Re: Blue steak anyone?
Originally Posted by
AnnieS
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Does anyone cook or eat this? Apparently for foodie philistines such as I it's basically totally raw steak with sealed sides. Now how does that differ from rare steak is my next question.
Apparently it's all down to whether it feels like the skin between your thumb and forefinger at rest or whether you make an "ok" circle sign by touching forefinger to thumb. It's all in the tension. But honestly does anyone have the presence of mind to do these tests when cooking steak?! By the time you have made an "ok" sign surely it's all over?!
Anyone here a "blue steak" fan or is boot leather more palatable? I do wonder whether one should just do away with the formalities and simply take the darned thing right out of the packaging and plonk it on a plate "tartare"! Because if it's blue you are still meant to pick it up with blinking tongs to ensure all the sides are sealed hence avoiding e coli....
Morning all, a friend of mine is a 'blue' fan. I didn't realise how much until we went out for a meal and she ordered a sirloin steak. When the waiter asked her how she would like it cooked, her reply was 'just let the steak give the griddle a quick hello kiss!'' She would also buy minced beef from the butcher and nibble on it on the way home!! Yuk.
When her Godmother took her to stay at the Old Course Hotel at St Andrews and she again ordered a fillet steak, she said the waiter was a bit sniffy and patronising when she ordered it 'blue', with the usual to a woman remark, ''Madam, you do appreciate the steak will be almost uncooked'. She told me if she had the steak on her plate she would have slapped him around the chops with it!
Personally, I'm one of those awkward people. I usually get the offer of Rare, Medium Rare, or Well Done. Well I am none of those, I like my steak JUST MEDIUM! Not rare, not well done. I like it so when I cut into my steak, there are no red juices, no red meat but definitely not overcooked. Butter tender is my preference. Is that too much to ask?