How do you like your steak?

[WarThrash]

Me?

Well done. Sometimes burnt beyond all belief if I'm feelin' it. How bout you?

[NutWrench]

I like my steak the way I like my women. Hot and juicy. :D

[Inanimate Carbon Rod]

Medium rare.


Well done? Enjoy your lack of flavor.

[Thief]

I tend to change it up, but I usually go for well done. Medium/medium rare the occassional time. However, without a good portion of horseradish I consider the steak incomplete. :D

[WarThrash]

Medium rare.


Well done? Enjoy your lack of flavor.

I like the lack of flavor to be quite honest. Well actually it's more of the smokey/burnt flavor that I like. I have tried them medium rare and medium but it just comes off rather chewy and undone to me.

[KO Gilligan]

Medium Rare. If I'm at a steak house (restaurant), I'll usually get the side of sauteed button mushrooms - yum. :)

[Inanimate Carbon Rod]

I like the lack of flavor to be quite honest. Well actually it's more of the smokey/burnt flavor that I like. I have tried them medium rare and medium but it just comes off rather chewy and undone to me.

You probably ate a bad steak.

[fast-1]

Medium rare does that mean half cooked.:eek: ( bet you have a bad stomach the next day )

I prefer mine well done.:flame:

[WarThrash]

I also put on some steak rub and douse it in A1. Deef*ckinlicious!

[KO Gilligan]

Medium rare does that mean half cooked.:eek: ( bet you have a bad stomach the next day )

I prefer mine well done.:flame:

Medium Rare is light pink inside, not red. Rare is red inside but still cooked and the inside has made it to safe temperatures. I like the flavor of a good cut less cooked, so I'd rather have rare than grey-brown well done all the way through.

If handled and cooked correctly, it should not make you sick. Many restaurants stopped serving rare because there is a higher risk of giving you raw meat inside.

[wayskobfssae]

Used to be medium, now it's medium well.

[Jeff]

I don't eat steak that much, although when I do, I usually have it done medium rare. I do this once a year thing (usually for my birthday) where we go to this place in Calgary which raises their own beef, so you know the steak is going to be really good. Alberta is famous for it's cattle.

[thefly]

Medium rare.



That's pretty much the only right way to cook a steak.

[Xgthug]

Medium Well.
http://z.about.com/d/bbq/1/0/b/K/steak_medium_well.jpg

Sometimes just plain medium... Maybe medium rare to rare if I'm craving bloody flesh, although I would never go blue-rare in fear of the health consequences.

I'm a Saute cook at a Steakhouse, and while the broiler handles all the big steaks, I cook the sirloin tips, so it's my job to know all the degrees of steak.


For those of you who have no clue what you're talking about:
http://www.hilltopsteaks.com/images/degrees.jpg

[WarThrash]

I was gonna post something similar to that. There seems to be alot of confusion on whether medium rare is pink or red. I saw one chart that even had the proper temperatures that they should be at

Also...I never knew "doneness" was a word

[Xgthug]

The chart is missing "Very Well Done", which is how my wife likes me to make hers.

[Superczar]

I like mine pink on the inside just like a good gir... steak should be!

There are SOME people that just can't prepare a steak to save their ass...

[Scotty]

I aim for medium rare, but judging from the picture, I sometimes end up with medium.

[Destructor]

I'm not a big fan of steak. But if I had to choose I would go with say 'Medium'. As Alton Brown on Good Eats says, 'Well done equals burnt'.

[Waiter]

In this context, "Well done" is a contradiction in terms.

I want mine medium rare. Or rare for a nice piece of filet. Yumyum.

[Rapture_Rising]

I like my steak anywhere between medium rare and medium well, although it not always what i get...

[Nessus]

Medium rare.

Ahh an aristocrat! ( You should all know film reference )

I like medium or medium well but as kid only ate well done. Part of that is that I was probably eating crapier steaks as a kid. I'f you're ever at a high end steakhouse get the garlic mash potatoes, at not that swill from Booulder Creek and Outback, I mean fresh made.

Another tip if you want to try kobee beef but dont want to buck up the $100+ a plate get the appetizer. I got one for $40 one time and there was plenty there for everyone to check it out. I'ts a hair more tender than Filet Mignon but not worth the extra money IMO.

