- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 7/12/12 at 9:11 am to REB BEER
To an extent yes, but getting some cuts cooked rare is just too chewy and you can impart so much more flavor if you just give it a little longer.
Posted on 7/12/12 at 9:20 am to GregMaddux
Medium if cooked properly.
Medium well if not at a fine steakhouse....I don't mind pink, even brighter pink...But I don't want bright red.
I don't like the texture of rare and medium rare at All....too gewey/chewy/wet. Texture is a major component of enjoyable eating.
Medium well if not at a fine steakhouse....I don't mind pink, even brighter pink...But I don't want bright red.
I don't like the texture of rare and medium rare at All....too gewey/chewy/wet. Texture is a major component of enjoyable eating.
This post was edited on 7/12/12 at 9:31 am
Posted on 7/12/12 at 9:26 am to REB BEER
quote:
I've said it before and I'll say it again...class is inversely proportional to how well done one gets his steak cooked.
Ironically, this comment in itself inherently comes from someone with little class.
This post was edited on 7/12/12 at 9:33 am
Posted on 7/12/12 at 9:32 am to northshorebamaman
Slap them
Posted on 7/12/12 at 9:33 am to JPLSU1981
quote:
JPLSU1981
Likes that meat however he can get it from the remarks I have heard directed at him.
Posted on 7/12/12 at 9:34 am to PrivateJoker
I was really thinking his answer was going to be raw. 
This post was edited on 7/12/12 at 9:51 am
Posted on 7/12/12 at 9:38 am to REB BEER
quote:
I've said it before and I'll say it again...class is inversely proportional to how well done one gets his steak cooked.
i bet these low lifes eat it with ketchup
Posted on 7/12/12 at 9:43 am to JPLSU1981
quote:
Texture is a major component of enjoyable eating.
even if it alters the taste in a way that isnt as good?
Posted on 7/12/12 at 9:44 am to AllBamaDoesIsWin
quote:
What say you, OT?
GTFO, u already know the deal. This is the food board. I don't write much, just read and enjoy food and the recipes I get from here.
frick YOU AND SEE U IN NOVEMBER !!
Posted on 7/12/12 at 9:58 am to AllBamaDoesIsWin
Rare all the way. Blue rare if the place specializes in steak. Pittsburgh blue rare if they offer.
I've been eating rare hamburgers lately as well.
Going to Paris in a week and I can't wait to get some beef tartare.
ETA: YUM!
I've been eating rare hamburgers lately as well.
Going to Paris in a week and I can't wait to get some beef tartare.
ETA: YUM!
This post was edited on 7/12/12 at 10:02 am
Posted on 7/12/12 at 10:00 am to tigerbyteu
quote:
GTFO, u already know the deal. This is the food board. I don't write much, just read and enjoy food and the recipes I get from here.
The thread was moved genius
Posted on 7/12/12 at 10:00 am to Deactived
quote:
even if it alters the taste in a way that isnt as good?
Going from medium rare to medium does not alter the taste that much....the significantly better texture IMO offsets any incremental loss in flavor.
And even though I don't eat well done steak (I prefer medium at a steakhouse), a properly cooked well done steak (and certainly also true of a medium well steak) is not burnt as some have suggested. There are levels beyond well done, just as there are levels below rare.
This post was edited on 7/12/12 at 10:02 am
Posted on 7/12/12 at 10:03 am to JPLSU1981
quote:
medium rare to medium does not alter the taste that much....the significantly better texture IMO offsets any incremental loss in flavor
Tha frick? Better texture? Raw has the best texture, searing the seasoning on is the only reason for cooking it.
ETA: You need to cut it correctly though.
This post was edited on 7/12/12 at 10:05 am
Posted on 7/12/12 at 10:31 am to AllBamaDoesIsWin
I like it right in between rare and medium rare. I pretty much want it as red as it can be without being cool.
Posted on 7/12/12 at 10:35 am to Gaston
quote:
I've been eating rare hamburgers lately as well.
Enjoy your paraplegia!
Posted on 7/12/12 at 10:44 am to JPLSU1981
I enjoy my steaks Medium as well. IMO medium rare is too chewy and can get cold.
Posted on 7/12/12 at 10:47 am to ladytiger118
if a medium rare steak is getting cold while you are eating, you are either eating too slow or cutting the steak all up and letting some of the heat get out while its just sitting on your plate
Posted on 7/12/12 at 11:55 am to Deactived
If you buy a quality cut of meat and cook it properly you should never need any steak sauce. If you use ketchup, congrats you just ruined it.
I like mine MR-M....
I like mine MR-M....
Posted on 7/12/12 at 12:13 pm to Drew Orleans
quote:
If you respond anything over medium you are a dumbass. If you only have one answer that you apply to all different cuts, you are a dumbass.
Ribeyes, T-bones, Filets, NY Strips, Sirloins, Whatever - Medium.
Page 5 of 7
Popular
Back to top
Follow TigerDroppings for LSU Football News