Steak and sauce!
By Wendy789
@Drosophila (16573)
Ireland
January 10, 2016 4:09pm CST
I went out tonight for a great steak dinner at a French restaurant.
My favourite steak is cooked medium rare, well more rare than medium.
It goes perfectly with a thick pepper sauce, and a good red wine.
I have tried to cook a steak before and always overcooked it.
How do you like your steak and with what sauce?
Any tips on cooking the perfect steak?
8 people like this
9 responses
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@topffer (42156)
• France
11 Jan 16
@Drosophila It would also have been my choice. You have a friend knowing well French cuisine
2 people like this
@Drosophila (16573)
• Ireland
11 Jan 16
@topffer I'd hope so, he's French and from montpellier xD
I've always been trying to get him to teach me cook some FR cuisine.
But from what I can tell, everything takes hours.
1 person likes this
@Drosophila (16573)
• Ireland
11 Jan 16
@topffer I had a nice filet mignon with a Bordeaux. My friend's choice
1 person likes this
@softbabe44 (5816)
• Vancouver, Washington
10 Jan 16
It has to be juicy that's for sure.
1 person likes this
@Drosophila (16573)
• Ireland
10 Jan 16
Yup! Depending on the cut, some are more juicy
1 person likes this
@softbabe44 (5816)
• Vancouver, Washington
12 Jan 16
@Drosophila That's what it takes.
1 person likes this
@Drosophila (16573)
• Ireland
12 Jan 16
@softbabe44 I do like a good ribeye cos of the marbling
1 person likes this
@owlwings (43915)
• Cambridge, England
10 Jan 16
It depends on the steak as to how I like it. Rump and T-Bone I tend to prefer medium to well done but the very best fillet I prefer rare and even blue. The only sauces I usually have are English mustard (preferably made fresh, allowed to stand for 10 minutes and served stiff and not runny. The bottled Colman's English mustard is not bad but usually too runny) and Horseradish (again, freshly made is best but I haven't had that in a LONG time!).
Cooking the perfect steak (assuming that you have a good piece of meat to begin with) involves having a VERY hot grill and knowing the heat of the grill and the time it takes to cook to the required doneness in seconds. Only then can you produce a consistent steak which is still juicy and tender and pink in the middle. Cooking a steak at too low a heat (and therefore for too long) will kill the flavour and toughen the meat.
1 person likes this
@Drosophila (16573)
• Ireland
10 Jan 16
Yep the chef at my restaurant cooked with a thermometer
1 person likes this
@Drosophila (16573)
• Ireland
11 Jan 16
Another cut I like beside the filet mignon is the rib-eye, I like the marbling. but yes, I graduated my eating from medium to rare. Not had a T-bone for a long time, but ya you're right, those cuts need to be medium at best.
1 person likes this
@salonga (27775)
• Philippines
12 Jan 16
@Drosophila Yes light soy sauce and always naturally fermented.
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@Drosophila (16573)
• Ireland
11 Jan 16
that's an interesting mix, soy & lemon juice, light soy sauce? I should remember to try really.
1 person likes this
@Drosophila (16573)
• Ireland
12 Jan 16
@salonga that does sound nice.. maybe with a bit of wasabi on rare steak would be good.
@Drosophila (16573)
• Ireland
11 Jan 16
Do you use a tenderizer first to make sure the meat is not too tough!
@BelleStarr (61047)
• United States
11 Jan 16
I cook a lot of rare steaks for my hubby. It just takes practice and of course I can't give you a time for each side since it really depends on the thickness of the steak. My grandson went to cooking school and he can tell by touching the steak how well done it is. Not me however. I season the steak but no sauce except the juices.
1 person likes this
@Drosophila (16573)
• Ireland
11 Jan 16
Wow, ya.. I agree! I often tend to overcook it myself, because I can never get the last couple of "seconds" right. it's like 30sec either way, it goes from rare to medium.
1 person likes this
