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How do you like your steak? - Page 5

post #61 of 80
I'd recommend asking the waiter if they could bring you a divorce.
post #62 of 80
Quote:
Originally Posted by kwilkinson View Post
That's b/c anytime someone orders medium well the cook automatically assumes that the person doesn't give a fuck and they cook it to hell.

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

Quote:
Originally Posted by mgm9128 View Post
I'd recommend asking the waiter if they could bring you a divorce.

As I am an unemployed graduate student, she is literally my meal ticket.
post #63 of 80
Thread Starter 
Update: I don't Blame any1 eating their steak well-done/almost burned in any Asian country
post #64 of 80
rare
post #65 of 80
Medium rare. But after this thread I will try rare.
post #66 of 80
medium rare
post #67 of 80
medium rare +1
post #68 of 80
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.
post #69 of 80
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.
post #70 of 80
Quote:
Originally Posted by mgm9128 View Post
I define someone with a good palate as being adventurous to try anything and everything, and then judge whether they like something or not. Most Americans, I feel, have preconceived ideas of what something will taste like, either because they have never tried it, or when they did have it, it wasn't prepared properly; I use Brussels sprouts as a salient example.

Quote:
Originally Posted by gomestar View Post
I just call this adventurous.

+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).
post #71 of 80
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.
post #72 of 80
Thread Starter 
Quote:
Originally Posted by Zandros View Post
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.

if you would throw it at a wall would it stick? 0_o
post #73 of 80
"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."
post #74 of 80
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"
post #75 of 80
Quote:
Originally Posted by js4design View Post
"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."

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.
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