Steak Preparation

Proper Steak Preparation?

  • 1. Rare

  • 2. Medium Rare

  • 3. Medium

  • 4. Medium Well

  • 5. Well Done

  • 6. I am a weirdo veggie person.

  • 7. Melted cheese on beef.

Results are only viewable after voting.
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Pootsy said:
I've voted Medium Rare as that's how I order my steak in a restaurant.

I cook my steaks at home using a method called Sous Vide. Its a small Water bath that holds a set temperature. I have it set at 54oC.. The Steaks are seasoned and some garlic and herbs put into a bag, vacuum sealed then placed in the water bath for 2 hours. When removed you just sear them on an extremely hot pan for 30 secs a side and that's them done. Guaranteed perfection every time.
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@FC sexy xxx can you even believe this
 

Pootsy said:
I've voted Medium Rare as that's how I order my steak in a restaurant.

I cook my steaks at home using a method called Sous Vide. Its a small Water bath that holds a set temperature. I have it set at 54oC.. The Steaks are seasoned and some garlic and herbs put into a bag, vacuum sealed then placed in the water bath for 2 hours. When removed you just sear them on an extremely hot pan for 30 secs a side and that's them done. Guaranteed perfection every time.
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This is possibly one of the weirdest things ever posted on here, which is very hard to do.

Bathing your steak lollollollollollollollollollollollollollollollol
 

bol-uk said:
Fair enough. I think that the world of herbivores would also manage itself it time. There is only a finite amount of food they could eat before self-regulation began.
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They would, that's my point. After the herbivores have bred uncontrollably then gobbled up* all the available grub their population would plummet, mass famine and then masses of rotting carcasses*.

*both of which will release masses of methane from farting and decomposing.

Sure the plants would then recover, and so would the remaining animals. But this boom and bust would swing wildly from one extreme to the other, possibly reaching an environmental tipping point, without the moderating effects of carnivores.
 
chrismpw said:
They would, that's my point. After the herbivores have bred uncontrollably then gobbled up* all the available grub their population would plummet, mass famine and then masses of rotting carcasses*.

*both of which will release masses of methane from farting and decomposing.

Sure the plants would then recover, and so would the remaining animals. But this boom and bust would swing wildly from one extreme to the other, possibly reaching an environmental tipping point, without the moderating effects of carnivores.
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I get ya now. I am still far from convinced, but hey ho.

There are over 3 billion cows, sheep and goats on the planet producing more than enough methane for all of us.
 

MarcelsGoat said:
Well done.

I hate undercooked meat and if its still pink, its undercooked, yes im aware that ive burnt the taste off it, DEAL WITH IT.
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Same as my mum.

I’m a medium guy myself, but if you like yours cremated/well done, try getting skirt steak. I find it holds taste well even when buggered.

Not expensive either.
 
Depends a lot on the cut.

Medium rare with the vast majority, but there's a few (those with a lot of marbling) can be better at medium - gives the fat more time to render.
 

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