Is that true? I've never ordered a blue steak, so I wouldn't know. Have others who enjoy blue steaks found this is a common occurrence?
I have been in steak restaurants in the US where they have levels of cooking rarer than blue but still not quite raw. I think they just wave the meat in the general direction of the grill.
I used to think the same way but flavour and texture are so much better if you can get over the pinkness thing and order medium. I've been to a couple of places (one was a pub on Exmoor)where they refused to serve steak well-done because it was a waste of a fine piece of meat.
My favourite cut is sirloin, cooked on the griddle pan and served with home-made chips (twice-fried in groundnut oil) and Bearnaise sauce - a sublime combination (and thanks to Nigel Slater for the inspiration). I've never understood the American fetish for adding tomatoes, onion rings, mushrooms, prawns etc. If it's a good steak, it doesn't need all that crap on it.
I used to think the same way but flavour and texture are so much better if you can get over the pinkness thing and order medium. I've been to a couple of places (one was a pub on Exmoor)where they refused to serve steak well-done because it was a waste of a fine piece of meat.
My favourite cut is sirloin, cooked on the griddle pan and served with home-made chips (twice-fried in groundnut oil) and Bearnaise sauce - a sublime combination (and thanks to Nigel Slater for the inspiration). I've never understood the American fetish for adding tomatoes, onion rings, mushrooms, prawns etc. If it's a good steak, it doesn't need all that crap on it.
I did have a go once but it was too much of a psychological hurdle and I gave up after two mouthfuls! Now that was a waste of meat. I rarely order steak at a restaurant anyway. Rather cremate my own at home!
I did have a go once but it was too much of a psychological hurdle and I gave up after two mouthfuls! Now that was a waste of meat. I rarely order steak at a restaurant anyway. Rather cremate my own at home!
No, me neither. It's quite easy to cook so I don't know why anyone would pay top dollar to have a professional chef do it. I'd rather order something that's genuinely difficult to cook, that I can't make as well myself.
In any other restaurant other than a bona fide Steakhouse, it's the bloody side of medium-rare. In a Steakhouse, and at home, then it's a case of just waving a candle in front of the animal.
Ever since going onto Aberdeen Angus a few weeks ago, I will only buy that now & every Monday for me is a dedicated steak night, which changes on a weekly basis, Ribeye, Sirloin, Rump. Today I had 8oz Ribeye cooked medium in olive oil with a little bit of pepper for flavouring. Had it with onion rings, onions, mushrooms, chips, tomatoes and a few pieces of Scampi to top it off.
Comments
I have been in steak restaurants in the US where they have levels of cooking rarer than blue but still not quite raw. I think they just wave the meat in the general direction of the grill.
Any sign of pinkness and I feel queasy.
I used to think the same way but flavour and texture are so much better if you can get over the pinkness thing and order medium. I've been to a couple of places (one was a pub on Exmoor)where they refused to serve steak well-done because it was a waste of a fine piece of meat.
My favourite cut is sirloin, cooked on the griddle pan and served with home-made chips (twice-fried in groundnut oil) and Bearnaise sauce - a sublime combination (and thanks to Nigel Slater for the inspiration). I've never understood the American fetish for adding tomatoes, onion rings, mushrooms, prawns etc. If it's a good steak, it doesn't need all that crap on it.
Only it's not blood, it's myoglobin.
Medium rare (UK) or Medium (Continental Europe) for me, which appears to be the most popular choice.
I did have a go once but it was too much of a psychological hurdle and I gave up after two mouthfuls! Now that was a waste of meat. I rarely order steak at a restaurant anyway. Rather cremate my own at home!
Not that we eat much steak and I've not had any since having baby!
I fancy a steak now.
No, me neither. It's quite easy to cook so I don't know why anyone would pay top dollar to have a professional chef do it. I'd rather order something that's genuinely difficult to cook, that I can't make as well myself.
It's not blood - it's myoglobin (a mixture of water and protein).
And if I see someone eating a steak "well done" (quite the opposite actually I think "what a waste".
Oh, and when à steak is cooked correctly and rested properly no blood will come out of it.
I wish there was a lip-licking smiley to convey yummmm.
Good call. Steak tartar at a good restaurant is also delicious.
Okay, not.helpful