Steak

Status
Not open for further replies.
I can't wait until lab-grown meat is affordable and widespread. Maybe even growing your own steaks in your "meat cupboard" in the kitchen? Even vegans can tuck in.

Until then I'll just have to murder my mum's chickens and say that the fox got them again.
The vegans will still find a reason not to use mainstream synthetic meat, and continue to get their nutrients by butchering infant, unborn plants and suckling on rain washed pebbles - otherwise they wouldn't be different and special.

In my experience, like.
 

The better quality cuts lend themselves far better to being done rare or blue. They don't taste anywhere near as good if you cook them longer than that. Conversely, rump tastes better done medium. As for that picture, anything done to 4 or 5 is not worth spending money on. Always best to err on the underdone side - you can always slap it back on the heat if needed.

For me, it's ribeye done as a 1 please. Brings out the flavour beautifully.

Ribeye needs to be medium-rare, otherwise the fat won't have time to render out and you'll be chewing on rubbery, un-rendered fat.
 

But the best way to cook a steak is to slap it on the grill, and only turn once, the less you touch it the better.
Allow to rest for 5 minutes, enjoy, you're welcome.
I agree with you. Simply saying that for people who worry about their steak being undercooked, the option is always there to return it to the heat. Whilst not ideal, it is at least possible. It's not possible to take an overcooked steak and make it more rare.
 
Status
Not open for further replies.

Welcome

Join Grand Old Team to get involved in the Everton discussion. Signing up is quick, easy, and completely free.

Shop

Back
Top