How do you like your steak cooked?

How do you like your steak cooked?

  • Rare

    Votes: 22 8.1%

  • Medium-rare

    Votes: 121 44.3%

  • Medium

    Votes: 70 25.6%

  • Medium-well

    Votes: 33 12.1%

  • Well-done

    Votes: 15 5.5%

  • I don't eat steak

    Votes: 6 2.2%

  • Other

    Votes: 6 2.2%
  • Total voters
    273
Jean Claude Vaaldamme said:
In steps the worst thing you can do to a steak. dry ageing or any ageing. Now you can make a thousand videos with different shyte you aged your steak with and different times.

But ageing a steak breaks down the collagen and proteins. And you end up with something tasting more like stewed beef than steak.
Click to expand...
LOL wat?

Aging steak, particularly through the dry-aging process, does not inherently ruin the flavor; rather, it is a deliberate, scientific process used to drastically enhance flavour and tenderness,
Click to expand...

In my experience wet aged still does not ruin the flavour and dry ageing enhances it.
 
Zellephant said:
Once a month at least - sometimes in the oven, sometime in a Dutch oven over the coals, sometimes in the pizza oven slowly overnight with the leftover heat after a pizza night.

You’re doing it low and slow, so you will notice quickly enough if something is going wrong.

Sous vide, outside of mass catering like hotel buffet style cooking, and some very specific fine dining applications has been out of fashion in the restaurant/cooking game since the late 2000s already. Especially for steakhouses, the in thing now is being able to select your own cut out of a butchers window, and have it prepared to your preference on demand. No way to “cheat” with sous vide there.
Click to expand...

Yeah you can't cock up slow cooking...by it's very design that's what you use it for.

I was rather referring to the open fire kind of vibes and a whole rack not cut into pieces.

Also....your "feeling" may be far from accurate but you deem it acceptable.
 
Two things give steak flavor. The juices (Water & Myoglobin), and the fat (Marbling), both of which disappear extremely fast past medium. Medium rare is the sweet spot.

You can prefer a steak well done, but medium rare is how it should be done to preserve as much flavor profile as possible.
 
Jean Claude Vaaldamme said:
Medium rare is a Youtube influencer thing.
30 years ago you would rarely see someone ask for a medium rare steak.
Now to make YouTube videos you can only really make 3-5 videos on how to cook a steak, grill/fry/braai etc.

In steps the worst thing you can do to a steak. dry ageing or any ageing. Now you can make a thousand videos with different shyte you aged your steak with and different times.

But ageing a steak breaks down the collagen and proteins. And you end up with something tasting more like stewed beef than steak.
In step medium rare, the only way to get an aged steak texture still tasting remotely like a steak.

Now every Jan Rap en sy maat eat their Karan feedlot tuff steaks medium rare because the guy on YouTube said so.
Click to expand...

Now I know you are just trolling.

Medium rare has been a thing since Escoffier created doneness levels back in the 19th century.

But even in modern times since the 70's and "TV show cooking" there's been a movement to stop people overcooking their steaks and leaving them pink.

I would imagine much like people still think a bit of pink pork will kill them, the whole scorching it to death concept was originally a health concern not a taste based action.
 
Grant said:
argentina is the place for magnificent steak

parillas everywhere
Click to expand...
There's an Argentina style steakhouse here in Jozi called Che Argentina Grill. It is simply phenomenal. Some of the best steaks I have ever had were at that place. And it's not just the steak. All their meat is amazing.
 
SauRoNZA said:
Now I know you are just trolling.

Medium rare has been a thing since Escoffier created doneness levels back in the 19th century.

But even in modern times since the 70's and "TV show cooking" there's been a movement to stop people overcooking their steaks and leaving them pink.

I would imagine much like people still think a bit of pink pork will kill them, the whole scorching it to death concept was originally a health concern not a taste based action.
Click to expand...
Let's now talk about people who wash their meat before cooking it? Especially chicken like wtaf??
 
Zellephant said:
I take it you have never been to Sicily or the south of France, or Portugal, or Greece, or anywhere where real people (not just celeb chefs) take food seriously.

I have learned things from Nonnas who have never even heard of a food thermometer.

Cooking is equal parts art and chemistry. If you stop cooking on feeling, you very quickly lose the artistry.
Click to expand...

Just because someone has been doing it wrong for a very long time doesn't make it right.

And yes you can do it without the tools, but why take the risk? And those nonnas use tricks that equate to food thermometers anyway so it comes back to the same thing really.

You said it, chemistry...science. The artistry is in the presentation.
 
SauRoNZA said:
Now I know you are just trolling.

Medium rare has been a thing since Escoffier created doneness levels back in the 19th century.

But even in modern times since the 70's and "TV show cooking" there's been a movement to stop people overcooking their steaks and leaving them pink.

I would imagine much like people still think a bit of pink pork will kill them, the whole scorching it to death concept was originally a health concern not a taste based action.
Click to expand...
Medium well is still pink.
Pink steak has been a thing forever, but not medium rare.

People don't like it if you call them influencer's sheep.
 
Jer1cho said:
There's an Argentina style steakhouse here in Jozi called Che Argentina Grill. It is simply phenomenal. Some of the best steaks I have ever had were at that place. And it's not just the steak. All their meat is amazing.
Click to expand...
they often use flank

flank below:

flank2.jpg
 
After chicken has been in brine, surely a light rinse is a good idea??
 
Brian_G said:
After chicken has been in brine, surely a light rinse is a good idea??
Click to expand...
For what? You're also spreading any bacteria from the chicken around the kitchen. But brined chicken should have very little
 
Brian_G said:
After chicken has been in brine, surely a light rinse is a good idea??
Click to expand...

If you are buying brined chicken then that was your first mistake.

If you are brining it yourself...well then you were doing it intentionally after all.

Ideally you want to DRY it then, not make it more wet. Which is why dry brining is far more effective in the fridge overnight, especially if you want some browning on the outside of whatever you are cooking.

There are applications for brining a whole chicken to season it properly, but this is a very different concept to why the supermarket has brined it to ship it across the world cheap cheap.

I would argue you can't even wash the brine away from supermarket chicken because it's been in there so long it's "part" of the meat now.
 
Lupus said:
Let's now talk about people who wash their meat before cooking it? Especially chicken like wtaf??
Click to expand...
Things are not always black and white.
Chicken breast fillets can often be slimy when you take them out the packet. Now to handle them if you want to cut them or season them before they go to the pan, you wash them off. It just makes it easier.
Also that little bit of blood/juice in your meat packets can quickly start to smell if it was in your boot a little to long on a hot day. Just rinse it of and your meat is still perfect.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X