Steaks: Rare, Medium or Burned?

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#61
minnesota
287 Posts
Joined Feb 2010
I'm a medium-rare kinda girl for steak. I even like pink in my burgers, that's where the flavour is...right?
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#65
Apple Valley, CA
2,471 Posts
Joined May 2009
Medium with just a touch of pink. I won't eat anything that could get well with a bit of proper medical care.
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#68
Columbus, OH
3,871 Posts
Joined Apr 2011
Originally posted by Harry and Lucille
When the waiter asks how I like it cooked, I say Black and Blue. If he or the chef don't understand what that is, I just stick with the pasta.
It's also known as Pittsburgh rare. I usually order steaks that way here, but I do live only a few hours from Pittsburgh.
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#69
Kansas City
196 Posts
Joined Jul 2012
Medium rare, as per the general guidelines.
BUT, back in the kitchen, what the cook considers medium rare can be variable.
Often, where I live, I have to order rare to get medium rare. At least I can send it back for a little more heat if I have to.
Gripe: the wait staff bring my steak to me and demanding I cut it open right away to see if it is cooked the way I want it. Do I want all the juice to run out of a steak hot from the grill? No.
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#70
USA
2,836 Posts
Joined Jan 2011
Originally posted by Mara Suung
Medium rare, as per the general guidelines.
BUT, back in the kitchen, what the cook considers medium rare can be variable.
Often, where I live, I have to order rare to get medium rare. At least I can send it back for a little more heat if I have to.
Gripe: the wait staff bring my steak to me and demanding I cut it open right away to see if it is cooked the way I want it. Do I want all the juice to run out of a steak hot from the grill? No.
Yes, we often experience the same thing. I also hate cutting into a steak right away.


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#71
Columbus, OH
3,871 Posts
Joined Apr 2011
Originally posted by Mara Suung
Gripe: the wait staff bring my steak to me and demanding I cut it open right away to see if it is cooked the way I want it. Do I want all the juice to run out of a steak hot from the grill? No.
Well if the cook was any good then they let the steak rest before it got to you so there is no harm in cutting it open at the table. even if they didn't let it rest it's unlikely that the server picked it up and delivered it to you so quickly that it didn't have a few minutes of resting time.
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#72
Florida
4,777 Posts
Joined Jan 2006
Originally posted by TravelSmarty
I prefer our steaks rare to medium rare. How about you guys?
Exactly how I order them.
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#73
Finland, Europe
2,768 Posts
Joined Jan 2012
Oh medium rare. I'll take pink over brown anyday
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#74
Colorado
2,080 Posts
Joined Jan 2008
If the cut is prime? Crusty on the outside (not burned). Rare inside. No sauce. Anything other than salt????? Just bring me a bottle of catsup and a side of fries. Good black and blue with baked potato with butter and sour cream, I am in heaven. Want to have some fun? Just ask the waiter for a bottle of catsup. Might just get the wrath of the chef. I hope so, because I will show him how to grill a steak.
#75
105,578 Posts
Joined Jul 2001
We like our steaks medium well. Just the right shade of pink for us.

No sauces for us - ruins the taste of the steak.
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#76
south Florida
347 Posts
Joined Aug 2012
rare to medium rare, beyond that and it's ruined. Good steakhouses will tell you if you want it cooked beyond medium rare they are not responsible for what comes to your table in terms of taste and tenderness.
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#77
216 Posts
Joined Jan 2005
As long as the meat is warm throughout, it's perfect for me. I will maintain to my dying day that if you like your steak well-done, you do not actually like steak. I will accept medium on my steak, anything past that, and I will be giving the cook the evil eye for ruining my meal.
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#79
NSW, Australia
1 Posts
Joined Nov 2012
Originally posted by cruzeluver
Medium-rare to medium. Well-done steak is a travesty.
Agree Also
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