krehberg Posted October 12, 2010 #51 Share Posted October 12, 2010 For me...it varies. For Filet, rare with a warm red center. For the fattier cuts, I think a little extra cooking helps melt some of the fat, so for Ribeye, I prefer medium rare. I also love Carpaccio and tartare as well. Link to comment Share on other sites More sharing options...
!David! Posted October 17, 2010 #52 Share Posted October 17, 2010 (edited) I like my steaks pittsburgh style. Extremely well done. Basically, a cow that has been cremated. I thought Pittsburgh style was charred on the outside and rare inside. Thats how I like it. Ribeye is my new fav. Edited October 17, 2010 by !David! Link to comment Share on other sites More sharing options...
krowek Posted October 18, 2010 #53 Share Posted October 18, 2010 I like my steak medium rare... Link to comment Share on other sites More sharing options...
Greghouseo Posted October 20, 2010 #54 Share Posted October 20, 2010 #In my teens I would only eat steak well done, but I had a friend who was a chef and offered to make me a steak at his home one night. I asked him for it well done and he refused. He said "I will make it for you as it should be done, and if you don't like it I will throw it away and start again with another steak and do it exactly how you want". Which is basically how I came to eat steak "blue". Rare is now too well done and medium rare is an abomination. :p Link to comment Share on other sites More sharing options...
markadele Posted October 21, 2010 #55 Share Posted October 21, 2010 Steak med. just alittle pink in middle and fro Prime Rib med. rare more pink the the middle Link to comment Share on other sites More sharing options...
scotch232 Posted November 7, 2010 #56 Share Posted November 7, 2010 Wound it and send it in. Link to comment Share on other sites More sharing options...
BroncosFan2010 Posted November 8, 2010 #57 Share Posted November 8, 2010 wound it and send it in. lol!!! Link to comment Share on other sites More sharing options...
jessicalorene Posted November 16, 2010 #58 Share Posted November 16, 2010 I thought Pittsburgh style was charred on the outside and rare inside. Thats how I like it. Ribeye is my new fav. Pittsburg is charred and rare inside, I'm not sure what the other person was referring to. Link to comment Share on other sites More sharing options...
!David! Posted November 16, 2010 #59 Share Posted November 16, 2010 Pittsburg is charred and rare inside, I'm not sure what the other person was referring to. Yes. That's what I'm taking about. I thought everyone . . . Link to comment Share on other sites More sharing options...
Rare Wildcatllamas Posted November 17, 2010 #60 Share Posted November 17, 2010 Char it on the outside and warm rare inside if it is a filet. Ribeye warm that fat up just a bit. Yum.:D Link to comment Share on other sites More sharing options...
cgrout78 Posted November 17, 2010 #61 Share Posted November 17, 2010 I'm a medium-rare kinda girl for steak. I even like pink in my burgers, that's where the flavour is...right? Link to comment Share on other sites More sharing options...
cravingthis Posted November 18, 2010 #62 Share Posted November 18, 2010 Medium please! Link to comment Share on other sites More sharing options...
lovevacadays Posted November 21, 2010 #63 Share Posted November 21, 2010 I love a perfectly cooked "medium" filet mignon with some bernaisse and peppercorn sauce on the side (Princess).:D:D:D Link to comment Share on other sites More sharing options...
tonyrocks922 Posted July 30, 2012 #64 Share Posted July 30, 2012 If you like your steak cooked like shoe leather that's fine, but stop perpetuating the lie that the juices from a rare steak are blood. There is no blood in your steak. http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/ Link to comment Share on other sites More sharing options...
magandab Posted July 30, 2012 #65 Share Posted July 30, 2012 Medium with just a touch of pink. I won't eat anything that could get well with a bit of proper medical care. :p Link to comment Share on other sites More sharing options...
Harry and Lucille Posted August 9, 2012 #66 Share Posted August 9, 2012 When the waiter asks how I like it cooked, I say Black and Blue. If he or the chef don't understand what that is, I just stick with the pasta.;) Link to comment Share on other sites More sharing options...
EithneMay Posted August 10, 2012 #67 Share Posted August 10, 2012 I will join the medium rare crowd! Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
sherilyn70 Posted August 11, 2012 #68 Share Posted August 11, 2012 When the waiter asks how I like it cooked, I say Black and Blue. If he or the chef don't understand what that is, I just stick with the pasta.;) It's also known as Pittsburgh rare. I usually order steaks that way here, but I do live only a few hours from Pittsburgh. Link to comment Share on other sites More sharing options...
Mara Suung Posted August 16, 2012 #69 Share Posted August 16, 2012 Medium rare, as per the general guidelines. BUT, back in the kitchen, what the cook considers medium rare can be variable. Often, where I live, I have to order rare to get medium rare. At least I can send it back for a little more heat if I have to. Gripe: the wait staff bring my steak to me and demanding I cut it open right away to see if it is cooked the way I want it. Do I want all the juice to run out of a steak hot from the grill? No. :eek: Link to comment Share on other sites More sharing options...
EithneMay Posted August 16, 2012 #70 Share Posted August 16, 2012 Medium rare, as per the general guidelines.BUT, back in the kitchen, what the cook considers medium rare can be variable. Often, where I live, I have to order rare to get medium rare. At least I can send it back for a little more heat if I have to. Gripe: the wait staff bring my steak to me and demanding I cut it open right away to see if it is cooked the way I want it. Do I want all the juice to run out of a steak hot from the grill? No. :eek: Yes, we often experience the same thing. I also hate cutting into a steak right away. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
sherilyn70 Posted August 18, 2012 #71 Share Posted August 18, 2012 Gripe: the wait staff bring my steak to me and demanding I cut it open right away to see if it is cooked the way I want it. Do I want all the juice to run out of a steak hot from the grill? No. :eek: Well if the cook was any good then they let the steak rest before it got to you so there is no harm in cutting it open at the table. even if they didn't let it rest it's unlikely that the server picked it up and delivered it to you so quickly that it didn't have a few minutes of resting time. Link to comment Share on other sites More sharing options...
Cruise-Crazy Posted September 28, 2012 #72 Share Posted September 28, 2012 I prefer our steaks rare to medium rare. How about you guys? Exactly how I order them. :D Link to comment Share on other sites More sharing options...
Sinppu Posted October 10, 2012 #73 Share Posted October 10, 2012 Oh medium rare. I'll take pink over brown anyday :D Link to comment Share on other sites More sharing options...
Harry and Lucille Posted October 11, 2012 #74 Share Posted October 11, 2012 If the cut is prime? Crusty on the outside (not burned). Rare inside. No sauce. Anything other than salt????? Just bring me a bottle of catsup and a side of fries. Good black and blue with baked potato with butter and sour cream, I am in heaven. :cool: Want to have some fun? Just ask the waiter for a bottle of catsup. Might just get the wrath of the chef. I hope so, because I will show him how to grill a steak. ;) Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 19, 2012 #75 Share Posted October 19, 2012 We like our steaks medium well. Just the right shade of pink for us. No sauces for us - ruins the taste of the steak. Link to comment Share on other sites More sharing options...
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