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Steaks: Rare, Medium or Burned?

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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.

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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.

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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.

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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.

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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

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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.

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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 by Bookish Angel

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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.

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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

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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. ;)

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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.

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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.

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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!

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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

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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:

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