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How do you like your steak?


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Poll: How do you like your steak? (36 member(s) have cast votes)

How do you like your steak?

  1. Rare, waved over a cigarrette lighter, mooing (1 votes [2.78%] - View)

    Percentage of vote: 2.78%

  2. Medium rare (20 votes [55.56%] - View)

    Percentage of vote: 55.56%

  3. Medium (3 votes [8.33%] - View)

    Percentage of vote: 8.33%

  4. Medium well (5 votes [13.89%] - View)

    Percentage of vote: 13.89%

  5. Well done, shoe leather (5 votes [13.89%] - View)

    Percentage of vote: 13.89%

  6. Don't like steak or vegetarian (2 votes [5.56%] - View)

    Percentage of vote: 5.56%

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#61 treeduck

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Posted 05 March 2015 - 03:44 PM

I like mine already eaten and just the grease left on the plate.

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#62 Turbine Freight

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Posted 05 March 2015 - 05:06 PM

Well done please!

#63 BowlCity

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Posted 06 March 2015 - 01:41 PM

View PostTurbine Freight, on 05 March 2015 - 05:06 PM, said:

Well done please!

BLASPHEMY

#64 ILSnwdog

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Posted 09 March 2015 - 09:52 PM

View PostBowlCity, on 06 March 2015 - 01:41 PM, said:

View PostTurbine Freight, on 05 March 2015 - 05:06 PM, said:

Well done please!

BLASPHEMY
:yes:

#65 troutman

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Posted 09 March 2015 - 11:57 PM

View PostILSnwdog, on 09 March 2015 - 09:52 PM, said:

View PostBowlCity, on 06 March 2015 - 01:41 PM, said:

View PostTurbine Freight, on 05 March 2015 - 05:06 PM, said:

Well done please!

BLASPHEMY
:yes:

:no:


:lol:

#66 geezer

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Posted 10 March 2015 - 02:07 AM

View PostLost In Xanadu, on 05 March 2015 - 03:38 PM, said:

View PostJanie, on 05 March 2015 - 01:10 AM, said:

View Postpjbear05, on 04 March 2015 - 09:14 PM, said:

View PostLost In Xanadu, on 27 February 2015 - 11:53 AM, said:

This is my favorite sauce... not really healthy... but for as often as I have steak... I can do this once in a while. It's really good with pepper-crusted tenderloin seared in an iron skillet (finished in the oven to med-rare)

1 TB unsalted butter
2 shallots, finely diced
1 tsp drained green peppercorns
2 C beef stock
1/2 C Cognac
1/4 heavy cream

Melt butter, add shallots, cook until edges of the shallots start to brown. add peppercorns and mash about half with a fork or wooden spatula. Add stock, cognac and cream. Simmer until reduced by half, stirring frequently (about 15 minutes)
I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time.  I want a seared steak, not a stewed one.  What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.
Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak.
You dorks, you don't cook it IN the sauce. The sauce is for dipping!! You grill it or sear it in a cast-iron pan. I would never ever ever boil a steak.

Aye. I voted medium rare and boiling a steak means killing once more the cattle....

#67 troutman

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Posted 10 March 2015 - 10:49 AM

View Postgeezer, on 10 March 2015 - 02:07 AM, said:

View PostLost In Xanadu, on 05 March 2015 - 03:38 PM, said:

View PostJanie, on 05 March 2015 - 01:10 AM, said:

View Postpjbear05, on 04 March 2015 - 09:14 PM, said:

View PostLost In Xanadu, on 27 February 2015 - 11:53 AM, said:

This is my favorite sauce... not really healthy... but for as often as I have steak... I can do this once in a while. It's really good with pepper-crusted tenderloin seared in an iron skillet (finished in the oven to med-rare)

1 TB unsalted butter
2 shallots, finely diced
1 tsp drained green peppercorns
2 C beef stock
1/2 C Cognac
1/4 heavy cream

Melt butter, add shallots, cook until edges of the shallots start to brown. add peppercorns and mash about half with a fork or wooden spatula. Add stock, cognac and cream. Simmer until reduced by half, stirring frequently (about 15 minutes)
I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time.  I want a seared steak, not a stewed one.  What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.
Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak.
You dorks, you don't cook it IN the sauce. The sauce is for dipping!! You grill it or sear it in a cast-iron pan. I would never ever ever boil a steak.

Aye. I voted medium rare and boiling a steak means killing once more the cattle....

Who would boil a steak? :lol:

#68 Lost In Xanadu

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Posted 10 March 2015 - 10:59 AM

View Posttroutman, on 10 March 2015 - 10:49 AM, said:

View Postgeezer, on 10 March 2015 - 02:07 AM, said:

View PostLost In Xanadu, on 05 March 2015 - 03:38 PM, said:

View PostJanie, on 05 March 2015 - 01:10 AM, said:

View Postpjbear05, on 04 March 2015 - 09:14 PM, said:

View PostLost In Xanadu, on 27 February 2015 - 11:53 AM, said:

This is my favorite sauce... not really healthy... but for as often as I have steak... I can do this once in a while. It's really good with pepper-crusted tenderloin seared in an iron skillet (finished in the oven to med-rare)

1 TB unsalted butter
2 shallots, finely diced
1 tsp drained green peppercorns
2 C beef stock
1/2 C Cognac
1/4 heavy cream

Melt butter, add shallots, cook until edges of the shallots start to brown. add peppercorns and mash about half with a fork or wooden spatula. Add stock, cognac and cream. Simmer until reduced by half, stirring frequently (about 15 minutes)
I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time.  I want a seared steak, not a stewed one.  What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.
Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak.
You dorks, you don't cook it IN the sauce. The sauce is for dipping!! You grill it or sear it in a cast-iron pan. I would never ever ever boil a steak.

