FabSwingers.com forum: How do you like your steak?

By (user no longer on site) OP
over a year ago

I like mine rare with a peppercorn sauce

How do you cook yours?

I just leave mine out of the fridge for 30 mins, then season with salt and pepper.

Apply olive oil to the steak not the pan.

Then cook depending on the thickness of the steak.

Rest for 10 / 15 mins

Eat

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By *ueen of sleezeWoman
over a year ago

Yorkshire

Peppercorn sauce but very well done

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By (user no longer on site)
over a year ago

"I like mine rare with a peppercorn sauce

How do you cook yours?

I just leave mine out of the fridge for 30 mins, then season with salt and pepper.

Apply olive oil to the steak not the pan.

Then cook depending on the thickness of the steak.

Rest for 10 / 15 mins

Eat

Can I join u with red wine?

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By (user no longer on site) OP
over a year ago

"I like mine rare with a peppercorn sauce

How do you cook yours?

I just leave mine out of the fridge for 30 mins, then season with salt and pepper.

Apply olive oil to the steak not the pan.

Then cook depending on the thickness of the steak.

Rest for 10 / 15 mins

Eat

Can I join u with red wine?

Well if you bring dessert as well ....

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By (user no longer on site)
over a year ago

Just knock it horns off and wipe it's arse!!

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By (user no longer on site)
over a year ago

"I like mine rare with a peppercorn sauce

How do you cook yours?

I just leave mine out of the fridge for 30 mins, then season with salt and pepper.

Apply olive oil to the steak not the pan.

Then cook depending on the thickness of the steak.

Rest for 10 / 15 mins

Eat

Can I join u with red wine?

Well if you bring dessert as well ....

Got a lollipop, will that count as a dessert?

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By (user no longer on site)
over a year ago

I like mine well done

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By (user no longer on site) OP
over a year ago

"Just knock it horns off and wipe it's arse!!"

Manky ...

No sauce?

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By (user no longer on site)
over a year ago

Medium with a red wine jus x Princes x

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By (user no longer on site)
over a year ago

Very well done

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By *r Costa xxMan
over a year ago

stirling

Nice n rare, just like meets on here

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By (user no longer on site)
over a year ago

Medium with peppercorn sauce

Mmm

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By *inky-MinxWoman
over a year ago

Grantham

Pink inside, no blood though. And cooked by someone else

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By *ady LickWoman
over a year ago

Northampton Somewhere

I used to like it med to well done but now I prefer it with a bit of juice in the middle.

I griddle mine and always have it with field mushrooms

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By (user no longer on site)
over a year ago

Plan, just the meat. Rare to medium.

Just love the taste of steak

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By (user no longer on site)
over a year ago

I like my steak to walk on to the plate and introduce itself, a bit like my men

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By (user no longer on site)
over a year ago

Blue, it's a real term!, with lashings of garlic butter.

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By (user no longer on site)
over a year ago

"Just knock it horns off and wipe it's arse!!"

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By *rank n BettyCouple
over a year ago

Not meeting

Rare - but so many restaurants still overlook it!!

B x

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By *uke olovingmanMan
over a year ago

Gravesend

Meaty and flappy

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By (user no longer on site)
over a year ago

medium rare with stilton sauce, preferably fillet steak. Any preferences on cut?

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By *aul1973HullMan
over a year ago

East Hull

32 ounces, cooked low and slow in onion gravy, so it falls apart at the touch of the fork.

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By *ophieslutTV/TS
over a year ago

Central

Well done. - no blood

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By *eesideMan
over a year ago

margate sumwear by the sea

Medium well with a peppercorn sauce

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By (user no longer on site)
over a year ago

M/R, with pepper sauce

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By *ady LickWoman
over a year ago

Northampton Somewhere

"medium rare with stilton sauce, preferably fillet steak. Any preferences on cut?"

Chateaubriand if there's 2 of us and it's on the menu but usually a fillet

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By (user no longer on site)
over a year ago

Medium rare ribeye, peppercorn sauce. Got to be mushrooms involved somewhere. .damn, hungry now..6

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By (user no longer on site)
over a year ago

"I like mine rare with a peppercorn sauce

How do you cook yours?

I just leave mine out of the fridge for 30 mins, then season with salt and pepper.

Apply olive oil to the steak not the pan.

