Steak the way my wife likes it.

[delcrossv]

Same thing with me. When we met, the wife liked her's cooked to shoe leather. Took a surprisingly short time to convert her to the medium-rare side of things.

See hon- it actually tastes like beef!

 

[mmaher94087]

Jocko's and The Hitching Post in Casmalia (or the one in Buellton) are my favorites.

Steak story: My wife and I invited her girlfriend to dinner. I prepped the barbeque coals in anticipation of cooking a Beef Tenderloin to perfection. I almost cried when I heard our guest ask for well done with no pink anywhere.

 

[LVSteve]

My buddy says his wife doesn't like well done, she prefers hockey puck.

Most folk in England tend towards "no red bits". Undercooked food is a national concern back there.

 

[Goldstar225]

I always wanted mine well done. Then once on deployment a group of us got together and grilled some steaks, mine came out medium rare. I was darned hungry and dug in anyway. What's this?! The steak had FLAVOR, OMG it was good. Been a med-rare steak eater ever since.

 

[OFT II]

My dad used to say that if the steer was branded it's over done. I'll take mine rare to medium rare, please.

 

[dave1918a2]

I cook mine on a traeger smoker set at 275. Takes about 30 minutes and the steak is pink all the through except the center which is red and the outside is crispy. Even a cheap(hah,hah,) steak from Wallyworld come out tender and juicy with great flavor.

 

[Titan Tom]

Mike,

I've had many, many wonderful meals not only at Jocko's, but at both of the Hitching Posts, although I admit the one in Casmalia is the best of the two, to me at least. Bringing up tail end Charlie would be any of the McClintock places up and down the Central Coast, from Pismo Beach, up through SLO and Paso Robles.

When I was travelling for business out there, if we weren't up for steaks (a rare thing indeed), we'd head to Saletti's in Lompoc for Italian. I think it may be gone now.

But to me, the absolute BEST was having the 'Sweet Breads' at the Far Western in Guadeloupe, just west of Santa Maria. Alas, the far Western is no more. Sigh.

 

[Old Arkansawyer]

My opinion, for which there is no charge, is the lovers of rare steak, in
the most part, have been the victims of the hotel and restaurant
industry. After all there goal is to get customers in and out the door
and don't spend too much time cooking. Also this business keeps
trying to sell cheaper cuts of meat which may get tough if overcooked.
A good cut of meat can be cooked to medium well or well and still
be tender, juicy and have excellent flavor. I cook mine all the time
over lump charcoal and/or wood coals and I have never had a
complaint.
This view may be slanted due to my university course in parasitology
and touring several packing houses along with working part
time in a custom butcher shop as a boy.

 

[mtgianni]

My opinion, for which there is no charge, is the lovers of rare steak, in
the most part, have been the victims of the hotel and restaurant
industry. After all there goal is to get customers in and out the door
and don't spend too much time cooking. Also this business keeps
trying to sell cheaper cuts of meat which may get tough if overcooked.
A good cut of meat can be cooked to medium well or well and still
be tender, juicy and have excellent flavor. I cook mine all the time
over lump charcoal and/or wood coals and I have never had a
complaint.
This view may be slanted due to my university course in parasitology
and touring several packing houses along with working part
time in a custom butcher shop as a boy.

The inside of my steak never got near a knife before it hit the grill. I like mine red and juicy, but burger can't show any pink unless I ground it myself. My wife likes her steaks like the tounge of my shoes, uniform color and juiceless. 42 + years later she still hasn't changed.

 

[Rustyt1953]

I like mine leaning towards rare.

On my first trip to Canada, I tried steak tartare (minced horsemeat, scallions, onions, pepper, Worcestershire sauce with a raw egg yolk on top sitting on rye toast served with a good merlot.

I, like any first timer, balked for a minute but, being epicurious, I became a believer.

Since then I have adopted Col Sherman Potter's philosophy: "cows are ugly and need to be eaten, horses are noble beasts and shouldn't be!"

 

[kthom]

When a kid, I worked one summer with an old cowboy and stayed in the bunkhouse with him. Rancher furnished us beef. The old boy would plunk his only cooking utensil (except for the blue speckled coffee pot)which was a black heavy cast iron skillet, down on the gas cookstove, and turn the burner way up. He put in a dash of lard or crisco and let it cover the bottom of the skillet just barely. He plopped down the steak in the hot skillet and put a large chunk of real butter down on it in the middle. When that butter was melted completely, he turned the steak over and added a second big chunk of butter on top. When that was melted, he served it up on his plate and told me to cook my own steak while the skillet was hot. I didn't turn my steak as quickly as he did his own, but cooked it the same way. (I prefer my steak to be pink inside but thoroughly hot clean through). He commented that my steak was overdone. I told him I'd seen cows that were injured a whole lot worse than what he was eating that fully recovered after a bit of time spent healing up! He thought that was funny!

