El Presidente Posted January 22 Author Posted January 22 2 hours ago, VeguerosMAN said: A cook who can cook a juicy well-done steak is a real cook, in my opinion. OK,.explain how to do that. I am honestly intrigued PS...I am assuming they get it to Medium and then let it settle off heat?
VeguerosMAN Posted January 22 Posted January 22 6 hours ago, El Presidente said: OK,.explain how to do that. I am honestly intrigued PS...I am assuming they get it to Medium and then let it settle off heat? You just have to flip the steak often on a medium heat.
ha_banos Posted January 22 Posted January 22 7 hours ago, VeguerosMAN said: You just have to flip the steak often on a medium heat. I prefer my steak dry 1
MagicalBikeRide Posted January 22 Posted January 22 7 hours ago, VeguerosMAN said: You just have to flip the steak often on a medium heat. Wars have been started over less… 1 2
pyrobob Posted January 22 Posted January 22 I was a medium rare guy in my youth. I'm more of a medium guy these days though.
eltoroosborne Posted January 23 Posted January 23 Some seared steak, broccoli and sweet potato. Magic. Sent from my iPhone using Tapatalk 4
Nevrknow Posted January 23 Posted January 23 Voted med rare, but, there's always a but. 🤣 Brother sent me an A5 wagyu roast for Christmas. May be sacrilegious but I promptly cut it into steaks. Had 1 tonight. Seared the hell out of both sides quick. And I mean quick. Rare it was and now I may go cook another one. Damn what a steak! 3
Stogeyfish Posted January 23 Posted January 23 20 hours ago, El Presidente said: OK,.explain how to do that. I am honestly intrigued PS...I am assuming they get it to Medium and then let it settle off heat? Sous vide 1
Habanoschris Posted January 23 Posted January 23 I ate at a great steak house tonight, it's been around since 1907. My brother and I polished off a filet mignon each and split a New York strip 👌lol Steaks ordered medium rare & seared...came out a bit on medium side. BUT I can say they tasted especially delicious tonight/wouldn't have changed a thing. 4
dicko Posted January 23 Posted January 23 Depends on the cut! Eye fillet rare to medium rare. A well marbled waygu scotch fillet/ rib eye prefer medium. T-bone as per photo medium rare.Sent from my SM-G986B using Tapatalk 1
Popular Post GaryK 54 Posted January 23 Popular Post Posted January 23 Bistecca alla Fiorentina at Lo Scudo, our favourite restaurant in Firenze. For our tastes, this steak cooked rare is the only way to go. Pure Chianina beef from Toscana. Pure heaven. 7
Popular Post ha_banos Posted January 23 Popular Post Posted January 23 8 hours ago, eltoroosborne said: Some seared steak, broccoli and sweet potato. Magic. My wife barely cooks broccoli and then squeezes lemon all over it. Not nice. Not nice at all. Overcooked broccoli, well seasoned, I can manage. 😊 5
Li Bai Posted January 23 Posted January 23 56 minutes ago, ha_banos said: My wife barely cooks broccoli and then squeezes lemon all over it. Not nice. Not nice at all. Overcooked broccoli, well seasoned, I can manage. ,😊 I have the same problem at home 🤣🤣😂 1 1 1
JohnS Posted January 23 Posted January 23 7 hours ago, Stogeyfish said: Sous vide https://en.wikipedia.org/wiki/Sous_vide 3
Popular Post Fuzz Posted January 23 Popular Post Posted January 23 On 1/21/2025 at 7:31 AM, El Presidente said: I prefer this doneness scale... 2 3
Redgoldband Posted January 23 Posted January 23 7 hours ago, Fuzz said: I prefer this doneness scale... Agreed. This scale Shows the kind of medium doneness I prefer. Bone-in ribeye is my go-to. Cast iron pan seared > grilled. Sent from my iPhone using Tapatalk 3
gillmiller Posted January 23 Posted January 23 Well done for me please. Unfortunately, I can't enjoy steak too often these days as I'm trying to get ready for the summer season and shed some pounds. I’ve been following this plan https://betterme.world/articles/lose-70-pounds-in-6-months/ to help me stay on track and hopefully lose some weight. It’s not always easy, but I’m staying motivated and focused on my goal. Hopefully, by summer, I’ll be feeling much better and seeing some real progress. 2
SMELTZ Posted January 23 Posted January 23 Medium rare at home, but at a good steak house, rare on the ribeye. 1
usleepicreep Posted January 24 Posted January 24 Rare - medium rare. Sent from my iPhone using Tapatalk
BigGuns Posted January 24 Posted January 24 My go to prep lately with any nice cut has been a dry brine for 24-48 and then a slow and low with a reverse sear on the KJ. Occasionally, I’ll go the cast iron route with olive oil/butter, garlic and rosemary. Tonight I subbed out the OO with wagyu tallow and it was fantastic. Anyone else mess with tallow?
VeguerosMAN Posted January 24 Posted January 24 On 1/24/2025 at 7:21 AM, gillmiller said: Well done for me please. People who appreciate juicy and warm well done steaks are real steak eaters. Who wants cold meat in the center especially when it's cold outside?
ha_banos Posted January 24 Posted January 24 7 hours ago, VeguerosMAN said: People who appreciate juicy and warm well done steaks are real steak eaters. Who wants cold meat in the center especially when it's cold outside? Salami eaters. If you don't cremate your steak from frozen it isn't. 1 1
Dr vonPuffenberg Posted January 25 Posted January 25 On 1/23/2025 at 8:41 PM, JohnS said: https://en.wikipedia.org/wiki/Sous_vide Exactly. I was given a sous vide device for Christmas a couple years ago and have really enjoyed it. A bit of a production, but you can dial in the exact degree of doneness you want. 129 degrees too high? Try 128. Once it's ready, throw it on a hot grill (or cast iron pan) for a sear and you're ready. I don't use it for every steak, but I have had a couple absolutely fantastic strip steaks lately. 3
eaglebear29 Posted January 25 Posted January 25 On 1/21/2025 at 8:15 AM, 99call said: Rare. But it depends on the quality of the steak and the skill of the chef. Ideally you get the best of all worlds In one steak with rare... - 2mm outer great salty, carbon-y roasted meat sugars - Next 3mm in is moist but cooked - Central 30mm. Blue Happy to go blue rare with very good meat, but anyone trying to convince themselves blue rare is a pleasurable with anything mediocre is lying to themselves. When is comes to blue rare. I'd much rather have some sort of Japanese or Korean dish with completely raw beef. Well said here. I’d eat just about all those but prefer it more rare to blue when the quality is up there. When I’m having a small Sitka blacktail deer that’s really tender, you can eat it almost raw. Same goes for a great steak or some moose. But if I don’t know the source and/or it’s not an animal I have personally got myself I’ll stick to medium-rare to be on the safe side. If it comes a little more cooked then so be it, it’s meat; I’ll eat it for the most part. If the fat tastes off with the steak to me, then sometimes that’s an indicator for bad quality. 3
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