Thread: Steak - how many times do you turn yours

Originally Posted by BMKal

X2

Or an even better version is to let SWMBO cook it for you - after she has been educated in the fine art of correctly cooking a steak of course.

I will never let a woman cook my steak!!!!!!!!!!

interesting that this thread came up. I was about to start a thread myself about the Super Butcher. Our eating habits have changed since this guy opened his shop (Yatala). It doesnt seem to matter what type of meat it is, whatever he offers is always superb, cooked to his instructions, whatever it is turns out like a delicacy. a few weeks ago we bought a special on eye fillets(bought 5) and had them cut up for us. the guy cutting up opened one up and asked us did we want it.....I asked why shouldnt we.....he said well I wouldnt take this one myself and gave us reasons about its colour and markings etc. he suggested we get another off the shelf which he opened and said yes this ones good and showed us the difference. I asked him what he was going to do with the pricy fillet he rejected on our behalf and he said chuck it in the mincer. We are confirmed customers with these guys. btw had eye fillet for dinner tonight......turned over only once you heathens.
sorry to steal the thread......

I dont get it..... Turn the steak over..... Where? On your plate? The places i eat out at are well aware that when I apply knife and fork to my steak, if it doesnt bellow and try to get away, I *WILL* send it back......

That said, some of the best steaks I've had were cooked by a vegetarian chef..... that guy was strange, but damn good with a steak!

Can't say I like steak at all.

Now, ribs or shanks, mmmmmmmmmm (gunbuggy)

Even a good roast (pork or lamb). Slow cooked till it falls off the bone.

I'll take any of these over a steak any day...... Unless it's steak tartare.

any one here like me eat it blue?

Originally Posted by 460cixy

any one here like me eat it blue?

You mean nicely aged?

Originally Posted by 460cixy

any one here like me eat it blue?

yep!

Originally Posted by d@rk51d3

You mean nicely aged?

Blue is seared on both sides for 15 seconds and thats it.

Its pretty much rare, wanna be a good cut for that.

I love carpaccio, very thin slicedmeat orfish served raw with a light lemon and olive oil dressing and sprinkle of sea salt.

Yeah baby--Too many years in hospitality I think.