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-   -   Steaks=Rare, Med or Burned? (https://www.thehulltruth.com/dockside-chat/261809-steaks-rare-med-burned.html)

tprice 01-17-2010 03:59 AM

Steaks=Rare, Med or Burned?
 
Admiral and I prefer our steaks rare to med rare, she use to like them medium till she tried one of my rare steaks and admitted there is much more flavor in a rare steak

I hate when we have family or friends over and they want their steak well done, that should be agains the law

bamaboy473 01-17-2010 04:22 AM

...well, since you've stated one the the Primary Laws of Outdoor Cooking so well, what else can anybody add???

tommyr904 01-17-2010 04:28 AM

I like mine to Moo when I stick it

Dempsey15 01-17-2010 04:34 AM

Knock its horns off, wipe its a$$, walk it past the first and slap it on the plate!!

jtburf 01-17-2010 04:35 AM

Seared if I'm doing them here at the house, however most eateries will not sear only now that want at least rare for Health code reasons.


john

Afishinado 01-17-2010 04:39 AM

Pittsburgh please.

Barry Turano 01-17-2010 04:48 AM

Black and Blue

shemstreet 01-17-2010 05:13 AM

Depends on the cut. A nice ribeye with its fat chunk in the middle seems to taste best when it is hot enough to get the fat starting to melt, so I like them medium rare. T-bones, porterhouse, sirloin, that are lean or well marbled I like rarer. All need to rest until the blood has reestablished itself throughout the meat, can't stand a steak that is dry and well done on the outside and cold and raw in the middle.

Dry aged prime meat can get away with less cooking than supermarket Choice or Select.

llord 01-17-2010 05:16 AM

No well done steaks and no steak sauce period

Semper Fi-sh 01-17-2010 05:16 AM


Originally Posted by shemstreet (Post 2727559)
Depends on the cut. A nice ribeye with its fat chunk in the middle seems to taste best when it is hot enough to get the fat starting to melt, so I like them medium rare. T-bones, porterhouse, sirloin, that are lean or well marbled I like rarer. All need to rest until the blood has reestablished itself throughout the meat, can't stand a steak that is dry and well done on the outside and cold and raw in the middle.

Dry aged prime meat can get away with less cooking than supermarket Choice or Select.

what he said :thumbsup:

tprice 01-17-2010 05:18 AM


Originally Posted by llord (Post 2727566)
No well done steaks and no steak sauce period


I am sure there is some kind of law against that :thumbsup::thumbsup::thumbsup:

auguste 01-17-2010 05:31 AM

The better the quality of the meat . . . the less cooking is requried . . . I like mine rare to very rare

No crispy steaks off of my BBQs

I like to add minute amounts of crushed black pepper . . . no hot sauces on a good steak because they hide the taste of the meat

nanjemoycat 01-17-2010 05:47 AM

Since man discovered fire there has been no need to eat raw meat......well done please, I want no blood on my plate Thank-you.

LI Sound Grunt 01-17-2010 06:03 AM

Medium rare - very pink to slightly red in the middle. But as above it really depends on the cut - A very rare Porterhouse will leave the strip side chewy. There have been other ones that I have had to cook a bit more but I forget which.

Hard to find a restaurant that cooks it like you want it - luckily we have found a few - an di can see hwy - its hard enough ofr me to get it right - took years of experimenting with timing and location on the grill and gas setting and such...

My Mom God rest her soul cooked everything well done - I think for safety as they raised their own beef and pork on the farm. I was told you can now eat even Pork rare since it is all radiated but don't know that for a fact.

I shouldn't have seen this post. I am starved and have to stay on a liquid diet for 6 more days...:( Then bland pasta and crap probably 2 weeks before I can have a steak.....

bellsisland 01-17-2010 06:15 AM

I only eat filet's I don't like the fat on other steaks. I know I am a sissy, anyway I like it medium rare. Because too rare and even the leanest of steaks are chewy in the middle.
I eat at least one a week. I have a guy who sells to the top resturants in Charleston, he sells me a box of 20 at a time. They are so tender you can freeze them take them frozen to the grill and they cook up perfectly.

NJFISH 01-17-2010 06:18 AM

Medium/med rare for me. Wife likes it like leather...

Snapper Head 01-17-2010 06:47 AM

I don't even know how to cook a beef steak well done.

And if you ask for a tuna steak to be cooked all the way through, I will invite you to leave..............with my foot:grin:


Big Al

Just1more 01-17-2010 06:56 AM

Med rare for me.

And it really pisses me off to places and they say, "Sorry, we only do well done, it's State Law." Then I proceed to tell the server the real reason (there is no state law that says "beef needs to be cooked well done) is because it's bad beef ! Then leave. Damons and Chili's are 2 of them.

Lprizman 01-17-2010 06:58 AM

1 Attachment(s)
:thumbsup:

Mist-Rest 01-17-2010 07:17 AM

I have no interest in performing CPR on my meal. Med/wed well for us. She likes hers a little more red than I.


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