I'm not sure I understand the attitude of those who proclaim a certain way is the only way to prepare and eat a steak. Why would anyone care how somebody else prefers their meal? They obviously like it the way they order it, so who cares?

 

And then there is the issue of sides and sauces. Why is mushrooms or bernaise or sour cream or butter OK with a piece of meat, but A1 or ketchup or other sauces are taboo? Doesn't make sense to me.

 

I was thinking the same thing. I dont drown my steak in A-1, dont see why a pouring some sauce on the side would hurt anything.

I'm not sure I understand the attitude of those who proclaim a certain way is the only way to prepare and eat a steak. Why would anyone care how somebody else prefers their meal? They obviously like it the way they order it, so who cares?

 

And then there is the issue of sides and sauces. Why is mushrooms or bernaise or sour cream or butter OK with a piece of meat, but A1 or ketchup or other sauces are taboo? Doesn't make sense to me.

Because some of us consider ourselves to be a steak snob.

 

And as a steak snob, there is some things you know you do and don't do. Similar to being a bourbon enthusiast. You come to a party with some Pappy's, Basil Hayden, or Bookers the ones in the know realize you get it. You walk in with a fifth of Colonel Lee you are not going to be in with the cool crowd.

For the record, if I am getting a steak at one of our local grocery stores, I do not necessarily have a problem with using A1 or another sauce because the cut of meat is not as fresh or flavorful. Luckily we have a butcher shop that we can get great cuts of meat, in which case it is not needed.

 

For those that love A1 (and I honestly love the taste of A1), go to Jeff Ruby's, Morton's, etc. and get a steak... there is no way it needs A1.

1. A well prepared steak should need no sauce. All the seasoning a well prepared steak needs in salt and pepper. There's a reason why places like Ruth's Chris don't even ask if you need steak sauce and places like Ryan's put it on the table. I like A-1 for burgers but when the beef is intcact keep it away.

 

2. A steak cooked past medium rare has been burned IMVHO. That how I order a Ribeye. A filet I get rare because it has a lower fat content and I HATE a dry steak.

 

3. Soaking up the drippings after a steak (blood and all) with a good piece of crusty bread is one of the great pleasures of life.

 

:thumb:

Has anyone noticed that it is getting harder to get a rare or even medium rare steak out? Several places that I visited in the last couple of weeks have had disclaimers that meat will be cooked to medium or higher. Due to Health concerns!

 

Let me worry about my helath. I'll sign a waiver. WT.....

 

I have noticed this. It seems they say that with hamburger orders. I will tell you this...if ANY restaurant tells me I have to eat my steak, burger medium or higher..I am walking out and won't be back! I refuse to eat well done steak or burger. It taste just plain awful.

 

Also for the record...I like sour cream on my steak too! :lol::lol:

 

I have found that most restaurants now a days won't cook a burger less than medium, but will cook a steak rare. They claim that the health department requires that they cook them at least medium. Which is a misinterpretation of the health code.

 

After the Hudson meat company fiasco with Burger King, the health code was changed to say that: ground beef that is cooked from a frozen state to a done state must be at least 145 degrees (basically medium). The standard was truely put in place for fast food restaurants, as most full service restaurants use raw meat that can be smelt and touched to identify if it is bad.

 

But a lot of restaurants, in order to protect themselves from potential lawsuits have simply implemented the medium policy.

 

If you want a good burger in Lexington, go to Saul Good's. They fix it any way you like.

 

My understanding of this is that steaks can be consumed virtually uncooked but ground beef is not safe to eat even a little pink due to the bacteria contamination in the combining and grinding of all the various parts.

Because some of us consider ourselves to be a steak snob.

 

And as a steak snob, there is some things you know you do and don't do. Similar to being a bourbon enthusiast. You come to a party with some Pappy's, Basil Hayden, or Bookers the ones in the know realize you get it. You walk in with a fifth of Colonel Lee you are not going to be in with the cool crowd.

 

Steak Snob sounds very appropriate. :ohbrother:

 

The cool crowd also sounds kind of sad and shallow. I've never been one to try and fit in, though, as I've pretty much just always been myself and let the chips fall where they may. I'd probably bring Diet Pepsi and Cheetos to the party. :lol:

 

All this talk of how it "should" be or how a "good" steak "must" be eaten is ridiculous. As if it is some character test. Its a personal preference and the only way it should be is however you want it to be.

 

Fortunately, the only thing I consider when I order food is how I want it. I have never given any thought to what others think of me or my choices, and I don't care one bit about what anyone else eats, drinks, wears, etc. To each his own. If you want to burn your steak to a crisp and spread pimento cheese spread on it, its fine with me. :clap:

No steak prepared correctly should need "steak sauce." The blood is the sauce, as far as I'm concerned.

Preach on, Brother Beavis!:thumb:

All this talk of how it "should" be or how a "good" steak "must" be eaten is ridiculous. As if it is some character test. Its a personal preference and the only way it should be is however you want it to be.

 

My take on it is that with something like steak, generally you will find that those who are saying that it "must" be eaten a certain way are talking about not cooking it beyond medium rare or medium at the absolute most. Those who have it cooked beyond that point generally do so out of fear and have never had it cooked below medium. The "steak snobs" have usually done both and have tasted the difference. We say it "must" be eaten a certain way because we know the difference.

 

At the end of the day yes, it is a personal choice, and you get it how you want it. But as with most things, it's better to have tried both ways before making that decision, and I firmly believe that anyone that has had a steak both ways knows that what we're saying is true.

If you would say "It must be this way to suit me" that would be fine. But to just say it must be one way, and then imply that anyone else who prefers it differently is ignorant, just grates on me.

^ I can understand that. I would still ask that person who prefers it differently if they had every tried it cooked below medium.

Have you tried A-1 peppercorn? It's excellent.

 

No, but I love the Garlic A-1.

A good steak shouldn't need A-1....a burger, heck yeah.

During my college years, a friend of my from back home was in town and I took him to the restaurant where I worked for dinner. They had a prime rib special that night and we both had prime rib, my treat. As he proceed to pour ketchup all over the top on his well done prime rib, I could almost not fight the urge to get up and go sit at another table so as not to be embarrased.

Had an 8 oz. sirloin from Texas Roadhouse tonight, and used A1.....

 

On my baked potato.

Had an 8 oz. sirloin from Texas Roadhouse tonight, and used A1.....

 

On my baked potato.

 

:thumb:

 

 

I'm the same way..