How do you like your steaks cooked? - Page 3

LYU370 · 09-19-2020, 07:37 PM

Quote:

Originally Posted by qapla

"How do you like your steaks cooked?"

Over fire!

As far as doneness, I prefer medium.

My FIL want his cooked well, well, well, well, well, well done. If it isn't the same color brown all the way through it says it "raw" and won't eat it.

Sounds like my brother Bubba.

Swine Spectator · 09-19-2020, 08:28 PM

https://www.youtube.com/watch?v=upY9b6d32R0

jzadski · 09-19-2020, 10:23 PM

I will say it again. If you are going to ruin my steak by cooking anything over med I am going to put ketchup on it. Oh, another for med rare

gaffer · 09-20-2020, 08:03 AM

Personally, I would rather the chef under cook rather than overcook. Medium rare.

I use Harry Soos grand champion in ribeye method. Indirect heat until 109° then switch to direct hot,hot, hot, grill. Exactly 70 seconds, flip, another 70 seconds, then repeat so both sides got 70 seconds of direct heat twice.

This is for steaks around 1 1/2 inches thick and never fails to be perfect.

Bob C Cue · 09-20-2020, 10:17 AM

Quote:

Originally Posted by gaffer

Personally, I would rather the chef under cook rather than overcook. Medium rare.

I use Harry Soos grand champion in ribeye method. Indirect heat until 109° then switch to direct hot,hot, hot, grill. Exactly 70 seconds, flip, another 70 seconds, then repeat so both sides got 70 seconds of direct heat twice.

This is for steaks around 1 1/2 inches thick and never fails to be perfect.

I guess that method is called "reverse sear Soo?"

Ron_L · 09-20-2020, 10:57 AM

Quote:

Originally Posted by Bob C Cue

So what do the numbers to the left of the pics mean? Are those presentation scores?

Quote:

Originally Posted by kevinstaggs

I can live with (but don't love) med getting a better score than med-rare. But med well gets the same points as med-rare... are you kidding me? Seems crazy to me.

Quote:

Originally Posted by luke duke

I think they are judging people on their ability to hit a target temp.

Exactly. For SCA cook offs they chose medium as the target. So, a perfect medium gets 10 points, and going over or under gets fewer points. One of the hardest adjustment for me when we starting doing steak cook offs was cooking the steak to medium

. But, just like any other competition, it is about what the judges expect, not what I prefer.

food4thot · 09-20-2020, 11:32 AM

Ideal for me is something sorta between rare and medium-rare.

There's a Korean BBQ place nearby that offers a steak carpaccio appetizer. Typically carpaccio is raw but the place puts just a slight cook on the outside. It's excellent and what I mean about being between rare and medium-rare. Served with a sesame soy sauce and wasabi on the side, like a beef version of sashimi. One of the best beef dishes I've ever had.

16Adams · 09-20-2020, 11:56 AM

Chicken Fried

View Poll Results: How do you like your steaks cooked?
Rare	14	14.29%
Medium rare	66	67.35%
Medium	17	17.35%
Medium well	1	1.02%
Well done	0	0%
Voters: 98. You may not vote on this poll

09-19-2020, 08:28 PM	#32
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	https://www.youtube.com/watch?v=upY9b6d32R0 __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

09-19-2020, 10:23 PM	#33
jzadski Babbling Farker Join Date: 11-06-14 Location: Lapeer, MI Name/Nickname : Joe	I will say it again. If you are going to ruin my steak by cooking anything over med I am going to put ketchup on it. Oh, another for med rare __________________ 14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"

09-20-2020, 08:03 AM	#34
gaffer Found some matches. Join Date: 04-23-14 Location: New Bern, NC	Personally, I would rather the chef under cook rather than overcook. Medium rare. I use Harry Soos grand champion in ribeye method. Indirect heat until 109° then switch to direct hot,hot, hot, grill. Exactly 70 seconds, flip, another 70 seconds, then repeat so both sides got 70 seconds of direct heat twice. This is for steaks around 1 1/2 inches thick and never fails to be perfect. __________________ Stumps Smoker, BGE

09-20-2020, 11:32 AM	#37
food4thot is Blowin Smoke! Join Date: 07-31-14 Location: Troy, MI Name/Nickname : Erik, E	Ideal for me is something sorta between rare and medium-rare. There's a Korean BBQ place nearby that offers a steak carpaccio appetizer. Typically carpaccio is raw but the place puts just a slight cook on the outside. It's excellent and what I mean about being between rare and medium-rare. Served with a sesame soy sauce and wasabi on the side, like a beef version of sashimi. One of the best beef dishes I've ever had. __________________ Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen

09-20-2020, 11:56 AM	#38
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Chicken Fried __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top