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Salt and pepper with it being medium rare.
How would you like your steaks cooked?
- Thread starter Fatman LOU
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brett05
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I like them all.
The past few weeks we have been doing skirt for our tacos, but next week I'll be getting several different cuts (filet, sirloin, and rib eye) while I take a day to spend with family
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You got to remember, this is coming from a guy who thinks garlic powder is some great time saver over mincing fresh garlic
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Obviously if you are ordering steaks at Applebees and other chit tier restaurants where you feel the need to have them cooked to the point of being shoe leather.
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I know that, I also know that you can't get sick from a rare or blue rare steak unless it's spoiled meat. If it's spoiled, cooking it well done won't make much difference. Sorry, but you just don't really know what you are talking about when you say you order cheap steak well done to avoid getting sick...
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When i'm out at a fine restaurant , and the waiter/waitress takes my order and ask how i would like my steak cooked i always tell him/her just " knock the horns off ". Wife rolls her eyes but i still get a chuckle.....................
brett05
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You are saying it's not faster?
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It is much faster when it comes to getting that "burnt garlic" flavor.
brett05
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Seriously? I am going to give you the benefit of the doubt that you keep missing the point. ggphat gets it. Let's try once more.
A lower end restaurant will not care for food the same as a high end one.
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A restaurant that doesn’t care for their food will no longer be a restaurant.
brett05
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ya need to learn how to cook
brett05
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Why do you think a lot of places won't under cook their food?
brett05
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Again, Blue is not Rare.
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It’s not to serve spoiled meat.
brett05
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When asked, pink or no pink, I say no pink, I want purple or red. My wife rolls her eyes too.
brett05
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Not sure why everyone is speaking of spoiled meat but hey
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because you think cooking a STEAK well done prevents you from getting sick
not sure why this is so hard to understand
I think you are confusing a steak with a hamburger but whatever, just throw some garlic powder on it and cook until it's grey, you'll be fine.
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I'm pretty sure it is a grade of rare buddy. that's why they call it "blue rare"
thanks.
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Marginally faster does not equal better