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How do you like your steak?


The Analog Cub
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How do you like your steak?  

36 members have voted

  1. 1. How do you like your steak?

    • Rare, waved over a cigarrette lighter, mooing
    • Medium rare
    • Medium
    • Medium well
    • Well done, shoe leather
    • Don't like steak or vegetarian


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Medium rare steak is perfect steak :drool:

yup. With my dad's heart issues, I don't have it much anymore... just being proactive.

 

Sort of in that same boat.... I don't have a large intestine anymore. I can technically still eat a steak, but there are just consequences. :eh:

 

But when I did enjoy it, medium rare was the way to go..... probably, though, part of the reason I no longer have a large intestine! :(

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Medium rare steak is perfect steak :drool:

yup. With my dad's heart issues, I don't have it much anymore... just being proactive.

 

Sort of in that same boat.... I don't have a large intestine anymore. I can technically still eat a steak, but there are just consequences. :eh:

 

But when I did enjoy it, medium rare was the way to go..... probably, though, part of the reason I no longer have a large intestine! :(

My mom had 1/3 of hers removed... with her and my dad, I really am limited to what I can eat if I want to continue to be proactive. I eat oatmeal nearly every day for breakfast and a salad for lunch.
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Medium rare steak is perfect steak :drool:

This is the only way to eat steak. I die a little each time I hear someone say they want their steak done anything past medium rare.

 

my mom always orders her steak well done and always drenches it in a1. disrespecting the meat

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Medium rare to medium. It depends on my cooking skills that particular day :P. Sometimes my stomach hurts a little if I get too much meat.

 

Tomorrow I'm planning on having entrecôte steak with fried mushrooms and thin slices of parmesan cheese on top, glazed with a thick red wine sauce and something on the side which I haven't figured out yet. Suggestions are more than welcome :)

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Medium rare to medium. It depends on my cooking skills that particular day :P. Sometimes my stomach hurts a little if I get too much meat.

 

Tomorrow I'm planning on having entrecôte steak with fried mushrooms and thin slices of parmesan cheese on top, glazed with a thick red wine sauce and something on the side which I haven't figured out yet. Suggestions are more than welcome :)

 

:drool: culinary master strikes again...That sounds awesome.

 

I would swap the mushrooms out for onions. Never liked mushrooms but fried or sautéed caramelized onions are delicious

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Medium rare steak is perfect steak :drool:

yup. With my dad's heart issues, I don't have it much anymore... just being proactive.

 

Sort of in that same boat.... I don't have a large intestine anymore. I can technically still eat a steak, but there are just consequences. :eh:

 

But when I did enjoy it, medium rare was the way to go..... probably, though, part of the reason I no longer have a large intestine! :(

Damn dude sorry to hear my friend.... :(
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The wellest of well done. Not even pink is possible. I eat my steak with ketchup too. My fathers fault on both counts I suppose. Folks in my family ask me sometimes if I want some steak with my ketchup :LOL: ... :codger:
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Medium rare to medium. It depends on my cooking skills that particular day :P. Sometimes my stomach hurts a little if I get too much meat.

 

Tomorrow I'm planning on having entrecôte steak with fried mushrooms and thin slices of parmesan cheese on top, glazed with a thick red wine sauce and something on the side which I haven't figured out yet. Suggestions are more than welcome :)

 

:drool: culinary master strikes again...That sounds awesome.

 

I would swap the mushrooms out for onions. Never liked mushrooms but fried or sautéed caramelized onions are delicious

 

I'm thinking about keeping the mushrooms (different sorts) and perhaps adding some caramelized pearl onions :)

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Medium rare to medium. It depends on my cooking skills that particular day :P. Sometimes my stomach hurts a little if I get too much meat.

 

Tomorrow I'm planning on having entrecôte steak with fried mushrooms and thin slices of parmesan cheese on top, glazed with a thick red wine sauce and something on the side which I haven't figured out yet. Suggestions are more than welcome :)

 

:drool: culinary master strikes again...That sounds awesome.

 

I would swap the mushrooms out for onions. Never liked mushrooms but fried or sautéed caramelized onions are delicious

 

I'm thinking about keeping the mushrooms (different sorts) and perhaps adding some caramelized pearl onions :)

 

You can never go wrong with onions with a steak. I make my onions extra spicy! :fury:

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Medium rare to medium. It depends on my cooking skills that particular day :P. Sometimes my stomach hurts a little if I get too much meat.

 

Tomorrow I'm planning on having entrecôte steak with fried mushrooms and thin slices of parmesan cheese on top, glazed with a thick red wine sauce and something on the side which I haven't figured out yet. Suggestions are more than welcome :)

 

:drool: culinary master strikes again...That sounds awesome.

 

I would swap the mushrooms out for onions. Never liked mushrooms but fried or sautéed caramelized onions are delicious

 

I'm thinking about keeping the mushrooms (different sorts) and perhaps adding some caramelized pearl onions :)

 

Both!! :dweez:

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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)

Edited by Lost In Xanadu
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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)

 

That sounds delicious. When I grill steaks I just dry rub them in these:

 

http://i5.walmartimages.com/dfw/dce07b8c-b33f/k2-_cf420477-dd16-48e7-8887-e22ea8cbc108.v1.jpghttp://i5.walmartimages.com/dfw/dce07b8c-84dd/k2-_66de6658-d5ff-4644-bbc1-3a79bfef35f9.v1.jpghttp://www.foodservicedirect.com/productimages/OT489364S.jpg

 

Then while on the grill they get lots of teriyaki sauce.

 

Serve with fresh green beans with minced garlic, diced bacon, and crushed black pepper :drool:

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