I'm a carnivore; freely admit it. Nothing beats a great steak cooked on a grill till medium done. (Just barely pink and still juicy.) I also like to eat a bit of beef fat so I never trim it all off before cooking. My husband is the opposite; he practically uses a magnifying glass to make sure he trims off every fat cell on the meat. How do you like your steak? (No ketchup, please. )
There's only one way that a civilized human being would eat steak: well done. No ketchup, although if it turns out to be a crappy steak, you can add some Worcestershire sauce. If it's a good steak, it doesn't need that either.
Whatever meats I'm eating The most important thing to me is that it's tender and trimmed. We tenderize our stakes Either mechanically or with marinade. I like my center of the cooked steak pink. We just went to longhorn steakhouse, per there menu a medium cooked steak is pink center. I use A1 steak sauce occasionally. If I had my choice I'd prefer pot roast, stew, or pepper steak.
I have not had steak in years. Since I cook for myself and don't know what I'm doing and don't eat out, it's just easier to prepare fish and chicken for me. I guess I'm eating healthy but unintentionally.
We like our steak medium rare to medium and my wife does trim as much fat off as possible. Prime Rib seems to have a lot of fat, of which a consumer is paying for. Unfortunately, there are restaurants that have different ideas about how a customer wants their steak cooked. I had to send a steak back to the cook once, because it looked so rare, it almost made me sick to look at it. IOW, way too much red blood showing!
I love steak , especially cooked on the BBQ, and basted with bbq sauce every time it is turned over, and done about medium, so hot inside, but still pink in the middle. When I worked at the Leisure Time Resort (in Washington State) we got discounts on the foods, and it was about $4 for a steak dinner (steak, salad, baked potato); so the kids and I had that every week or so, and we all loved it. The price of meat is so high right now, we seldom buy steak anymore, and if we do, we get it at the local IGA store that puts it on sale every now and then. They have T-bones on sale every month or two, but they are on the other side of Huntsville; so we do not get that far away from home very often.
Hubby was a meat cutter, and knows his beef. Never trim the fat - good girl @Beth Gallagher I love a good rib eye , and it does not need any dressings on top of it. Almost done and dead, no blood thank you.
I always used to eat my steak well done...not a hint of pink. I was at a party when a friend insisted that I try it medium-rare, with the assurance it could be tossed back on the grill if I didn't like it. From that point on I've had it medium-rare. To cook it any further is to cook the flavor out of it. If I have time, I like to age it in the fridge (as I believe @Beth Gallagher has mentioned doing.) It really enhances the flavor. My younger brother would buy a quality steak from his local butcher, cut off a piece before putting the steak on the fire, and pop it in his mouth. I never tried it, mostly because I did not trust it to be free of bacteria. I cannot imagine your husband letting you kill a good cut of meat like that.
At steak houses, where they are averse to actually cooking the meat they serve, I will tell them to prepare it well done, and when they think it's well done, leave it on a little longer. If I order steak at a restaurant other than a steak house, I can simply order it well done.
When you order at Outback, they describe what your steak will look like. At some point one would think these high-end places would stop putting themselves in the position where everything gets sent back to the kitchen to be cooked a second time, all because the customer is never right. Who do these people think they are...French???
It makes sense for them to do that. If they bring you meat that is not quite as done as you want it, then can cook it a little bit more. If it is done more than you wanted it, they can’t un-cook it for you. Probably, people who eat at steak houses are more particular and exacting about how well done they want their meat cooked than people at a regular restaurant, who are just there for a good meal. When we had our cafe, Bobby never overcooked meat, because he could easily cook it a little more if it was not done as much as the person wanted it cooked. Once we knew how a customer liked their meat cooked, Bobby usually remembered and fixed it right for him after that, because he knew how well done to cook the steak for that person.