Steak (some polls)

Best steak

  • Sirloin
  • Ribeye
  • Fillet
  • Bavette
  • Flat iron
  • Rump
  • T-Bone
  • Flank
  • Skirt

0 voters

Cooked

  • Blue/steak tartare
  • Rare
  • Medium rare
  • Medium
  • Medium to well done
  • Well done
  • Very well done

0 voters

Fat?

  • I purposefully seek out cuts with loads of fat as it is delicious
  • A nice marble throughout
  • Ugh get the fat away I cut it off with pizza scissors

0 voters

pizza scissors ?

2 Likes

Are you any good at cooking a steak at home?

  • Yes - I could work in a restaurant me
  • I do an OK job
  • No - I don’t bother and just eat steak when I’m at a restaurant
  • Vegetarian option

0 voters

Steak is a fundamentally overrated foodstuff

  • True
  • False

0 voters

A good steak is incredible. There’s plenty of disappointment to be found in the world of steak though.

8 Likes

Blue and steak tartare are completely different things.

blue ba da ba de steak tartare ba da ba doo da da

8 Likes

Even in my morally repugnant days I always thought it was mostly a waste of time. Like bacon.

2 Likes

Is it hot take tuesday?

1 Like

Doneness depends on the steak. Fatty steaks like ribeye are grim when rare, but leaner ones can be bloody as you please.

1 Like

The secret is leaving it to rest for a few minutes post cooking especially if you’re going rare

7 Likes

Only a complete fucking maniac would just whack it from the pan onto a plate and tuck straight in, surely?

You’d be surprised.

2 Likes

Thought I was a medium rare fan but recent experiments with a meat thermometer have confirmed that my perfect steak is actually in the “rare” bracket

8.5/10, but people act like it’s the best thing ever

And leaving it to get to room temp before cooking

3 Likes

i prefer to just wander up to a cow and take a bite tbh, cut out the middlemen

I do enjoy a Korean/Japanese BBQ where you cook bits of steak and eat them straight off the grill. But resting is probably less of an issue with thin pieces.

3 Likes

Only a complete fucking maniac would just whack it straight from the fridge into the pan, surely?

1 Like

Peppercorn sauce

1 Like