How do you like your Steak cooked?

[LadyEmeraude]

Haven’t had a steak topic in a long while. So anything about steaks…

 

[LadyEmeraude]

For me, I prefer my steaks cooked medium.

 

[PeppermintPatty]

For me, I prefer my steaks cooked medium.

Ditto. Medium for me also

 

[RadishRose]

Medium rare.

 

[Olivia]

Prefer not to have a steak.

 

[TeePee]

Medium Well

 

[jujube]

Just stick a fork into it and if it doesn't moo, it's done....

"Warm red center" in steakhouse jargon.

 

[Magna-Carta]

Medium.

And I've been cooking more steak recently, and getting better at it. Some of the restaurants I go to seem to need a bit more practice though

Last week I bought a steak from Lidl. I only shop there for meat; it always seems good quality at a reasonable price, even if it’s pre-packaged. This one was beautifully marbled. I don’t see the point in buying steak that isn’t marbled -- it’s where much of the flavour comes from.

It was a fairly thick steak, so I cooked it in a pan. When I took it out and let it rest, I was worried I’d overdone it based on its internal colour. But it turned out to be one of the juiciest steaks I’ve ever cooked. The taste was absolutely divine.

Cooked it slowly at a medium heat. Then added butter to the pan, turned the heat down, and basted it with the butter.

 

[LadyEmeraude]

Medium.

And I've been cooking more steak recently, and getting better at it. Some of the restaurants I go to seem to need a bit more practice though

Last week I bought a steak from Lidl. I only shop there for meat; it always seems good quality at a reasonable price, even if it’s pre-packaged. This one was beautifully marbled. I don’t see the point in buying steak that isn’t marbled -- it’s where much of the flavour comes from.

It was a fairly thick steak, so I cooked it in a pan. When I took it out and let it rest, I was worried I’d overdone it based on its internal colour. But it turned out to be one of the juiciest steaks I’ve ever cooked. The taste was absolutely divine.

Cooked it slowly at a medium heat. Then added butter to the pan, turned the heat down, and basted it with the butter.

One of the juiciest steaks you’ve ever cooked
and its taste absolutely divine. That is what I call a perfect steak

 

[Nathan]

Medium rare.

 

[Knight]

Medium
use this meat thermometer so I don't over cook it.

ThermoPro TP19HW Waterproof Meat Thermometer with Magnet, LED Display and Stainless Steel Probe for Grilling, Cooking - Walmart.com

 

[Magna-Carta]

One of the juiciest steaks you’ve ever cooked
and its taste absolutely divine. That is what I call a perfect steak

At first i thought I had cooked it wrong. Perhaps I should try to cook in 'wrong' more often?

When I said I cooked it on a medium heat, it was just based on how big the flame looked on my hob. The pan was still hot. Turned the flame down towards the end so as not to burn the butter I later put in the pan. I suppose if I were using someone else's pan, on someone else's hob, in someone else's kitchen, the steak would be different, and I would have to learn all over again. You get used to what you get used to.

I have been known to add soy sauce to the pan near the end of cooking, instead of butter, again turning the heat down. Add a bit of additional glaze to the glaze that is already on the steak, and it adds a different taste.

I've had a few disasters too.

 

[Michael Z]

Medium Well for me. Seems the old "medium" is today's "medium-well".

 

[Jules]

Medium rare and cooked by someone else.

Somewhere I read that some chefs lightly baste with an anchovies paste right before serving. I tried it but my steak was too tough to know if this helped.

 

[Aunt Bea]

Medium rare and cooked by someone else.

Me too!

I miss the old T bone steaks with a tail and a nice crispy fat cap along the edge.

 

[Bella]

I like a rib-eye on the rare side of medium, thank you.