List your Shooters Part V

[KLB]

I prefer mine to not MOOO when I stick my fork and knife into it.

I grew up eating steaks well done, I now eat them medium well.

Want me to throw up at the table, drop a oozing red steak in front me, want me to throw the steak, drop a charbroiled half the size it used to be one in front me.

That is sad. You've cooked all of the flavor out of it.

My wife is like you. It kills me to cook steaks for her. I remind her what a waste of meat it is most every time I have to.

 

[Expat]

cheap cuts from the grocery store I might cook MW. A nice ribeye needs to be MR.

 

[johny5]

cheap cuts from the grocery store I might cook MW. A nice ribeye needs to be MR.

When I initially read this, I thought you were referring to a MicroWave...

 

[OakRiver]

I prefer mine to not MOOO when I stick my fork and knife into it.

I grew up eating steaks well done, I now eat them medium well.

Want me to throw up at the table, drop a oozing red steak in front me, want me to throw the steak, drop a charbroiled half the size it used to be one in front me.

I'll make sure not to eat steak in front of you. It should be oozing red, so the potatoes can soak up all that flavor

 

[2A_Tom]

That is sad. You've cooked all of the flavor out of it.

My wife is like you. It kills me to cook steaks for her. I remind her what a waste of meat it is most every time I have to.

I have goten my wife from well done, to medium well, down to medium and it has only taken about 34 years.

 

[Hoosierdood]

cheap cuts from the grocery store I might cook MW. A nice ribeye needs to be MR.

This guy gets it.

 

[Expat]

When I initially read this, I thought you were referring to a MicroWave...

Never tried steak in a microwave... I wouldn't think that would come out good.

 

[KLB]

I have goten my wife from well done, to medium well, down to medium and it has only taken about 34 years.

I'm on pace then. After 16 I got her to kind of medium well, sometimes. She doesn't insist on shoe leather anymore at least.

 

[KLB]

cheap cuts from the grocery store I might cook MW. A nice ribeye needs to be MR.

Any good steak, Ribeye, NY Strip, Filet, T-Bone, Porterhouse, etc...

I might even put sirloin on the list, but that is not as egregious.

The kicker is I get my steaks 1 1/2 to 2" thick when we get our beef from the butcher. I usually let her have all of the Filets, and she frickin orders those 2". I keep telling her to stop. It takes FOREVER to cook a steak that thick MW. I just butterfly them anyway.

 

[IndyBeerman]

That is sad. You've cooked all of the flavor out of it.

My wife is like you. It kills me to cook steaks for her. I remind her what a waste of meat it is most every time I have to.

Cooked right, a medium well will be a nice pink that browns up after cutting into and has plenty of flavor compared to well done. Heck steak up until I was 26 was not a option. I had "Hamburger Steak"
That's when my mother took me and the late Mrs. IBM for a 1 year Anniversary dinner to the now gone Mountain Jacks that was on W38th Street. I ate my first Sirloin steak cooked med well. I could cut
it with s spoon it was so tender.

I've had steaks hit the table that was so under cooked that they was trying to run off the plate when it was sat on the table. One time I had a steak that so under cooked I almost lost the salad I had just eaten on the spot.
Bloody steaks and me do not mix, slightly pink I can live with. Don't fault someone for having a steak cooked more than you prefer, until you walk in their shoes and get to experience their gag reflex's. I do not care having to have a hazmat team show up at my
table for what was up chucked because I got a severely under cooked steak. LOL

 

[KLB]

Cooked right, a medium well will be a nice pink that browns up after cutting into and has plenty of flavor compared to well done. Heck steak up until I was 26 was not a option. I had "Hamburger Steak"
That's when my mother took me and the late Mrs. IBM for a 1 year Anniversary dinner to the now gone Mountain Jacks that was on W38th Street. I ate my first Sirloin steak cooked med well. I could cut
it with s spoon it was so tender.

I've had steaks hit the table that was so under cooked that they was trying to run off the plate when it was sat on the table. One time I had a steak that so under cooked I almost lost the salad I had just eaten on the spot.
Bloody steaks and me do not mix, slightly pink I can live with. Don't fault someone for having a steak cooked more than you prefer, until you walk in their shoes and get to experience their gag reflex's. I do not care having to have a hazmat team show up at my
table for what was up chucked because I got a severely under cooked steak. LOL

I bet there is some psychosis you can claim and get treated for.

 

[churchmouse]

Medium to medium well for me.
As I have mentioned in other threads the foods we ate when I was young you could not get me near now at knife point.

 

[BugI02]

Cooked right, a medium well will be a nice pink that browns up after cutting into and has plenty of flavor compared to well done. Heck steak up until I was 26 was not a option. I had "Hamburger Steak"
That's when my mother took me and the late Mrs. IBM for a 1 year Anniversary dinner to the now gone Mountain Jacks that was on W38th Street. I ate my first Sirloin steak cooked med well. I could cut
it with s spoon it was so tender.

I've had steaks hit the table that was so under cooked that they was trying to run off the plate when it was sat on the table. One time I had a steak that so under cooked I almost lost the salad I had just eaten on the spot.
Bloody steaks and me do not mix, slightly pink I can live with. Don't fault someone for having a steak cooked more than you prefer, until you walk in their shoes and get to experience their gag reflex's. I do not care having to have a hazmat team show up at my
table for what was up chucked because I got a severely under cooked steak. LOL

I have a suspicion that a chef will lean towards undercooking a steak no matter what finish you choose, because it is a recoverable error

Overcook it and the kitchen help gets steak

 

[Rookie]

I'll eat anything under medium well. I would chose raw steak over medium well or well done.

 

[IndyBeerman]

I have a suspicion that a chef will lean towards undercooking a steak no matter what finish you choose, because it is a recoverable error

Overcook it and the kitchen help gets steak

I had one instance about 7 years ago with the chef @ O'Charley's in Camby on a steak that was sent back 3 times. He brought it back out the last time and plopped the plate on the table, staring over at me with his hands on his hips while I was seated next to the window. It was burnt to a crisp, 1/4 the original size.

The late Mrs. IBM prevented me from going ballistic and exiting the booth, and my father in law jumped up to usher him off and to get the manager.
The conversation did not take place in the establishment, and did not go well. I told the manager he was lucky I didn't come unglued on the chef and his pi$$ing match stance he took.
I have not been back there since.

I really only have two things in life I do not tolerate. Don't screw with my family or my food. I can live with all the other B.S.
Although I am turning into a windowed grumpy old man, that list may grow, even though I'm only 58 years old.

 

[DoggyDaddy]

I like my steaks medium rare now, but I used to eat them really rare. Like, "Knock the horns off, wipe its butt and throw it on the plate" rare.

 

[Ggreen]

Do brac

es even work

 

[KG1]

Steaks medium rare. Bit of salt and pepper. Absolutely no steak sauce. The flavor of a good steak should stand alone.

 

[d.kaufman]

Steaks medium rare. Bit of salt and pepper. Absolutely no steak sauce. The flavor of a good steak should stand alone.

Agreed on the med rare and no steak sauce. I use a touch of garlic and onion salt and fresh cracked pepper. That goes for any cut of steak and hamburgers as well

 

[2A_Tom]

Steaks medium rare. Bit of salt and pepper. Absolutely no steak sauce. The flavor of a good steak should stand alone.

Agreed on the med rare and no steak sauce. I use a touch of garlic and onion salt and fresh cracked pepper. That goes for any cut of steak and hamburgers as well

I made some aged 1 1/2" ribeye for a couple one time and they had me cook them well done and asked for Ketchup