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
wizardofid said:
Rubia Gallega... Exit thread.....really you going to moan about spain. lol. It is generally consider the best steak in world, and most prefer it over wagyu, and even consider it better than wagyu.
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when last has Spain ranked at the top of the World Steak Challenge? has it EVER?

regardless, you admit you have no experience with these things you claim are so much better, your opinion therefor is null and void, you're basically telling us someone else's opinion

when I say Spanish steak is average I mean: I have actually eaten plenty of them and in my actual experience, not some internet search's, it is average-to-decent quality
 
NarrowBandFtw said:
when last has Spain ranked at the top of the World Steak Challenge? has it EVER?

regardless, you admit you have no experience with these things you claim are so much better, your opinion therefor is null and void, you're basically telling us someone else's opinion

when I say Spanish steak is average I mean: I have actually eaten plenty of them and in my actual experience, not some internet search's, it is average-to-decent quality
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1770905108621.jpeg
 
but true ..i have only read and based off youtube ...SA steak never ever gets spoken about

but you do get SA beef sold in like dubai and all
 
Still shocked at Craig saying braai'd steak is dry. do it right then you heathen!;)
so many options and cuts. differents spices and sauces.
Fillet medium with a sauce. A dry flavourless meat.
Sirloin the best cheap cut. almost a tender as fillet, almost as tastefull as rump.
Rump. best taste for me humbly. salt pepper, Worcestersauce and oil. grr.
Ribeye, personally over rated. big piece of fat that needs a bit more cooking which messes up the meat.
Lately I do the Picanha on the smoker. not too much smoke, just the heat and let it render for an hour or so. fat cap reduces nicely and the meat soft and pink. soft juicy hot damn...

But yeah. My go to for the middle of the week is a 600gm Med Rare Rump. either salt pepper or the worcestersauce way.
 
Big Rat said:
Still shocked at Craig saying braai'd steak is dry. do it right then you heathen!;)
so many options and cuts. differents spices and sauces.
Fillet medium with a sauce. A dry flavourless meat.
Sirloin the best cheap cut. almost a tender as fillet, almost as tastefull as rump.
Rump. best taste for me humbly. salt pepper, Worcestersauce and oil. grr.
Ribeye, personally over rated. big piece of fat that needs a bit more cooking which messes up the meat.
Lately I do the Picanha on the smoker. not too much smoke, just the heat and let it render for an hour or so. fat cap reduces nicely and the meat soft and pink. soft juicy hot damn...

But yeah. My go to for the middle of the week is a 600gm Med Rare Rump. either salt pepper or the worcestersauce way.
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never ever ate a dried out steak on the braai that i made myself '

i prefer a masala marinate on the braai as the fire "burns" it

on a cast iron ..salt and pepper and olive oil is king
 
Jean Claude Vaaldamme said:
There have been hundreds of these Beef quality ratings done over the years, never seen SA beef feature there.
Yet all these ratings means nothing as our very own distinguished steak connoisseur knows everything and only his palate counts.
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Let's just say, when work colleagues from other countries, including some of those in the list earlier in this tread, come to SA, they spend $$ at the local steak houses almost daily. And that is not because of the weak Rand.
 
G.A.S said:
Let's just say, when work colleagues from other countries, including some of those in the list earlier in this tread, come to SA, they spend $$ at the local steak houses almost daily. And that is not because of the weak Rand.
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its cause the beers are cheap ...stop lying to us
 
  • Haha
Reactions: Swa
Big Rat said:
Still shocked at Craig saying braai'd steak is dry. do it right then you heathen!;)
so many options and cuts. differents spices and sauces.
Fillet medium with a sauce. A dry flavourless meat.
Sirloin the best cheap cut. almost a tender as fillet, almost as tastefull as rump.
Rump. best taste for me humbly. salt pepper, Worcestersauce and oil. grr.
Ribeye, personally over rated. big piece of fat that needs a bit more cooking which messes up the meat.
Lately I do the Picanha on the smoker. not too much smoke, just the heat and let it render for an hour or so. fat cap reduces nicely and the meat soft and pink. soft juicy hot damn...

But yeah. My go to for the middle of the week is a 600gm Med Rare Rump. either salt pepper or the worcestersauce way.
Click to expand...
Just remember some people think tenderised steak is real steak. You can sous vide it medium rare and it will still be dry.
 
G.A.S said:
Let's just say, when work colleagues from other countries, including some of those in the list earlier in this tread, come to SA, they spend $$ at the local steak houses almost daily. And that is not because of the weak Rand.
Click to expand...
Yes it is. At home they eat steak once a month, here they can eat it daily for the price they pay for a hotdog
 
Medium. I don't get the appeal of medium-rare or rare. Medium-well can work, I'm not a fan of well done.

My mom likes her steak to be biltong. Cook it until it's well done, and then you're about half-way. Sies.
 
Jean Claude Vaaldamme said:
There have been hundreds of these Beef quality ratings done over the years, never seen SA beef feature there.
Yet all these ratings means nothing as our very own distinguished steak connoisseur knows everything and only his palate counts.
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feel free to quote one single widely regarded global quality rating, or when you're ready to admit they do not exist, come crawling back here ... but hey seeing as "hundreds have been done" it should be easy to quote some ...

nearest attempt is the world steak challenge, its method is terribly flawed in that it focuses on specific restaurants and specific butchers etc, there is no "country rating" though people tend to add up all the medals by country and declare the one with the most the winner ... a upmarket steakhouse in Antarctica could fly in the best Japanese cut and prepare it to impress judges and the win would go to Antarctica

one would also need to enter the competition first before having any representation, many beef producing countries don't enter at all
 
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