How do you like your steak?



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Zippo
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Oh, god, steak is so delicious.

How do you prefer yours to be cooked?

Definitions courtesy of Wikipedia:

Raw - Uncooked
Very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked.
Rare - (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
Medium rare - (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center.
Medium - (57.2°C/135°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
Medium well done - (62.8°C/145°F degrees core temp) The meat is light pink surrounding the center.
Well done - (73.9°C/165°F degrees core temp) The meat is gray-brown throughout and slightly charred.

This reply was last edited on 03-14-09 05:18:27 PM by Zippo.

Snook
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Alive and in a field, munching on some grass.

learn u some stuff ok??

Hello my name is Kristoffer Jørgensen and I am from Norweigen I come to see hot USA girls and history landmarks!!

Amphytrite
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I don't really even like hearing about it or reading about it

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Hahahaha snook.

I prefer my steak on the medium side of medium rare--seeing bright pink on the inside of my meat just makes me think of salmonella poisoning, although I know it's a moot worry. If I can cut it with a regular knife, it has not been cooked long enough.

Spiff: amphytrite, the anti-tart

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Shadowe

I kinda want to see that up someone's ass

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Halikhically done. Most would call it ruined but any chef with a brain and without said brain half up his own ass knows it IS possible to cook a steak until there's no pink left without ruining it.

Also char ftw, if done right char = flavor.

Hanlon's Razor: Never assume malice when stupidity will suffice.

Zippo
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I prefer mine medium rare. Sometimes the amount of blood when I cut it bothers me a little, but when I put steak sauce on it, it mixes together and tastes delicious.

noose
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I prefer medium-rare side of medium, but so often when cooking steaks on a bbq people will end up over cooking them and forcing out quite a bit of flavour. It's rather annoying so I often stick to sausages at bbqs.

If I'm cooking the steak myself or at a restaurant though then it's not an issue.

antpocas
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i like it rare
also anyone who likes steak more than medium rare is ruining the steak

D
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i didn't have the strength to get it all the way off

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Medium well. Antpocas, you're a jackass as always. Perhaps one day you'll express an opinion without arrogantly and baselessly insulting anyone with a potentially opposing view. Maybe you'll also realize that being a prick about every mundane thing only make your opinions seem less valid.

Awenydd
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Snook are we meant to pick Raw (uncooked)?

Stoffel
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Usually I will have steak and egg for breakfast, and I like it rare.

I do really like a nice veal carpaccio or venison tartare though.

goatsnacks
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I'm not a fan of steak, but with any beef (unless its ground for a taco dish) I like it medium rare. Beef tenderloin is my favorite, and if it's a good cut and cooked right it's a real delight.

Oddly I've never eaten lamb or veal, though I think I've tried goat (ah the south).

Zippo
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Quoted from Awenydd:
Snook are we meant to pick Raw (uncooked)?

You vote the vegetarian option that I just added!

IF0
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Definitely the medium rare. Of course, I also like it almost burnt at times, just because I like the crispy burnt taste, but I always order medium rare.

Awenydd
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Quote:
You vote the vegetarian option that I just added!

2 votes. That's as many as Medium Well Done!

Snook
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*high five*

Though I'm technically pescatarian, though I don't eat fish all that often (actually I'm liking it less and less as time goes on.)

Hello my name is Kristoffer Jørgensen and I am from Norweigen I come to see hot USA girls and history landmarks!!

Guy Tuttle and Ass
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Rare as shit, super dooper rare, blood dripping out down my chin

it's a waste of good steak to cook it past medium rare, after that it all starts to taste the same.

goatsnacks
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Definitely true. You wont get a true taste of the meats quality if it's cooked further.

Dio

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I like mine rare, but at restaurant's I order medium rare just because.

Snook
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Quoted from goatstack:
Definitely true. You wont get a true taste of the meats quality if it's cooked further.

If you order above medium rare the generally give you a worse cut because of this. You won't be able to tell it's worse.

Hello my name is Kristoffer Jørgensen and I am from Norweigen I come to see hot USA girls and history landmarks!!

D
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i didn't have the strength to get it all the way off

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Anyone ever have a bad experience with a vein in your steak? The first time I saw one I was scarred for life. I pretty much avoid steak these days.

Firstly, I find it a pain to cut all the most delicious parts out. Too much work for a meal. Secondly, they're damn expensive and I don't enjoy the taste that much. Third, the thought of running into another vein super-highway makes me immediately lose my appetite. The whole meal is spent cautiously searching for veins.

Snook
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What happens when you find a vien? Blood everywhere or something?

Hello my name is Kristoffer Jørgensen and I am from Norweigen I come to see hot USA girls and history landmarks!!

D
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i didn't have the strength to get it all the way off

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No blood. It's just a disgusting system of rubbery veins crawling through my food.

Of course I know that a living animal died so that I could have my food, but that is the kind of reminder that can put me off of that food for quite a while.

Stoffel
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I understand Dimi. Same problem before, but I got over it. I still order my steaks next to living.

Amphytrite
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Quoted from Dimi :
Anyone ever have a bad experience with a vein in your steak? The first time I saw one I was scarred for life. I pretty much avoid steak these days.

Yes, and it's really really gross. I try to avoid steak when I can too, in part because of this.

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Spiff
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I remember that happened to me once at scout camp. We were having roast beef and I found a big ol' rubbery artery in my slice. It made me decide to go veggie for the rest of my stay. I've accepted that finding occasional blood vessels is part of eating something that had blood in it at one time, but whenever I cook I do my best to excise those bits in the process. If somebody else serves me meat with a vein in it, I discreetly cut that part out and sneak it into a napkin.

I usually prefer medium steak, all said. It's usually a good balance between the meat being tender and fully cooked. There's a reason it's conventionally called "medium" and not "omg you're ruining it."

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