How do you like your steaks?

My Dad used to buy a side of beef with Porterhouse steaks in the mix. We ate a lot of those for a while.
Now a days, I'm really in to this bourbon and blk peppercorn marinated Rib Eye from our local meat market.
Cooked to medium.
It used to be $12.99 lb, now it's up to $14.99 lb.
 
Restaurants and I are at loggerheads over this on the rare (no pun intended) occasion I order red meat. When I say "well done" I mean cooked just until there's no pink. They seem to assume I mean "charcoal briquet". Ponderosa was the only place that did it correctly, in my opinion. Sadly, they went OOB here years ago. A local eatery (also no longer operating) refused to cook it more than medium rare. I kept sending it back and it would return unchanged. Finally the chef came out and announced that he wasn't going to ruin a perfectly good steak. I don't see what it mattered to him - he didn't have to eat it. :mad:
 
debodun said:
Restaurants and I are at loggerheads over this on the rare (no pun intended) occasion I order red meat. When I say "well done" I mean cooked just until there's no pink. They seem to assume I mean "charcoal briquet". Ponderosa was the only place that did it correctly, in my opinion. Sadly, they went OOB here years ago. A local eatery (also no longer operating) refused to cook it more than medium rare. I kept sending it back and it would return unchanged. Finally the chef came out and announced that he wasn't going to ruin a perfectly good steak. I don't see what it mattered to him - he didn't have to eat it. :mad:
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How unprofessional of the cook to act such a way. Thats how I like my steak too but never had a cook interrogate me about it.
 
debodun said:
Finally the chef came out and announced that he wasn't going to ruin a perfectly good steak. I don't see what it mattered to him - he didn't have to eat it. :mad:
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That's terrible! I probably would have told him that if he wants to pay for my dinner, he can cook it however he likes. And then... a bad consumer review may or may not have followed. When did the customer always being right get flushed? šŸ˜Ÿ
 
All I can say is that the people that operated that place were very arrogant. That wasn't the only problem I had with them. One time they advertised an "All You Can Eat" salad bar. When I went up the third time, the manager came over to my table and calmly said "Make that your last trip." I mentioned that they advertised it as an "all you can eat". He responded, "Yes, but within reason."
 
I'm to the point I can't stand Mc's and Burger Kin's beef too. It has changed flavor and chewy
Used to wolf down a whopper, now its chew and chew and chew some more, same with Big Mac's.
their complaint, Minimum Wage laws are killing us when Mfg's spend all that time and cost gluing
Junk cuts of the meat together. Ham, Turkey, Chicken, same. Read the Label if there is one.
 
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Medium-rare if chef is doing American style doneness.
Medium if using European-style doneness.

It's gotten to the point I always ask the waiter which style the kitchen uses. Ordering medium-rare at a restaurant where the chefs do European style, gives us a rare steak instead. OK if a top quality steak, but if not, rare doesn't work well.

We eat a lot of beef. Creekstone Ranch is our favorite, but wow is it expensive! Way more than Snake River Farms.
 
PeppermintPatty said:
Isnā€™t raw called a blue steak?
I have mine well done and make no apologies about it. Itā€™s what we are having this Fatherā€™s Day which is tomorrow.
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A blue steak is rare on the inside & seared on the outside.

Steak tartare (French) is a finely diced raw filet which is mixed with onions, capers, egg yolk & seasonings. It's served with warm bread & spread on like a pate.

Cappacio (Italian) is almost paper thin sliced filet served topped with red onion, capers, Parmesan cheese, arugula, olive oil & toasted frocaccia.
 
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