---------- Post added at 07:36 AM ---------- Previous post was at 07:32 AM ----------

One other thing. My cousin from Germany eats steak a lot in the states because he says it's better here. He doesn't know why and his English is not that good but he insists we have better steaks for some reason.

Comments from anyoneb outside the states?

---------- Post added at 07:38 AM ---------- Previous post was at 07:36 AM ----------

[peoplessi]

With good meat it's always medium/medium rare. Better the meat, the rarer it can be. It's just plain foolish to overcook your good meat.

There are meats you need to cook well, like pork or chicken. With those it's good to cook them long and slow - the american way :)

[Altered Reality]

Well done.

[WarThrash]

Well done.

Just like Chuck Norris would want :cool:

[Inanimate Carbon Rod]

Just an FYI to all of you who prefer well done meat, you have a higher risk of cancer.

"Well-done grilling means no well-done meat. Some people actually like charred chicken, steaks, and hamburgers. But well-done meat, regardless of cooking method, contains the most HCAs and should be avoided. (Of course, going to the other extreme is unhealthy, too. It's important to cook meat well enough to eliminate illness-causing bacteria, like E. coli.)"

http://medweb.mit.edu/wellness/resources/mithealth/summer2006/stories/story2_1.shtml

[Sang]

Seems like the steaks I usually eat are medium / medium well. So I guess I'd like them that way.

Never really paid attention to any of that stuff. In restaurants I've been asked "how would you like your steak?".. I'm like "durrr i dunno?"

[KO Gilligan]

I like mine pink on the inside just like a good gir... steak should be!

There are SOME people that just can't prepare a steak to save their ass...

Actually, that's it exactly. If you sent out a Steak 25% brown, and 75% red, 50% brown, and 50% red, no matter what you called it, anyone who knows good steak would send it back.

Cooking steak correctly requires application of heat that will yield a lot more uniform color than those crazy pictures.

Here is some examples of Medium Rare

http://i45.tinypic.com/t6qu8l.jpg
http://i48.tinypic.com/5es32p.jpg


(althrough some would say medium - the pics I found were described as medium rare) or Medium (which many people also use to descride medium well when many would say they mean medium) - In any event, it's like you said... in a school they would typically show you uniform color as what the customer wants. A nice steak house will discuss the color much better than those pictures as well WITH EVERY ORDER.

One other thing - Steak in California does not always have the best flavor. The rest of the US where I've had steak (South and Midwest) is very flavorful

[bazboyz]

I like mine Rare if there a decent cook how can the pan hot then blue :P then you get full flavour of the steak

[WarThrash]

Just an FYI to all of you who prefer well done meat, you have a higher risk of cancer.

"Well-done grilling means no well-done meat. Some people actually like charred chicken, steaks, and hamburgers. But well-done meat, regardless of cooking method, contains the most HCAs and should be avoided. (Of course, going to the other extreme is unhealthy, too. It's important to cook meat well enough to eliminate illness-causing bacteria, like E. coli.)"

http://medweb.mit.edu/wellness/resources/mithealth/summer2006/stories/story2_1.shtml

Wow...You know cigarettes cause cancer too? Until people stop blowing that shit in my face, I'm feeling pretty safe with a well done steak. Here in NC they banned smoking in restaurants/bars this year, so my cancer chances are actually down

[ZuljinRaynor]

I like my steak to be steak-y.

[Xgthug]

ICR is clearly misSTEAKen... You get it? Miiiis-steak-ennnnn.... ;)

[fast-1]

Just an FYI to all of you who prefer well done meat, you have a higher risk of cancer.

"Well-done grilling means no well-done meat. Some people actually like charred chicken, steaks, and hamburgers. But well-done meat, regardless of cooking method, contains the most HCAs and should be avoided. (Of course, going to the other extreme is unhealthy, too. It's important to cook meat well enough to eliminate illness-causing bacteria, like E. coli.)"

http://medweb.mit.edu/wellness/resources/mithealth/summer2006/stories/story2_1.shtml

And they can be avoided completely if you stop fat from dripping on the heat source by using a layer of aluminum foil between meat and coals," Diamond says.

