How do you like your steak? - You will be judged.

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Un Platano said:
Well-done steak can still be really fucking good if you cook it the right way. It gets dried out when you cook it over a grill or pan, but made in the oven it's great.
Click to expand...

Joking aside, a competent cook can make a steak any way a customer orders it without ruining it.
 
My favorite steak is actually dry-rubbed with garlic salt ground red pepper and minced onion, briefly broiled or pan-seared and then slowly oven roasted to 130 degrees. It sounds like a pain in the ass but it's always perfect.
 
So I've been getting less poor recently. I haven't gotten an instant read thermometer yet, but a few weeks ago, I got something probably more useful: a sous vide cooker.

If you've not familiar with sous vide, it's a device that will cook your food vacuum sealed, in a water bath for a long period of time. It gives you ideal control of the temperature, without risk of overcooking.

So instead of cooking your steak at 200+ degrees F for 10 minutes, you cook it at your target temperature (135 degrees F for medium rare) for an hour or two. You can't fuck it up. You don't lose any moisture, fat or flavor like you do with grilling and panfrying.

Of course, you don't get any of that delicious char on the outside either. So a common practice for sous vide cooked food is to pop it on a pan, or in the oven or something to finish it.

Anyway, pics:
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Verdict:

Pretty awesome stuff. I always salt my meat overnight, so I'm not really put off by the extra cook time.

One thing I'll do next time is get thicker steaks. I'm perpetually worried about overcooking my steak, especially when I'm playing with my new sous vide toy, so this steak isn't as dark as I'd like.

I'll be a bit more aggressive next time if I get a steak like 2 inches thick.

https://www.amazon.com/dp/B01MSH4SEF/ref=olp_product_details?_encoding=UTF8&me=

This is the one I got. The instructions are like google translate chinese, but it's not too hard to figure out.
 

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Bleeding. I like that raw flavor, but the middle must also be at least warm. I've never had the pleasure but getting a steak right off the still warm body and slightly seared is one of my food fantasies.

Do any restaurants serve it like this? (Though I imagine it be very expensive.)
 
I prefer it medium-rare, though anywhere within the medium range is still pretty fine. It depends on the type of steak too, something like a rib-eye is still good even if it's well-done.

With peppercorn sauce if possible. And chips. AND ONION RINGS.
 
The correct answer is medium rare. Order your steak well-done and expect a crappy end-cut charred beyond recognition because you won't know the difference. You're doing the chef a favour.
 
I haven't had the opportunity to have a lot of steak over my life. However I will say three things, one, I like my meat well done because I love the heat. Two, I learned this from a great guy who passed away a few years ago, NEVER grab the steak sauce when you get your steak. Try it first. To not try the steak without sauce is an insult to the chef, and at times the taste of the cut of meat. And three, I have had only one steak my entire life that didn't need sauce. It was something my mother got for a special occasion and didn't remember what kind of cut it was. It was phenomenal. I have patiently awaited the time to see if I can replicate that experience and then gain thirty pounds on the stuff.
 
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