Steak

[Bazile]

How do you like your steak ?

I like mine 'burnt ' - like the Americans

[pat2604]

I could totally do without meat now except for free steak. We too eat far less meat and more fish and pasta type meals with veg, or Asian type meals.But I still like sausage and mash. I don't like poultry or game and handling chicken or turkey makes me heave- but not the blood in steak! ;0). I haven't cooked or eaten lamb for years.

[Lie-in King]

Medium rare. I think. I don't really remember.

[Buenchico]

If blood doesn't run across one's plate when cutting into a steak, then it's clearly overdone and needs to be binned immediately!

[pat2604]

Not a lot of difference for those who are queasyll

'Both hemoglobin and myoglobin are oxygen-binding globular proteins. Both of them contain the oxygen-binding haem as their prosthetic group. Both hemoglobin and myoglobin give the red color to the blood and muscles respectively.'

[pat2604]

Your right Chris!! There is simply no taste or succulence to well done steakmand it's tough. Waste of money!!

[webbo3]

very well done.

[youngmafbog]

Show it the grill for me. I do it on a griddle at home heated right up so the outside seals and crisps a bit. Does need to be quality steak though, my local Asian butcher sells some lovely sirloin at a good price.

If we are going out I usually have a T-bone, rare. Usually best to ask the nationality of the chef. European ones will give you a proper rare, British ones tend to overdo it so you have to drill home you want to see 'blood'.

[Togo]

A fillet steak has to be black on the outside and red on the inside. Anything else will ruin a good piece of meat. Same with a Chateaubriand joint, or a Beef Wellington. Braised steak has to be slow cooked for a day and all fat trimmed off beforehand. I use thick pieces of Rump to do that.

[jourdain2]

Very rare for me. Mr J2 likes his ruined to resemble shoeleather and looks miserable if there is the tiniest hint of pink in any juice which remains (he regards 'warm beige' as pink). :(

[burlyshirley]

Well done for me, but I'm not a big steak lover, I prefer a meat and potato pie !

[joggerjayne]

Blue for me, too

Sear one side, flip it over, sear the other side, slap it on the plate and bring on the oven chips.

[Bazile]

By the sounds of it there is a fine line , nay a very miniscule line , between rare and raw .

Might as well eat it raw like the lions in the Serengeti do

[jno]

the lions of the Serengeti don't bother waiting till their meal is dead, though. I've seen warthogs taking severe umbrage at their culinary practices.

[Bazile]

//the lions of the Serengeti don't bother waiting till their meal is dead, though.//

Neither do some people ,by the sound of it :-)

[jno]

there is that, yes. I'm always a bit alarmed if I stick a fork into it and it moos.

[canasta]

I like mine ‘medium’ as always ask for it pink in the centre but no running blood. I find it really tricky to cook it at home and there’s an excellent pub restaurant only a couple of miles away from me where we’ve never had a bad steak. £23.95 for 2 8oz rump steaks and a bottle of good wine on ‘steak night’ Tuesday and Saturday. Tasty.

[Boto]

Cremated.

[-SharonA-]

I like mine well done. And I can thoroughly recommend Aldi's rib eye steak.
You can cut through like butter.

[LadyCG]

Rare to medium. I can't stand incinerated meat (yuk!)

[pat2604]

We don't have steaks out because we prefer the ones I produce!

I like to have setting completely different when we eat out but we don't eat any more except for lunches.