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well done. not ‘charred and black’, but i dont want to see any hint of pink on my steak. i want to know that thing is dead and not coming back to life anytime soon. my steak needs to be ‘done’ so that it’s thoroughly grey inside, and then smothered with plenty of good ol’ fashioned bbq sauce. A1 is good, but KC Masterpiece is good too.
I go with medium because every place I’ve been to undercooks it and it turns out to be medium rare. I love when its nice, pink, and juicy. My grandpa likes his well done too, maybe even burnt.
In my childhood years, I wouldn’t eat a steak if it wasn’t grey black and dead as Tom so prefers, but as I grew older I started to realize that the more overcooked the steak was, the less flavor it retained. Now I’m a medium to medium-rare guy. I can’t eat it bloody rare, but a bit of pink is perfect.
Cook it! And cook it until it’s dead and gone! Really, if you do it right, you can cook a steak until its no longer pink, and still have flavor. Besides…I really like BBQ sauce. Especially the heavenly stuff that comes from the Roscoes BBQ Joint here in town. *drool*
I agree with the well-done crowd. And it can still be very flavorful. My favorite marinade which I add to two pounds of whatever steak I happened to pick up
Here’s the recipe:
1/2 cup olive oil
1/4 cup soy sauce
4 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
2 pounds sirloin or strip steakDirections
1. Mix oil, soy sauce and Steak Seasoning in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.2. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 8 to 10 minutes per side or until desired doneness.
Once I went to China Buffet and they had raw meat and raw salmon sitting out next to the sushi so I was like, “Oh look, raw meat. I guess its some Chinese thing.” So I put some on my plate and kept on going. Two weeks later I’m with my friend in her car talking about it and she says, “What? You ate it raw? That’s the meat you give to them and they’ll cook it for you!” Totally embarassing.
Depending on how thick the piece is, meduim to medium-well. Pink parts have the best flavor, especially when lightly salted! Mmm, this thread makes my mouth water!
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