How do you like your steak cooked?
I like mine medium rare, just salt and cracked pepper. Maybe sauteed mushrooms and onions, but never steak sauce. My dad would roll over if I ever used steak sauce.
How do you like your steak cooked?
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By attractive and convivial women.
Back in the day, when I ate meat, I would like it well done. I never liked the idea of juicy meat. It grosses me out.
I was never a big fan of steak, and really only ate it for a few years. When I was little, the only meat I would eat (and actually liked) was turkey.
When I was about 15 or so, I began to try other meats, steak, hamburgers, roast beef, but I didn’t love those, I just tolerated it. I did like my mom’s beef stew, and cold thinly sliced ham on deli style sandwiches.
A few years later, I became a vegetarian and never looked back, but I wasn’t giving up much, either.
Medium to medium rare. I like salt and pepper, sometimes light garlic powder and onion powder. I prefer to season the meat a couple hours before cooking.
Medium well or medium. Sometimes a little Worcestershire sauce. Basically with salt and pepper and I’m good.
Medium.
If I’m out at an American restaurant never any sauce. If I know they put a hunk of butter at the end I order it no butter.
At home I use Good Seasons Italian as a rub, or I use Omaha steaks rub. Once in a very blue moon I use oyster sauce. Never any sauce once it’s cooked though. I don’t use A1 or anything like that.
I also make breaded steak, very thin pieces with Italian breadcrumbs. It’s served with rice and salad. The salad simple lime and oil and salt dressing. (That sounds good right now, I might make that at the end of the week).
I put steak in stir fry also. My husband likes stead medium rare, so if there is leftovers I sometimes put it in stir fry, because reheating the original steak cooks beyond what he prefers. It depebds on the cut.
Medium and hot. I rarely let them rest for five minutes. I just eat
Well done (any cut). I like to make sure that the bacteria, viruses and parasites are completely distroyed.
Rib Eye with garlic salt & pepper, cool in the middle.
As for the cut, I prefer a TBone because you get two of the choicest cuts (KC Strip and the filet) in one cut, and it’s less expensive than ordering the two cuts separately. I take at least half of it home. It’s even better the next day.
“Owing to their large size and the fact that they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks… From here.
^^T-bone and me would have a meeting soon. It’s inevitable. My fave cut! lol
We had a long ass discussion over the Porterhouse, which is essentially a super thick Tbone. There is a steak place about 45 minutes from here that is to die for. OMG they make the best steak, but Porterhouse isn’t on the menu. I asked them about it, and I can actually special order it.
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