We ate a big breakfast every day, during which I discovered he saved a piece of his steak from supper the night beore to have with his fried eggs, and that worked just fine for me too. We didn't have much at dinner time, (midday meal) but I sure looked forward to supper time every day! That old cowboy made my summertime a well spent one. I learned a lot from him about a lot of things, including how to enjoy a big shot of whiskey taken neat after supper. Just one was enough for him, but he sure enjoyed that to top off his supper. He'd been around for long enough to have figured out the most efficient way to do anything he did.

He wasn't the fastest worker around, but when he got done with a job, it was done right and he hadn't worked up a big sweat. Slow and steady is still going at the end of the day! He could accomplish more in a day than most anyone else I'd ever worked with! Living and working with him that summer was a great experience for me.

 

[HOUSTON RICK]

My wife was fully formed when we met. 34.
Set in her ways.
Ordered her steaks well done. Took quite a while to bring her around.
Tonight I was headed out to the grill, still having some things to get ready and told her the steaks would be ready in 20 minutes.
She frantically hollered, don't over cook them.
Now she likes them medium rare.
Sometimes I do win. /QUOTE]

Yes, but how many years did that take?

My wife's father was a gunner on a B-26 in the India-Burma-China region in WWII. He ate so much rice that he refused to have it in the house the rest of his life. I took my wife out to eat and she asked where we were going. I said "A Thai restaurant". She laughed thinking that I was kidding. I pulled into the parking and the fireworks went on for almost an hour while I asked, pleaded and begged her to just come in and try it. She tried it. We ate at that restaurant almost every Friday for the next four years straight.

 

[Old TexMex]

When a kid, I worked one summer with an old cowboy......

"I told him I'd seen cows that were injured a whole lot worse than what he was eating that fully recovered after a bit of time spent healing up!"He thought that was funny!
.

Ken,
That IS funny, I don't care who you are!

That one's gonna travel.

 

[gman51]

A friend of mine wouldn't touch a steak that wasn't dang near burnt. Better not even be any pink left in her steak. But she would suck the head of a shrimp without a second thought. Go figure that one out!

 

[BC38]

Ken,
That IS funny, I don't care who you are!

That one's gonna travel.

...I told him I'd seen cows that were injured a whole lot worse than what he was eating that fully recovered after a bit of time spent healing up! He thought that was funny!

Seems like that line was used in a movie once. I can't remember which movie or who said it (maybe Slim Pickins?).

It was a bit shorter in the movie IIRC. Something more along the lines of
"I've seen cows hurt worse than that that recovered..."

 

[kraynky]

A good hot fire and a nice 1-1/2" slab of steak, flame kissed the blacken the edges and flipped over for the same on the other side. I once got sidetracked and cooked it almost 4 minutes before flipping it. Darn near ruined that steak! I like the "cool red center" train of thought. But you have to be ready to eat "right now". Oh my mouth is watering.........

 

[Old TexMex]

I like a marinaded, thin (1") Sonoran grass fed ribeye steak, dropped on a hot cast iron skillet with coconut oil nearly smokin'. Count to twenty, flip, count to twenty, then on the plate. Let it sit for a minute.
Pico de gallo on the side.

 

[LVSteve]

My opinion, for which there is no charge, is the lovers of rare steak, in
the most part, have been the victims of the hotel and restaurant
industry. After all there goal is to get customers in and out the door
and don't spend too much time cooking. Also this business keeps
trying to sell cheaper cuts of meat which may get tough if overcooked.
A good cut of meat can be cooked to medium well or well and still
be tender, juicy and have excellent flavor. I cook mine all the time
over lump charcoal and/or wood coals and I have never had a
complaint.
This view may be slanted due to my university course in parasitology
and touring several packing houses along with working part
time in a custom butcher shop as a boy.

I'm a medium to medium-well guy myself. I've seen the videos, too.

 

[Mr.Harry]

Depends on the cut too, to an extent. Some benefit from a little more cooking than others. Just like there are stewing and braising cuts, not every 'steak' is ideal eating black n blue. Though some are. I won't get into a long winded post analyzing every cut off a cow, but will concede that some are better approaching medium.

 

[joeintexas]

The wife and I both like steak med rare to rare, both my parents wanted it done until you could wear it as a shoe, both our sons want them so rare a good vet could have it on its feet in just a few minutes.