Thread: How do you like your steak?

Originally Posted by wasabi

I like My steak to be rump steak, much better tasting than all the other fancy names that cost more.

Good call. The hole in the middle can be off-putting to some people though.

Bloody as hell


The only way to eat a steak. Otherwise go to Mickey D's and STFU!

Originally Posted by Pregomeister

Marinade is red wine, salt, garlic, rosemary for a few hours. Shove it on the BBQ until medium/welldone. Tick in a crispy homemade ciabatta with a homemade relish of your choice. Wash down with an ice cold beer. How do you like your steak?

How do like my steak?

Medium.

That's with just a little link in the middle, right?

I always forget.

Originally Posted by Pregomeister

Shove it on the BBQ until medium/welldone.

I owe you red since I already sent you one. Anyone that needs to cook a steak well done should not be eating steak much less making a thread about it.

Originally Posted by sabang

The better the steak, the less you need to do with it.

Exactly. Salt, pepper and maybe a drizzle of EVOO and that is it.

How many reds will I get for mentioning that up until very recently I was cooking/eating my steak broiled?

Manly steak cooking here:

https://www.youtube.com/channel/UCjrL1ugI6xGqQ7VEyV6aRAg

If it's only steak in which you're interested:

https://www.youtube.com/playlist?list=PL57C34C2A415B5C34

^BBQpitboys rule on youtube. I am a longtime subscriber to that channel.

Originally Posted by AntRobertson

How many reds will I get for mentioning that up until very recently I was cooking/eating my steak broiled?

Broiled can be fine as long as it is either cooked to blue, rare or medium rare. If you meant boiled then I am going to have to red you.

Originally Posted by bsnub

If you meant boiled then I am going to have to red you.

Well I've just Googled 'broiling' and realised that I have been misusing the term (though not really 'boiled' either, just in a pan with a few centimeters of water).

So yes, red away!

What you mean is braising. You cook your meat with stock and can add onions, garlic and spices. I make a pork pot roast like that. Use the leftover stock to make a great gravy for your mash. The best way to make a tough cut tender. 2-3 hours on low heat.

Slow cooking is good for tough meat like flank steak and hanger steak, but a decent steak should be flashed on the barbie until it's barely stopped twitching.

I see no problem with Broiling as that simply means grilling.

Braising is for casseroles.

Mind you, boiling is not the end of the world for meat, try it with a leg of lamb for 3-4 hours - you end up with a deliciously tender chunk of meat.

Example:

http://cooking.nytimes.com/recipes/8...on-caper-sauce

Originally Posted by harrybarracuda

Braising is for casseroles.

Baking is for casseroles.

A quicker cooked casserole is a lasagne, you sure as hell would bake rather than braise that Harry.

This Tuna casserole was a staple at every university in the USA for years, I would reckon still so. 5 or 6 can eat for less than two or three bucks apiece with salad and french bread until today. But you have to cook it..

Originally Posted by harrybarracuda

Mind you, boiling is not the end of the world for meat, try it with a leg of lamb for 3-4 hours - you end up with a deliciously tender chunk of meat.

That is a disgusting thing to do with a leg of lamb. Do you serve the lamb with baked beans in tomato sauce ? Sir, you are a Philistine.

Originally Posted by aging one

Originally Posted by harrybarracuda

Braising is for casseroles.

Baking is for casseroles.

Partially right.

Braising involves searing the meat first and then cooking it in liquid in a sealed container.

It's not clear from your selection of photos whether you seared the pork first.

If you just simmered it in stock uncovered, that isn't braising.

And yes, you can braise Tuna, but I wouldn't recommend it with Pasta.

Some years back there was a bit of hoo-ha in OZ about horse meat being passed off as beef steak.

From that came was a story about a fella who went into a restaurant and asked for a steak to be told they only had Australian steak.
He asked to have a look at it and when shown it said 'OK Ill have it'

He was then asked "What would you like on it sir"

To which he answered ' By the look of it I'd better have a dollar each way"

Originally Posted by harrybarracuda

Originally Posted by aging one

Originally Posted by harrybarracuda

Braising is for casseroles.

Baking is for casseroles.

Partially right.

Braising involves searing the meat first and then cooking it in liquid in a sealed container.

It's not clear from your selection of photos whether you seared the pork first.

If you just simmered it in stock uncovered, that isn't braising.

Indeed.


https://teakdoor.com/the-kitchen/1682...taculario.html (Luigio's Braised Ribs Spectaculario.)

Ol' Drunkard doesn't know what he's on about.

^ Paddy Power.

Reminds me of the Irishman who wanted to blend in in England, so he had elocution lessons. To test them, he went into the paper shop and said "Good day sir. I would like the Daily Telegraph, The Guardian, The Independent and The Times, and don't forget the Literary supplement".

The shopkeeper said "You're Irish aren't you?".

Paddy says "How did you know?".

"This is a Fish and Chip shop".

Originally Posted by can123

That is a disgusting thing to do with a leg of lamb. Do you serve the lamb with baked beans in tomato sauce ? Sir, you are a Philistine.

Poaching lamb this way is known as à l'anglaise, so I can see why you wouldn't like it....

...I couldn't possibly cook lamb this way either. It's got to be crying lamb every time for me.

I have posted this pic before but do so again as I will be eating this in Paris in about six weeks time.

http://www.relaisentrecote.fr/

Steak Frites!!

I like mine pink, same with horse steaks. In fact horse is more tender than beef.

Originally Posted by Troy

Originally Posted by can123

That is a disgusting thing to do with a leg of lamb. Do you serve the lamb with baked beans in tomato sauce ? Sir, you are a Philistine.

Poaching lamb this way is known as à l'anglaise, so I can see why you wouldn't like it....

...I couldn't possibly cook lamb this way either. It's got to be crying lamb every time for me.

I've never boiled a leg, but lamb chops boiled are great. The great NZ boil-up usually refers to pork bones with puha, but works very well with lamb chops. Good comfort food.

Originally Posted by Maanaam

Originally Posted by Troy

Originally Posted by can123

That is a disgusting thing to do with a leg of lamb. Do you serve the lamb with baked beans in tomato sauce ? Sir, you are a Philistine.

Poaching lamb this way is known as à l'anglaise, so I can see why you wouldn't like it....

...I couldn't possibly cook lamb this way either. It's got to be crying lamb every time for me.

I've never boiled a leg, but lamb chops boiled are great. The great NZ boil-up usually refers to pork bones with puha, but works very well with lamb chops. Good comfort food.

Nothin wrong with pork bones bro but watercress is better than puha.

Originally Posted by can123

Originally Posted by harrybarracuda

Mind you, boiling is not the end of the world for meat, try it with a leg of lamb for 3-4 hours - you end up with a deliciously tender chunk of meat.

That is a disgusting thing to do with a leg of lamb. Do you serve the lamb with baked beans in tomato sauce ? Sir, you are a Philistine.

So you've never tried it then.

More fool you.