- #31
Mattius_
- 8
- 0
The true steak eater won't put any steak sauce or other condiments on his/her steak! I'll have a 24 oz. T-bone medium with a baked potato!
Steak Lovers Unite: How Do You Like Your Steak Prepared?
- Thread starter Moonbear
- Start date
Click For Summary
Discussion Overview
The discussion revolves around personal preferences for steak preparation, including cooking methods, doneness levels, and favorite cuts. Participants share their experiences and opinions on how they enjoy steak, touching on various aspects of cooking and flavor.
Discussion Character
- Exploratory
- Debate/contested
Main Points Raised
- Some participants express a preference for extra rare steak, suggesting minimal cooking is needed.
- Others prefer medium to medium-well steak, citing past experiences with overcooked meat.
- Filet mignon is mentioned as a favorite by some, while others highlight the affordability and flavor of chuck steaks.
- Participants discuss the impact of cooking methods, such as using wood fires for enhanced flavor.
- There are mentions of personal anecdotes related to steak preferences, including childhood experiences with overcooked meat.
- Some participants joke about their love for bloody meat and share humorous stories related to steak consumption.
- Concerns about food safety, particularly regarding raw meat, are raised by a participant.
- One participant mentions the idea of massaged steak as a preferred cut.
- There are discussions about the logistics of barbecuing, including weather considerations and safety tips for using wood fires.
Areas of Agreement / Disagreement
Participants generally express diverse and competing views on steak preparation, with no consensus on a single preferred method or doneness level.
Contextual Notes
Some statements reflect personal experiences and preferences that may not align with food safety guidelines. The discussion includes a variety of cooking methods and cultural references that may not be universally applicable.
- #32
franznietzsche
- 1,503
- 6
Mattius_ said:
BULL****!
Only a panzy says no to A1 Bold Thick and Spicy with a hint of tabasco!
- #33
Kerrie
Staff Emeritus
Gold Member
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as a teenager, i was very anti-meat...once i became pregnant with my son, i craved steak everyday...
i love my steak medium rare (just had it last night for dinner !) with A-1 sauce and garlic cloves stuffed into the steak
i love my steak medium rare (just had it last night for dinner !) with A-1 sauce and garlic cloves stuffed into the steak
- #34
Integral
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Evo said:You guys haven't made a fire pit? Ivan...
I think the RV should make a pitstop at Ivan & Tsu's on the way to Tom's house. We can load up on great steak & frozen broccoli, pick up Integral (aka Santa) and head back east.
Sounds good to me! Let's see you guys are somewhere int the mid west, Ivan, Tsu, and I are on the west coast that is just a minor side trip on the way to Tom in NY! More time for fun! When does it all get started. HO! HO!
- #35
Tsu
Gold Member
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Rare, OK. But if you're comin' to the farm, that's they way I spice 'em. They all get spiced the same all the way down the line. Take it or leave it.Chaotic42 said:Get rid of the lemon pepper and make it rare.
I don't run a cook-to-order establishment. And I've NEVER had a complaint about it yet. 
Taste it first - then decide. - #36
humanino
- 2,523
- 8
The right way to prepare a steak is called "blue" in France.
On the american standard, it certainly is equivalent to "alive"
"Rare american" seems "well done" to me
On the american standard, it certainly is equivalent to "alive"
"Rare american" seems "well done" to me
- #37
Evo
Staff Emeritus
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I remember when I was in France and my aunt was cooking steaks. She threw them into the pan, immediately flipped them over and served them. There were parts of the outside of the steak that hadn't touched the pan, so were still raw. I at least want the entire outside seared, but red on the inside.humanino said:The right way to prepare a steak is called "blue" in France.
On the american standard, it certainly is equivalent to "alive"
"Rare american" seems "well done" to me
Tsu, you're seasoning sounds perfect!
I cannot understand people that will put A1 sauce on a steak! There is NO WAY you can taste the meat if you use that stuff. A1 sauce can remove paint! It's all you can taste. That stuff is supposed to be used to cover the taste of tainted meet, just like the Romans use of Garum (fermented fish sauce) on "everything" they cooked to cover up the rotting smell and taste.
- #38
loseyourname
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Rare, no question. I'd eat the thing raw if it was still fresh. It's always been a dream of mine to eat part of a live cow.
- #39
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loseyourname said:
LOL!
I'll already be in NY right after Christmas, so bring some steaks along in the RV and I'll meet you at Tom's!
Or else I can meet you all in Atlantic City, since I'll be staying the rest of the time with my sister who lives only about 20 or 30 min from there!- #40
relskid
- 32
- 0
i usually stick with the burnt fat on the edges. DELICIOUS.
i'm a horrible, horrible glutton when it comes to eating unhealthy food.
i'm a horrible, horrible glutton when it comes to eating unhealthy food.
- #41
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relskid said:
I love that fat on the edges too. I try to resist it, but sometimes you just have to give in!- #42
franznietzsche
- 1,503
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Moonbear said:
Mmmm, death food...