How do you like your steak cooked?

[hairymick]

Well done. Any pink in the middle, it goes back on the grille. charred on the outside and fully COOKED  on the inside. Oh yeah, and vegies and LOTS  of gravey and micky is one happy little camper

[cancan]

We mostly buy export King Island rib fillet. I take it out of the Kyro pack, let it get to room temp, spay it with virgin oil and put it on a very hot plate for 3-4 minutes, turn it for another 3-4 minutes the put it on a wire rack and close the BBQ lid. Once its cooked i let it cool down and then I slice it up. Perfect...well depends on how many beers I have had before I start.

[OffRoadDave]

Gotta be medium to medium well for me, not keen on burnt to a cinder, but I'd take it any day over blue or any form of rare, the thought of eating raw meat turns my stomach.

[D4D]

We mostly buy export King Island rib fillet. 

Yeah the King Island fillet is what we normally buy too

[Diksta]

Yep, a good vet should be able to get it on it's feet  .

I like mine rare to medium rare, the better the steak the rarer it should be.

i am with you Big Jules, medium rare to rare thou my brother likes it blue which is a little to much for me

[Beachbums]

Blue for me. 

[Alan Loy]

I'm a medium rare man myself however this assumes that the meat is good quality.

Marinating the meat is a worthwhile addition, particularly if you are not sof the quality.

Who marinates their meat?

[Yoda42]

Well done for Yoda, medium for Mrs Yoda. Scotch fillet is the cut of choice.

Yoda is very particular about his BBQ, and Mrs Yoda is very happy about that

[DANBRI]

Can somebody turn the myswag forum back on.

[Paul.Helm]

Medium to medium rear.

For me NewYork yearling or Rib eye at a weight of 250-300gms minumum.

Seard for 3 min each side, then in the webber Q200 oven while marinated with masterfoods redwine & garlic, or soy honey & garlic or the smokey BBQ for 15min each side. Very nice.............

[Symon]

Blue all the way.

[Bird]

Got to be deader than a dead thing on a dead day.......

Any trace of the red stuff, and it may as well be still alive.

Baz

agree

[Foo]

Why would people want it bleeding?? If I wanted that I'd throw the steak away and eat the blood pad from under it in the tray.

Steak needs to be cooked right thru.

No wonder ya a grumpy chit. Ya got sore gums and jaw from tryin to eat boot leather all the time!   

Foo

[Bird]

No wonder ya a grumpy chit. Ya got sore gums and jaw from tryin to eat boot leather all the time!   

Foo

[Steffo1]

Not while you're wearing blue
A nice maroon shade would be the go, as my steak!

[discoteddy]

Medium rare, rib eye fillet cooked on the oz pig grill!!!!!


Cheers,


Disco teddy

[callmejoe]

If you cannot chase it around the plate. Its OVER COOKED.

Blue as can be

[tryagain]

[xcvator]

Knock it's horns off, wipe it's arse and put it on the plate 

[Bad Scott]

Self saucing steak 

[GBC]

Two totally different beasts mate!

There are no harmful bacteria in beef to upset your stomach.

Chicken and pork however must be well cooked or you will spend the night on the can!

Chicken, yes no blood.

I had my first 'medium' pork fillet the other day and it was excellent. It has taken years to get my head around it but the local chef convinced me to give it a go. The guys on Masterchef have also been rabbitting on about medium rare pork. Have a google and a try. Personally I think I'll revert back to cooking the arse out of pork and keep the beef for medium rare.
If you like sitting on crappers for weeks on end, google up 'chicken tataki' - yes, Japanese people eat blue chook.

[Rumpig]

A bit of blood never hurt anyone, the cow is dead already so no need to crucify it more 

[plusnq]

A bit of blood never hurt anyone, the cow is dead already so no need to crucify it more 

Lol

[Pete79]

Chicken, yes no blood.

I had my first 'medium' pork fillet the other day and it was excellent. It has taken years to get my head around it but the local chef convinced me to give it a go. The guys on Masterchef have also been rabbitting on about medium rare pork. Have a google and a try. Personally I think I'll revert back to cooking the arse out of pork and keep the beef for medium rare.
If you like sitting on crappers for weeks on end, google up 'chicken tataki' - yes, Japanese people eat blue chook.

The over cooked pork thing is from our grandparents era, when pig farming was much less industrialized.
These days with selective genetics, hygiene standards and vastly improved farming practices the over cooked chop should be history.

Having said that, I still prefer my pork medium.

But steak has to be bleeding.
Cut thick, dusted with rock salt only (no marinades and stuff), cooked over coals. Once it has colour on the outside it's done. The only colour on the inside is red.

[loanrangie]

I like mine still mooing.