Had an excellent steak last night at a local restaurant while out with the family. So, do you guys eat steak and if so how do you like it? I opt for medium rare.

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Cremated for me don't like any blood visable. Freelander2 GS TD4 Manual in Lago Grey .Roof Mount DVD 9.2''Screen~Window Tints~Parrot CK3100 Bluetooth~Retro Fit Sony Satnav~iPhone Dashmount~Side Steps~Woodco Armrest~Mudflaps~Land Rover Sunglass Holder~LED Interior Lights~Private Plate.Evoque Collected 17th Sept 2012.


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I'm with Barton , I don't want to see blood but not cremated Do it now ! Your a long time dead !!

Blue is best but generally rare. Longer cooking toughens the meat.

I had steak tartare once in Brussels, and I came to the conclusion its best if you atleast show the meat to a fire, parts cook it then set it aside for as many minutes as you cooked it for.

several flips of the steak, none of this cooking one side then the other, nobody wants the raw top drying out whilst the bottom sticks to the pan/grid.

apparently in Australia you get sacked as chef if you flip a steak more than once at a BBQ heathens At work
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Firstly I'm not a big red meat eater, and I'd never order a steak in a restaurant. The sight of an oozing " tear the horns off and wipe it's bum " style steak like my wife orders makes me wince.

When I was working , I've eaten Tartar in France and Belgium (just to be sociable ) and the quality of meat and seasoning make the dish, I actually find it easier to digest Tartar than a lump of rare meat.

The one steak dish I do like is South-Western USA style " chicken fried steak" a piece of steak hammered flat and tenderised , about the size of a dinner plate. Coated in spicy crumbs and batter, fried like KFC, then served with lashings of creamy thick pepper sauce and garlic mashed potatoes. Had that about 4 times on our recent trip to Texas. Arteries clogged, 4kg weight increase , but worth it  2009 GS Auto Zermatt Silver - Sold June 21 after 10 years of ownership

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Korean Beef Yukhoe, raw beef with raw egg yolk on a bed of sliced pear, absolutely delicious. Despite the strange foods, many raw and some still moving it is one country I have never been ill when visiting.

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Depends on the cut of steak

Fillet is always rare, were as something like a ribeye I go medium to rare to render out the marbling of fat Former Mod/Member, with the most post & Chicken George Arch nemesis

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I was a.ways a well done man, until very recently, medium(ish) with juices. Lush

npinks wrote:

Depends on the cut of steak

Fillet is always rare, were as something like a ribeye I go medium to rare to render out the marbling of fat

Same here

Whatever that red stuff is that oozes out of a steak it ain't blood, blood clots and that doesn't Rare for me  my PC is slightly to the right of Genghis
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Man invented fire for a reason Do it now ! Your a long time dead !!