Then cook depending on the thickness of the steak.

Rest for 10 / 15 mins

Eat

Perfect, when can I come round for tea?

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By (user no longer on site)
over a year ago

Medium rare, cooked in butter. Sprinkle with salt n pepper - easy

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By *a Fee VerteWoman
over a year ago

Limbo

Medium rare ribeye or chauteaubriand, with bearnaise sauce, or simply Tartare

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By *hubaysiWoman
over a year ago

Leeds

I don't eat red meat.

Yes I know

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By (user no longer on site)
over a year ago

On somebody else's plate.

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By *odestyB007Woman
over a year ago

Winchester

If good quality...medium rare fried in loads of butter

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By *hoenixAdAstraWoman
over a year ago

Hiding in the shadows

Walked through a warm room, jacket potatoe & sour cream

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By *mmabluTV/TS
over a year ago

upton wirral

Medium to well done lightly salted nothing else,tast the meat sauce,never on a good steak

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By *riskynriskyCouple
over a year ago

Essex.

Bleu...Pepper corn or stilton sauce...

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By (user no longer on site)
over a year ago

Medium rare with bone marrow gravy

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By *ommenhimCouple
over a year ago

wigan

Tournedos Rossini ..... rare/ med rare.... you may all stop commenting now... it's done!

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By (user no longer on site)
over a year ago

Medium with a white wine tarragon sauce with garlic mash and grilled green beans mmmmm

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By *ieman300Man
over a year ago

Best Greggs in Cheshire East

Well done and with chips.

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By (user no longer on site)
over a year ago

In a pie.

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By *ncandiladoCouple
over a year ago

Dundee

Medium rare, no blood, with Dianne Sauce

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By (user no longer on site)
over a year ago

Blue.

Ive come to this conclusion with beef in general the longer you cook it the worse it tastes

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By (user no longer on site)
over a year ago

Beef dripping sauce

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By (user no longer on site)
over a year ago

Rare or blue but rarely get it cooked correctly unless you go to a specialist steak restaurant.

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By *entleman55Man
over a year ago

S’th West Mc/r

I'm a rare type of guy

Peppercorn sauce on the side

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By (user no longer on site)
over a year ago

Cremated

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By (user no longer on site)
over a year ago

[Removed by poster at 23/09/17 07:39:29]

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By (user no longer on site)
over a year ago

Blue please, love steak that has been glanced by a pan and nothing more, yum!

Naughty cooks a great steak !

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By (user no longer on site)
over a year ago

Blue for me, a light waft over a candle should do it.

Off to a rather fantastic steak place tonight with Number One Chap. Yum.

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By *andybeachWoman
over a year ago

In the middle

Blue for me too, show it a flame and stick it on my plate

cremated steak is a waste of good meat.

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By *cobMan
over a year ago

here

I’m more towards blue as well, If ever I’m away the European folk in the team are always amazed I go for blue....it’s not typically British apparently!

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By *andybeachWoman
over a year ago

In the middle

"I’m more towards blue as well, If ever I’m away the European folk in the team are always amazed I go for blue....it’s not typically British apparently!"

No the typical Brit is a beef burner

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By *ighamCoupleCouple
over a year ago

Higham Ferrers

Bring me the cow I'll carve off what I want and ride the rest home

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By (user no longer on site)
over a year ago

I like it frolicking about in a field

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By *unkym34Man
over a year ago

London

Now would be nice lol

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By *otchillicoupleCouple
over a year ago

all over

Sear the fat then 2 mins on one side and 1 min on the other and rest serve with baked potato sour cream and chives

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By (user no longer on site)
over a year ago

Wipe its bum and pop it on

A plate, with chips. I like like it rare.

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By *unkym34Man
over a year ago

London

I so want steak for breakfast now. Hmmm a nice fresh salad proper chunky chips and home made coleslaw. The steak rear I want to see those juices flow as feel how moist it is as it enters my mouth. Hmm dribbleing here

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By *unkym34Man
over a year ago

London

"I so want steak for breakfast now. Hmmm a nice fresh salad proper chunky chips and home made coleslaw. The steak rear I want to see those juices flow as feel how moist it is as it enters my mouth. Hmm dribbleing here "
sorry rare not rear lol

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By *FFB69Woman
over a year ago

Torfaen/Gwent

"I like mine rare with a peppercorn sauce

How do you cook yours?

