How do you like your steak?

I always liked mine medium rare, or pink, bordering on red I guess. I don't know why but over the last 10 or so years, I've drifted from eating much red meat. I'm kind of a fish nut so I eat more of that than anything else.
 
nwlady said:
I always liked mine medium rare, or pink, bordering on red I guess. I don't know why but over the last 10 or so years, I've drifted from eating much red meat. I'm kind of a fish nut so I eat more of that than anything else.
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From most accounts you're probably better off. I think in previous decades the beef was of better quality.
 
A friend of mine says, "Just fracture it's ankle." I've heard her actually request, "A cold center."

In a way, I agree with her ..........when it's overcooked, it loses it's tenderness.
 
Davey Jones said:
Same way here,cant tell you how many times I tell those waitresses "WELL DONE,NO RED".
Cant tell ya how many times I sent it back to the kitchen and no tip either.GRRRR
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Davey, it is not the waitress that cooks the steaks, and even when she tells the cook how well done it is supposed to be, often the cook doesn't follow her instructions, since he knows he can always cook it a little more; but no way he can fix it if it is overdone.
When we had our Cajun Restaurant, I would take the orders, and Mr. HFL cooked the steaks, and he always HATED it when somone asked for a well-done steak, because they lose the flavor and tenderness when they are cooked longer.
Often, he would cook it, and then come out himself to see if the person wanted it cooked more, or if it was done enough for them.
We bought the whole ribeye from local beef growers, and he cut the steaks himself.
While the steak was cooking, he would sautee green peppers, onions, and mushrooms, and we served it smothered in the pepper mix saute, on one of those huge sizzle platters. (I would carry it out wearing bright yellow Lineman gloves, which always added to the attraction, and usually show it off to the other customers, and get more steak orders as I went along. )
We also featured crawfish, soft-shelled crab, and sometimes even alligator, so for northern Idaho, it was a pretty unique place to eat.

I don't get to eat steak much anymore, but if I do, my favorite is a Porterhouse cooked medium rare, and (like Falcon) served with the loaded baked potato, and a nice salad.
 
Happyflowerlady said:
Davey, it is not the waitress that cooks the steaks, and even when she tells the cook how well done it is supposed to be, often the cook doesn't follow her instructions, since he knows he can always cook it a little more; but no way he can fix it if it is overdone.
When we had our Cajun Restaurant, I would take the orders, and Mr. HFL cooked the steaks, and he always HATED it when somone asked for a well-done steak, because they lose the flavor and tenderness when they are cooked longer.
Often, he would cook it, and then come out himself to see if the person wanted it cooked more, or if it was done enough for them.
We bought the whole ribeye from local beef growers, and he cut the steaks himself.
While the steak was cooking, he would sautee green peppers, onions, and mushrooms, and we served it smothered in the pepper mix saute, on one of those huge sizzle platters. (I would carry it out wearing bright yellow Lineman gloves, which always added to the attraction, and usually show it off to the other customers, and get more steak orders as I went along. )
We also featured crawfish, soft-shelled crab, and sometimes even alligator, so for northern Idaho, it was a pretty unique place to eat.

I don't get to eat steak much anymore, but if I do, my favorite is a Porterhouse cooked medium rare, and (like Falcon) served with the loaded baked potato, and a nice salad.
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Good point.
 
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