Del 245 Posted April 16, 2011 Report Share Posted April 16, 2011 Nev and i are arguing over what constitues a well cooked steak. nev likes his steak wafer thin and charcoaled to cremated temperatures and cooked well done in grey.. myself.. i like a steak with a nice pink inside colouring.. kinda like this..so men... please... opinions.. put forth!should a steak be able to be carbon dated its that over cooked??? or should a steak just about eat the salad off your plate before you do...MOOOOOOOOOOOOOOOOOOOOOOOOOOOO! Quote Link to post Share on other sites
Softy 2,991 Posted April 16, 2011 Report Share Posted April 16, 2011 Pink and tender for sure!!! Quote Link to post Share on other sites
4THALOVE 45 Posted April 16, 2011 Report Share Posted April 16, 2011 inch thick slab of cow 3 mins either side then rest for another 3 then slosh a jug 'o' diannes gravy over it and thats how i have it yummalicious mum Quote Link to post Share on other sites
Del 245 Posted April 16, 2011 Author Report Share Posted April 16, 2011 http://lh3.ggpht.com/sublib99/SG99T9eMWoI/AAAAAAAACGc/FyZPH3OsccI/04072008035.jpg?imgmax=512http://lh3.ggpht.com/sublib99/SG99WMnDgnI/AAAAAAAACGs/seIyMMomLtk/04072008038.jpg?imgmax=512 Quote Link to post Share on other sites
Bluegoose 0 Posted April 16, 2011 Report Share Posted April 16, 2011 For steak 1.5cm-thick:Rare - 1-1 1/2 minutes each sideMedium - 2-3 minutes each sideWell done - 3-4 minutes each sideFor steak 2-3cm-thick:Rare - 2-3 minutes each sideMedium - 4-5 minutes each sideWell done - 5-6 minutes each sideRest for 5 mins Quote Link to post Share on other sites
Jack. 10 Posted April 16, 2011 Report Share Posted April 16, 2011 Medium rare for me please.... Juicy steak or it's no steak at all Tyke 1 Quote Link to post Share on other sites
Savagelip 4 Posted April 16, 2011 Report Share Posted April 16, 2011 Yep medium rare for me with worchester & chips & seafood salad Quote Link to post Share on other sites
Del 245 Posted April 16, 2011 Author Report Share Posted April 16, 2011 love a good pepper gravy... on rare/medium rare steak as i always say.. i love vegetarian food... it goes well with steak! Jack. 1 Quote Link to post Share on other sites
yellowbelly14 0 Posted April 16, 2011 Report Share Posted April 16, 2011 yep medium rare topped with surf and turf yum!!!!!! Quote Link to post Share on other sites
MarsOne 137 Posted April 16, 2011 Report Share Posted April 16, 2011 medium rare for me...hold your index finger + thumb together - feel the fleshy base of your thumb - if steak feels like this = rare2nd finger = medium rare3rd finger = mediumpinkie = well doneBefore going on the grill of a red hot bbq (oil up the grill to stop sticking), salt + pepper, rosemary and garlic on both sidesquick minute, then turn 90 degrees to get a mad criss-cross pattern going onwhen it first starts to 'bleed', it needs to be turned.jeah Quote Link to post Share on other sites
Del 245 Posted April 16, 2011 Author Report Share Posted April 16, 2011 ours were pan seared.. then oven baked, also on the menu was abalone, smoked shark, smoked sting ray and snapper steaks.. all seafood supplied and caught by me the steak was from the markets i think in the city..was a great evening washed down with copious amounts of good reds Quote Link to post Share on other sites
aldingabeachfisho 1 Posted April 16, 2011 Report Share Posted April 16, 2011 My old man's been giving me some tips on cooking steak (he's a chef at very renowned restaurant ) season with salt pepper, oil steak not pan or grill, don't cook straight from the fridge, turn steak when beads moisture on top, turn once only. Let rest off the heat before serving. Should judge wether its cooked or not by pressing rather than timing. Talking to mates that are chefs they reckon med rare is best and I agree Quote Link to post Share on other sites
carps 1 Posted April 17, 2011 Report Share Posted April 17, 2011 pan extreemly hot 2-3 inch thick eye fillet seared for 1-2 mins each side a splash of salt and merocan seasoning dont ruin it with gravy side serve of chips,corn,brussel sprouts,beans,carrots and well done garlic mushrooms BLUE RARE the only way Quote Link to post Share on other sites
