How do you like your steak? - Page 25

Swissaire · Nov 26, 11, 6:05 pm

I like my steak to be Brasilian rare, Marcos Bossi style.
When you bite into it, it bites back.

Cattle that is actually run, rather than just standing around being fattened on hormones, has superior quality and taste.

mjcewl1284 · Nov 28, 11, 2:04 am

I've evolved from having my steak Medium Well (when I was young) to Medium (about when I started college) to Medium Rare (just 2 yrs ago). I've gone to Medium Rare and I'm not looking back!

Will I be going to Rare anytime soon? I highly doubt it.

KissFlyGoodbye · Nov 28, 11, 4:09 am

As a tartare for my starter and medium rare for my entree

SLC-YYZ · Nov 28, 11, 7:12 am

Steak ... rare

kaka · Nov 29, 11, 2:49 am

best i had was in florence - some 750g which i didnt think i could finish. but hell it was so good it was gone in no time! 50 euros and had change (i think it was 48 or sth) inclusive of a glass of wine and a soup!

i've just spent more on tolls and gas than the meal itself - i had to drive all the way BACK to rome...

Ancien Maestro · Nov 29, 11, 9:47 am

Red Lobster surprisingly has some 14 ounce NY selections, that can be paired up with some lobster for $24.99 (Canada)..

And the steak selection with other seafood options are quite affordable.

SeattleFlyerGuy · Nov 29, 11, 9:35 pm

Medium rare, all the way.

HelloKittysMum · Nov 30, 11, 1:28 pm

Blue (and cold on the inside) (or as my husband puts it " a good vet would get that back on it's feet")

framedprints · Nov 30, 11, 8:04 pm

I prefer my steak to be medium rare or well done. I don't want to eat it kinda raw.

quick_dry · Dec 2, 11, 7:51 am

medium rare for beef, but kangaroo I love it rare and ready to hop off the plate.

dchristiva · Dec 9, 11, 8:21 am

On the home prep front, someone emailed me a link to an article that says one should give a steak a coating of salt and cornstarch and then putting it in the freezer for 30 minutes before grilling. In fact, I think the link came from Cook's Illustrated. Seems counterintuitive to me, but I will give it a try and see what kind of crust this provides.

dawk · Dec 11, 11, 6:06 am

Big! And medium rare.

geo1005 · Dec 14, 11, 9:38 am

Slightly off topic but perhaps worth mentioning here, I seared some beef tenderloin filets last week and added this sauce.

It was easy to make and the result was delicious!

http://steamykitchen.com/7069-creamy...eak-sauce.html

GRALISTAIR · Dec 14, 11, 10:02 am

Medium Rare - maximum - often just rare - especially Prime Rib

DetailsIM · Feb 1, 12, 4:59 pm

Medium Rare for me.