what stage of "doneness" brings out the best flavor of steak? i.e. Medium, Medium Well? etc.?

Answer 1

Charing means flavor, less cooked means juicy. You need a balance. I like medium but I like it to be seared on the outside nicely.

Answer 2

You must cook a steak long enough to melt or dissolve whatever seasoning you put on it but still leave it rare enough so that the juices are not cooked away. The flavor comes from a combination of juices and seasoning. With this in mind I think the best stage of doneness flavor wise is most likely medium to medium rare.

Answer 3

Use a real hot fire. Cook one side till it's got some good char on it, then set the meat aside on a warm plate under a cover (a pan lid works well) to rest for two to three minutes. This allows the juices to stabilize so they don't drip out when you turn the steak over. Then cook the other side until it has some real good charring going on.

The inside should still be quite pink. The secret is to use a real hot fire. The outside should be well done, not burned totally black, but close to it. The inside should be real pink, rare or med. rare at most.

Marinate the meat in Worcestershire, black pepper, and garlic first. A half hour or so is long enough. Use lots of fresh ground pepper.

Never use a fork or any other implement that pierces the meat as this allows the juices to escape. Use tongs.

Don't salt the meat until it's on the plate to be served. Salt will pull out the juices and make the meat dry and tough.

Try this and you will have steaks to die for. Promise.

Answer 4

Medium Rare

Answer 5

It depends on the steak. Ribeye can be cooked up to medium-well without any loss in flavor, but something like a sirloin or a strip steak are going to lose flavor if cooked past medium. Medium is safe, although a lot of chefs consider medium-rare to be better.

Answer 6

It's really a matter of personal taste and preference for the flavor of different cuts of steak you like. For safety, the USDA recommends a minimum doneness of medium rare (145°F) for steaks. Many grilling recipes recommend grilling steaks over a direct-medium (350°F to 375°F) on a covered grill.

The idea is to get the grilling surface searing hot (to lock in the juices), but not so hot that the steak cooks too quickly. For grilling times for steaks we use the cookout calculator at charcoalbob.com and get excellent results.

It's also generally recommended to allow steaks to stand at room temperture for 20-30 minutes before grilling and to let them rest for 5 minutes after grilling to bring out the best flavor.

Hope this helps.

Answer 7

Medium rare. Make sure you start out with a very hot surface when cooking it. You want to seal in all the juices.

Answer 8

Supposedly the rarer the steak the better, but I like the char and tend to go medium... any higher the steak tends to toughen.

Answer 9

If you cook it on a grill, don't thaw it first. Cook for 6 minutes on a very hot fire, turn, and cook for four to six minutes on the other side. I like it a little shy of medium rare, but not quite rare.

Serve with baked potatoes, mushrooms, a veggie of your choice, and either coffee or a good red wine!

YUM!

Answer 10

Well, it's just me, but I like rare. I also like medium. And well done. But my favorite is rare.