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[Andy B]

.....

She grills them to a old school medium/well (so a modern cremated), so its cooked all the way through,  ........

Heathen!!    You might as well cook some Tesco/(The - for Scousers  ) Asda/other supermarket value steak if you're going to cook incinerate it like that 

Steak should have at least some pink in the middle   

[/highlight]

Not for me it shouldn't. As Elvis once said "I want a meal, not a pet". 
Rare meat tastes of blood. Disgusting imo.

Oh no it's not!!!!      

My med/rare steak tastes of steak .... not blood 

[Entwood]

Only way to eat a steak is "blue"     delicious

Costco belly pork slices are fabulous as well, absoulutely huge and bursting with flavour 

[Andy B]

Only way to eat a steak is "blue"     delicious ....

That's when the steak has just been in the same room as the pan isn't it?     

[Rods2]

Steak is at its most tender when it is cooked medium rare to medium, which is how a chef will cook it by default.

I used to have a lot of fun in France where my ex-wife liked her steak well done as a French chef's idea of well done with another 10 seconds cooking each side, when she would send it back was not my ex-wifes. After 3 or 4 attempts she would give up and just eat round the outside, so I always ended up with another half a steak. 

On one of my trips to the US, one restaurant I went to had marinated raw beef as a starter, very nice it was too. 

[TheBoy]

Steak is at its most tender when it is cooked medium rare to medium, which is how a chef will cook it by default.

I used to have a lot of fun in France where my ex-wife liked her steak well done as a French chef's idea of well done with another 10 seconds cooking each side, when she would send it back was not my ex-wifes. After 3 or 4 attempts she would give up and just eat round the outside, so I always ended up with another half a steak. 

On one of my trips to the US, one restaurant I went to had marinated raw beef as a starter, very nice it was too. 

As I like my meat dead, I struggle with this modern, stupid idea of undercooking meat.  Pubs that are trying to be resturants are the worse offenders. You can even order it "I want it burnt to a crisp" and it will come out bleeding, just because the "chef" (an undertrained cook) thinks its trendy. Each to their own, we all like things done differently, I just get frustrated at this relatively recent trend of rarer food = more upmarket/exclusive, moreso when it means that I have to say that I want my steak so badly burnt, that they'll need the fire brigade. Then still end up sending it back to be cooked properly.

If I was cynical, I'd say it was due to piss-poor quality steak, so it needs to be rarer to stop it being like old leather. Hence why I said that even when properly cooked, it was still melt-in-mouth tender

As for the French, they can't cook steak. Learnt that one early one, yet always seem to try it every year "just one more time". Actually, that said, the French can't really cook much

[Andy B]

Steak is at its most tender when it is cooked medium rare to medium, which is how a chef will cook it by default.

I used to have a lot of fun in France where my ex-wife liked her steak well done as a French chef's idea of well done with another 10 seconds cooking each side, when she would send it back was not my ex-wifes. After 3 or 4 attempts she would give up and just eat round the outside, so I always ended up with another half a steak. 

On one of my trips to the US, one restaurant I went to had marinated raw beef as a starter, very nice it was too. 

As I like my meat dead, I struggle with this modern, stupid idea of undercooking meat.  Pubs that are trying to be resturants are the worse offenders. You can even order it "I want it burnt to a crisp" and it will come out bleeding, just because the "chef" (an undertrained cook) thinks its trendy. Each to their own, we all like things done differently, I just get frustrated at this relatively recent trend of rarer food = more upmarket/exclusive, moreso when it means that I have to say that I want my steak so badly burnt, that they'll need the fire brigade. Then still end up sending it back to be cooked properly.

If I was cynical, I'd say it was due to piss-poor quality steak, so it needs to be rarer to stop it being like old leather. Hence why I said that even when properly cooked, it was still melt-in-mouth tender

As for the French, they can't cook steak. Learnt that one early one, yet always seem to try it every year "just one more time". Actually, that said, the French can't really cook much

I've not noticed it as a 'modern idea' ....... I think you'll find yourself in the minority 

[Vamps]

I do love OOF, even a thread on replacing a broken tool can change into how to cook a steak.....

[Marks DTM Calib]

I cant eat steak here anymore since consuming copius amounts of meat in Brazil

[Auto Addict]

Steak is at its most tender when it is cooked medium rare to medium, which is how a chef will cook it by default.

I used to have a lot of fun in France where my ex-wife liked her steak well done as a French chef's idea of well done with another 10 seconds cooking each side, when she would send it back was not my ex-wifes. After 3 or 4 attempts she would give up and just eat round the outside, so I always ended up with another half a steak. 

On one of my trips to the US, one restaurant I went to had marinated raw beef as a starter, very nice it was too. 

As I like my meat dead, I struggle with this modern, stupid idea of undercooking meat.  Pubs that are trying to be resturants are the worse offenders. You can even order it "I want it burnt to a crisp" and it will come out bleeding, just because the "chef" (an undertrained cook) thinks its trendy. Each to their own, we all like things done differently, I just get frustrated at this relatively recent trend of rarer food = more upmarket/exclusive, moreso when it means that I have to say that I want my steak so badly burnt, that they'll need the fire brigade. Then still end up sending it back to be cooked properly.

If I was cynical, I'd say it was due to piss-poor quality steak, so it needs to be rarer to stop it being like old leather. Hence why I said that even when properly cooked, it was still melt-in-mouth tender

As for the French, they can't cook steak. Learnt that one early one, yet always seem to try it every year "just one more time". Actually, that said, the French can't really cook much

What I find annoying is that nobody peels potatoes any more, OK, some people like eating the skins, but I don't, should we not be given the choice?

Went to a restaurant close by a few weeks ago and I complained that the vegetables weren't cooked, the waiter said 'That's the way we serve them here Sir, crunchy' so I said 'Then, why did you ask me how I wanted my steak!'

Moron.

[Kevin Wood]

Wipe its' @rse and walk it through the kitchen.

[TheBoy]

Wipe its' @rse and walk it through the kitchen.

Yeah, for poor quality meat, I agree. And French steak.

But given a choice with a nice lump of cow, cooked please

[Andy B]

.... cooked please

bloody IS cooked ........... you're incinerating it 

[Auto Addict]

.... cooked please

bloody IS cooked ........... you're incinerating it 

I can cook a steak all the way through that will still melt in your mouth, if it's still bloody, it means the chef doesn't know how to cook!

[Andy B]

... ...., if it's still bloody, it means the chef doesn't know how to cook!

I expect it to be bloody/pink if I ask for a medium rare steak 

[Auto Addict]

... ...., if it's still bloody, it means the chef doesn't know how to cook!

I expect it to be bloody/pink if I ask for a medium rare steak 

No good for you