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.
Aug 20, 2011, 9:31 am
#256
Join Date: Jan 2009
Location: BKK
Posts: 6,741
For me it depends on the cut of meat, but most of the time it's medium rare.
I often like steak with soy sauce and wasabi, or with assorted salts.
other times it's Bordelaise sauce, sauce Béarnaise, or steak au poivre.
Favorite side dishes are mashed potatoes, roasted baby carrots, or Sauteed Spinach.
I often like steak with soy sauce and wasabi, or with assorted salts.
other times it's Bordelaise sauce, sauce Béarnaise, or steak au poivre.
Favorite side dishes are mashed potatoes, roasted baby carrots, or Sauteed Spinach.
Aug 20, 2011, 1:11 pm
#258
Join Date: Feb 1999
Location: T82
Programs: AA Gold, HH Gold
Posts: 2,845
My Mom always pan fried our steaks when I was growing up, so I love my steaks well-done...I can never order a steak in a restaurant. Never comes out right. My husband is about the only one who can grill a steak to my satisfaction. Don't mind it a little tough, but well-done NY Strip on the grill is pretty tough, so ribeye is my first choice.
Aug 20, 2011, 4:20 pm
#259
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Join Date: Aug 2002
Location: NY Metro Area
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Wirelessly posted (Mozilla/5.0 (iPhone; U; CPU iPhone OS 4_3_5 like Mac OS X; en-us) AppleWebKit/533.17.9 (KHTML, like Gecko) Version/5.0.2 Mobile/8L1 Safari/6533.18.5)
I read something about a famous chef taking about cooking at home. I think it was either Alain Ducasse or Eric Ripert. In any case they talked about Pam frying steaks. But they don't have to be well. They cooked the edges first to seal in the juice and then grilled the sides.
Originally Posted by Nanook
My Mom always pan fried our steaks when I was growing up, so I love my steaks well-done...I can never order a steak in a restaurant. Never comes out right. My husband is about the only one who can grill a steak to my satisfaction. Don't mind it a little tough, but well-done NY Strip on the grill is pretty tough, so ribeye is my first choice.
Aug 20, 2011, 5:20 pm
#260
FlyerTalk Evangelist
Join Date: Nov 2005
Location: Phoenix, AZ
Programs: AA Gold AAdvantage Elite, Rapids Reward
Posts: 38,329
Sometimes that I eat steak on the grill. Not very often. Tonight I am going grill the steak with teriyaki. It gonna be very delicious dinner tonight. Haven't you ate steak with mashed potato or baked potato? I can cook the grill myself tonight. Hope the dinner will be so wonderful.
Aug 20, 2011, 5:33 pm
#261
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Enjoy!
Originally Posted by N830MH
Sometimes that I eat steak on the grill. Not very often. Tonight I am going grill the steak with teriyaki. It gonna be very delicious dinner tonight. Haven't you ate steak with mashed potato or baked potato? I can cook the grill myself tonight. Hope the dinner will be so wonderful.
Aug 20, 2011, 11:49 pm
#262
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Join Date: Jan 2010
Location: Calgary, Alberta
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Posts: 18,686
Used to be medium rare.. now I like all steaks medium..
I prefer HP steak (Canada) sauce.. as the steak sauce of choice
I prefer HP steak (Canada) sauce.. as the steak sauce of choice
Aug 21, 2011, 3:57 am
#263
Join Date: Feb 2005
Location: Vancouver, BC
Posts: 1,553
I read something about a famous chef taking about cooking at home. I think it was either Alain Ducasse or Eric Ripert. In any case they talked about Pam frying steaks. But they don't have to be well. They cooked the edges first to seal in the juice and then grilled the sides.
Aug 22, 2011, 9:09 am
#266
Join Date: May 2001
Location: PHL
Programs: AA CK, DL GM, Bonvoy Ambassador, HH DIA
Posts: 187
Rib-eye - sous vide to 129F and then fiercely seared in butter and olive oil.
Aug 22, 2011, 9:49 am
#268
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Join Date: Jan 2004
Location: UK
Posts: 11,969
Aug 22, 2011, 2:00 pm
#269
Join Date: Feb 2003
Location: Alexandria, VA - DCA
Programs: BA Gold, American Airlines, Marriott Plat, Hilton Diamond, IHG Diamond
Posts: 5,075
Outdoors, I'll grill just about any cut with only sea salt and ground pepper.
Indoors, I coat both sides of an 8 ounce beef filet with butter and lots of ground pepper, then sear both sides in the All-Clad grill pan, then finish them off in the oven at 400 F. to medium rare.
That said, the other evening a friend came over and we grilled filets outside with Balducci's Lime Chipolte Marinade and they were fantastic! ^
Guess what's for dinner tonight? Beef filets on the grill matched with a Henschke Keyneton blend...
Aug 22, 2011, 2:05 pm
#270
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Join Date: May 2001
Location: South Bend, IN
Programs: AA EXP 3 MM; Marriott Bonvoy Lifetime Titanium Elite
Posts: 18,562
I pan fried a ribeye on Saturday night.
We just built a house and I included a proper hood with an external vent. In our old place, I never would have pan fried a steak, as the whole would smell for days on end. In our new place, no smell whatsoever. So excited about that (I love to cook, but hate lingering cooking smells).
I just did salt and pepper and seared it in olive oil and a little butter. While the steak was resting, I warmed up some sauteed spinach and cremini mushrooms in the pan drippings. So good.
Steak was cook perfectly rare, which means I can reheat the leftovers tonight and they will still be edible.
We just built a house and I included a proper hood with an external vent. In our old place, I never would have pan fried a steak, as the whole would smell for days on end. In our new place, no smell whatsoever. So excited about that (I love to cook, but hate lingering cooking smells).
I just did salt and pepper and seared it in olive oil and a little butter. While the steak was resting, I warmed up some sauteed spinach and cremini mushrooms in the pan drippings. So good.
Steak was cook perfectly rare, which means I can reheat the leftovers tonight and they will still be edible.