I just leave mine out of the fridge for 30 mins, then season with salt and pepper.

Apply olive oil to the steak not the pan.

Then cook depending on the thickness of the steak.

Rest for 10 / 15 mins

Eat

Medium but same as above.

Or a nice Diane sauce if I'm in the mood. Wedges or thick chips. Mushrooms and a tomato on the side.

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By *cobMan
over a year ago

here

"Now would be nice lol"

Miss the US staple of steak and eggs in the morning

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By *rMrs CumalotCouple
over a year ago

East Mids

Blue and plain simple but I’m fussy on what cut ??

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By *izzy RascallMan
over a year ago

Cardiff

I make a garlic and parsley butter, brush the steak and pop it back in the fridge.

Throw some butter in a pan, sprig of Rosemary and then the steak.

Baste it as it cooks. Leave it 3-5 minutes before eating

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By *witch4Fun24Couple
over a year ago

Leicester

In me, prefer blue but not too fussed if it turns up otherwise. Love pepper sauce on the more well done steaks and stilton mash potatoes :D

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By (user no longer on site) OP
over a year ago

Reading this thread is making me hungry

I think I have too much testosterone today ...

all I want to do is eat meat and fuck

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By *yldstyleWoman
over a year ago

A world of my own

Well done with diane sauce. Chunky chips, onion rings and veg. I like a fest!

Alternatively I love steak baguette, mayo, balsamic onions and salad on the side.

No wonder I'm fat really

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By *ikeC81Man
over a year ago

harrow

Normally well done but recently been having medium - I am becoming more cultured. Also had some amazing chilli sauce with it mmmmmmm

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By *wo4FemCouple
over a year ago

Birmingham

Well done with chips, onions, mushrooms and peppercorn sauce.

Mr2

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By (user no longer on site)
over a year ago

Over my black eye, next to my cauliflower ere .. just slipped on the greasy floor

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By *2000ManMan
over a year ago

Worthing

Same as o/p except medium.

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By *isscheekychopsWoman
over a year ago

The land of grey peas and bacon

Medium rare but more on the rare side with mustard and a ceaser salad

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By *isscheekychopsWoman
over a year ago

The land of grey peas and bacon

I hate over cooked steak

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By *ELLONS AND CREAMWoman
over a year ago

stourbridge area

Pink .... juicy with mushrooms ... pepper corns ....onions... creamy cheese mash with stilton in it .... a massive beef mushroom .....

Oh im off to the butchers now OP .... look what youve done

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By *ensualtouch15Man
over a year ago

ashby de la zouch

Aged and crimson x

With a good reoja

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By *entileschiWoman
over a year ago

Norwich

"I like mine rare with a peppercorn sauce

How do you cook yours?

I just leave mine out of the fridge for 30 mins, then season with salt and pepper.

Apply olive oil to the steak not the pan.

Then cook depending on the thickness of the steak.

Rest for 10 / 15 mins

Eat

I like mine tender, rare and bloody.

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By (user no longer on site)
over a year ago

Medium rare for me. Cannot beat a good steak

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By (user no longer on site)
over a year ago

When you poke it with the fork, it moo's & tries to run away. = if I cook it.

Blue.

If I go out & it's somewhere I've never been before.

Rare.

NO CHIPS.

I like mash or new potatoes.

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By (user no longer on site)
over a year ago

Medium. I’m a boring man.

Donald Trump enjoys his very well done and eats it with ketchup though ffs

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By (user no longer on site)
over a year ago

Hangar steak, medium rare, seasoned well and salsa Verde. Mmm

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By (user no longer on site)
over a year ago

I like mine bloody!

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By *ady LickWoman
over a year ago

Northampton Somewhere

I've never had a blue one. Is it not still cold in the middle though?

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By *homasP80Man
over a year ago

Linwood

"Very well done"

Burnt

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By (user no longer on site)
over a year ago

Well done then a blowjob to finish

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By *a72Man
over a year ago

london

Just had steak medium with peppers and onions and chips, was delicious.

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By (user no longer on site)
over a year ago

"I've never had a blue one. Is it not still cold in the middle though? "

Not if you cook it right. If I get a blue rump order, that steak will go under the hot light for 10-15 minutes as we serve single muscle rumps that are quite thick. Our kitchen at work is pretty warm during service so it will warm up quickly. When it's time to serve, it'll get seasoned and dropped onto a very hot pan. 30 seconds each side will do it.

