Steak Poll

[Yeshuasdaughter]

How do you like your Steak?

Here is a chart for reference.

 

[Forest Cat]

Seared, so I voted black and crispy.

 

[Rodafina]

I like the kind you use against vampires.

 

[Gerontius]

I like the kind you use against vampires.

So, garlic steak!

I put medium rare. Gets it cooked nice enough.

Can we define a Vegetarian as one whose steak is the rarest possible (still out grazing?)

 

[Kisa the tea]

The "steaks" I eat are usually well done. The beans are well cooked to give it a nice dark "steak" colour. Unfortunately my "steaks" are processed since I don't have the means to make homemade "steak" but they come out well.

Spoiler

"Steak"

 

[Princess Viola]

I always have my steaks medium-rare nowadays.

When I was growing up, my family would always cook them well-done and I absolutely hated them. Too chewy and flavorless and needed steak sauce to be remotely edible.

But medium-rare? Don't need steak sauce for that.

 

[Outdated]

When I was little I was taught that things not cooked properly can make you very sick and you will die. I like a bit of pink tenderness in the meat but if even a tiny bit of blood comes out I won't eat it. It must be cooked.

 

[Judge]

Well done. At least at a time when I could eat steak, which was years ago.

With having Gerd, while I can eat hamburger, I can't eat steak other than in little bits like in burritos and such .

 

[Gerald Wilgus]

I love to make a nice medium rare Flank steak. Marinated with a sofrito; Onion, Cilantro, Garlic, Red and Green Peppers, or Teriyaki, Rosemary, Honey.

 

[Metalhead]

Bloody as hell. Still with the nerves twitching. Straight off the bone like a barbarian.

 

[Slightly]

Eaten from the pan while it's cooking.

Like so:
- Get a thick ribeye and salt it to within an inch of it's life.
- Lay it on a super-hot cast-iron skillet.
- After about 3 minutes, flip it.
- After about 3 minutes turn it down a bit so it won't cook to quickly while you eat it.
- Grab your knife and fork, cut off the best looking bite, press the raw cut side on the skillet for a few seconds so it's seared and super rare inside (or if you like well done, smash it flat into the skillet with your fork til it's gray and juicy).
- Stuff that bite in your mouth and grunt with pleasure.
- Repeat the last step until you run out of either steak or the will to eat it.

 

[SusanLR]

Medium well.
It's cooked, but not hard and black. Just a touch of pink. No blood.

 

[Yeshuasdaughter]

The "steaks" I eat are usually well done. The beans are well cooked to give it a nice dark "steak" colour. Unfortunately my "steaks" are processed since I don't have the means to make homemade "steak" but they come out well.

Spoiler

"Steak"

If you aren't allergic to gluten, you should learn how to make Seitan. Also known as field roast. It has a flavor and texture that is very similar to chicken breast.

It's very simple. You buy a bag of gluten (flour in which all the starch and fiber have been removed, leaving only the protein.) Gluten flour is amazingly cheap.

Put a couple cups of gluten flour into a big mixing bowl. Mix in vegetarian boullion powder. that's the secret right there, that will make it taste meaty. Especially if you use a vegetarian chicken flavored seasoning. Mix in other meat seasonings too, like steak seasoning, sage, garlic powder, salt. Things people would normally put on meat.

Mix in just enough vegetable broth or water to make a very stiff, stretchy dough. Hands are best to mix it with.

Fill a big pot just about half full with water. Bring to a boil. Tear off little strips of the gluten and drop them one by one into the boiling water. Allow it to simmer for about fifteen minutes. The strips will begin to resemble chicken strips.

Turn off the stove and strain the gluten strips out of the water.

Now you have field roast. Store the strips in a covered bowl in the fridge. You can fry it up, bake it, grill it, etc, and it will cook up just like chicken or steak.

 

[Kisa the tea]

If you aren't allergic to gluten, you should learn how to make Seitan. Also known as field roast. It has a flavor and texture that is very similar to chicken breast.

It's very simple. You buy a bag of gluten (flour in which all the starch and fiber have been removed, leaving only the protein.) Gluten flour is amazingly cheap.

Put a couple cups of gluten flour into a big mixing bowl. Mix in vegetarian boullion powder. that's the secret right there, that will make it taste meaty. Especially if you use a vegetarian chicken broth flavored seasoning. Mix in other meat seasonings too, like steak seasoning, sage, garlic powder, salt. Things people would normally put on meat.

Mix in just enough vegetable broth or water to make a very stiff, stretchy dough. Hands are best to mix it with.

Fill a big pot just about half full with water. Bring to a boil. Tear off little strips of the gluten and drop them one by one into the boiling water. Allow it to simmer for about fifteen minutes. The strips will begin to resemble chicken strips.

Turn off the stove and strain the gluten strips out of the water.

Now you have field roast. Store the strips in a covered bowl in the fridge. You can fry it up, bake it, grill it, etc, and it will cook up just like chicken or steak.

Unfortunately when I said I don't have the means I really meant I don't have the means.
This is a bit embarassing but

Spoiler

I don't have a stove/oven. Too expensive for me

 

[Yeshuasdaughter]

Unfortunately when I said I don't have the means I really meant I don't have the means.
This is a bit embarassing but

Spoiler

I don't have a stove/oven. Too expensive for me

Well, someday you will. Soon too, i'd bet. New skills should always be stored up like arrows in a quiver. You never know when you'll need them.

I'z po myself, so I understand.

 

[Yeshuasdaughter]

Eaten from the pan while it's cooking.

Like so:
- Get a thick ribeye and salt it to within an inch of it's life.
- Lay it on a super-hot cast-iron skillet.
- After about 3 minutes, flip it.
- After about 3 minutes turn it down a bit so it won't cook to quickly while you eat it.
- Grab your knife and fork, cut off the best looking bite, press the raw cut side on the skillet for a few seconds so it's seared and super rare inside (or if you like well done, smash it flat into the skillet with your fork til it's gray and juicy).
- Stuff that bite in your mouth and grunt with pleasure.
- Repeat the last step until you run out of either steak or the will to eat it.

Do you let your meat rest for ten minutes in the pan, with the heat off?

 

[tree]

If you aren't allergic to gluten, you should learn how to make Seitan. Also known as field roast.

It's very simple. You buy a bag of gluten (flour in which all the starch and fiber have been removed, leaving only the protein.) Gluten flour is amazingly cheap.

Never seen it called 'field roast.'
Wheat meat is the other name I know Seitan by.

I sometimes have made wheat meat from whole wheat flour.
The *make a ball of dough, soak, wash/rinse repeatedly* method.

The result is a looser texture than using gluten flour,
but it's still wheat meat/seitan.

Have several recipes for using wheat meat.

 

[maycontainthunder]

Oh... yet another thread that causes keyboard damage due to excessive drooling.

 

[Outdated]

 

[Dagan]

Medium or medium rare. I have the sear and then finish in the oven method down pretty well. Thyme and butter in the skillet only. Porterhouse, NY strip or filet mignon are my preferences.