Guest Brent61 Posted April 17, 2011 Report Share Posted April 17, 2011 medium rare , yumbrent Quote Link to post Share on other sites
cocky 0 Posted April 17, 2011 Report Share Posted April 17, 2011 welldone 4 me with masterfoods all purpose seasoning mmm Quote Link to post Share on other sites
southie THE BANGA 2,304 Posted April 17, 2011 Report Share Posted April 17, 2011 medium for me :)with pepper steak seasoning topped off with kakadu sweet plum and chilli sauce yummmmmmmmmmmmmmmmo :D Quote Link to post Share on other sites
MickSA 2 Posted April 17, 2011 Report Share Posted April 17, 2011 Good advise, but would like to add, that the steak should be room temprature. Oil the steak not the grill. Quote Link to post Share on other sites
rocknev 2 Posted April 17, 2011 Report Share Posted April 17, 2011 hahahahaah... THIS particular steak, to me, HAS HAD ITS ARSE WIPED, AND BEEN THROWN ON A PLATE... im SURE it went MOOOO when you put the fork in... not for me thanks muchly... SANDWHICH steak, minute each side, and on bread... marinated works well...i had a steak in adeladie a few mths ago, " how do you like steak sir?" CREMATE IT...VERY WELL DONE.... NO BLOOD PLEASE...now this was a 45 doller steak, that when i cut , OOOZED blood, i sent it back, the chef came out and said that IS very well done... sorry chef, i will have a refund please... i said NO blood, and meant it... kfc went down well after i left... Quote Link to post Share on other sites
rocknev 2 Posted April 17, 2011 Report Share Posted April 17, 2011 double post sorry Quote Link to post Share on other sites
rocknev 2 Posted April 17, 2011 Report Share Posted April 17, 2011 if i had a slab of steak as thick as this on the barbie, it would be there at LEAST 25 mintues, on low heat turning every couple of minutes... would still be tender enough for me, but yeah im fussy... ANY blood, and im done with the meal... Quote Link to post Share on other sites
Savagelip 4 Posted April 17, 2011 Report Share Posted April 17, 2011 oh yeah forgot mushroom sauce :silly: Quote Link to post Share on other sites
Piranha 76 Posted April 17, 2011 Report Share Posted April 17, 2011 Medium to medium well for me, juicy is one thing eating a blood soaked sponge is another:sick: sea salt and cracked pepper and topped with homemade tomato sauce. cheers Quote Link to post Share on other sites
urhookedfish 12 Posted April 17, 2011 Report Share Posted April 17, 2011 For some added contreversy (being like gravy) some people think you must have it. LOLThe perfect steak is a Chicken Snitty Parmagiana :blink: Okay the perfect steak is a Porterhouse medium well with no Gravy...shreek :whistle: :whistle: :whistle:No sauce or gravy - Just enjoy the steak!:ohmy: Quote Link to post Share on other sites
wedgetail 0 Posted April 17, 2011 Report Share Posted April 17, 2011 My steak starts out as a Aberdine angas grass and grain fed preferably around 2 years old Must be hung for at least 2 weeks after it is Slaughtered, my favorite cut would be 50 mill thick rib eye rare to medium rare. Cooked with care and rested served with a side order of more Steak:clap: Quote Link to post Share on other sites
Just Me 0 Posted April 17, 2011 Report Share Posted April 17, 2011 I've been getting some killer meat from a source outta Lobethal, i believe the beasts come outta Woodside (no, not refugees lol), aged for 2-3 weeks and the steaks are absolutely magnificent.I like the fillet steaks, but any good steak turns me on. Medium is my choice, just slightly pink in the middle and like UHF no sauces just salt and pepper, i will also cook some VERY hot chillies on the barbie and eat it with the meat, my GF bought me some steak rubs and seasonings over from Texas and they're damn good! Quote Link to post Share on other sites
Rickster 0 Posted April 17, 2011 Report Share Posted April 17, 2011 I've been getting some killer meat from a source outta Lobethal' date=' i believe the beasts come outta Woodside (no, not refugees lol), aged for 2-3 weeks and the steaks are absolutely magnificent.[/quote']That source is,nt from me either but would love to know, i can see the steak on the BBQ now whilst out on the water. :woohoo: Quote Link to post Share on other sites
