How do you have your steak?

[Khamelion]

Always used to like it kicking and screaming but as I've got older, and my teeth have got blunter, I've grown to prefer it a bit more done.

Surely that should be the other way round, the more a good steak is cooked the tougher it is to chew. Has to be medium rare, so when you cut into the steak you get a little bit of blood and you can see the cook ring about 1/4 inch in or 3 to 4mm.

 

[Foxholer]

Thread demonstrates the vastly different interpretations of the terms - blood visible in Blue through Medium/Rare!

For Fillet, 'As rare as you dare' is my style. Steak Tartare is fine if they trust their supplier too.

As others have posted, different cuts 'need' different amounts. Sirloin can be Rare or done a bit more; Rib-Eye does indeed need the fat to permeate, so medium-rare for that. Not a great fan of Rump for steak,

Damn! Jaws are getting a bit 'chompy' posting this! Haven't had a Steak for a while!

 

[Billythefish]

Blue, if it's a good steak. Tend to ask for med rare in restaurants because you cannot guarantee the quality of cut. Rare in Miller n Carter because they usually have good cuts.

My mom does rib eye in the oven, it's bloody lovely like that and creates the most amazing gravy.

Serious business this...

 

[HomerJSimpson]

Medium rare for me. Nice and pink.

 

[garyinderry]

medium. I don't mind some blood. I don't like it swimming around my plate. thanks!

 

[Deleted member 1418]

Blue for me.

Or in a pie with Guinness / ale, mushrooms, kidney :thup:

 

[LanDog]

Medium-rare for me, I'll accept medium but any further than that and you may as well chew rubber

 

[Deleted member 1740]

Heres my preference

Fillet - Rare

Rib-eye - Medium rare

I'm not fussed on Sirloin or Rump.

I don't understand people who pay upwards of £20 for a piece of fillet cooked well done.

 

[Fyldewhite]

Is all this talk of raw meat an evolutionary throwback?

Mankind learned to make fire and cook for a reason......Medium