Velvetwater Posted May 5, 2013 #101 Share Posted May 5, 2013 I would rather have a cheese topped mushroom I dont like steak. :) Link to comment Share on other sites More sharing options...
JawjaFatBoy Posted May 6, 2013 #102 Share Posted May 6, 2013 Generally, medium-rare. NEVER more than medium. If I cut it and don't find pink, the chef is about to get it back. It's funny, as I've gotten older I like my steaks rarer. Link to comment Share on other sites More sharing options...
Travel R Posted May 9, 2013 #103 Share Posted May 9, 2013 (edited) Burnt & well carmalized on the outside, medium-rare on the inside. I usually prefer to grill my own steak. Most restaurants have no clue how to make a steak well done (and lving in NY, I have been to a bunch of "highly rated" steak houses) - and I will admit that when I did cook then in a restuarant, I would cook them a little less than ordered (since that is what most people prefer) - unless the waiter specifies that it should be burnt. The steak eating culture prefers rare steaks. For me, a steak that can retain its natural flavor inside (medium-rare to medium), while being able to combine the additional flavors from the carmalizing during the charring/burning process, is one of my favorite eating experiences. Although I prefer my Roast Beef very rare. Edited May 9, 2013 by Travel R Link to comment Share on other sites More sharing options...
Marshal_60169 Posted May 22, 2013 #104 Share Posted May 22, 2013 Well done--Red meat, white meat, and fish. Ate semi cooked chicken by accident once and got sick for a month. My protien is (will) always be well done now. Link to comment Share on other sites More sharing options...
Darcy15 Posted May 22, 2013 #105 Share Posted May 22, 2013 Extremely well done - as in cremated :D Anything remotely pink - just disgusting :eek: Link to comment Share on other sites More sharing options...
Gonzo70 Posted May 22, 2013 #106 Share Posted May 22, 2013 Anything remotely pink - just disgusting :eek: Correct, if there is not red, it is not worth eating - too dried out and no flavor. Link to comment Share on other sites More sharing options...
beckinoz Posted May 23, 2013 #107 Share Posted May 23, 2013 My steaks always have to be very well done. As does hubby's. I don't understand the thinking behind a steak that is not cooked (but that is just me). I have had it both ways and it all comes down to the chef being able to cook a steak that is cooked through and not tough or dry. I have cooked many a steak in my life and there has only been a few instances of me cooking a tough steak. Link to comment Share on other sites More sharing options...
Sea Hag Posted June 27, 2013 #108 Share Posted June 27, 2013 Cooked quickly at very high temperature, so it's nice and carmelized on the outside and still nice and red/pink on the inside. :) Link to comment Share on other sites More sharing options...
lor74 Posted July 10, 2013 #109 Share Posted July 10, 2013 I have never been a steak eater, but I will have a filet mignon if I am in the specialty restaurant. I want my meat to still have a touch of pink, but no blood. I try to convey this to the waiter by saying no blood...but sometimes that gets interpreted as medium well....which is usually overcooked. I can only hope that the waiter understands properly and tells the chef. On my last cruise, there was a language barrier with the waiter and my complicated order. Link to comment Share on other sites More sharing options...
Gonzo70 Posted July 12, 2013 #110 Share Posted July 12, 2013 I have never been a steak eater, but I will have a filet mignon if I am in the specialty restaurant. I want my meat to still have a touch of pink, but no blood. I try to convey this to the waiter by saying no blood...but sometimes that gets interpreted as medium well....which is usually overcooked. I can only hope that the waiter understands properly and tells the chef. On my last cruise, there was a language barrier with the waiter and my complicated order. FYI the blood is drained during slaughter; even if you order it raw there will be the same amount of blood as if you order it well done. Link to comment Share on other sites More sharing options...
lor74 Posted July 12, 2013 #111 Share Posted July 12, 2013 in that case, I don't want the meat to be swimming in red when I cut into it! Pink in the center is fine, like a good burger...but when a red pool forms, I lose my appetite. Link to comment Share on other sites More sharing options...