A thinner cut of something like rib-eye will be muck quicker.

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By (user no longer on site)
over a year ago

As for me personally... it depends on the type of steak available as to how I do it.

Finishing rump with a dash of garlic and rosemary is good. Fillet likewise. Experimented with cooking rib eyes in beef dripping which was quite interesting. Gets very smokey on the stove rather quickly but very good taste to it.

Sauces: meh. if the meat is good, why squash it under peppercorn or stilton? My preference is with a good meat stock reduction going with the steak. Nice little spoonful spread over the plate, steak on top.

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By *homasP80Man
over a year ago

Linwood

"Well done then a blowjob to finish

Some red meat.

Then some meat "on the bone" with 2 veg for Afters. Hopefully with some hot white gravy.

Mmmmm

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By (user no longer on site)
over a year ago

Medium rare. I don't want my steak cooked to fuck!!

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By (user no longer on site)
over a year ago

If it wetherspoons blue. It usually just come out b4 well done. Otherwise medium to rare

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By (user no longer on site)
over a year ago

"I like mine rare with a peppercorn sauce

How do you cook yours?

I just leave mine out of the fridge for 30 mins, then season with salt and pepper.

Apply olive oil to the steak not the pan.

Then cook depending on the thickness of the steak.

Rest for 10 / 15 mins

Eat

U nailed it there. By adding oil to the steak makes it a lovely colour. Too many ppl add oil to the oan and produce white boiled in fat steaks

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By (user no longer on site)
over a year ago

U nailed it there. By adding oil to the steak makes it a lovely colour. Too many ppl add oil to the oan and produce white boiled in fat steaks

If they do that, then it's because they're not heating the pan sufficiently. Never oiled my steaks in 12 years of cheffing spread over two continents and mine come out fine. No white failures here!

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By (user no longer on site)
over a year ago

Medium rare

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By *imiUKMan
over a year ago

Hereford

Rare.

I use a seasoning which has salt, pepper and mustard seeds in amongst other things before griddling it.

Rest for 5.

Consume.

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By (user no longer on site)
over a year ago

Anyone go the sous vide route?

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By *unseekers87Couple
over a year ago

Glasgow ish

"I like mine rare with a peppercorn sauce

How do you cook yours?

I just leave mine out of the fridge for 30 mins, then season with salt and pepper.

Apply olive oil to the steak not the pan.

Then cook depending on the

thickness of the steak.

Rest for 10 / 15 mins

Eat

Exactly the same

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By (user no longer on site)
over a year ago

Medium rare or if a good fillet then blue. Sauce on a steak is sacrilege in my mind

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By (user no longer on site)
over a year ago

Romance it a little.

Marinate in red wine.

Sear itvon a very hot griddle for thirty seconds both sides.

Slam it into the microwave and cook on full power for three hours.

Serve with a cheese sauce and boiled onions.

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By (user no longer on site)
over a year ago

"Romance it a little.

Marinate in red wine.

Sear itvon a very hot griddle for thirty seconds both sides.

Slam it into the microwave and cook on full power for three hours.

Serve with a cheese sauce and boiled onions.

In the microwave

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By *olliPineCouple
over a year ago

swingers clubs

We're both in the rare camp. Well peppered.

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By *sGivesWoodWoman
over a year ago

ST. AUSTELL, CORNWALL

Is there a non steak option?

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By (user no longer on site)
over a year ago

just wondering if any of you meat eaters went to meatopia the other week,if not get it in yr diary for next year

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By (user no longer on site)
over a year ago

With a hot woman and chips !

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By (user no longer on site)
over a year ago

[Removed by poster at 23/09/17 20:52:36]

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By (user no longer on site)
over a year ago

i do a mean green peppercorn sauce and use a bit if the brine to add the saltiness

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By (user no longer on site)
over a year ago

"Is there a non steak option?"

Just cook it my way. It won't resemble steak after.

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By (user no longer on site)
over a year ago

"Is there a non steak option?

Just cook it my way. It won't resemble steak after.

That's a non food option

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By (user no longer on site)
over a year ago

Blue.

I normally get two steaks. The first one is rare, only to get sent back. The second one normally arrives properly blue, probably having passed by the crevice of the chef who thinks I'm a heathen for questioning his artistry.

