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re: (OT) Omg y'all, I just had the best steak of my life
Posted on 5/1/16 at 2:12 pm to BowlJackson
Posted on 5/1/16 at 2:12 pm to BowlJackson
quote:
A steak should always be cooked to "Medium" for optimum flavor.
How does that affect the flavor, as opposed to 1 notch above or below? I'm genuinely asking, I feel like I"m learning today.
1
Posted on 5/1/16 at 2:13 pm to Rig
Lol you're an admin, you can do whatever you want, dude. I was only kidding about what I said before. Didn't you have access before?!
Posted on 5/1/16 at 2:13 pm to LewDawg
quote:
LewDawg
who let you on here mutt
Posted on 5/1/16 at 2:14 pm to NeverToYield
The best steak I have ever had came off of my grill.
The best restaurant steak I ever had was a Bourbon Street steak from a Steak and Ale in Atlanta.
The best restaurant steak I ever had was a Bourbon Street steak from a Steak and Ale in Atlanta.
Posted on 5/1/16 at 2:14 pm to NeverToYield
quote:quote:
Maybe try it mid to mid-rare next time
can't I get sick from that?
Theoretically, sure. If you have quality beef, it isn't anything to worry about.
Posted on 5/1/16 at 2:16 pm to BowlJackson
Medium rare is the standard. But yeah, medium isn't going to hurt and sauce is always ill advised.
Best steak I've ever had was from Hall's in Charleston. I typically never order steak out as I'm very particular about the cut and source
Best steak I've ever had was from Hall's in Charleston. I typically never order steak out as I'm very particular about the cut and source
Posted on 5/1/16 at 2:17 pm to rbWarEagle
quote:
Theoretically, sure. If you have quality beef, it isn't anything to worry about.
Interesting! So if I went to the best steakhouse in the world, I could get a steak so rare it had blood coming out but would still be ok (health wise) based on quality?
Do you agree with BJ that for "normal" establishments that medium is the way to go? I'm just very leery of anything resembling pink or even mid-red. Better safe than sorry I say, that's why I prefer a little more done.
Posted on 5/1/16 at 2:17 pm to NeverToYield
Longhorn? Higher end establishment? Using steak sauce? Best steak of your life?
Posted on 5/1/16 at 2:18 pm to TheJones
Thank you all for the input, good convo going on! Back to one of my earlier questions, what makes a phenomneal steak like at the places yall have mentioned different than one at Longhorn Steakhouse? They all come from cows so what is it exactly that makes the higher end steaks better?
Posted on 5/1/16 at 2:18 pm to NeverToYield
Posted on 5/1/16 at 2:18 pm to Weagle25
quote:
Longhorn? Higher end establishment? Using steak sauce? Best steak of your life?
Oh cool, you can read.
Posted on 5/1/16 at 2:19 pm to NeverToYield
quote:
For the lame-os like myself, what made it great? Like what differentiates that one from other ones?
Proper seasoning.
And their steaks are (were
) "aged". In other words, after the cow was slaughtered, the carcas/beef was hung and allowed to "age" before it was butchered and shipped. When done properly, the aging process takes weeks. Aging tends to break down the connective tissue in the steak (i.e. muscle) making the steak much, much more tender. The reason this isn't done for all beef is that the faster one gets the beef to market, the faster it is sold and profit is made. Which is why "aged" beef tends to be more expensive. At least that's what they say.
This post was edited on 5/1/16 at 2:25 pm
Posted on 5/1/16 at 2:20 pm to LewDawg
quote:
Lol you're an admin, you can do whatever you want, dude. I was only kidding about what I said before. Didn't you have access before?!
Rig is an Admin now?
Posted on 5/1/16 at 2:20 pm to BowlJackson
quote:
BowlJackson
I've never even heard of blue but if there's one thing I'm sure of it's that I'm never ordering my steak blue
Next time I'm feeling froggy and wanting a steak I will try to just get medium well. If that goes well, I'll work my way down to medium. That's about as far as I'm willing to concede. I would just hate to think of my tombstone reading "his steak was too rare". Geez that'd be a shitty way to go.
Posted on 5/1/16 at 2:22 pm to beatbammer
quote:
beatbammer
awesome, thanks.
I totally get what you said in the 2nd paragraph. It seems that makes more sense than just seasoning though...if seasonsing was the key it seems like all your lower tier places would just use the same seasoning as the good places.
Posted on 5/1/16 at 2:22 pm to NeverToYield
quote:
Interesting! So if I went to the best steakhouse in the world, I could get a steak so rare it had blood coming out but would still be ok (health wise) based on quality?
There's a dish called steak tartare that is made from raw beef.
https://en.wikipedia.org/wiki/Steak_tartare
Made properly, its pretty darned tasty.
Posted on 5/1/16 at 2:22 pm to NeverToYield
The key is in the handling and how recently your steak was cut. The sooner it was cut typically means the less exposure to bacteria your beef has had.
Cooking a steak above medium changes the texture and singes the fabric of the meat when it should be nice and juicy
Cooking a steak above medium changes the texture and singes the fabric of the meat when it should be nice and juicy
Posted on 5/1/16 at 2:24 pm to NeverToYield
quote:
quote:
Theoretically, sure. If you have quality beef, it isn't anything to worry about.
Interesting! So if I went to the best steakhouse in the world, I could get a steak so rare it had blood coming out but would still be ok (health wise) based on quality? .
You can buy a steak from Walmart and eat it like that and be fine health wise
This post was edited on 5/1/16 at 2:25 pm
Posted on 5/1/16 at 2:24 pm to NeverToYield
I think blue still moos when it's plated
Posted on 5/1/16 at 2:24 pm to beatbammer
quote:
There's a dish called steak tartare that is made from raw beef.
that blows my mind. If I bought ground beef from my local grocery and ate it I'm sure I'd be in a world of hurt.
I guess it's all about the quality of where the beef comes from. Still though...I'll pass on the steak tartar I think
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