I dont really like steak and I definetly dont like it raw, I like all meat well done .. problem is my Dad works is a meat factory and keeps giving me steak, I,ve tried cooking it in the george foreman, and in casseroles but its always so chewy if the weathers good this weekend im going to try it on the bbq
Rare is the word you're looking for I think, not raw.
I dont really like steak and I definetly dont like it raw, I like all meat well done .. problem is my Dad works is a meat factory and keeps giving me steak, I,ve tried cooking it in the george foreman, and in casseroles but its always so chewy if the weathers good this weekend im going to try it on the bbq
I would never cook steak on a George Foreman, doesn't get nearly hot enough. If it's casserole beef though no wonder it's tough,
Medium..pink in the middle but not dripping in blood:eek: I never have a sauce with it as it takes away the flavour of the steak and I like the char grilled effect. I like it with some nice chips and a grilled tomato and prefer fillet but otherwise I will choose rump
I used to love a good T-bone but you cant seem to get them much these days. I now usually get rib eye or sirloin but I like my steak cut thick and cooked medium. I don't usually have sauces but like it with onion rings and chips or a jacket potato.
Had serloin last night and it was cooked to perfection: well coloured on the outside but the thinner bits were medium rare and the thicker bits were rare. Then it had a good rest. It was so soft and juicy and delicious *wipes chin*
I like ribeye steak cooked medium (or slightly either side of that). If I make a sauce, I only make a small amount for some dipping so that the meat isn't covered in it.
I dont really like steak and I definetly dont like it raw, I like all meat well done .. problem is my Dad works is a meat factory and keeps giving me steak, I,ve tried cooking it in the george foreman, and in casseroles but its always so chewy if the weathers good this weekend im going to try it on the bbq
I dont really like steak and I definetly dont like it raw, I like all meat well done .. problem is my Dad works is a meat factory and keeps giving me steak, I,ve tried cooking it in the george foreman, and in casseroles but its always so chewy if the weathers good this weekend im going to try it on the bbq
Maybe if you learnt about the different cuts of beef and what type of dish they are used for, aswell as how to cook, that would help?
Medium..pink in the middle but not dripping in blood:eek: I never have a sauce with it as it takes away the flavour of the steak and I like the char grilled effect. I like it with some nice chips and a grilled tomato and prefer fillet but otherwise I will choose rump
I like my steak medium to well done. I like it pink in the middle and a little crispy on the outside. My husband has perfected the art of cooking my steak on the BBQ
For those who think it's blood, it's not. It's myoglobin. If it was blood it would turn black and coagulate on your plate. It's flavourful juice, nothing more.
For those who think it's blood, it's not. It's myoglobin. If it was blood it would turn black and coagulate on your plate. It's flavourful juice, nothing more.
Sirloin or Rump, with a nice bit of fat on the edge. Rare to medium rare - not fussed that way but don't like steak cooked more than medium rare. If eating out I will always order it rare as 9 times out of 10 it will be medium-rare and if I ordered m-r they usually overcook it.
On the rare occasion I go somewhere that can cook a good steak and I ask for rare and get rare then that's fine as I like rare too.
I don't eat steak much when we go out for this reason bar a few places that I know can cook it. I would much rather have it at home and cook it how I like it. I have friends that order steaks in places like Weatherspoons then moan when it isn't cooked how they like it. What were they expecting from the cooks (I won't call them chefs) somewhere like that???
Ribeye i adore anything from Medium rare up to medium well (the fat keeps it tender) but i do tend to edge towards MR depending on the thickness and how big the vein of fat in the middle is
Sirlion i prefer medium, i like that meaty bite in my mouth, but if i get it right and get it perfectly pink inside, its still buttery tender Yum.
Rump... well i bought a piece of rump the other week for my birthday and i usually go medium well for rump, but this piece was literally marbled like a piece of Wagyu beef, so decided to cook it a little less to medium rare, and i can promise you it was the best piece of steak i've ever had(been to the Hawksmoor and Goodmans in London), if anyone lives up West Yorkshire way, go and try some rump (or sirloin) from Cryer and Stotts Samual valantine farmshop in Allerton Bywater, nicest i've had and it's not overly expensive either.
