How do you like your steaks

[mrt144]

How would garlic salt work?

save that for your fried chicken's flour dredge.

 

[Zelig]

Cook the steak with olive oil and salt... it's delicious.

Olive oil has too low a smoke points to cook steak well. If I'm pan-broiling, I like to use clarified butter, and then spread butter on the steak after I take it out of the pan.

 

[_random_]

Olive oil can work well as a marinade though.

 

[Tycho Brahe]

Steak sauce is only good for dried out burgers.

But a good sauce béarnaise goes well with steak frites. Not the one made from powder or from a jar. The REAL béarnaise!

 

[holy king]

between medium rare and medium.

 

[Akka]

I hate half-cooked meat. Either don't cook it at all, or make it well done.

 

[W|M]

I would rather eat a steak completely raw than eat one which is well-done.

 

[Flying Pig]

Cooked very hot and very quick, so the outside burns to a crisp but the inside is still red. Lovely.

 

[strijder20]

I don't like steaks.

 

[Zelig]

Cooked very hot and very quick, so the outside burns to a crisp but the inside is still red. Lovely.

This can be accomplished fantastically in an oven:

 

[Akka]

This can be accomplished fantastically in an oven:

These picutres makes me want to rip off my eyes. This is ugly.

 

[_random_]

YOU'RE UGLY.

 

[Ailedhoo]

I like my steak like my coffee: dark and well done.

 

[Flying Pig]

This can be accomplished fantastically in an oven:

Normally do it in a pan, with mushrooms and the like, but imagine an oven could work just as well.

 

[Antilogic]

I thought the trick was sear the surfaces in a cast-iron pan for about a minute or two on each side, then transfer the pan to a pre-heated oven at a more mild temperature to finish it off. That way, you don't overcook the exterior while you are waiting for the core to heat up.

I like my steak like my coffee: dark and well done.

And how about your women?

 

[Zelig]

I thought the trick was sear the surfaces in a cast-iron pan for about a minute or two on each side, then transfer the pan to a pre-heated oven at a more mild temperature to finish it off. That way, you don't overcook the exterior while you are waiting for the core to heat up.

Yeah, that part is important, my post isn't meant to be a set of directions.

 

[W|M]

I thought the trick was sear the surfaces in a cast-iron pan for about a minute or two on each side, then transfer the pan to a pre-heated oven at a more mild temperature to finish it off. That way, you don't overcook the exterior while you are waiting for the core to heat up.

That takes too long, it's better to cook it on a hot cast-iron surface for about 30 seconds on each side.

 

[Flying Pig]

That takes too long, it's better to cook it on a hot cast-iron surface for about 30 seconds on each side.

Very good. I went on holiday to the Scilly Isles a few years back, and there was a pub by the sea there which offered 'steak on a stone' - they'd bring you a steak, raw, and this searing hot piece of igneous rock which was heated to one hell of a temperature, and you could basically cook it yourself for as long as you liked before transferring it to your plate. Quite an experience.

 

[_random_]

Here's a technique I've always wanted to try:

Link to video.
I don't have a charcoal grill unfortunately.

 

[_random_]

Double post. Oopsy.