BlasphemyDepends on the steak
yes, but that's not what I meant...Blasphemy
Depends.
A really GOOD steak, cooked properly, can be cut with just the fork.
But the real answer is that the steak should be cut such that the meat can be appreciated in its fullness...in appearance, aroma, and taste.
It should display the marbling, texture, temperature, and juicyness.
It should be sized to be comfortably chewed and swallowed, allowing time and space for the full body of the meat and flavor, as well as the scent, to be savored. It should not be so large as to require "work" at consuming it or to displace the enjoyment of the experience.
If you're not going to take the time to enjoy a good steak properly cooked...well, you might just as well eat nothing but select grade lean round steak cooked well done and drowned in steak sauce. What would be the point?
We cannot be friends.I don't eat steak unless is a chop steak or a hamburger steak. I have the same amount of steaks as I've had cups of coffee,, bout 3 in 50 some years
I like mine about 25-30 seconds on each side. I like it to be still chilled in the middle. Anything longer than that is burnt all to hell and I cannot consume it.What are we 6? Who cuts their steak up into bite size pieces before eating? The real question is how steak should be cooked and anything above medium rare is the wrong ansewr.
I don't eat steak unless is a chop steak or a hamburger steak. I have the same amount of steaks as I've had cups of coffee,, bout 3 in 50 some years
I'm getting concerned about you. First it was grits, I can live with that due to the "grainy" texture, but steak, I have to draw the line on that one.
We don't eat a lot of steak in our house, but when we do it's standing prime rib roast cut into 1 1/2" steaks by the butcher at Piggly Wiggly. I freeze them, allow them to thaw until just a little frozen, salt and pepper both sides, throw them on a searing hot charcoal grill with lots of charcoal and sear both sides quickly, but allowing middle to still be cool. This produces an extra rare to rare steak that both my daughter and I love and my wife has grown to appreciate how tender, juicy and flavorful they are.
Exactly what I had for dinner last night.
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I marinate my steaks in an old family recipe. Had a big group one time and I heard one guy ask my wife for A1 before tasting it. I yelled across the room “I will effing end you if you dump crap on that steak before tasting it first. If you still want it after that I won’t be offended”.
Red neck ribeye! One of my favorites.Exactly what I had for dinner last night.
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Who cuts their steak up into bite size pieces before eating?
Into pieces before you eat it
What cut of steak? Some are juicy and succulent one bite at a time. Others are best thinly sliced on the bias to prevent shoe leather effect.
There is nothing I despise more than chewing forever with no flavor.
What are we 6? Who cuts their steak up into bite size pieces before eating? The real question is how steak should be cooked and anything above medium rare is the wrong ansewr.
Oh yea, ok. I didn’t think this through. I meant afteryes, but that's not what I meant...
I'd never hack a steak into pieces.
I meant do you slice it thin or thick, with the grain, against, on an angle, into bites or strips... it depends on what cut you're eating.
i swear on all that’s holy my wife’s dad pours steak sauce on every steak he eats before he even tastes it. I cooked filets the other week and he poured a1 all over his before he even took a bite. I’m pissed off just thinking about it.I'm the same way. If I see someone drenching a steak I cook with sauce before tasting it, I get angry.
Oh yea, ok. I didn’t think this through. I meant after
i swear on all that’s holy my wife’s dad pours steak sauce on every steak he eats before he even tastes it. I cooked filets the other week and he poured a1 all over his before he even took a bite and my wife can’t figure out why I don’t like being around him. I’m pissed off just thinking about it.
Also, you need to bring the steak to room temperature before cooking it (no matter how you cook it). This allows for faster cooking and it cooks it evenly. I don't salt my steak until I start to cook it because the salt draws out the juices.
I’m going to go ahead and call BS on the “so tender you cut it with a fork” claim. There are some cuts of beef that are cut thinly across the grain and can therefore be separated with a fork, but there are no steaks that are grilled and served as a hunk of meat that are then cut with a fork. How do I know, we’ll I don’t, but I’m pretty sure that if you could cut across the grain with a fork the whole thing would lack the texture of a good steak, it’d be like mush in your mouth.
I’ve eaten a lot of steak, and while it is hard on the knife edge, I prefer to cut my steak with what is effectively a straight razor.