View Poll Results: How do you like your steak?
Rare
13
13.68%
Medium rare
61
64.21%
Medium
14
14.74%
Medium well
5
5.26%
Well done
1
1.05%
I don't eat steak
1
1.05%
Voters: 95. You may not vote on this poll
How do you like your steak? Doneness? How prepared? Etc.
Nov 28, 2011, 2:04 am
#362
Join Date: Jan 2006
Location: SZX/HKG/BWI
Programs: UA 1K 1.1MM, CX Diam 1.0MM, Bonvoy LT Titanium, Hertz PC, MGM Pearl
Posts: 2,637
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.
Will I be going to Rare anytime soon? I highly doubt it.
Nov 29, 2011, 2:49 am
#365
Suspended
Join Date: May 2006
Location: HKG
Programs: A3, TK *G; JL JGC; SPG,Hilton Gold
Posts: 9,952
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...
i've just spent more on tolls and gas than the meal itself - i had to drive all the way BACK to rome...
Nov 29, 2011, 9:47 am
#366
Suspended
Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Hyatt Diamond, Fairmont Platinum, Aeroplan Diamond, HHonors Gold, SPG Gold
Posts: 18,686
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.
And the steak selection with other seafood options are quite affordable.
Dec 9, 2011, 8:21 am
#371
FlyerTalk Evangelist
Join Date: Aug 2002
Location: Formerly HPN, but then DCA and IAD for a while, and now back to HPN!
Programs: Honestly, I've been out of the travel game so long that I'm not even sure. Maybe Marriott Gold?
Posts: 10,677
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.
Dec 14, 2011, 9:38 am
#373
Join Date: Feb 2003
Location: Alexandria, VA - DCA
Programs: BA Gold, American Airlines, Marriott Plat, Hilton Diamond, IHG Diamond
Posts: 5,075
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
It was easy to make and the result was delicious!
http://steamykitchen.com/7069-creamy...eak-sauce.html
