Steaks: Rare, Medium or Burned?

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Silicon Valley
230 Posts
Joined Aug 2009
Originally posted by cb at sea
Medium +...don't want it dark red and bloody, but a medium pink, with clear juices!

Yum! That sounds exactly right...
Ottawa ON Canada
6,455 Posts
Joined Feb 2007
For many years, at least the last 10 years or so, I always ordered medium and usually got my steak the way I liked it, mostly pink in the middle, but with no red juices running in the plate, but for a year or two, now find that my steaks come too well cooked, so lately I switched to ordering medium rare, and lo and behold, they are coming the way I always liked them. So for me; the way to go now is medium rare!
Toronto, Canada
723 Posts
Joined Oct 2007
Medium for myself......well done for DH

and Jam, you are quite right. A properly cooked well-done filet is still tender and juicy.
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Rockland Co., NY
327 Posts
Joined Oct 2006
Just hack the horns off and slap it on a plate! Mooing at me would be the bonus
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Tampa Bay, Florida
10,239 Posts
Joined Jan 2010
I don't know what it is but lately I cannot enjoy my steak if it is not cooked to medium. Just a little pink is OK but not raw and red. This is ironic because when I was younger I would always enjoy my steaks as well as hamburgers rare to medium-rare and not above. Strage how things change as we get older.
Central California
2,784 Posts
Joined Mar 2003
Perfect for me would be medium rare...nicely charred on the outside, pink on the edges and pinkish red in the middle. I find this the easiest to chew, and more well done are generally drier.

DH likes his rare-warm and if the cut is very thin, as in MDR then I might order that as well, fully expecting medium rare to medium, so then just happy with any amount of pink left...
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Raw- I just don't like beef unless it's served in a tartare or carpaccio preparation for whatever reason.
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Oklahoma City, OK
220 Posts
Joined Sep 2009
Just bring me the cow...

I'll cut off what I want and ride the rest back into the kitchen!
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10 Posts
Joined Aug 2010
it depends... for a nyc statehouse thick-cut aged porterhouse-type, i usually take it medium rare... if it's a less tender cut, i also like it more heavily seasoned and charred on the outside....
Atchison, Kansas
234 Posts
Joined Jun 2003
I like my steaks pittsburgh style. Extremely well done. Basically, a cow that has been cremated.
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You have it right! Any other way it is just "not right"
Originally posted by TravelSmarty
I prefer our steaks rare to medium rare. How about you guys?
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Blue!! Yes knock it's horns off and slap it's nasty a$$ on my plate! Chops knows how to do it right.
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I don't want my steak to look like a murder scene.

No blood and no pink for me.
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Oklahoma City, OK
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I like rare to medium rare. My uncle who was a rancher just wanted grill marks on his. Any more than that and it was overcooked to him. He also ate salad at the end of his meal - if he had room for it.
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Sarasota Florida
1,159 Posts
Joined Jul 2010
I grew up with everyone in my family eating meat that looked like it belonged on an autopsy table.
For a long time I was turned off to beef entirely.

The first time I tasted a steak I really enjoyed was at a restaurant where the guy I was dating at the time ordered his medium rare, I tried it, and it was perfect!

Now, medium rare all the way, for me.
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31 Posts
Joined Sep 2010
Medium rare, definitely. I think cooking a steak past that point is disrespectful to the animal (not to mention not very palatable to ME).
I could also go for a nice carpaccio, like, right now.
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