Talk:Beefsteak/Archive 1

Knives
Not all steak knoves are sereated... I acctually prefer those that are not. Easier to cut. I am going to change that bit. — Preceding unsigned comment added by 75.23.61.198 (talk) 05:52, 23 September 2006 (UTC)

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)

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. — Preceding unsigned comment added by 203.220.147.146 (talk) 09:59, 8 June 2007 (UTC)

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: 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)
 * 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
 * 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)
 * Temperature isn't actually an objective determinant, because of the way beef cooks. Basically there are temperatures at which certain protein coagulations occur, so even at the same temperature, steak may be more or less well done depending on how far the coagulation has proceeded.  That's why color is also important. Warren Dew (talk) 02:05, 28 December 2010 (UTC)

"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
 * I think that's a very sweeping statement about reataurants and steaks in general. Rump would be cooked anyway you wanted, but fillet steak would not be encouraged to be taken any more than medium rare. Yet the very best chefs can butterfly a fillet and produce a well-done version that is still tender and flavourful.  Though in my own oppinion this would be a sad waste! Dainamo (talk) 09:37, 8 July 2010 (UTC)

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)

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)

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)

...but some folk do like it like that. sometimes when they say they won't it charred outside and raw inside, that's exactly what they mean. No refs here though! In any kitchen I've worked in the 'doneness' of the steack is figured by touch, and plain experience. JMHO 184.17.202.167 (talk) 09:42, 19 September 2011 (UTC)

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
 * Support. It does look kinda unappetizing. Lailaiboy 22:33, 18 April 2007 (UTC)

As of Dec 2010, the current rump steak photo looks quite unappetizing. I'd rather have the butter and mushrooms version back. We should at least feature a better cut of steak. Warren Dew (talk) 02:11, 28 December 2010 (UTC)

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. -- N  scheffey (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. -- N  scheffey (T/C) 00:22, 8 July 2006 (UTC)

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)

Medallion Steak
What part of the cow is a medallion steak from? It's not mentioned - Kneale 02:09, 21 April 2007 (UTC)

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)

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)
 * I agree. That is bad english. it is a run on.Parker1297 (talk) 22:19, 14 September 2009 (UTC)

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

Fish steak
The statement that fish steaks are always served well-done is absolutely false. In the kinds of restaurants I do to it is nearly impossible to find a tuna steak cooked anything but very rare these days -- now that Americans are used to sushi, this is an obvious result. —Preceding unsigned comment added by Elections (talk • contribs) 06:26, 14 July 2008 (UTC)

On the status symbol perception...
Is there any citation for this business of steak being a symbol of relative wealth? The price per pound is quite low nowadays and, actually, with corn and grain prices up, is very reasonably priced compared with even staple foods!24.105.236.66 (talk) 16:14, 3 August 2008 (UTC)

Well in olde times eating meat was considered to eb a symbol of power, I am not sure nowadays though, although in my area vegetarians are not well thought-of. —Preceding unsigned comment added by 72.218.37.112 (talk) 23:17, 26 August 2008 (UTC)

Popeseye steak
The article's reference to popeseye steak is currently a red link. Moreover, in this article, it is listed as being cut from a ribeye, while every reference I can find (both online and offline) clearly states that it is cut from Rump steak. I intend to do the following, after leaviing this comment: Barring suggestions to the contrary, I propose that the list Types of beef steaks have a seperate entry added Popeseye steak. Cheers, --Joe Sperrazza (talk) 02:47, 19 November 2008 (UTC)
 * 1) I'll move the sentance in question "A popeseye steak is cut from this." to the entry for Rump steak, substituting the current red Wiki link with an external link
 * 2) I'll create a Wiki article for Popeseye steak
 * 3) Once Popeseye steak is no longer a red link, I'll replace the external link with the now working Wiki link
 * I don't suggest replacing the red link with an external link. I can't imagine there's much to say about this particular cut of meat. Just go ahead and write the article. |‮| ·:· Will Beback ·:· 03:48, 19 November 2008 (UTC)
 * Thanks for the feedback. That's what I'll do. --Joe Sperrazza (talk) 03:57, 19 November 2008 (UTC)
 * Good luck! I searched and almost all I found were reviews of a British steakhouse. The only two sites that talked about it were also in England, and they just listd the price. ·:· Will Beback  ·:· 04:20, 19 November 2008 (UTC)

Regional variations
I think this section needs to be rewritten or amended. There are some generalisations here that are dubious, especially the claim about the typical way of serving a steak in the United Kingdom. User talk:tffff 18:10, 6 October 2010 (GMT) I'm from England and I've never seen a steak served like that in Britain. Ianbrettcooper (talk) 21:13, 19 December 2011 (UTC) The French bit also needs modifying. Anyone who is even vaguely connected with the French will know that they never have chips in a restaurant. —Preceding unsigned comment added by 124.187.100.154 (talk) 13:13, 28 March 2011 (UTC)

Americanised
Clearly this is an American view of steak, which misses the great French cuts. When are you people going to acquire taste buds and passports? — Preceding unsigned comment added by 86.183.27.253 (talk) 21:56, 21 January 2012 (UTC)
 * I'd suggest that you add a section which explains the French cuts. Just be sure to add citations from reliable sources. ⋙–Berean–Hunter—►  00:27, 22 January 2012 (UTC)

Definition of a Steak
This article needs major work.

First, a steak technically means any meat or fish that is cut into slices, usually perpendicular to the muscle, before cooking.

Thus, Americans eat pork steak, lamb steak (more commonly called a lamb chop), elk steak, salmon steak, tuna steak, and even “hamburger steak” (ground meat is formed into the shape of a steak).

The word "steak", when used alone, is commonly understood to mean beef steak, but this has to be clarified in the Article, since its topic is "steak".

In fact, it may be clearer to separate this article into separate articles on beef steak and non-beef steak, using a disambiguation page to direct the reader. Oconnell usa (talk) 17:39, 7 January 2012 (UTC)


 * I started rewriting the lead to ensure that included such things as swordfish steak, cube steak (mechanically tenderized), steak cooked in sauce (steak and kidney pie), fried steak (chicken-fried steak), minced steak (Hamburger steak, Salisbury steak, steak tartare), etc., but I can't say I'm completely happy with it. Maybe it does need to be divided into a master article, Steak, with separate articles for Beefsteak and Fish steak. --Macrakis (talk) 23:15, 7 January 2012 (UTC)


 * There are also many cuts of beef called "steak" which are not cut perpendicularly to the muscle: hanger steak, flank steak, skirt steak, flap steak. The essence of "steak" seems to be that it is relatively flat, as opposed to a roast, and that it is usually grilled.  But then what do we do about steak and kidney pie (which isn't grilled) or chateaubriand steak (which is roughly cubical)?  Time for prototype theory? --Macrakis (talk) 04:53, 8 January 2012 (UTC)


 * OK, this suggestion has been up for > 1 month, so I will be bold and split the article. --Macrakis (talk) 17:31, 28 February 2012 (UTC)

Uh...
From my understanding, "Les Rosbif" Isn't a nickname as such, it's meant to be a derogatory term for an Englishman for the French. It's like how we call the French, "Frogs", they call us Roast Beef. Here's some links that claim it's "midly offensive".


 * http://news.bbc.co.uk/1/hi/uk/2913151.stm
 * http://www.bbc.co.uk/news/magazine-17925152

Should probably change the article to reflect that just in case someone who is equally ignorant of this fact comes to the UK and refers to people as Roast Beef thinking it's just a nickname. — Preceding unsigned comment added by 212.250.138.33 (talk) 23:40, 2 October 2012 (UTC)