Aye. I voted medium rare and boiling a steak means killing once more the cattle....

Who would boil a steak? :lol:
No idea, but apparently Janie and pj thought that's what I was asking them to do :lol:

#69 Lost In Xanadu

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Posted 10 March 2015 - 11:04 AM

View Posttroutman, on 10 March 2015 - 10:49 AM, said:


Who would boil a steak? :lol:
Probably better than boiled bacon....
Posted Image

#70 troutman

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Posted 10 March 2015 - 11:17 AM

View PostLost In Xanadu, on 10 March 2015 - 11:04 AM, said:

View Posttroutman, on 10 March 2015 - 10:49 AM, said:

Who would boil a steak? :lol:
Probably better than boiled bacon....
Posted Image

OMG!! :lol:

#71 ILSnwdog

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Posted 10 March 2015 - 12:39 PM

View Posttroutman, on 10 March 2015 - 10:49 AM, said:

View Postgeezer, on 10 March 2015 - 02:07 AM, said:

View PostLost In Xanadu, on 05 March 2015 - 03:38 PM, said:

View PostJanie, on 05 March 2015 - 01:10 AM, said:

View Postpjbear05, on 04 March 2015 - 09:14 PM, said:

View PostLost In Xanadu, on 27 February 2015 - 11:53 AM, said:

This is my favorite sauce... not really healthy... but for as often as I have steak... I can do this once in a while. It's really good with pepper-crusted tenderloin seared in an iron skillet (finished in the oven to med-rare)

1 TB unsalted butter
2 shallots, finely diced
1 tsp drained green peppercorns
2 C beef stock
1/2 C Cognac
1/4 heavy cream

Melt butter, add shallots, cook until edges of the shallots start to brown. add peppercorns and mash about half with a fork or wooden spatula. Add stock, cognac and cream. Simmer until reduced by half, stirring frequently (about 15 minutes)
I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time.  I want a seared steak, not a stewed one.  What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.
Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak.
You dorks, you don't cook it IN the sauce. The sauce is for dipping!! You grill it or sear it in a cast-iron pan. I would never ever ever boil a steak.

Aye. I voted medium rare and boiling a steak means killing once more the cattle....

Who would boil a steak? :lol:
Maybe this guy?
Posted Image

#72 That One Guy

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Posted 11 March 2015 - 01:48 AM

Medium, but I've been playing around with medium-rare lately. Tasty!

#73 Digital Man

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Posted 30 March 2015 - 06:38 PM

View PostLost In Xanadu, on 05 March 2015 - 03:38 PM, said:

View PostJanie, on 05 March 2015 - 01:10 AM, said:

View Postpjbear05, on 04 March 2015 - 09:14 PM, said:

View PostLost In Xanadu, on 27 February 2015 - 11:53 AM, said:

This is my favorite sauce... not really healthy... but for as often as I have steak... I can do this once in a while. It's really good with pepper-crusted tenderloin seared in an iron skillet (finished in the oven to med-rare)

1 TB unsalted butter
2 shallots, finely diced
1 tsp drained green peppercorns
2 C beef stock
1/2 C Cognac
1/4 heavy cream

Melt butter, add shallots, cook until edges of the shallots start to brown. add peppercorns and mash about half with a fork or wooden spatula. Add stock, cognac and cream. Simmer until reduced by half, stirring frequently (about 15 minutes)
I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time.  I want a seared steak, not a stewed one.  What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.
Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak.
You dorks, you don't cook it IN the sauce. The sauce is for dipping!! You grill it or sear it in a cast-iron pan. I would never ever ever boil a steak.

So it's like a zip sauce?  I never heard of the term before moving to Canada, that's what the people call the sauce in Michigan.

I pretty much only grill Tri-Tip.  It's not really a steak, sort of a roast.  Grill it low and slow for about 40 minutes, seared and crispy on the outside and pink in the middle.

#74 Narps

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Posted 30 March 2015 - 08:21 PM

View PostTurbine Freight, on 05 March 2015 - 05:06 PM, said:

Well done please!
My man... :cheers:

#75 Tombstone Mountain

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Posted 30 March 2015 - 09:12 PM

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#76 That One Guy

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Posted 30 March 2015 - 10:57 PM

View PostTombstone Mountain, on 30 March 2015 - 09:12 PM, said:

Posted Image

:scared:
Not enough blood

#77 Weakly Criminal

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Posted 10 April 2015 - 11:27 PM

Everyone in my family growing up wanted well done and over done. My uncle would tell the waiter, ‘immolate it.’  I guess I was 14 when I went out to dinner with neighbors and everyone was ordering it medium. I did also and found out how steak is meant to be eaten.

What had been shoe leather became ambrosia. If your steak is not weeping juice that makes your potato incredible then it’s overcooked.

#78 MusicHead

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Posted 14 April 2015 - 09:33 PM

Well done!!

#79 Blue J

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Posted 15 April 2015 - 04:30 AM

View Posttroutman, on 26 February 2015 - 12:54 PM, said:

Medium well. :D

This. ^

I used to always eat it medium rare, because my parents raised me that way. When I developed a mind of my own, though, I found out I prefer medium well.




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