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
Depends on the steak.
A rare fillit isn't great but making it medium with a nice crust is better flavour wise and a medium rump is chewy, dry and a waste whereas making it med-rare is way better.
 
Anywhere from rare to medium rare.

On a sidenote I recently tried beef tartare for the first time - chef's kiss
 
I don't mind how people eat their steak. Just don't act like a cook when you aren't cooking your own steak. Obviously, in a restaurant you are the customer, but when in Rome...
 
Prefer medium rare but seem to end up with closer to medium when we go out. I guess instant read thermometers aren't widely used in SA restaurant kitchens?

WollieVerstege said:
The best steak I have ever had is when I say "Chefs prerogative".
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I don't think that means what you think it means.
 
What does it matter? If you ask a restaurant for Blue you get rare, if you ask for rare you get medium rare and so forth. And if you ask the braai master on any particular day you get medium well just how it is.
 
Kyle15 said:
What does it matter? If you ask a restaurant for Blue you get rare, if you ask for rare you get medium rare and so forth. And if you ask the braai master on any particular day you get medium well just how it is.
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It depends on the restaurant, that would have standards (as expected), and the cook. How do you measure how a steak is cooked?
 
Medium-rare and I have childhood trauma from watching adults PRESS steaks into the grill while braaing to squeeze the juice out of teh steak...

This trauma was triggered a couple of years ago when my cousin's fiance done it to a steak. Suffice to say I told him I would be braaing my own steak.
 
Fulcrum29 said:
It depends on the restaurant, that would have standards (as expected), and the cook. How do you measure how a steak is cooked?
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Yea it depends on the restaurant/chef, the upmarket spots normally nail it. But a well known franchise in SA never gets it right so I order blue if I want a rare steak. Measured on color and texture.
 
Medium-rare like any good steak should be. But, each to their own.😎
 
Kyle15 said:
Yea it depends on the restaurant/chef, the upmarket spots normally nail it. But a well known franchise in SA never gets it right so I order blue if I want a rare steak. Measured on color and texture.
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It's ok, you can call out Spur here
 
Not too fussy but prefer medium-rare. It can even be well done as long as it's juicy.
 
bwana said:
Prefer medium rare but seem to end up with closer to medium when we go out. I guess instant read thermometers aren't widely used in SA restaurant kitchens?


I don't think that means what you think it means.
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I've had this explained to me that the secret is to have a hot side and a not so hot side to the grill. Rare goes on hot, gets the ow! ow! treatment and is good to go. Less than rare (for those who like it that way) needs to cook longer and cooler. And then there are the places that do sous vide.

Death said:
It's ok, you can call out Spur here
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There are Spurs and there are Spurs. I don't know if it's still the case, but the Spur in Vryburg used to understand steak.w
 
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