love that. I make him a potroast that sounds somewhat similar.


May 16 2013, 2:18am

Post #13 of 22 (240 views)
Oh interesting. [In reply to] Can't Post

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.


May 16 2013, 2:43am

Post #14 of 22 (237 views)
Long enough to hold the tent down [In reply to] Can't Post

in a good gailCrazy.

Actually i have not eaten red meat for close to 40yrs. But i will take a good sword fish steak every month or two.Smile


May 16 2013, 8:08pm

Post #15 of 22 (238 views)
My steak [In reply to] Can't Post

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.


May 17 2013, 5:15pm

Post #16 of 22 (196 views)
Red in the middle... [In reply to] Can't Post

Not pink, not purple.


May 18 2013, 8:32am

Post #17 of 22 (221 views)
Medium [In reply to] Can't Post

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.


May 18 2013, 11:22pm

Post #18 of 22 (232 views)
medium [In reply to] Can't Post

no pink but still juicy.


May 22 2013, 6:23pm

Post #19 of 22 (157 views)
I like mine JUST at the point the pink in the middle goes away... [In reply to] Can't Post

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.

Tol Eressea

May 22 2013, 11:19pm

Post #20 of 22 (195 views)
Medium Rare.... [In reply to] Can't Post

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...

Aragalen the Green

May 23 2013, 2:17pm

Post #21 of 22 (142 views)
Medium rare with horseradish :) // [In reply to] Can't Post


Grey Havens

Jun 12 2013, 4:37am

Post #22 of 22 (129 views)
Rare. [In reply to] Can't Post

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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