Culinary Poll: How do you like your beef?

[anat0l]

Been watching a few cooking show episodes lately, and it got me thinking... how do most people like their beef?

This is probably just a general poll response; most people will likely respond if the beef is a piece of steak or roast.

I realise there are "exceptions" at times. For example, a beef carpaccio of course must be served raw. If you slow braise beef, it will naturally fall apart, though being cooked all the way through and through.

From what I can gather from quite a few shows, it seems the expert pundits think that most people will enjoy beef more on the rare side, as cooking it towards the well side tends to make the beef more chewy like the sole of a boot. But raw beef (or any meat) is quite polarising, too.

So, where's your beef?

 

[nlagalle]

Rare-Medium.. gotta have some pink and blood for flavour. longer you cook it, the more like my work shoes it must taste like!

Been watching a few cooking show episodes lately, and it got me thinking... how do most people like their beef?

This is probably just a general poll response; most people will likely respond if the beef is a piece of steak or roast.

I realise there are "exceptions" at times. For example, a beef carpaccio of course must be served raw. If you slow braise beef, it will naturally fall apart, though being cooked all the way through and through.

From what I can gather from quite a few shows, it seems the expert pundits think that most people will enjoy beef more on the rare side, as cooking it towards the well side tends to make the beef more chewy like the sole of a boot. But raw beef (or any meat) is quite polarising, too.

So, where's your beef?

 

[samh004]

I don't eat much steaks and the like, but when I do, rare is the way.

 

[simonpenny408]

So a good vet could have it back on its feet in 10 mins

(credit Spender)

 

[Mal]

Rare or medium rare for me. Depends on the cut and my mood.

Now, I won't start on how I prefer my beef to not contain horse or donkey ....

 

[simonpenny408]

OT I know - but horse steaks are delicious. I'd seek them out if I was in a horse steak country

 

[The Rok]

OT I know - but horse steaks are delicious. I'd seek them out if I was in a horse steak country

At this stage any European country is a horse steak country.

I like my beef and Lamb to be alive on the plate.

 

[TonyHancock]

Can't vote because my choice is not an option.......blue.

OT I know - but horse steaks are delicious. I'd seek them out if I was in a horse steak country

Good to see another fan of the Tesco Beef Lasagne.

 

[MissBurrill]

Rare or medium rare for me. Depends on the cut and my mood.

Now, I won't start on how I prefer my beef to not contain horse or donkey ....

Your comment produced an Ikea ad. Anyone for meatballs?

 

[MissBurrill]

I was a fan of well done until Hog's Breath accidentally gave me a medium rare. It was a amazing and I've been a medium rare girl since then.

 

[Mal]

OT I know - but horse steaks are delicious. I'd seek them out if I was in a horse steak country

Ok, let me re-write what I said:

Donkey, Horse, camel and many other meats are acceptable to me. Just label them as such...

(as for the IKEA advert. LMAO!!!!)

 

[simongr]

I opted for med-rare but the important thing to me that is almost as important as the colour is the internal temperature. I have been experimenting for years to get the steak cooked right. Finally I have gotten to the key steps:

- don't cook from the fridge - take the steak out hours before you need it - that way it can have that quick cook but not be chewing on a cold piece of dead flesh

- don't frak with it. In the pan, turn once - done. The more you mess with it the worse it will be

- no-one has the definitive way to cook a steak. I have tried various "perfect" methods and find few have repeatable results. The most interesting is heston's 30 secs turn repeatedly (at odds with my don't frak with it comment) - certainly worth a try but was not as big a breakthrough as for example his poached egg recipe is...

I am hoping to try a sous vide technique soon - vacuum sealing in a bag, poaching in a water bath for 45 mins then searing for colour and flavour... Just need a professional water bath...

 

[munitalP]

OT I know - but horse steaks are delicious. I'd seek them out if I was in a horse steak country

One of the nicest Salami I have had was served daily at breakfast in Ludvika Sweden, around day 7 or 8 the restaurant got around to putting name cards of what was being served, suddenly the horse salami wasn't that nice anymore...

Steaks, I have recently taken to cooking steaks as a large cut, so if we are having eye, I will cook a 6" lump of eye as one then after standing for a while carve as we eat. Usually medium rare.

I have also taken to cooking whole rump on the webber (we never eat rump otherwise) and I cook to rare to medium rare. The crispy chared outside mixed with the juicy pink inside, wow...

Ordering in a restaurant, I ask for rare as it usually arrives at the table med rare.

 

[Pvcmenace]

I opted for med-rare but the important thing to me that is almost as important as the colour is the internal temperature. I have been experimenting for years to get the steak cooked right. Finally I have gotten to the key steps:

- don't cook from the fridge - take the steak out hours before you need it - that way it can have that quick cook but not be chewing on a cold piece of dead flesh

- don't frak with it. In the pan, turn once - done. The more you mess with it the worse it will be

- no-one has the definitive way to cook a steak. I have tried various "perfect" methods and find few have repeatable results. The most interesting is heston's 30 secs turn repeatedly (at odds with my don't frak with it comment) - certainly worth a try but was not as big a breakthrough as for example his poached egg recipe is...

I am hoping to try a sous vide technique soon - vacuum sealing in a bag, poaching in a water bath for 45 mins then searing for colour and flavour... Just need a professional water bath...

I like mine Medium rare at a restaurant. But like Simon mentions about experimenting, I mostly get Rib Eye on the bone and slow roast at 65deg for 3 hours turning every 30 minutes till internal temp hits between 55-60 deg depending on preference. let rest for at least 30 minutes then a guick 2 minutes either side over high heat to finish off. Melts in the mouth delicious.... Though on the 25+ degree days I just cook steak on the BBQ as 3 oven on hours is just too much for my house to handle.

 

[serfty]

A good piece of meat cooked rare will not have plenty of blood.

 

[Major]

You can't beat a piece of Black Angus grassfed eye fillet cooked medium rare

 

[Skyring]

Yeah, not to be cooked cold. Let it get warm and comfortable, give it a few spices and stuff to sit in while it's waiting for dinner. Heat up the pan or grill - I use a square frying pan with ribs running across the cooking surface - and when it's good and hot, whack in the steak. The important part is that it must be seared on the outside, as the exposed surface could have picked up germs at any stage of handling. The inside doesn't matter, you can eat it raw and it's fine, but the outside must be cooked. Only a couple of minutes on each side. Sometimes I rotate each side so as to give a cross-hatching effect, sometimes I'm too busy doing other stuff.

To be honest, how I like my beef depends. Braised brisket, barbecue tri-tip, beef rendang, or my personal slow cooked corned beef. All good. Best steak I ever had was in Riskey's at the Stockyards in Fort Worth, though the Kabra Pub does a good one with the pepper sauce.

Ah, just to answer the question: medium rare!

 

[LadyC]

For a piece of steak, medium rare is my choice. Love a good steak tartare or beef carpaccio as well as a good winter braise or stew like beef burgundy. We bought a sous vide late last year and use it to cook all our meats now. It was an expensive purchase but well worth it for us. We use it at least 3 days a week and has made cooking steak perfectly a lot easier!

 

[vitagen]

Medium rare for me, although there are times my steak turns out the same as my mums well done steak

 

[LadyC]

Simongr - I have tried to reply to your PM but your inbox is full