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Steaks: Rare, Medium or Burned?

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Medium +...don't want it dark red and bloody, but a medium pink, with clear juices!

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Medium or Medium Well, depends on the moment or how previous steaks turned out on previous occasions at a restaurant.

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Well - always. I eat a filet mignon about twice a year and I always have to send it back because it is pink when I cut it open, despite it being butterflied.

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Extra Well Done. Cooked throughout. If you know how to prepare it you can keep it juicy and tender and not rough like shoe leather.

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As long as it's warm in the middle, it's good enough. I like my rare warm. Only thing that beats that is to have it tailgating at a Bronco (as in Boise State Broncos) game. Go Orange and Blue.

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Rare! Unless it's beef carpaccio with arugula and shaved parmesan, then of course, raw. :)

 

YUM...I'm with you!

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Definitely rare - I like it so a good vet can get it up and walking.

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Medium +...don't want it dark red and bloody, but a medium pink, with clear juices!

 

 

Yum! That sounds exactly right...

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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! :)

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Medium for myself......well done for DH

 

and Jam, you are quite right. A properly cooked well-done filet is still tender and juicy.

Edited by retiredkid

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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.

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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...

Edited by kcfoxy

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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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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....

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I like my steaks pittsburgh style. Extremely well done. Basically, a cow that has been cremated.

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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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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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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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