How do you have your steak?

[CheltenhamHacker]

So the other steak thread got me thinking. I wonder how the good people of GM like their steak.

Are you a well done, completely cooked person, or do you prefer it blue and mooing?

I've always wondered what the general consensus is!

Vote away.

(The vote assumes you're at a nice restaurant, with good quality steak and a good chef who can cook it exactly as you ask!)

EDIT: FAIL! I forgot to add a poll. was going to have blue/rare/med-rare/med/med-well/well, if any of the mods fancy adding one!

 

[chris661]

Poll added

 

[CheltenhamHacker]

Poll added

I see what you did there

 

[Deleted member 1147]

Fillet has to be rare, rib-eye & sirloin medium rare.

 

[CheltenhamHacker]

Hmmm, that's a good point, the different cuts of meat!

To be fair, I'm a "blue" man if it's at a really decent restaurant. If it isn't, then I would probably go rare for most meats! I haven't ever thought about the cut!

 

[la_lucha]

Medium rare. I like it warm but there needs to be some blood to dip the chunky chips in.

 

[williamalex1]

Pink no blood,I love a large fillet steak done on a charcoal bq. marinated in Soy sauce overnight, brushed with olive oil, a touch of salt n pepper.

 

[lex!]

Fillet has to be rare, rib-eye & sirloin medium rare.

Yes, perfect.

 

[StrangelyBrown]

Fillet has to be rare, rib-eye & sirloin medium rare.

This.

When I eat a fillet, which isn't often, I like blue, with a cold centre. Rib eye (my favourite cut short of a T-Bone) needs a bit longer on the grill to melt the fat. It also helps to score the fat with a sharp knife to allow it to render faster so that you don't overcook the beef.

 

[Martin70]

Always used to have it well done until a chef persuaded me not to a few years ago.

Now I have progressed to medium.

 

[cookelad]

Forget your fancy cuts give me the ar$e every time! Can't beat a medium cooked rump!

 

[williamalex1]

This.

When I eat a fillet, which isn't often, I like blue, with a cold centre. Rib eye (my favourite cut short of a T-Bone) needs a bit longer on the grill to melt the fat. It also helps to score the fat with a sharp knife to allow it to render faster so that you don't overcook the beef.

STRANGELY NOT BROWN.

 

[Slab]

Medium rare for fillet, pink meat, little blood only

 

[tsped83]

RARE. Always.

 

[Hobbit]

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.

 

[c1973]

Depends on the cut, restaurant and my mood really. Nice place and a nice cut then wipe it's arse and put it on my plate. Cheaper place, not so nice a cut then cremate the bugger.

 

[harpo_72]

I like it blue, always have since I was 15 and had a blue steak in a restaurant. My mum, knew it would be blue as that was the default if no request was made. I have travelled around the world and rarely got blue steak, it seems that the general consensus is an Englishman only eats well cooked beef!

 

[Deleted member 15344]

Like it warm with a bit of pink in it

 

[Wayman]

Well done for me

 

[Imurg]

Straight off the carcass!
No messing about with it.....






Actually I like it Medium.....:cheers: