Take a filet, just show it a picture of a flame, then slam it on my plate. I’m good to go.
I, too, am a raw meat eater - sure to make my friends and relatives cringe with disgust :). My Mother goes ballistic, she starts slapping my hands and yelling at me that I’m going to get sick and die.
The best steak is seared crispy on the outside, but bright red bloody jelly in the middle. Generally, when I’m asked in a restaurant how I want my steak done, I’ll tell the waiter that I want it to squeal and twitch a little when I make the first couple of cuts.
I use that to figure out if the waitstaff has a sense of humor or not, but I really do like my steaks nearly uncooked.
Season with S & fresh-ground P, onion powder, garlic powder (yeah, yeah, so sue me), and the barest sprinkling of oregano. Let it sit at room temperature for at least a half hour, then slam that baby on the grill.
Medium rare, please…pink throughout, with a bloody red stripe through the center.
Uke
Medium rare for me, well done for my wife. How could she? Ugh.
Anyone know if Picadillo Pete’s still exists down in Southern Cal? They used to bring you out a cooked cowboys boot if you ordered a well done steak.
Me, I’m a middle of the road kind of guy, I like my steak medium rare to medium well.
I’ll usually just crush some fresh garlic, add it to a little butter and massage that into the steak before tossing it on the grill if I’m cooking it myself.
>>Being Chaotic Evil means never having to say your sorry…unless the other guy is bigger than you.<<
—The dragon observes
I am a human being, I wear clothes, I live indoors, I cook my food.
Well done. Usually, to get it done properly, I have to tell the waiter, “Ruin it.”
Medium rare–red just at the center. No pink in hamburger, though–too squishy. I also would like them to cook my vegetables a bit more than is currently fashionable. I appreciate the “tender-crisp” concept, guys, but raw, buttered baby carrots are not appealing.
Medium rare to rare, depending on the quality of the steak. A really good cut of aged beef is perfect rare, but cheaper cuts sometimes need a bit more cooking to avoid toughness. Brown and crusty on the outside, with a narrow rim of pink and then red and just barely hot in the center.
Veb
Rare to medium rare, depending on cut and spices. A marinade is fine, but you keep that extra stuff far far away. Once it hits the plate, it’s done, baby, no garnish required.
Walk that sucker through a warm room and give me a knife on its way by.
I can’t even order hamburgers out now because of the health regulations in most places. If that burger isn’t at LEAST pink, I can’t eat it. Bleeding? Oh, yum. Can I have another?
Wipe its nose, wipe its ass, remove the moo, and slap it on a plate, as my dad would say.
I’ll eat anything from rare to medium well, but I prefer rare/medium rare.
– Sylence
I don’t have an evil side. Just a really, really apathetic one.
Bloody
I had a “Colorado Roll” at a Sushi bar recently. No fish, just premium raw bovine, and god was it good!
Amen Captain fortune!
Rare. Amazingly rare. Actually, rare is too well cooked so just give it to me raw.
“I guess one person can make a difference, although most of the time they probably shouldn’t.”
Rare. I like to tell the server that I’d like the steak to walk to the table under its own power. Otherwise, they don’t seem to believe me. So often, I get medium to medium rare. (One place brought the steak nearly well-done. I so wanted to pitch a fit.)
btw, anyone in the Chicago area: I have found the restaurant for rare hamburgers. Journey’s End, corner of 45 and 60.
Your Official Cat Goddess since 10/20/99.
“We are here! You are saved!” --R. & F.
Padeye: SF a tofu town? Hmm i’ve not seen too many hippie type restaurants there. Berkeley is all tofu and sprouts :).
Anyway, I like my steaks anywhere from medium to rare. Actually tonight we had steak and it didnt cook the same all over, and some parts were brown just a milimeter into the steak and the rest was pink and red. I don’t mind it, and I love grossing out my more skittish friends. I probably would eat the steak raw if it had been warmed up first. Oh, and I love A-1 sauce all over it, nummy. I also do a Bulgogi (korean bargbeque) style whenever I cook beef.
It’s worth the risk of burning, to have a second chance…
Sylence:
I always heard it, “Cut off the horns, wipe the ass and walk it through a warm kitchen.”
I prefer mine rare to medium rare with sauteed mushrooms and garlic. When’s dinner?
Easy one-step assembly instructions.
Pour Beer A in Uncle B.
MaxTorque: Well done. Usually, to get it done properly, I have to tell the waiter, “Ruin it.”
Let the Truth of Love be lighted/ Let the Love of Truth shine clear. Sensibility/ Armed with sense and liberty
With the Heart and Mind united in a single/ Perfect/ Sphere. - Rush
My mom used to tell a story about my uncle who like his steaks really rare. In a restaurant, a fellow patron leaned across and said to him, “Son, I seen cows hurt worse than that that got better!”
IMNSHO, the best steak is butcher aged and trimmed porterhouse. It’s got NY strip on one side and tenderloin on the other. Not T-bone, the loin has shrunk to nuthin’. Oh, and Satan?, the cure for the problem you described is to let the steak warm up to room tenperature before grilling. Can’t do much about that if you’re out, though.
Rare to med rare, with grilled mushrooms and a big cabernet. Man, I’m makin’ myself hungry!!
Interesting…has anyone else noted that there have been few to no “mediums” ?
Everyone wants their meat either burned to a crisp, or bleating and bleeding.
Hot DAMN, we are a crew with strong opinions!
Uke
Has anyone else heard of “Pittsburg” Rare?
At a restaurant where I worked we threw a steak on a hot flat top to just sear the outside and serve it up. It took like a minute and sounds like they way alot of people here would like it!
-Frankie
I’m not a shrimp, I’m a King Prawn.
-Pepe the Prawn