Talk:Steak
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[edit] Mass Clean up
I just went through and edited out quit a few sexual innuendo, that I believe to be defacement I left an ellipse where I just hacked the word out of the sentence. I would suggest going back over this whole page and seeing if anything needs to be redone. Davus 02:28, 10 April 2007 (UTC)
[edit] Doneness
I was going to add internal temperatures to the doneness list but I couldn't figure out how to do it without radically changing the list. Here is the information for anyone who'd like to give it a go:
- Very rare, internal temperature 55 ºC (130 ºF)
- Rare, internal temperature 63 ºC (140 ºF)
- Medium Rare, internal temperature 64 ºC (145 ºF)
- Medium, internal temperature 71 ºC (160 ºF)
- Medium well, internal temperature 77 ºC (170 ºF)
- Well done, internal temperature 82 ºC (180 ºF)
Source: FoodTV
VermillionBird 21:44, 23 September 2005 (UTC)
Are the levels listed in the article really what's standard these days? When I worked in a steak house, we were taught the following:
- Rare - red inside, cool center
- Medium rare - red inside, warm center
- Medium - pink inside, warm center
- Medium well - pink inside, hot center
- Well done - grey inside
If the levels in the article are correct, what do those of us who don't want the center warmed to more than room temperature order? Warren Dew 01:10, 20 September 2006 (UTC)
- Blue? Probably better to discuss with your server. The point is: red, pink, grey; cool, warm, hot are subjective. Temperature is objective. I remember a story of one of my dad's father's friends asking for his steak cooked ten seconds on either side. I ate with a person who asked for his filet mignon as rare as they were willing to serve it. Point is: standardized terms are good for generalities and not applicable to every situation. VermillionBird (talk) 06:18, 18 May 2008 (UTC)
[edit] "Upscale"
This description for medium-rare is misleading: "unless specified otherwise, upscale steakhouses (Keg, John Allan's) will generally cook to at least this level."
From my experience upscale restaurants will often discourage anyone ordering a steak cooked any MORE THAN this level, sometimes flatly refusing to cook a prime steak medium or well - the default being somewhere between rare and medium rare. The "at least" suggests that upscale restaurants/chefs jave a preference towards a more cooked steak, when in reality the opposite is true. 203.56.87.254 (talk) 23:26, 1 April 2008 (UTC)cherns
[edit] Effect of cutting across the grain
The text refers to "perceived tenderness". Is this there an unperceived tenderness? 128.220.220.95 00:21, 7 December 2005 (UTC)
-- I took this to mean that while it doesn't actually change the tenderness, it appears to. Scotto 07:07, 14 December 2005 (UTC)
[edit] Steak on black eye
--Can there be anything mentioned about this? I have no idea if it's a mere wives' tale or a real help to black eyes and the like, and would have expected at least a link here. :( Scotto 07:07, 14 December 2005 (UTC)
- No citation attempted, but the idea is more or less the same as an ice pack. VermillionBird (talk) 04:09, 20 May 2008 (UTC)
[edit] Pittsburgh Rare
someone should add Pittsburgh Rare to the list of "doneness" temps and styles charred on the outside and rare on the inside wonderful style for most any thick cut steak. I like to top mine with crumbled blue cheese and drizzle with pan drippings, browned butter, and garlic.
Also, there's the ever popular "knock it's horns off, wipe it's ass, and walk it by the grill".
- Why should this be a type of doneness? Plus you definition of charring could be different from say mine. I see charred as burnt. Sure you like a some dark grill marks on your steak, but saying charred brings mind to burnt as I said. A burnt steak can sometimes make it tough and dried out. A dried out steak is no good. Mr. C.C. 21:04, 4 July 2006 (UTC)
[edit] New image?
