How Old Are You And How Do You Like Your Steak?

[360]

I'm 23, and I like my steak medium rare.

 

Or, if I'm feeling adventurous, rare.

[looksgoodinred]

51. Medium rare. Or rare -- if that's how it turns up on the plate.

I'd probably also eat it blue if I were a guest somewhere. But I'd hope it was covered in some kind of sauce so I didn't see all the blood while I ate.

 

Are you planning to host a Hat BBQ?

[360]

Are you planning to host a Hat BBQ?

 

Possibly, unless someone answers over medium... what a waste of good meat.

 

You don't look a day over 25 by the way.

[looksgoodinred]

That would be an exaggeration but thank you x I've been well-rested lately.

[dervish]

I was a rare lad but these days heading towards medium rare (like below, though doesn't look it). Also heading from ribeye to sirloin. 31 years young.

 

 

Get yourself a smoker (aye bbq kind) min best taste investment ever can take a £3 a kilo lump of pork shoulder and turn it into the most tender meat ever or best steak or diy smoked salmon.

[Dom Sullivan]

Haven't eaten steak for 30 years.

 

I'm 21

[looksgoodinred]

You're still enjoying your smoker then, Dervish? How long on average would it take to smoke a roast of that size? Have you done a brisket at all yet? Do you have a favourite flavour wood chip? Or not tried a big variety yet?

[ChutneyLove]

I used to always ask for rare steak, but some restaurants don't know the difference between rare and raw. A rare steak will be textured, nae smooth through the middle. A minute each side and the same resting should do that. Because of this I have moved on to medium-rare to guarantee I don't get a raw steak.

I had a mate (RIP) who used to order very well-done steaks. We were once at the Mill Inn for a pub dinner and he ordered this. The chef came out all angry and told him he wouldn't waste the steak by cooking it like that. My mate just looked at him and said dead-pan: "Can I have a big portion of the kids macaroni cheese then?" I almost pissed myself laughing. Maybe you had to be there.

I'm a young 41, though nae sure of the relevance.

[Guest milne_afc]

34, medium rare, thinking of giving it up.

[360]

34, medium rare, thinking of giving it up.

 

Steak or meat in general?

[dervish]

You're still enjoying your smoker then, Dervish? How long on average would it take to smoke a roast of that size? Have you done a brisket at all yet? Do you have a favourite flavour wood chip? Or not tried a big variety yet?

 

Yeah loving it, BBQ in the snow, can't go wrong just ordered another 40kg of charcoal. Though neighbours think their house is on fire sometimes, actually thats a plus. That cut since kinda small (and internal low temp, always use temp probes one wireless and another thermapen) was only 4hrs (maybe actually less can't remember). No brisket yet, we don't have the same cuts (well harder to get) but want to try heard it's a bitch to get right? Been through a load of pork shoulder ("pork butt"), beer can chickens (chicken on beer can, very good), pork loin, leg of lamb, I'm sure some big cuts of beef, DIY bacon as well as cold smoked salmon/mackerel(fav) and hot smoked sea bass. Tried loads of chips for the hot smoking and dust for the cold. Sorta sick of oak, though whisky barrel oak ok is a bit different. Maple/apple are pretty go to ones, light but smoky enough, hickory is a bit brutal but good for when you want a dunt. Cherry ok but not very distinctive. I got a big selection of them (crazy price for what it but cheap for the amount you use). You smoke too?

 

Agreed CL "rare" steak can be a cold flaccid tasteless lump of meat in your moo these days, no idea why folk like it that way (I'd call it blue) but each to their own. Medium rare is the new rare. Quality story plus no doubt the cunt half cooked the macaroni i.e. "al dente" to make sure it wasn't like the plebs would eat it. Shared houses with folk that would completely lose their shit if they thought it was past "al dente" though I'm not sure it's meant to be crunchy to be honest.

[Redforever86]

28, medium rare.

 

Fit style of smoker you got Dervish? I looked into them a few years ago were either pretty expensive or seemed a bitch to control the temp consistently.

 

PS Got a decent thermometer for cooking steak etc just before Christmas, a wise investment saves fucking about trying to time things.

[King Street Loon]

36.

Medium rare.

Battered onions, peppercorn sauce, chips and peas.

Yum.

[SheepieBaaBaa]

40 and rare as fuck...blue and bloody

[Jings Crivvens]

34 and medium. although after working in Africa, could eat rare

[a don in oz]

40s and well done. Which is not the same as burned. If there is any uncooked or worse still bloody nonsense in it then it goes back.

 

If my steakhouse can do a well done thick eye fillet without burning it then anyone that can't shouldn't call themselves a cook let alone a chef.

 

Had one just the other day in fact with peppercorn sauce, coleslaw, beer battered chips and aioli. Nice cider to wash it down with too.

[ChutneyLove]

40s and well done. Which is not the same as burned. If there is any uncooked or worse still bloody nonsense in it then it goes back.

 

If my steakhouse can do a well done thick human leg steak without burning it then anyone that can't shouldn't call themselves a cook let alone a chef.

 

Had one just the other day in fact with peppercorn sauce, coleslaw, beer battered chips and aioli. Nice cider to wash it down with too.

 

[a don in oz]

I doubt I could finish a whole leg

[RAZOR]

26 and I like mine with a kiss.

[BrianFaePerth]

43 and covered in ketchup

[ChutneyLove]

43 and covered in ketchup

 

Your steak, nae your women.

[tommo1903]

Medium Rare with a side of mushrooms and pepper sauce.

 

24 & what he said.

 

Bung a couple of onion rings at the side too.

 

Get yourself a smoker (aye bbq kind) min best taste investment ever can take a £3 a kilo lump of pork shoulder and turn it into the most tender meat ever or best steak or diy smoked salmon.

 

Impressive that it can turn a pork shoulder into steak or salmon. What else can it do?

[boboisared]

27, medium rare.

[daytripping]

I used to always ask for rare steak, but some restaurants don't know the difference between rare and raw. A rare steak will be textured, nae smooth through the middle. A minute each side and the same resting should do that. Because of this I have moved on to medium-rare to guarantee I don't get a raw steak.

I had a mate (RIP) who used to order very well-done steaks. We were once at the Mill Inn for a pub dinner and he ordered this. The chef came out all angry and told him he wouldn't waste the steak by cooking it like that. My mate just looked at him and said dead-pan: "Can I have a big portion of the kids macaroni cheese then?" I almost pissed myself laughing. Maybe you had to be there.

I'm a young 41, though nae sure of the relevance.

 

I just spat my coffee out reading that, quality story.

[daytripping]

46, Rare or medium rare.

[Dynamo]

27, medium rare.

 

This.

[Robbie Winters]

When eating out - medium

When frying my own - about 3 minutes either side

 

Aged 46

[Andy_123]

24. Medium rare. Used to have it medium when I was younger, not sure i'd be overly keen on rare. Would refuse anything over a medium

[Pudgie]

Used to be well done when I was 15ish, then matured onto medium-well until not too long ago when I had a medium and I was converted.

 

I'm 23.

 

 

My chum at work also likes his medium. He is also 23.

 

 

My step brither likes his medium rare and is 26.

[Poodler]

26, medium rare. Good steak in the butcher beside Timmermarket.