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Steaks: Rare, Medium or Burned?

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Medium +...don't want it dark red and bloody, but a medium pink, with clear juices!

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Medium or Medium Well, depends on the moment or how previous steaks turned out on previous occasions at a restaurant.

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Well - always. I eat a filet mignon about twice a year and I always have to send it back because it is pink when I cut it open, despite it being butterflied.

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Extra Well Done. Cooked throughout. If you know how to prepare it you can keep it juicy and tender and not rough like shoe leather.

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Medium-Rare to Rare. I like it warm and red in the center, dark on the outside.

Edited by luvscruising2007

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As long as it's warm in the middle, it's good enough. I like my rare warm. Only thing that beats that is to have it tailgating at a Bronco (as in Boise State Broncos) game. Go Orange and Blue.

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Rare! Unless it's beef carpaccio with arugula and shaved parmesan, then of course, raw. :)

 

YUM...I'm with you!

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Definitely rare - I like it so a good vet can get it up and walking.

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Medium +...don't want it dark red and bloody, but a medium pink, with clear juices!

 

 

Yum! That sounds exactly right...

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For many years, at least the last 10 years or so, I always ordered medium and usually got my steak the way I liked it, mostly pink in the middle, but with no red juices running in the plate, but for a year or two, now find that my steaks come too well cooked, so lately I switched to ordering medium rare, and lo and behold, they are coming the way I always liked them. So for me; the way to go now is medium rare! :)

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Medium for myself......well done for DH

 

and Jam, you are quite right. A properly cooked well-done filet is still tender and juicy.

Edited by retiredkid

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