As for Fillet, no matter what, i am ALWAYS disappointed in Fillet steak, yes its Tender, but where is the taste? compared to almost every other steak it has the least flavour and i'm including the cheap cuts in there aswell, but if i was to have it, i don't think you can have it anything but rare because anything above Rare turns it into a flavourless tough piece of rubbish steak (may be exaggerating a tad)
But one steak that i haven't seen mentioned on here yet which is a real treat for price and quality is Flat iron, it isn't sold allot in any of the major outlets because when butchered it has a vein of tough sinew (i think thats the word) which needs to be cut out of the steak seperating the two pieces of steak, but if it comes preprepared or already butchered it is a great well marbled steak, tender and easy to cook well, cheap as chips, i always place it in my head as inbetween Sirloin and Rump, but with an almost Fillet tenderness, if you can see it, get some.
Comments
Rare is the word you're looking for I think, not raw.
I would never cook steak on a George Foreman, doesn't get nearly hot enough. If it's casserole beef though no wonder it's tough,
Well done.
Check this out. Scroll down to the picture of the hand which shows how to judge when your steak is ready. Bloody genius! Try it with your own hand.
Not as good as using a temperature probe
oops yes thats what i meant
I just tried it on the foreman once, its mostly sirloin we get although im not sure what the diced beef was we used in the casseroles
How long do you cook your casserole for?
Maybe if you learnt about the different cuts of beef and what type of dish they are used for, aswell as how to cook, that would help?
Try this
http://www.deliciousmagazine.co.uk/articles/how-to-cook-the-perfect-steak
Interesting, but I find the Heston method works pretty damn well for me. (see post 74)
Who has steak dripping in blood?
Even a blue steak doesn't have blood dripping from it.
Oh God, I feel sick now. Blood...:(
On the rare occasion I go somewhere that can cook a good steak and I ask for rare and get rare then that's fine as I like rare too.
I don't eat steak much when we go out for this reason bar a few places that I know can cook it. I would much rather have it at home and cook it how I like it. I have friends that order steaks in places like Weatherspoons then moan when it isn't cooked how they like it. What were they expecting from the cooks (I won't call them chefs) somewhere like that???
Ribeye i adore anything from Medium rare up to medium well (the fat keeps it tender) but i do tend to edge towards MR depending on the thickness and how big the vein of fat in the middle is
Sirlion i prefer medium, i like that meaty bite in my mouth, but if i get it right and get it perfectly pink inside, its still buttery tender Yum.
Rump... well i bought a piece of rump the other week for my birthday and i usually go medium well for rump, but this piece was literally marbled like a piece of Wagyu beef, so decided to cook it a little less to medium rare, and i can promise you it was the best piece of steak i've ever had(been to the Hawksmoor and Goodmans in London), if anyone lives up West Yorkshire way, go and try some rump (or sirloin) from Cryer and Stotts Samual valantine farmshop in Allerton Bywater, nicest i've had and it's not overly expensive either.
As for Fillet, no matter what, i am ALWAYS disappointed in Fillet steak, yes its Tender, but where is the taste? compared to almost every other steak it has the least flavour and i'm including the cheap cuts in there aswell, but if i was to have it, i don't think you can have it anything but rare because anything above Rare turns it into a flavourless tough piece of rubbish steak (may be exaggerating a tad)
But one steak that i haven't seen mentioned on here yet which is a real treat for price and quality is Flat iron, it isn't sold allot in any of the major outlets because when butchered it has a vein of tough sinew (i think thats the word) which needs to be cut out of the steak seperating the two pieces of steak, but if it comes preprepared or already butchered it is a great well marbled steak, tender and easy to cook well, cheap as chips, i always place it in my head as inbetween Sirloin and Rump, but with an almost Fillet tenderness, if you can see it, get some.