Okay, I grill with a aluminum foil that the meat is put on too. What does that say about frying steak.:o

[crunchy superman]

Just an FYI to all of you who prefer well done meat, you have a higher risk of cancer.

"Well-done grilling means no well-done meat. Some people actually like charred chicken, steaks, and hamburgers. But well-done meat, regardless of cooking method, contains the most HCAs and should be avoided. (Of course, going to the other extreme is unhealthy, too. It's important to cook meat well enough to eliminate illness-causing bacteria, like E. coli.)"

http://medweb.mit.edu/wellness/resources/mithealth/summer2006/stories/story2_1.shtml

There seems to be a new report every other week going on about how virtually everything in existence causes cancer. Nobody gets out alive anyway, so one can either unhappily change eating habits and die, or enjoy oneself eating what tastes good and die.

[jimbob]

http://i399.photobucket.com/albums/pp78/TSERNOBYL/Graphjam%204/funny-graphs-gaga-steak.jpg

i like mine medium rare. with plenty of red wine!

[Phayzon]

Medium. Occasionally I'll go for a Medium Rare.

[KO Gilligan]

Just an FYI to all of you who prefer well done meat, you have a higher risk of cancer.

"Well-done grilling means no well-done meat. Some people actually like charred chicken, steaks, and hamburgers. But well-done meat, regardless of cooking method, contains the most HCAs and should be avoided. (Of course, going to the other extreme is unhealthy, too. It's important to cook meat well enough to eliminate illness-causing bacteria, like E. coli.)"

http://medweb.mit.edu/wellness/resources/mithealth/summer2006/stories/story2_1.shtml

From consumer reports:

Such grilling can transform amino acids and other natural substances in the foods into compounds called heterocyclic amines (HCAs), which have been shown to cause cancer in laboratory animals. Some studies suggest that ingesting these and other compounds might affect food safety by increasing the risk of breast, colon, pancreatic, prostate, and stomach cancer

Researchers have speculated that they will eventually show that very high consumption is dangerous. People who eat a lot of charred food get cancer more often - I read an article that suggests that if you are the barbecue loving type who eats char almost daily, you are much more likely to get cancer.

[jimbob]

wel there is a cancer for everything these days.

[Crosma]

Until people stop blowing that shit in my face, I'm feeling pretty safe with a well done steak.
Second-hand smoking was debunked years ago. It's just not concentrated enough to be harmful.

First-hand smoking, on the other hand, is a different matter.

[Scotty]

What'chu talkin' 'bout, Willis (http://www.msnbc.msn.com/id/37870084/ns/health-addictions/)? :eek:

[Crosma]

What'chu talkin' 'bout, Willis (http://www.msnbc.msn.com/id/37870084/ns/health-addictions/)? :eek:

They didn't explain how they solved the admitted problem in their study that the working-class pie-eating boozers were the people with the higher rate of cardiovascular disease. Seems like the people who worked on the study mucked it up because smoke wasn't what differentiated these people.

[peoplessi]

I'd like more off-the-topic/statistics to my steak. Oh wait, this thread wasn't about either of them!

[Waiter]

Hm. Just had one, but I failed a little bit. It was simply too thin to really have a chance to get anything else than well done. Tasted nice, just not that "...wow!" experience.

I'll have to make sure it's thicker the next time.

[Rapture_Rising]

Marinated kangaroo steak served with a side of hot chips IMO is one of the best meals out there.

[Mariamus]

Knock the horns off, wipe its butt and send it in!
Rare or Blue Rare for me. <3

[Kristian Joensen]

I usually order mine medium.

[KO Gilligan]

Marinated kangaroo steak served with a side of hot chips IMO is one of the best meals out there.

They seem kinda cute, but from what I see they are overruning their environment really bad. That means you are certainly doing the right thing by eating them. Maybe someday America will import enough Kangaroo meat to help you all out a bit (assuming you are in Australia). :D

[Rapture_Rising]

They seem kinda cute, but from what I see they are overruning their environment really bad. That means you are certainly doing the right thing by eating them. Maybe someday America will import enough Kangaroo meat to help you all out a bit (assuming you are in Australia). :D

There is nothing wrong with kangaroo meat. The industry has to adhere to stricter quality and sanitation rules then normal beef, chicken and lamb and only government licenced marksmen are allowed to shoot kangaroos for its meat.