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By (user no longer on site)
over a year ago

"Is there a non steak option?

Just cook it my way. It won't resemble steak after.

That's a non food option

Exactly. I'm vegetarian

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By (user no longer on site)
over a year ago

"Blue.

That chef is foolish because a blue steak is fundamentally piss easy to cook. I can think of two blue steaks I've had returned on the basis that they weren't cooked enough, despite being the correct temperature in the middle. Now that's bloody annoying but still not as much fun as the folk who order well done steaks with some pink or medium with no blood...

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By (user no longer on site)
over a year ago

"Blue.

I know there is an element of judgement on either side of the pass, as your average punter won't know exactly what they are asking for. But some of the best restaurants I have enjoyed will always ask if I am sure I want it blue, then deliver exactly that!

One of my favourite places would have the chef come out and recommend the best way to have any particular cut of meat. He was spot on every time.

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By (user no longer on site)
over a year ago

How long is a piece of string.....

Depends a lot on the animal species, the cut, the quaility, and most importantly the age....... Also while I love a blue steak I would never order it in a restaurant as the steaks are always to fresh and they have to follow hygiene rules so it cannot be properly warmed first.....

But to me one of the finest expression of a good steak is a perfectly seasoned hand chopped horse steak tartar on rye bread........ (helmet and flack jacket on at this point)..... and if you ever have the chance to eat a 90day aged on the bone rump steak grilled to a perfect medium rare, over hot hardwood coals and propperly rested, then you will experience a food orgasm you will never forget.......

mmm making myself hungry now!

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By (user no longer on site)
over a year ago

Just bring the cow here, I'll cut off what I want and ride the rest home .

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By *ex LutherMan
over a year ago

Closer than you think

Rare / medium rare rib eye with lots of ground chilli flakes

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By (user no longer on site)
over a year ago

lying in the grass in the field - not a beef lover

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By *uxom redCouple
over a year ago

Shrewsbury

If eating out I have mine rare but cooking at home I cook mine blue too many places get this wrong either over or under cooked.

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By (user no longer on site)
over a year ago

"If eating out I have mine rare but cooking at home I cook mine blue too many places get this wrong either over or under cooked. "

...mmmm speaking of delicious..... I'd cook you a steak any time Red xx

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By *uxom redCouple
over a year ago

Shrewsbury

"If eating out I have mine rare but cooking at home I cook mine blue too many places get this wrong either over or under cooked.

...mmmm speaking of delicious..... I'd cook you a steak any time Red xx"

You have to cook us both one, dick likes his medium rare

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By (user no longer on site)
over a year ago

It's a date then! Happy to oblige you both. ... Just call me the Naked Chef

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By (user no longer on site)
over a year ago

Medium rareish

Warm the pan steak in add some mushrooms and peppers for a few minutes

I'm normally to impatient and it's more rare but if it's a good cut its fine

Ribeye I prefer nearer medium

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By (user no longer on site)
over a year ago

Three hours on full power in the microwave.

What is frickin wrong with you people

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By (user no longer on site)
over a year ago

One of my favourite places would have the chef come out and recommend the best way to have any particular cut of meat. He was spot on every time."

That's part of the equation. A good chef cooking to a knowledgeable crowd is the perfect scenario: a good chef cooking to a crowd who have their own ideas about what is correct is far more variable. Recently for me it's been fish rather than steak that has caused problems. Nothing like people who order red sea bream who then send it back, saying it must be underdone because the flesh is pink...

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By *he Devils Daughter!Woman
over a year ago

some where in yorkshire

"Peppercorn sauce but very well done"

this

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By (user no longer on site)
over a year ago

"I like mine rare with a peppercorn sauce

How do you cook yours?

I just leave mine out of the fridge for 30 mins, then season with salt and pepper.

Apply olive oil to the steak not the pan.

Then cook depending on the thickness of the steak.

Rest for 10 / 15 mins

Eat

Snap

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By (user no longer on site)
over a year ago

I like my steak on my fork

All steak is good!!!

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By *isaB45Woman
over a year ago

Fabville

Rare. Tender. Succulent.

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By (user no longer on site)
over a year ago

Running round the field

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By (user no longer on site)
over a year ago

Cooked by me. By far the best steak you can eat.

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