How do you like your steak done?
It depends on the cut, but usually medium rare to medium. What I like most is a nice crust on the outside.
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Different steaks are different. The grade and the cut of the meat are important, and there are many ways to prepare, cook, and serve the same cut. To simply answer the question though, I prefer a tender medium/medium-rare skirt steak (partially seared on the outside). Here's Alton Brown grilling on coals: https://www.youtube.com/watch?v=Q5y2voEWJ6U
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Can't believe well done is tied with medium rare. I hate cooking shows, but my wife watches them all the time. I've heard those professional chefs say all the time that beef done more than medium rare, is ruined meat. To each their own though I guess. Things wouldn't come in different flavours/colours (why is it telling me they're misspelled? :-)) if we all liked the same.
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Well done, Yirg. Well done. :)
Oh, and that's how I like my steak, too.
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i like my meat when it's super cooked, usually with some parts burned (crispy :3 )
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When I used to eat steaks, it would be medium to medium-rare. Now, I have abstained for ethical, health, and economic reasons, so the question is not applicable to me. Thanks for still including an option that recognizes my position.
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I voted for not eating steaks because of taste but that's a lie. I simple don't know the whole "culture" of making steaks. Apparently asking a steak to be well-made or over-done is an insult to any decent chef. Why? No idea. I think well-done is where it's almost burnt but not quite and over-done is, well, pretty much burnt. How do I like my steaks? Again, I don't know the "culture" of making steaks so I don't know what is "proper" nor' do I know what I like. I've only really had steak in a stir-fry, so take that as you will.
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It has nothing to do with "culture". Between a medium-rare steak and a well-done steak, there's a distinct difference in flavor, toughness, and moisture. Since you've never had one, I'll make some similar comparisons between other foods. It's like the difference between a bowl of tender and flavorful cooked rice, and a bowl of uncooked dried rice. It's like the difference between a steamed fish filet, and a piece of charcoal.
Most chefs don't recommend leathery overdone steaks because they have standards and don't like serving food they would not eat. I believe most of the well-done voters just have no concept of what well-done actually means, and are confusing it with medium. Strips of beef (like in fajitas or stir-fry) are not steaks, the tenderness and moisture of the meat can be better maintained when the cooking is uniform like that, and the bitterness of overcooking can be masked or it takes on other flavors. A rib-eye is a cut of meat valued for the tenderness and sweet fatty flavor (because of its marbling), when it's cooked well-done, that changes the taste and texture in a bad way.
Another reason chefs would not be pleased if someone orders it, is that it's an insult not only to their food, but potentially to their food safety and hygiene. Thoroughly cooking steaks to an internal temperature of 165° to kill harmful bacteria and parasites would only be necessary in very unsanitary kitchens, or to mask the flavor of spoiled meat. I've never heard of a real chef being upset over health-conscious customers, but I can imagine there are some crazies out there who get squeamish over pink in their steaks and think they'll get food poisoning, and that's just rude.
Ground beef is a different story. For many reasons I won't go into, hamburgers should be well done, it would be a worry to the chef/cook if you wanted a raw hamburger, they want to prevent you from becoming ill, and raw burgers are gross. There are some dishes like steak tartare, with raw minced beef, but those are no longer popular because there are real health concerns.
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My main reason for preferring steaks not "squirting blood" is not related to food poisoning. It has more to do with me not being a hard core carnivore. Having just a tad of pink and not more helps me block my vegetarian tendencies and enjoy the taste of meat. The bloodier the steak, the more a struggle it becomes. The secondary reason is that I prefer the meat hot, and the less cooked it is the faster it gets cold.
Can you elaborate why you believe burgers should be cooked well done? I always have them medium well, just like steaks, and enjoy them this way.
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What kind of bacteria can be in ground beef? Are they dangerous?
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/ground-beef-and-food-safety/CT_Index
Read through this if you have the stomach for it.
Having "just a tad of pink" isn't well done. And that was kinda my point in my previous post. A lot of people like it medium, which has a shade of pink usually, but they hold the idea the color is the main indicator of how cooked a steak is. The temperature or the firmness are used to control the cooking times, the chef doesn't cut into each steak to check the doneness. Moisture content varies for different cuts and grades, and depending on whether a steak is lean or fatty, cooking times will also vary. Try cooking a lean cut like a buffalo steak to well done and you'll have to cut it with a hacksaw.
Peak temperatures are definitely important for a tender cut of meat, I personally don't know the difference in the time it takes a steak to drop from 160 to room temperature, and the time it takes to drop from 135 to room temperature. The moisture might be conducting the heat and cooling it faster, is that what happens? I definitely see how if you're a slow eater, that would be unappetizing.
Definitely eat steaks the way you like them, I was just pointing out that there's probably some misunderstood terminology here if a lot of people like "well done" the best.
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I meant more along the lines of the certain meals being cooked "correctly" but it's all really the same thing. It's an unwritten guideline that you have to follow if you go to a restaurant or if you work as a chef. If you go to a fancy restaurant, I'm pretty sure asking for a well-done steak isn't a good idea because it's an insult to them and their food.
Anyways, I sort-of lied. I've had a steak once or twice but this was a way younger me and the steaks were made by my parents so... probably well-done or something like that. Albeit, my dad would usually be the one to make them IIRC and he has a basic grasp on the "correct" way to cook steaks. I just don't eat steak because it's pretty expensive to buy full steaks and in restaurants... Well... Yeah.
I would almost go so far as to call it pretentious but I understand why a chef wouldn't want to make, for example, a burnt hamburger. Honestly, I'm not even huge on the whole "food connoisseur" thing. I enjoy a good pasta(albeit I still can't do the whole twirly tornado thing so I slurp my pasta, excuse me for bad manners) and I love seafood but there's a reason why I feel awkward going to any restaurant. You get judged constantly and I'm not even considering tips either.
P.S. Also, yeah, I misused the word steak. Steak is beef, no? As in, meat from a cow?
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Medium or medium well would be fine for me. But actually it depends on the meat. I'd like to have it as raw as possible if it's very good originally.
Thanks for the train.
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slightly seared. A one inch thick steak should maybe get 45 seconds on each side
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I eat steaks so rarely that I haven't figured out how I like them. So I'm voting for medium, because that seems like a happy... medium.
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Medium rare au jus with fresh garlic and sauteed onions. XD
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Ouch, my toe!
Also, I'm vegetarian, so serve me up some fried tofu pls
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I have no steaks to share, but you can find a small train of bundled games
here(L0+, with some additional restrictions which almost everyone* should be able to pass).Comment has been collapsed.