Daniel Carroll does any one know any were i can go out for a steak in newcastle. I think it is, indeed, a waste of a truly glorious piece of meat. 7 January 2008, 9:14 am. Basically it’s seared and it’s done. (adsbygoogle = window.adsbygoogle || []).push({}); Here’s What To Serve With Pulled Pork For A Tasty Meal. I always season with salt and pepper before hand. -shortly cook the peppercorns in a pot to till they release their fragrance and ground them . I just wanted to share my experience from last night – my chef husband and I went to the local family friendly hotel for dinner (knowing it’s not a great place to eat but they have an excellent kids area). A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. (I’m here all week). Take a photo and post it up when you’re done! I’m not a huge fan of meat but any time I do eat steak it’s usually well done (yep I’m one of those people that believes if it’s pink, it’s not cooked). 6 April 2009, 9:04 pm. – guess modern technology is helping heh?? This means that when i cook his blue, as he likes it, it is warm in the middle without compromising the blue part. without over cooking the meat. Personally I prefer my steaks rare to medium rare, but that’s just me, although I do enjoy a blue steak. Lately I’ve just been thinking about how people like rare or even blue rare steak and I’m starting to wonder what’s so good about it – I mean if so many people like their steak that way surely it tastes great. Thanks for the Info here on cooking the perfect steak… CoViD-19 Predictions: How Do We Get Out Of Lockdown? Warm water not hot. What can I say to you, life’s a risk! Temperature is relative, believe me 50 degrees here is damn hot and most certainly does not equate to “cold” as Wikipedia suggests. I have been eating blue steaks for more years than I care to remember, I disagree with a couple of the post above – a blue steak should be warm in the middle. Hmmmm…. Yummy! People saying it’s the most tender way are probably having rare steak. Although a place called The Moon in Perth, Western Australia definitely gets a good wrap from me! Some may disagree, but well to each their own. 3 December 2007, 7:23 pm. Some beef cuts aren’t safe to eat cooked blue rare. Needless to say, I thought all red meat was hard to eat and relatively flavourless. Colin McNulty 16 September 2009, 4:41 pm. Oh, it just melts when you press it against the roof of your mouth. steakmonster Venison is tricky to get hold of and typically expensive in the shops round here. so, with your permission, here is mine! He was very angry and said, something to the effect, I guess should order a “Blue Steak” to get one rare! I’ll admit, that simple sentence has taken me 10 years of my life and no small amount of “encouragement” from the missus! When i take my steak off the grill it is a black pepper burned rare piece of heaven for carnivores…. http://www.thehealthybutcher.com/livetoeat/volume18/LiveToEat-Volume18-ThePerfectSteak.html, Scroll down to the section on “judging doneness”. > I then spread oil over the streak on both sides, i dont put the oil in the pan. When I am at the butcher the first thing out of my mouth is “Don’t trim the fat.” I always get a a knowing smile from any butcher worth his salt when i make that request. We don’t laugh at you for eating all your soy/tofu bullshit, so don’t make comments about us eating delicious, juicy, warm beef. if the meat has no outer fat : duck fat, tallow, or butter (i prefer tallow, but duck fat is great when you melt a thin layer of foie gras over your blue steak, it is SO good it is sinful, please try !!!) 8 January 2009, 10:00 pm, Thanks for joining the debate Mark, very useful. Cooking time is somewhat subjective. I leave it out over night ready to cook the next day, i also give it a sprinkle of black pepper and salt. I now know how to order my steak on my next visit to Scotland . You said you were taught that, who by? While sitting on my rump in work today (get it, rump?…I’ll stop now) I came across this page. When I am able I will post a perfectly GRILLED Blue Rare Steak. Oh and almost forgot, cook in a hot dry pan. The cut of steak you use is down to personal preference and budget. jonna jonson Which means boys and girls that raw meat does not contain blood, if it does its in trace amounts. Sometimes called Blue or Purple Rare, cooking steak to this temperature means it is barely warm in the middle. Oh the treat I was in for. Delicious! When I found out about Blue, I started ordering Blue, and occasionally got ‘we don’t do that here sir’. No resting needed. Over the years though, I figured that as half the population hadn’t died by eating rare steak, maybe it didn’t kill you on contact after all! A quality steak that is cooked correctly is widely considered to be the best type of meat. My son is a head chef and when asked he said he does it by placing the steak on a rack above the cooking pan to let it warm through before searing both sides of the steak. The photos that everyone else has posted on here are just rare steaks, you can see this in the color and the fact that the muscle fibers in the steak have started to be visible, as opposed to the interior of the meat looking like a slab of purple jello. Put some aluminium foil over it and let it rest for 2 minutes, turned it, let it rest for another 2 and ready to eat. Proper way to thaw it out? , Seriously though, I don’t think so. Plus our “modern” industrial beef production methods tend to get feces on the meat. Like you, I was raised to believe that beef is inedible unless cooked very, very, very well done, and I never liked it that much. But then, around 15, I was told I had anaemia and that if I didn’t want to take iron pills four times a day (which would have been a hassle!) 6 July 2014, 11:30 pm. 7. I love your starting description of how you came to decide, when you were a teenager, that meat that wasn’t brown throughout wasn’t cooked. ), Yep that picture looks rare to me. 22 April 2012, 3:49 pm. I just throw the salt and pepper on the steak after I cooked it. He ordered it “rare” and got it ‘medium rare’. I have been eating blue steak now for about two years . I find that all the cracked black pepper I like on it tends to burn a bit. Most butchers and shops will sell meat blood red as that is how they perceive the customer wants it, this does not make the best blue steak or indeed rare, get a butcher to mature a piece for you and you will taste the difference – do remember if the steak is thick to seal the sides as cooking and a piece 1-2 inches thick will require being warmed through. The best oils are Safflower, and high oleic Canola oil because they dont impart any flavor to the meat, and do not burn easily. Can I ask if anyone has tried the new cuts from Morrisons in the Uk rare? To achieve this without burning the exterior, you will need to lower the heat after you get the sear and cook continue to cook the steak over the low heat for a few minutes per side. I also don’t eat burgers unless I can have them rare, because I find well-done beef gross. I like to rub with garlic and a little salt & pepper…:). When myoglobin is cooked it goes from a +2 charge to a +3 charge as a result of oxidation reactions caused by heat, as a result it turns brown. 27 November 2009, 8:38 pm. "Black and blue" steak is cooked briefly on a hot flame, so the outside is charred, while the inside is cool with an internal temperature of around 110 degrees Fahrenheit. Enjoy your toxoplasmosis, you pseudo-French namby-pamby foodie tosser. Ever met someone you could describe as a fundamentalist vegetarian for example? I guess it’s too much to ask for a chef to spend less time preparing my food. 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