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.
Feb 4, 2010, 8:52 pm
#166
Join Date: Jul 2009
Location: Houston
Programs: SPG Platinum
Posts: 51
Filet:
Rare with a good char on at least one side, cool red center, with double clarified butter on top, maybe some sea salt and crab meat to go with.
Ribeye:
Medium rare with a good garlicky rub, bone in, with BCMP's(Blue Cheese Mashed Potato's).
Strip:
Whole loin and roasted, sliced with horseradish mayo.
Tbone:
better on someone elses plate.
Rare with a good char on at least one side, cool red center, with double clarified butter on top, maybe some sea salt and crab meat to go with.
Ribeye:
Medium rare with a good garlicky rub, bone in, with BCMP's(Blue Cheese Mashed Potato's).
Strip:
Whole loin and roasted, sliced with horseradish mayo.
Tbone:
better on someone elses plate.
Feb 10, 2010, 11:47 pm
#171
Join Date: Feb 2005
Location: Philly burbs
Programs: US,UA,AA,DL,hhonors
Posts: 2,966
Exactly! Please, add nothing more as a seasoning...especially garlic and onion powder (which too many places do).
Feb 11, 2010, 7:52 pm
#172
Join Date: Apr 2008
Location: Vancouver (Not BC), WA (Not DC)...I'm in a PDX flight path.
Programs: Elite peon; MR Gold; HH Silver; BW Diamond (status match)
Posts: 985
The well end of medium well, a nice medium-to-dark brown crust and, if it's grilled, nice dark grill marks. 
Throw in a nice, well-balanced red, some mashed potatoes and good company...I'm set for a good meal.
And this is a huge step for me...5 years ago, if it wasn't very well done and charred black, I wouldn't eat it.
Throw in a nice, well-balanced red, some mashed potatoes and good company...I'm set for a good meal.And this is a huge step for me...5 years ago, if it wasn't very well done and charred black, I wouldn't eat it.
Feb 11, 2010, 7:58 pm
#173
Join Date: Aug 2009
Programs: Hyatt Globalist
Posts: 215
The well end of medium well, a nice medium-to-dark brown crust and, if it's grilled, nice dark grill marks. Throw in a nice, well-balanced red, some mashed potatoes and good company...I'm set for a good meal.
And this is a huge step for me...5 years ago, if it wasn't very well done and charred black, I wouldn't eat it.
Throw in a nice, well-balanced red, some mashed potatoes and good company...I'm set for a good meal.And this is a huge step for me...5 years ago, if it wasn't very well done and charred black, I wouldn't eat it.
Feb 11, 2010, 8:08 pm
#174
Join Date: Apr 2008
Location: Vancouver (Not BC), WA (Not DC)...I'm in a PDX flight path.
Programs: Elite peon; MR Gold; HH Silver; BW Diamond (status match)
Posts: 985
LOL
That's what I've concluded. A couple of summers ago, my best friend's boyfriend convinced me to try a piece of steak he made...I refused at first because it wasn't done enough to my liking, but he's a persistent (insert string of choice words here) and pretty much wouldn't shut up until I ate it. That's when I learned to embrace the medium-well concept.
The thought of rare still makes me shudder though.
That's what I've concluded. A couple of summers ago, my best friend's boyfriend convinced me to try a piece of steak he made...I refused at first because it wasn't done enough to my liking, but he's a persistent (insert string of choice words here) and pretty much wouldn't shut up until I ate it. That's when I learned to embrace the medium-well concept.
The thought of rare still makes me shudder though.
Feb 11, 2010, 8:41 pm
#175
Join Date: Nov 2003
Location: SAN/TIJ or under water.
Programs: Club interjet; Airbnb
Posts: 1,882
As I grew up on California's Central Coast, my idea of a steak is simple.
Tri-tip roast marinated for 24 hours and cooked over red oak. Lightly seasoned with "Susie Q's." Done right, it will range from rare/medium rare in the center to medium rare/medium near the edges.
Served with pinquito beans, salad, garlic bread and homemade salsa, it is my idea of fine eating. Other sides might include linguiça and grilled artichoke. Occasionally my wife will request corn on the cob and baked potato.
I have my own recipes for marinade, beans, salsa and the rest. I learned from the best and fine tuned to my taste over the last forty years or so.
I am actually heading up that way, to Cambria, this weekend and will hit up a cart in Santa Maria or Nipomo on the way for a tri-tip sandwich.
Tri-tip roast marinated for 24 hours and cooked over red oak. Lightly seasoned with "Susie Q's." Done right, it will range from rare/medium rare in the center to medium rare/medium near the edges.
Served with pinquito beans, salad, garlic bread and homemade salsa, it is my idea of fine eating. Other sides might include linguiça and grilled artichoke. Occasionally my wife will request corn on the cob and baked potato.
I have my own recipes for marinade, beans, salsa and the rest. I learned from the best and fine tuned to my taste over the last forty years or so.
I am actually heading up that way, to Cambria, this weekend and will hit up a cart in Santa Maria or Nipomo on the way for a tri-tip sandwich.
Feb 11, 2010, 9:25 pm
#176
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,547
As I grew up on California's Central Coast, my idea of a steak is simple.
Tri-tip roast marinated for 24 hours and cooked over red oak. Done right, it will range from rare/medium rare in the center to medium rare/medium near the edges.
Served with pinquito beans, salad, garlic bread and homemade salsa
Tri-tip roast marinated for 24 hours and cooked over red oak. Done right, it will range from rare/medium rare in the center to medium rare/medium near the edges.
Served with pinquito beans, salad, garlic bread and homemade salsa
Feb 12, 2010, 10:04 am
#177
A FlyerTalk Posting Legend
Join Date: Aug 2002
Location: NY Metro Area
Programs: AA 2MM Yay!, UA MM, Costco General Member
Posts: 49,047
As I grew up on California's Central Coast, my idea of a steak is simple.
Tri-tip roast marinated for 24 hours and cooked over red oak. Lightly seasoned with "Susie Q's." Done right, it will range from rare/medium rare in the center to medium rare/medium near the edges.
Served with pinquito beans, salad, garlic bread and homemade salsa, it is my idea of fine eating. Other sides might include linguiça and grilled artichoke. Occasionally my wife will request corn on the cob and baked potato.
I have my own recipes for marinade, beans, salsa and the rest. I learned from the best and fine tuned to my taste over the last forty years or so.
I am actually heading up that way, to Cambria, this weekend and will hit up a cart in Santa Maria or Nipomo on the way for a tri-tip sandwich.
Tri-tip roast marinated for 24 hours and cooked over red oak. Lightly seasoned with "Susie Q's." Done right, it will range from rare/medium rare in the center to medium rare/medium near the edges.
Served with pinquito beans, salad, garlic bread and homemade salsa, it is my idea of fine eating. Other sides might include linguiça and grilled artichoke. Occasionally my wife will request corn on the cob and baked potato.
I have my own recipes for marinade, beans, salsa and the rest. I learned from the best and fine tuned to my taste over the last forty years or so.
I am actually heading up that way, to Cambria, this weekend and will hit up a cart in Santa Maria or Nipomo on the way for a tri-tip sandwich.
Feb 12, 2010, 11:27 am
#179
Join Date: Nov 2005
Programs: Chick-Fil-A Red, Wawa, Red Cross blood donor
Posts: 4,826