Yes you are right KO, although kangaroos are a native species they are considered pests in rural areas.

[Paroxysm]

Roo meat is good. I'd eat it probably once a fortnight or so.

[peoplessi]

Too expensive here and also shipping meat long distances isn't really environmentally friendly either :) I would eat it if I was in Australia though. Nothing against it, just the fact that it's not wise to buy it here frozen.

[BadScout]

One other thing. My cousin from Germany eats steak a lot in the states because he says it's better here. He doesn't know why and his English is not that good but he insists we have better steaks for some reason.

Comments from anyoneb outside the states?


From an Austrian perspective - if they serve local beef around here, its average quality is probably a bit better compared to what I've eaten in PA.
We do have pretty strict standards around here and the meat is probably less ****** up with hormones and meds. But I might be mistaken.

(Best food is usually to be found on the local farmer markets, anyway.)

My US working colleagues told me that they felt our pork is better when they were in EU - and we have more pork choices.

I'd say the average steak choices in the States are a lot more varied. Usually they just have filets around here. Sirloin or T-bone is hard to find at reasonable prices.
I've yet to run into an average restaurant where I could order e.g. a horseradish crust. Nope, I won't start looking into high-price restaurants.


Oh yeah, medium, but after my trip to the US mostly medium rare.

[Paroxysm]

Too expensive here and also shipping meat long distances isn't really environmentally friendly either :) I would eat it if I was in Australia though. Nothing against it, just the fact that it's not wise to buy it here frozen.

Yes not worth it there. Here roo is pretty dirt cheap.

[thefly]

Roo meat is good. I'd eat it probably once a fortnight or so.

I never even thought about that. What is the availability of venison where you are?

[ixfd64]

My mother and I like it well done, but my father likes it medium rare.

[Bam050196]

I like it Well done.

[Paroxysm]

I never even thought about that. What is the availability of venison where you are?

You won't find it everywhere but there are plenty of places that supply it although the range will be pretty limited.

[glade23]

medium rare as well as my burgers

[ZaphodB]

Burnt.:D

I don't like my steak to still be moo-ing when I go to eat it.

[oak man]

Medium-well please. I like this thread :)

[Nessus]

From an Austrian perspective - if they serve local beef around here, its average quality is probably a bit better compared to what I've eaten in PA.
We do have pretty strict standards around here and the meat is probably less ****** up with hormones and meds. But I might be mistaken.

(Best food is usually to be found on the local farmer markets, anyway.)

My US working colleagues told me that they felt our pork is better when they were in EU - and we have more pork choices.

I'd say the average steak choices in the States are a lot more varied. Usually they just have filets around here. Sirloin or T-bone is hard to find at reasonable prices.
I've yet to run into an average restaurant where I could order e.g. a horseradish crust. Nope, I won't start looking into high-price restaurants.


Oh yeah, medium, but after my trip to the US mostly medium rare.

Thanks for the info. When I was in Germany I baiscially ate weiner Schintzel everywhere I went. and even though we have some supposedly really good authentic German restaurants by me, none of them make it right. And they ALWAYS manage to ruin the Spätzle. Often times it's fried in butter or oil and then I don't like it. And it's almost always the little pebble kind not the longer thin string type that I like better.

So far the best steaks I've had in the states were in Texas and NYC. New York gets great stuff but honestly when it comes to meat I will admit Texas is the shiznit.

I went to this place in the Dallas West End district which is kind of touristy but since I was a tourist it was lively and cool. They have this restaurant where you go in and they have like two dozen kinds of steak under glass raw and you hand pick what you want and they will either cook it yourself or they'll cook it for a few bucks more. So we opted to cook ourselves for the fun and you have this big like 3 foot by 9 foot grill and you put your steak on and they have the weight plates for searing pressure and they have all of these spices and seasonings. I still remember my uncle with the "Praise Allah" spice holding it high and going, "Praise Allah!" and then raining down the spice all over his steak. That was some great stuff. To me though the real standout in Texas was the bacon. I'm convinced they keep the good stuff for themselves and export all of the lesser. It was like 80% meat! Just all out of control awesome, in 20 years I've never seen it's like again.