Gonzo70 Posted July 12, 2013 #112 Share Posted July 12, 2013 in that case, I don't want the meat to be swimming in red when I cut into it! Pink in the center is fine, like a good burger...but when a red pool forms, I lose my appetite. It is just water that has been turned red by a type of protein in the meat (myoglobin); nothing to lose your appetite over! I take it you do not lose your appetite over seeing spaghetti sauce (which looks more like blood than does the natural juices of beef)? This juice is what imparts natural flavor and a pleasant texture in beef. If you cook out this juice the meat becomes dry, tough and flavorless. However you are correct that red pools should not generally form after meat is cooked; that typically occurs when the meat is sliced too quickly after being cooked rather than resting for a period of time (resting allows most of the juices to remain in the meat when cut so as to maximize flavor and texture). Often hamburgers do have to cooked passed medium rare as the grinding of the beef greatly increases the risk of pathogens throughout the meat rather than just on the surface; hamburgers should only be ordered medium rare at good quality establishments whereas this is the preferred temperature for most cuts of steak (only the outside surface of steaks needs to be cooked for the beef to generally be considered safe as the interior has not been exposed to potential pathogens as with ground beef). Link to comment Share on other sites More sharing options...
lor74 Posted July 18, 2013 #113 Share Posted July 18, 2013 Thanks for the education :) Link to comment Share on other sites More sharing options...
Harry and Lucille Posted July 25, 2013 #114 Share Posted July 25, 2013 Charred on the outside. When the heartbeat stops and the center is warm it is topped with salt and ready to eat That is called black and blue. Yummm.:cool: Link to comment Share on other sites More sharing options...
3DBeach Posted August 1, 2013 #115 Share Posted August 1, 2013 Medium rare for me and rare for DH. Nothing better than a yummy porterhouse. Link to comment Share on other sites More sharing options...
roomba920 Posted August 9, 2013 #116 Share Posted August 9, 2013 (edited) As chefs suggest...medium rare, but I like it slightly more towards the rare side than medium. Edited August 9, 2013 by roomba920 Link to comment Share on other sites More sharing options...
deeleecox Posted March 22, 2014 #117 Share Posted March 22, 2014 Medium rare or black and blue. I love the char Sent from my iPad using Forums Link to comment Share on other sites More sharing options...
misterd21 Posted March 31, 2014 #118 Share Posted March 31, 2014 i prefer mine rare... although there is some debate as to what is rare, i usually end up with something between rare and medium rare..... i used to think you needed to cook beef till it was dead.... thankfully i have grown up....left the ketchup/sauce behind and let the beef shine with it's own flavor. which you tend to lose the longer you cook it. i usually am a purist with my beef, i only use salt pepper garlic and butter when seasoning my steaks(and only very modestly with the seasoning, as to compliment the beef flavor and not mask it). Link to comment Share on other sites More sharing options...
O2Cool Posted April 1, 2014 #119 Share Posted April 1, 2014 Run a flashlight beam over it and bring it on :D:D:D Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted April 7, 2014 #120 Share Posted April 7, 2014 It very much depends on the cut. With eye fillet (filet mignon in the US?), which has a very low fat content, I would prefer to have it rare. In fact, as long as it's caramelized on the outside, hot right though and not still mooing I'll eat it. However I have had too many cold steaks at restaurants to risk ordering my steaks rare anymore, unless I know the restaurant well. However for cuts with more fat though the meat - rib eye and wagyu beef - I prefer it medium-rare, so that the fat melts into the meat as much as possible. Personally I believe that the meat should be seasoned with salt and pepper before cooking. Salt, especially, helps with the caramelization of the exterior. I'm not adverse to rubbing my steaks with a cut clove of garlic either. Link to comment Share on other sites More sharing options...
Wendy,Williams Posted April 17, 2014 #121 Share Posted April 17, 2014 My husband and I are both medium rare preference. My daughter too. My son-in-law however takes his well done. What a waste of a good piece of meat. Link to comment Share on other sites More sharing options...
thepauls93 Posted July 30, 2014 #122 Share Posted July 30, 2014 Medium on land, but on Carnival I have to order them Medium Rare to get a Medium. Link to comment Share on other sites More sharing options...
Crabmanstyle Posted August 2, 2014 #123 Share Posted August 2, 2014 Charred outside-Very rare inside. Link to comment Share on other sites More sharing options...
MikeSpike Posted August 18, 2014 #124 Share Posted August 18, 2014 Very well done. You can do this and still have it juicy and tasty. Link to comment Share on other sites More sharing options...
BruceMuzz Posted August 30, 2014 #125 Share Posted August 30, 2014 Isn't it curious that none of the posters on this thread even considered another option that is very popular all over planet Earth - with the exception of the USA. Raw beef is served in many forms in places like England, France, Holland, Germany, Spain, Italy, Japan, Korea, and Russia. And it's wonderful. You people need to get out a bit more. Link to comment Share on other sites More sharing options...
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