How well done do you like your steaks ?

[Bill]

This reminds me of something I seen on TV a while ago.

Apparently the new trend for rich meat eaters is to let the fresh cut steak ROT for about a month unfridgerated before it's cooked.

After it's done "aging" ... they even have to cut off the really nasty rotting parts.

I heard some fancy restaurants do this and charge $100.00+ dollars a steak.

Sounds pretty disgusting, if you ask me.

It's definitely refrigerated, and it's a different piece of meat than you're used to seeing at the store. An aged steak should have a higher amount of fat on the outside and it's aged as a whole cut, not by the steak. You can either wipe it down daily or just cut off the excess fat at the end of the month to remove any mold build up on the outside.
A true dry aged steak costs more because of the time involved, and the steak actually loses about 1/4 or 1/3 its weight in the aging as the water content is slowly removed. Wet aged steaks don't have the weight loss issue but apparently aren't as flavorful as dry aged.


If you eat your steaks medium or more aged steaks probably aren't your thing anyway.

[Hector]

BTW...I tried Kobe beef once...it's so tender and marbled...definitely world class...but it's also the most expensive steak on Earth...that's why I only had it once.

[aquatroy]

Cook it about 30 seconds per side...just enough to sear it and it's done

Black and Blue, BABY! Heat your grill or griddle up as high as it will go. Steak goes on for about a 45 sec to a min on each side.
Got to let your meat rest.

To season the streak. Rub it with olive oil and then salt it. I don't like steak sauce. I will have some homemade Guac on the side or perhaps an olive tapenade. That's good too!

[Hector]

I don't like steak sauce.

You hit the nail on the head.



It's blasphemous to add steak sauce to an awesome cut of meat like rib eye, t-bone, or porterhouse...with high grade marbled meat...all you need is salt and black pepper.

The only time I use steak sauce is if the meat is some dry and tasteless cheap top round or London broil...then you have no choice but to use steak sauce.

[cjefferys]

A few years ago while I was in Maui I found a little Laotian restaurant that had unreal steak tartar (laub) that they served with green papaya salad and sticky rice. Bet you would have loved it! I know I did!

Yeah, that sounds tasty. One of the Korean dishes I had was similar to steak tartar, and it was very good.

[cjefferys]

BTW...I tried Kobe beef once...it's so tender and marbled...definitely world class...but it's also the most expensive steak on Earth...that's why I only had it once.

Oh yeah, it's the marbled fat that makes Kobe beef taste so good. It just melts in your mouth, it's awesome. And having that kind of beef well done, or adding any kind of sauce to it would be a complete waste of great meat. You just want to put a rare chunk in your mouth and savor the flavour of the beef.

[Hector]

Amen brother...amen.

[Mikey]

Steak sauce, BB sauce and ketchup is only for masking crap.

A good steak only needs a little salt and maybe a little seasoning.

I cringe when I see people WASTE good steaks loading them up with ketchup, BB sauce or steak sauce.

You can put that crap on a turd and it will taste the same as your steak.

[bgrimm77]

Mike.....just wondering if you have in fact tasted a turd with Steak sauce on it ? I know it sounds silly.....but is it realy out of the realm of possibilities ?

[Meule]

This reminds me of something I seen on TV a while ago.

Apparently the new trend for rich meat eaters is to let the fresh cut steak ROT for about a month unfridgerated before it's cooked.

After it's done "aging" ... they even have to cut off the really nasty rotting parts.

I heard some fancy restaurants do this and charge $100.00+ dollars a steak.

Sounds pretty disgusting, if you ask me.

Has to be the most disgusting thing I've ever heard

[ScottA]

I like mine well done but not burnt.

[Adam West]

Hector really likes steak. But yeah, that pic pretty much shows how I like my steak. Rare to medium rare, nice and red and bloody, and seared on the outside.

Not really surprising, as I'm a raw meat kind of guy. I love sashimi, and some raw beef dishes you can get at some Korean restaurants. I'm still trying to track down a restaurant in Japan that specializes in raw chicken sashimi, they do exist though (it's only at a place like this where I would trust the chicken to be safe enough to eat raw)

There is one breed of chicken that doesn't carry salmonella...I think it is a blue hen or something along those lines.

I used to like my steak medium well. I was always worried about bacteria and other food born illnesses.

Now, I like it seared on the outside just to retain the juices and medium rare (pink with a little blood). If you sear it over high heat, you really don't need to use any type of olive oil to keep it moist. Salt and Pepper are perfect...sometimes I'll dash on a little Montreal Steak Seasoning on occassion.

[jessica]

I'm nibbling on some cheese at the moment, and looking at those pics...wow. I'm still hungry and the cheese is NOT SATISFYING!!!

[AJJ]

I like mine well done.