Ranger 48 Posted April 17, 2011 Report Share Posted April 17, 2011 I tend to barbeque at least once per week and I look for a marbled meat for flavour, instead of something too lean.I'm a big fan of Black Angus! Check out the locally produces TEYS, it's world class and used for export: http://www.teysbros.com.au/Favourite cuts would be sirloin or oyster blade.I dont want my steak an inch thick though! 1-1.5cm is ample for a good steak.Remove the meat from the fridge prior to cooking. Oil, salt and pepper on the meat.A hot grill, not messing with the meat when it is on. One turn is all it needs, and more will see it toughen up.Rest before serving to allow the fibres to relax.Normally no gravy, sauces or any other stuff on my meat unless it's a cheaper cut.I prefer mine medium, the wife likes hers medium rare, I dont care how you have yours. rollcast 1 Quote Link to post Share on other sites
wedgetail 0 Posted April 17, 2011 Report Share Posted April 17, 2011 For a closer butcher Ranger try the butcher at Dublin not sure of the name but only one there got my easter order in all ready to pick up on the way to yorks thursday.Cheers Mark Quote Link to post Share on other sites
Ranger 48 Posted April 17, 2011 Report Share Posted April 17, 2011 Mark, I have my own supplier. A friend who works in the industry sees mine arrive vaccuum packed and at wholesale prices. statesquider 1 Quote Link to post Share on other sites
urhookedfish 12 Posted April 17, 2011 Report Share Posted April 17, 2011 All this talk of grainfed beef with marbled texture at wholesale prices is starting to get my mouth watering..and so close to lunch time too.I obviously need some new mates who work in the meat trade.would be handy at summer time, cos god knows a decent steak can cost the world these days.Great work Ranger, youve got me thinking of summer bbq's again and thats allways a good thing.Last night I had the barbie going but we cut the steak up cos it was only crappy supermarket stuff and made shazzlicks.which in the end was good but all that fatty food just didnt satisfy...well thats now apparent from my drooling over Rangers Post.:cheer: :cheer: :cheer: :cheer: Quote Link to post Share on other sites
Jack. 10 Posted April 17, 2011 Report Share Posted April 17, 2011 Scotch fillet for me.... Grilled. Served with pepper corn sauce :)Oh.... And the very best way to serve beef is in a Vindaloo curry.... On the table next to a full long neck of Coopers Pale Ale..... Yuuummmmm Quote Link to post Share on other sites
urhookedfish 12 Posted April 17, 2011 Report Share Posted April 17, 2011 The perfect beer for a steak is?:ohmy: :ohmy: :ohmy: :ohmy: Or is it a south australian Red! :cheer: (Do you like the way I just asked a question but ended it with an exclamation!) Quote Link to post Share on other sites
Kingsley 19 Posted April 18, 2011 Report Share Posted April 18, 2011 Well hung and medium rare :)If you are ever in Mt Gambier, I strongly suggest a meal at The Barn Steakhouse.Aged for 60 days minimum, cooked just right. Best. Steak. Ever.http://www.barn.com.au/steakhouse.html Quote Link to post Share on other sites
Piranha 76 Posted April 18, 2011 Report Share Posted April 18, 2011 Well hung and medium rare :)If you are ever in Mt Gambier' date=' I strongly suggest a meal at The Barn Steakhouse.Aged for 60 days minimum, cooked just right. Best. Steak. Ever.http://www.barn.com.au/steakhouse.html[/quote']Terra Rossa steak down this way;) Did you do the 1kg fillet Kingsley?cheers:) Quote Link to post Share on other sites
Kingsley 19 Posted April 19, 2011 Report Share Posted April 19, 2011 nah not the big boy, its about quality not quantity.I'd rather fully enjoy a smaller steak than be totally stuffed struggling through a monster just wanting to get to the end of it.The filet mignon was pretty awesome (what isn't better with bacon?) as well as the hereford porterhouse.Definitely have to plan a trip down that way again. Quote Link to post Share on other sites
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