Re: Blue steak anyone?

Poor you Mags, how many times has that happened to all of us. If I saw blood on my plate I think I too would heave. Why is it so difficult for chefs to just do a steak that has just turned from red meat to brown (not well done) where one's knife still slides through the meat like butter. Why has the choice MEDIUM been done away with ?? It always used to be Rare, Medium Rare, Medium or Well Done.
Not any more though.

It's the same when staying in Hotels. Why is it so difficult for kitchens to cook a decent fried egg? All I want is an egg where the white is set, the egg lovely and soft but not sunny side up. Do you think I can ever get one like that?!

Re: Blue steak anyone?

SG, sometimes I wonder if the chefs bother to read to orders properly and just try to get the food out as soon as they can

Re: Blue steak anyone?

Yes, I do believe this is what's meant by a "blue steak".

Re: Blue steak anyone?

I once had blue steak, I only ate it because everyone else at the table ate theirs (I was rather young then) I liked it but only ever order medium rare for myself. The meat juices - not blood - are red, so I can see why others say it is blood. Fried or grilled meat becomes tougher the longer it is cooked

Re: Blue steak anyone?

Medium rare is the only way for me. As for steak tartare ugh no thanks.

Re: Blue steak anyone?

We have a steak occasionally, fillet or ribeye, fried (pepper, no salt) on a high heat, leave 5 mins to relax, slice thinly and serve. That's one streak between the two of us. Med/rare.

Re: Blue steak anyone?

I have never had a blue steak. Medium rare is the most adventurous I have been. It reminds me of the days of the Yuppie, when it was trendy to order the most expensive steak sandwich in the bar, then leave it after one bite; Look at me, I'm so rich, I can afford to waste my sandwich.

Re: Blue steak anyone?

No but I went out on a first date with a man who ordered one. I’d never heard of it before so wasn’t expecting a slice of raw cow to be served directly across from me. It took everything in me to stop myself from choking on my food.
He may as well have just taken a bite out of the animal itself

Re: Blue steak anyone?

IMO, it is not hard for the broilerman to do a well done steak. I think that the cooks get a tad angry when someone orders a great cut of beef and then ruins it by over-cooking it. He is, in effect, saying, "Here, try this. It's much better when the steak is juicy".

Re: Blue steak anyone?

Well, to be honest bakerman, who has the right to think that a steak ordered well-done is ruined because it's not served rare or medium-rare? The problem here seems to be celebrity chefs trying to tell us how we should eat our food!! It's only since poncy know-it-all tv chefs started cooking the way THEY like their food that the public feel it is the correct and only way it should be served. Well, it isn't! Anyone who tries to convince me that Pork should be served up slightly pink wants his head examined. Also the craze to serve chicken that has just turned from raw to done in order for it to be classed as moist and juicy, is just as dumb.

No way would I ever serve pink pork or just cooked chicken. because tv chefs say it's the correct way, even though it has been known for years that pork and chicken should never be served undercooked because of the risk of food poisoning.

I serve both still beautifully tender but 'well cooked'. and will continue to do so. Same with my steaks since I learned how to do them properly. 5 mins both sides without moving them on a high heat griddle, 5 mins resting time wrapped in foil and a clean teatowel until ready to serve. Does me.