avalong Posted September 1, 2014 #126 Share Posted September 1, 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. Beef carpaccio and steak tartare are not uncommon offerings in US restaurants, so I'm not sure where you're coming from on this. Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted September 1, 2014 #127 Share Posted September 1, 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. But raw beef is rarely served in steak form, it's usually minced, chopped or thinly sliced. I love raw beef dishes, especially Japanese-style, but I like my steaks cooked. Hot right through but as rare as possible depending on the cut. Steaks with heavy marbling need longer cooking than lean steaks, so that the fat melts into the meat. Link to comment Share on other sites More sharing options...
DollyJ Posted September 1, 2014 #128 Share Posted September 1, 2014 The rare side of medium-rare; just enough to melt the fat. Link to comment Share on other sites More sharing options...
zephyrella14 Posted September 5, 2014 #129 Share Posted September 5, 2014 Traveling on Golden Princess, in dining room lunch/dinner can I request my red meat cooked very well? I do not do blood..not even a little..ew. Link to comment Share on other sites More sharing options...
Bookish Angel Posted September 6, 2014 #130 Share Posted September 6, 2014 Traveling on Golden Princess, in dining room lunch/dinner can I request my red meat cooked very well? I do not do blood..not even a little..ew. When I ate beef, I wanted it well done, too. I sometimes had to send it back but I eventually got it the way I had originally requested. Link to comment Share on other sites More sharing options...
OCruisers Posted September 6, 2014 #131 Share Posted September 6, 2014 Charred outside-Very rare inside. DH calls the above Pittsburgh Rare ... but I don't know if that's the real name for it or not.... LuLu Link to comment Share on other sites More sharing options...
CraftyScribbles Posted September 6, 2014 #132 Share Posted September 6, 2014 Medium rare Link to comment Share on other sites More sharing options...
zephyrella14 Posted September 6, 2014 #133 Share Posted September 6, 2014 When I ate beef, I wanted it well done, too. I sometimes had to send it back but I eventually got it the way I had originally requested. Thanks for the response. I was able to view one of the menus from a cruise and I noticed it said "served medium well" under one of the dishes I wasn't sure if they would accommodate my very well done request. I saw pics of the roast and other red meats, very bloody :(...I love red meat but not blood...anyhow, thanks. Link to comment Share on other sites More sharing options...
Bookish Angel Posted September 6, 2014 #134 Share Posted September 6, 2014 (edited) Thanks for the response. I was able to view one of the menus from a cruise and I noticed it said "served medium well" under one of the dishes I wasn't sure if they would accommodate my very well done request. I saw pics of the roast and other red meats, very bloody :(...I love red meat but not blood...anyhow, thanks. If you order filet mignon, ask the waiter to note that the kitchen staff butterfly it. That cut down on the number of times I had to return filet so that it did not look like a crime scene, lol. Edited September 6, 2014 by Bookish Angel Link to comment Share on other sites More sharing options...
Gonzo70 Posted September 7, 2014 #135 Share Posted September 7, 2014 Thanks for the response. I was able to view one of the menus from a cruise and I noticed it said "served medium well" under one of the dishes I wasn't sure if they would accommodate my very well done request. I saw pics of the roast and other red meats, very bloody :(...I love red meat but not blood...anyhow, thanks. As has been mentioned earlier this thread, there is no blood in steaks; all the blood is drained during slaughter. There is only trace amounts of blood left, the blood does not look red and the quantity is the same regardless if the steak is a proper medium rare or overcooked. The only thing cooking steak well done achieves is cooking out all the beef flavor and creating a tough texture. Link to comment Share on other sites More sharing options...
exarkkun Posted September 7, 2014 #136 Share Posted September 7, 2014 Just hack the horns off and slap it on a plate! Mooing at me would be the bonus:D But...but.. the horns are part of the challenge. That's what makes it fun! I want it to work up a good sweat, it deepens the flavor. :D Link to comment Share on other sites More sharing options...
Harry and Lucille Posted September 15, 2014 #137 Share Posted September 15, 2014 As has been mentioned earlier this thread, there is no blood in steaks; all the blood is drained during slaughter. There is only trace amounts of blood left, the blood does not look red and the quantity is the same regardless if the steak is a proper medium rare or overcooked. The only thing cooking steak well done achieves is cooking out all the beef flavor and creating a tough texture. That is when you order a bottle of catsup on the side. Yuck. ;) Link to comment Share on other sites More sharing options...
swtstephy Posted February 24, 2015 #138 Share Posted February 24, 2015 I like it rare but used to like medium rare. I like it "bloody" now. Link to comment Share on other sites More sharing options...
Rare Crew News Posted February 25, 2015 #139 Share Posted February 25, 2015 I like it rare but used to like medium rare. I like it "bloody" now. My wife agrees with you and thanks to a HAL Pinnacle Grill Chef, she learned to order her steak "blue" or "Pittsburgh Style." Most formally-trained chefs know this term and can deliver exactly what you requested. I learned that steaks on cruise ships are pre-seared and then cooked to the passenger's requested doneness. Ordering "blue" gets you a raw steak (not pre-seared) that is seared just prior to delivery to your table. Link to comment Share on other sites More sharing options...
kellanrevere Posted February 26, 2015 #140 Share Posted February 26, 2015 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. I LOVE raw beef. Unfortunately most other countries have healthier beef guide lines than the good old USA. I will only eat it when I know who has raised the cow. I buy half beefs from a girlfriend who raises them. Link to comment Share on other sites More sharing options...
lovely_serenity Posted February 27, 2015 #141 Share Posted February 27, 2015 Medium rare :D I Want there to be a little red in the middle, with juices (but not too much or it's too rare hehe) Link to comment Share on other sites More sharing options...
LAHAPPY13420 Posted March 1, 2015 #142 Share Posted March 1, 2015 Med. rare. Link to comment Share on other sites More sharing options...
rwams Posted March 2, 2015 #143 Share Posted March 2, 2015 Medium rare please! Link to comment Share on other sites More sharing options...
SMSACE6 Posted March 2, 2015 #144 Share Posted March 2, 2015 Still medium rare for me:) Link to comment Share on other sites More sharing options...
galensgrl Posted March 17, 2015 #145 Share Posted March 17, 2015 Medium-rare to medium. Well-done steak is a travesty. Amen. Link to comment Share on other sites More sharing options...
bangzoom6877 Posted March 17, 2015 #146 Share Posted March 17, 2015 Medium rare. Love it warm in the middle but red and nice and tender...filet mignon is my favorite! Can't wait to eat at Cagney's on the Breakaway this July! Link to comment Share on other sites More sharing options...
kcstar Posted March 25, 2015 #147 Share Posted March 25, 2015 medium rare! I can hardly wait! Link to comment Share on other sites More sharing options...
jayblue Posted July 5, 2015 #148 Share Posted July 5, 2015 Cooked all the way through with a slight crust around the edges. Link to comment Share on other sites More sharing options...
mycomputer Posted July 8, 2015 #149 Share Posted July 8, 2015 Just hack the horns off and slap it on a plate! Mooing at me would be the bonus:D oh my, right there with you, "Black and Blue". Cold center preferred here. :p Link to comment Share on other sites More sharing options...
socsthecat Posted July 15, 2015 #150 Share Posted July 15, 2015 It's not "blood" in a properly cooked medium-rare steak, most of the blood drained out after the animal was beheaded, then most of the little blood left came out when it was dismembered. Cooking an steak "well done" is an insult to the animal :rolleyes: Link to comment Share on other sites More sharing options...
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