How do you like your steak? - Page 5

I'd recommend asking the waiter if they could bring you a divorce.

That's what I figured. It was a filet, too


As I am an unemployed graduate student, she is literally my meal ticket.

rare

Medium rare. But after this thread I will try rare.

medium rare

medium rare +1

Medium whether its NY Strip, Filet, Ribeye, Porterhouse- it is the only way I can do it. With a side of Fries, and cooked with some nice Worcestershire Sauce as well as a ice cold Coca Cola in a Glass Bottle (Mexican Coke), and I am in heaven for the net 8 minutes.

Tried Rare, Tried Medium Rare.. Flavorful, however I found myself chewing a lot and the steak getting cold.

Well Done just tastes like rubber to me.

You eat a Ribeye in 8 minutes? I know I'm a slow eater but if I'm enjoying a meal it'll take me 30-40 minutes. Medium-rare. Father used to order well done, been talked down to Medium-well. Mother used to order rare, eating in London during 2001 scared her into eating medium-rare. Foot and mouth.

+1


A good palate is one that can discern flavors and even preperation techniques. A bad palate can't tell the difference between something heated in a microwave vs cooked fresh (just one example).

As for steak, although I prefer medium-rare, my base requirements are that it's juicy (even if well done) or that it doesn't taste of iron (which is what rare tastes like to me).

Rare, but at least warm in the middle, whatever that translates to.

I ordered a well done steak in Paris once "” what can I say "” at some small, not very remarkable, place. It's possible they misunderstood, but I like to think they wanted to teach me something; I got the rarest piece of meat I ever ate, I think.

"Knock his horns off, wipe his ass, and let's eat." This was my dad's normal response when asked by the waiter if he really wanted his steak very rare. His other favorite was "I don't mind if there is a little frost in the middle."

had a friend that always gave these specific instructions for his steak, "cook it on one side for one minute, flip and cook on the other side for a minute, take it off and bring to me"

I like those. I prefer my steak very rare, too. IMHO it should be purple and raw in the middle. Lovely

The second one, if used in a very nice restaurant (esp. a very nice French one, where very rare beef is likely to be the norm) is a bit of a put-down of the waiter for even asking - by intimating that the restaurant serves frozen beef. Another good response, in a different but similar vein, is "I'd like mine sitting up," which implies that a dog steak will be served.