Gah!!!! I'm finding some of my photos being used in odd places on the Wikipedia. Using the photos is a very good thing, but I have much better pictures than some of those being used. Anyone mind if I swap out the steak with mushrooms with this picture? And I'll try to get a better photo of ribeyes grilling. We're grilling some of those tonight.--y6y6y6
--Please sign your name next time, so we know who you are. And I agree, that picture is fabulous. The picture of the steak with the butter and mushrooms looks a little imposing. I see no problem with replacing the current image with this one. Cerealchan
Only if you share some steak with us. ;) *Then* you can post your picture if the real thing tastes good enough. 66.219.200.235 03:09, 19 March 2006 (UTC)
- Okay. I grilled some porterhouse steaks last night and got some better photos. I'll format those and then do some replacing. --y6y6y6 16:03, 3 April 2006 (UTC)
- Update - Okay, I got a better grilling photo. But now the one here seems a bit redundant. I'm conflicted. I'll leave it in, but feel free to pull it if you don't like it. I also got a couple photos of the steak plated, but they didn't come out well. I'll try again. --y6y6y6 15:43, 4 April 2006 (UTC)
The current picture of steak is disgusting. The meat is also masked by all the unnecessary toppings. Also, most steaks don't have butter and mushrooms on them. Let's just show a picture of a good, grilled steak, maybe with extras on the side.--AaronMC
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- Support. It does look kinda unappetizing. Lailaiboy 22:33, 18 April 2007 (UTC)
[edit] Letting meat rest
It is important to let your meat rest after it's done cooking before cutting into it or all the juices will run onto your board. The only juicy bite of steak will be the first. Many chefs will tell you that. Mr. C.C. 21:00, 4 July 2006 (UTC)
- I agree that this is a long established and important practice in steak cookery, but instructions on cookin steak should probably not go here, maybe in WikiCookBooks. --Nscheffey(T/C) 21:04, 4 July 2006 (UTC)
If you could direct me to the cookbooks then that would be aprreciated. Mr. C.C. 21:06, 4 July 2006 (UTC)
- Here ya go. Enjoy. --Nscheffey(T/C) 00:22, 8 July 2006 (UTC)
[edit] Knives
Not all steak knoves are sereated... I acctually prefer those that are not. Easier to cut. I am going to change that bit.
[edit] Seafood Steaks
I may be missing something but your page has no mention of Seafood steaks. I am a Seafood chef and steaks are almost equally popular to the actual fillets. Salmon steaks being number one, followed closely by Halibut in popularity. A seafood steak is a cut horizontal across the fish as opposed to the vertical fillet. One large, 50 kilo salmon can fetch up to 20-25 steaks. Hammering is usually needed to get through the spine though one can usually get through by force. Sawing at the bone will only produce a horrible look to the meat and is not at all appealing.
Perhaps we should add Seafood Steaks or am I missing something?
65.92.145.27 23:12, 25 September 2006 (UTC)
[edit] Medallion Steak
What part of the cow is a medallion steak from? It's not mentioned - Kneale 02:09, 21 April 2007 (UTC)
[edit] Steak made from a gaur
That must be very delicious, for a gaur has a body full of muscle, and so the quality of its meat is unbelievable.
[edit] Grade of beef?
Should there be a section on beef grades (In the U.S.: Prime, Choice, Select)?
- No, because those are topics of their own. We should make sure that a link to the grades is accessible. We should say that it makes a big difference to the flavor and texture of a steak, or anything else that's specific to steaks. ·:· Will Beback ·:· 00:07, 4 August 2007 (UTC)
[edit] This part is wrong
"In North America, steaks are typically cut from the thigh of the common cow grilled, they are pan-fried or broiled. "
Firstly, that's bad English. Second, the thigh is one part that is almost never used for steak. It's too tough. 198.6.12.119 (talk) 21:46, 26 November 2007 (UTC)
[edit] Upscale?
Referring to 'upscale' steak houses in this manner is U.S. specific. In other countries, the places mentioned would be considered run-of-mill. In fact, the generalisation about how steaks are cooked is misplaced, IMO. I would suggest it's removal.218.185.73.2 (talk) 01:30, 27 March 2008 (UTC)Anonymous Cow-ard
