HOW WOULD YOU LIKE YOUR STEAK WOULD BE?
• United States
12 Dec 06
I would like my Ribeye or Sirloin to be cooked on a grill to medium well. I like it when there's a little bit of charcoal on the outside - that's my favorite! We grill on Christmas Eve every year. Actually my father-in-law does, he stands out in the snow shivering and insists that we need to learn to eat our steak medium rare so that he won't have to freeze any more!
4 Dec 06
meduim..i like steak a lot! link: http://en.wikipedia.org/wiki/Steak Steak From Wikipedia, the free encyclopedia Jump to: navigation, search A steak served with a pat of butter and mushroomsA steak is a slice from a larger piece of meat, typically beef. Red meat and fish are often cut into steaks. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In the United States, steaks are typically served grilled, though they are also often pan-fried or broiled. Because steaks are cooked quickly, using dry heat, and served whole, the most tender cuts of the animal are usually used for steak. This also means that steaks have a premium price and perception; the idea of eating steak is a signifier of relative wealth. A restaurant that specializes in steaks is known as a steakhouse. A typical steak dinner consists of a steak, with a starchy side dish, often potatoes, occasionally rice, pasta, or beans. A small serving of cooked vegetables accompanies the meat and side. A well-known accompaniment to steak is prawns or a cooked lobster tail, a combination often called surf and turf. Special steak knives are provided along with steak; a steak knife is sharper than most table knives and can be serrated as well. Degree of cooking A porterhouse steak on the grillMain article: Temperature (meat) The amount of time a steak is cooked is a personal preference; shorter cooking times retain more juice and flavor, whereas longer cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the temperature or degree to which one prefers one's steak cooked. The following terms are in order from least cooked to most cooked: Raw - uncooked. Except in special dishes, like steak tartare, steak is not eaten or ordered at this stage. Blue rare or very rare - Cooked very quickly; the outside is seared, but the inside is usually cool and not warm and definitely not cooked. The steak will be red on the inside. Rare - The outside is grey-brown, and the middle of the steak is mostly red and warm, with the edge of the inside pink. Medium rare - The outside is grey-brown, the very middle of the steak may still be red, fading through pink to a grey-brown near the surface of the meat. Unless specified otherwise, upscale steakhouses will cook to this level. Medium - The very inside is pink, fading to grey-brown throughout the rest of the meat. The outside is grey-brown. Medium well - The meat is mostly grey-brown with a hint of pink. The juiciness of the steak is reduced when cooked to this level. Well done - The meat is grey-brown throughout; the juiciness and tenderness is reduced, and the meat may seem dry and chewy. Most people tend to order their steaks somewhere between medium rare and medium well. A style exists in some parts of North America called "Chicago". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on the inside and charred on the outside. The term "Pittsburgh" is thought to be derived from "Black and Blue", another way of ordering a charred rare steak (Black, i.e. sooty from coal dust on the outside, Blue, i.e. blue-collar on the inside).