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Author Topic: How do You want that Steak?  (Read 10718 times)

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Offline chamookman

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How do You want that Steak?
« on: July 08, 2014, 05:34:52 am »
Just like Beef, I want My Venison Steak to Bleat at bit when I stick it with a fork  >:D! Rare - Rare - Rare. I don't understand why People think they have to cook the dickens out venison and ruin it. On the grill or done in a cast iron pan with some salt, fresh cracked black pepper and some garlic powder - quick and hot, MMMMMMMMMMMMMM ! Just pulled some out of the freezer to thaw - My tummy is growling now  :laugh:. Bob
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"May the Gods give Us the strength to draw the string to the cheek, the arrow to the barb and loose the flying shaft, so long as life may last." Saxon Pope - 1923.

Offline osage outlaw

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Re: How do You want that Steak?
« Reply #1 on: July 08, 2014, 08:22:21 am »
I like mine well done. 
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Offline TRACY

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Re: How do You want that Steak?
« Reply #2 on: July 08, 2014, 10:01:46 am »
You got it Bob!


Tracy
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Offline Fred Arnold

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Re: How do You want that Steak?
« Reply #3 on: July 08, 2014, 11:13:42 am »
Medium rare for me. Depending on the thickness a few minutes on a HOT open flame or cast iron skillet. As soon as it seared enough to loosen itself from the cooking surface it get's flipped, seared and ready to chow down usually along with some good old Ranh Style beans. MMMMMgood.
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Offline bubby

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Re: How do You want that Steak?
« Reply #4 on: July 08, 2014, 11:26:46 am »
Med rare to med for me, my wide on the other hand likes to burn hers
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Offline JW_Halverson

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Re: How do You want that Steak?
« Reply #5 on: July 08, 2014, 11:33:30 am »
Put it this way, I have to eat my salad quick or else my steak will start in on it!
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Offline Pappy

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Re: How do You want that Steak?
« Reply #6 on: July 08, 2014, 12:00:47 pm »
Beef,knock his horns off and wipe his behind, ;) ;D ;D venison,slow cooked and pretty much done in most cuts.  ;)
   Pappy
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Offline Ozzy

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Re: How do You want that Steak?
« Reply #7 on: July 08, 2014, 12:07:03 pm »
Med-well for me I like it hot all the way through
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Offline BOWMAN53

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Re: How do You want that Steak?
« Reply #8 on: July 08, 2014, 01:13:36 pm »
medium is the way i like it. does everyone know the trick to telling what stage the steak is at with out cutting in to it?
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Offline nclonghunter

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Re: How do You want that Steak?
« Reply #9 on: July 08, 2014, 01:44:53 pm »
If it's not reddish pink then it is too done...One thing important when eating venison is to have your plate warmed also. if you place it on a cold plate it will cool the meat quickly. Venison is so lean it needs to be hot when eaten. My favorite is cooked over an open fire and as it gets done a 1/4 to 1/2 inch deep, then slice it off sideways and eat it. Absolute best way to eat venison... ;D
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Offline JW_Halverson

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Re: How do You want that Steak?
« Reply #10 on: July 08, 2014, 06:12:27 pm »
Quote from: BOWMAN53 on July 08, 2014, 01:13:36 pm
medium is the way i like it. does everyone know the trick to telling what stage the steak is at with out cutting in to it?

*shoots BOWMAN53 the "ok" sign and a wink*
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Offline BOWMAN53

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Re: How do You want that Steak?
« Reply #11 on: July 08, 2014, 06:24:19 pm »
yup, the ok sign. index rare, middle med rare, ring med, pinkey well done.
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Offline chamookman

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Re: How do You want that Steak?
« Reply #12 on: July 09, 2014, 05:39:15 am »
Hey JDub - is salad that green stuff next to the taters and gravy  >:D ? Bob
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"May the Gods give Us the strength to draw the string to the cheek, the arrow to the barb and loose the flying shaft, so long as life may last." Saxon Pope - 1923.

Offline Slackbunny

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Re: How do You want that Steak?
« Reply #13 on: July 09, 2014, 12:54:27 pm »
I like it all the way from rare to well-done, but prefer it closer to rare. Its more important to me that the steak is well seasoned and tender.
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Offline JoJoDapyro

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Re: How do You want that Steak?
« Reply #14 on: July 10, 2014, 09:22:57 am »
As a cook years ago I was introduced to Blued steak (cooked long enough on each side to burn lines in). It is a bit too rare for my taste. I like rare, or medium rare. I have found through the years that like spices, cooking any type of meat only adds a certain flavor, the meat itself is great. Texture is the only issue that I have with certain raw meats.
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If you always do what you always did you'll always get what you always got.
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