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Bass player steak

Discussion in 'Off Topic [BG]' started by southernrocker, Apr 8, 2009.


  1. Rare

    30 vote(s)
    20.3%
  2. Medium-rare

    61 vote(s)
    41.2%
  3. medium

    33 vote(s)
    22.3%
  4. medium-well

    17 vote(s)
    11.5%
  5. well done

    7 vote(s)
    4.7%
  1. southernrocker

    southernrocker Banned

    Apr 4, 2009
    Steak is great.

    I want to know how you like your steak.

    I like mine Medium-well done.

    What is the steak of choice in the bass world?

    Lets find out!
     
  2. Disraeli Gears

    Disraeli Gears

    May 29, 2007
    Usually what I like comes in the form of medium or medium-rare. I like it still pink on the inside, but not bloody.
     
  3. UncleFluffy

    UncleFluffy

    Mar 8, 2009
    California
    Head Tinkerer, The Flufflab
    medium-rare, american kobe (cross between japanese kobe beef and black angus)
     
  4. embellisher

    embellisher Holy Ghost filled Bass Player Supporting Member

    Medium rare, seared on the outside over hot charcoal. Seasoned with Cavender's no salt, onion powder, garlic powder, black pepper, and cayenne pepper.

    YUM!:cool:
     
  5. whoatherechunk

    whoatherechunk

    Apr 4, 2008
    medium rare!!!!
     
  6. FSSmikey

    FSSmikey

    Mar 7, 2009
    Miami FL
    RARE.


    extra bloody.


    seasoned with a little sea salt, and some garlic powder. no propane, please
     
  7. bigfatbass

    bigfatbass Banned

    Jun 30, 2003
    Upstate NY
    Endorsing Artist: Karl Hoyt Basses
    +1 to American Kobe! Great eating, without all the imported prices. I like a skirt or rib eye, medium-rare over a wood/charcoal fire, and don't forget to sear the bejeebus out of it on the first application/flip. Don't spare the heat if you want good meat! (you can sig that if you want to)


    Other than maybe a light brush with a little garlic butter after the first turn, I don't touch it until hits the knife.
     
  8. Medium, sometimes medium-rare. Depends how I'm feeling and what it's going with.
     
  9. If the steak is not frozen, I can eat it.


    Not strictly steak, but Beef Sashimi is great, too!

    bee.

    Yes, you can eat beef raw.
     
  10. ehque

    ehque

    Jan 8, 2006
    Singapore
    I can't understand why anyone would want steak done more well than medium rare...

    Maybe it's just me, but when steak's done to medium the difference between a good slab and a bad slab disappears.

    If my steak doesn't bleed a little i send it back.
     
  11. FSSmikey

    FSSmikey

    Mar 7, 2009
    Miami FL
    beef sashimi is good


    so is tataki, but tataki is cooked a little too much, for my taste
     
  12. XtreO

    XtreO

    Jan 2, 2008
    Norway
    Medium-rare of course. Pink inside and slightly bloody.
     
  13. machine gewehr

    machine gewehr

    Sep 17, 2005
    Istanbul
    I used to like it rare with blood in the middle.
    Then I turned vegan.
    Talk about consistency in life.:eyebrow:
     
  14. Grizzly700

    Grizzly700

    Mar 18, 2008
    Maryville, TN
    I always order mine medium because restaraunts tend to undercook it a little bit. At home making it myself i would say I eat it well-done-medium-rare?
     
  15. Mark Wilson

    Mark Wilson Supporting Member

    Jan 12, 2005
    Toronto, Ontario
    Endorsing Artist: Elixir® Strings
    Anywhere between medium and medium well.
     
  16. Happynoj

    Happynoj

    Dec 5, 2006
    UK
    I like turtles.
    Rare, unless I'm in a French restaurant, in which case I go with medium-rare, purely because the French version of rare seems to be slightly more rare than the English version.
     
  17. Phalex

    Phalex Semper Gumby Supporting Member

    Oct 3, 2006
    G.R. MI
    Pittsburgh rare for me. Burnt and crispy on the edges and cold and raw on the inside!
     
  18. XtreO

    XtreO

    Jan 2, 2008
    Norway
    Anomaly!!! Shoot it!
     
  19. Rare, with a properly seared outside, with salt. That is all.

    Looks like we're in the same boat, buddy. :D
     
  20. I like to have the cook simply carry it throught the kitchen quickly, so as to not warm it up too much... and I like Rib Eyes and T bones.
    Fishheadjoe
     

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