Maybe I ought to pay you guys in America to ship me some beef :grin:
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Maybe I ought to pay you guys in America to ship me some beef :grin:
Uhhhmmm...I need to move away from Finland. Here kg of South American import tenderloin costs more then 20 euros. If you go nuts and buy domestic tenderloin, that can be from 30 to even 50 euros per kg.:disappointed:
it must be breathing when it hits my plate.
Im fine with mine not breathing when it hits my plate. Ive never really been a fan of under-cooked steak
NY skirt steak poked with a fork and rubbed with garlic powder, sea salt, and pepper mixed into some olive oil, with loads of sauteed onions and mushrooms, bloody as hell. mmmmmmmm nice and pink in the middle.
with a baked potato topped with butter, sour cream and chives, along with some green beans and corn and/or some peas.
YUM! :beam: :yes: :yes: :yes: :yes: :egypt: :smash:
It's already dead no need to butcher the poor thing twice, cow should take comfort into knowing it is really juicyQuote:
Originally Posted by Centurion1
A good cook can make a beautiful juicy, tender steak without it bleeding. My preference is just the slightest hint of pink left in the center. None of this rare or medium rare garbage, I'll take mine medium thank ye very much. :yes:
keeping it rare is the manly thing to do.
definitely nice and pink. You don't need blood to make yourself more manly. I'm comfortable enough with my manliness that i don't need to eat bloody meat. Medium all the way.
Needless, to say i think we can agree the worst cooked steak ever is one that is bleeding and took so long to get to your plate that its cold *gags*
Absolutely. I would slap my waiter.Quote:
Originally Posted by Centurion1
Blood is flavor, nothing to do with manliness. Eating a steak is only manly if you killed the beast and butchered it yourself. :yes:Quote:
Originally Posted by Centurion1
Steak should never be served cold, nothing kills flavor like cold.
:egypt:
I understand that some people like the flavoring of steak with the blood, i am saying it is not in my taste. and i only mentioned manliness because of what fragony said earlier in the thread
Yeah blame it all on me, it really all went wrong when you ordered a medium steak now there is no turning back. Pink ffs.
Y'all wanna step outside. Wherin i come from a man don't insult another mans choice a cookin', cause them fightin words........:clown:
Medium rare and as fresh as possible. When I order in the restaurant I want to pick out the cow I want to eat.
Dude, I didn't even have a chance to post, you sick, food poisoning-loving bastard! Eugh! :clown:Quote:
Originally Posted by Fragony
But yeah, apparently I am going to show you NOT how to do it: a T-bone, burnt all to ******* hell. If the outer edges aren't crunchy and slightly bitter from being overcooked, it ain't done yet.
But seriously, that's just my taste. One thing I will insist on, whether you prefer your meat tender or crunchy, is that you MUST have a T-Bone. And that's one point I will criticize you on, Frag, because the bone actually imbues the rest of the beef with a uniquely delicious flavor, and if you cook it too fast you miss out on that flavor. It's really a wonderful experience, and I guarantee your bleugh steak doesn't come anywhere close.
On the side? Tater salad/fried taters/both, baked beans and biscuits. Only the best.
Edit: and just for the record, I really do hate steak that is even slightly undercooked, and that includes pink steak. The last several times I had rare steak it made me gag. No joke. It's grotesquely squishy and tasteless. Well, at least aside form the metallic taste of blood. So, basically, in my opinion if you really want a rare steak you may as well soak a sponge in mercury and chew on that for a while.
T-Bone must be slowcooked, but only because the meat isn't very tender, needs extra treatment. A proper cut of quality beef isn't squishy, it's soft, if you have to chew it you have been doing it wrong.
Yeah, but you still get the benefit of the bone flavor. As a comparison, if you just cook a filet mignon on its own it tastes bland.Quote:
Originally Posted by Fragony
Okay, I can see that being good; apparently I've never had a steak from a real cook. But I still feel queasy about eating beef sushi... something about it seems wrong.Quote:
A proper cut of quality beef isn't squishy, it's soft, if you have to chew it you have been doing it wrong.
Edit: And yes, before some smartass comes along and tries to correct me, I know that not all sushi is raw fish, it's just a cooking style.
Heh, there's a big difference between steak and carpaccio.
Oh man, I haven't had carpaccio is such a long time ... *drools*.
I can only afford bologna these days, but back when steak was on the menu: ribeye (also known as: Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Fillet de la Thistle, Entrecôte (french)), dry-roasted to about 145F degrees (62.7C).
au jus on the side, with shiitake mushrooms and brussels sprouts (roasted in the rareau jus), and a small bowl of linguine on the side of the serving platter.
Bread, butter, finely-chopped garlic and mashed horseradish complete the presentation. Oh, and a 24-ounce Sapporo beer.
My #2 favorite meal. (#1 being Prime Rib - same meat + the rib and connectives, and Yorkshire pudding).
Aw hell. Now I'm hooon-gree. :)
I was talking about steak with some other people, I notice the Americans prefer their steaks rare and the British prefer them well-done (cooked till no blood/red in the middle)
Really? I must visit Britain sometime soon: baked beans for breakfast, well-done steaks... sounds like the place for me. :2thumbsup:Quote:
Originally Posted by Beskar
Then you are really going to hate this, steak tartare! Pepper and salt on these suckers, it's good like this we don't even bother cooking them we shove them up cold. Terrific.Quote:
Originally Posted by Reverend Joe
https://img.photobucket.com/albums/v...djetartaar.jpg
Hmm, I'm pretty bold when it comes to food, but that's not something I think I could do. I'll stick to carpaccio for my raw beef experience.
Do bear in mind that we also eat raw fish that was left to rot for texture. It's absolutely delicious and a true test of faith for tourists. We won't let them get away.
https://img.photobucket.com/albums/v...haring_003.jpg
A true dutch delicacy, I eat them with chopped onions, to the disgust of the purist.
Fragony, the dutch are sick sick &%%&%$. That is disgusting. I have eaten raw living sardines, tuna eyes raw, and plenty of other weird fish meals, but usually i eat it before the mere sight makes me throw up.
Hmmm, really I'm American and i prefer a well-done steak. I always knew i was a lost little British noble adopted by American tourists. :laugh4:
No it is not, they are simply delicious, and incredibly healthy I insist on eating 2 each week, they are bursting with whatever it is that's healthy for you. It's a herring, now if you think what we do is nasty, wait for a scandinavian to come here to admit his shame, believe me if we freak you out these vikings will wreck you, their herrings are actually potentially explosive.Quote:
Originally Posted by Centurion1
Ugh man, throw that thing on a grill.Quote:
Originally Posted by Fragony
PS I'm glad this thread is still going.
The only good meat is pink and warm, anything else is not the real thing.
Anything a Texan says about steak should be treated as if it is gospel truth!