I like it well done, no red.
Had to settle for medium-well (which I also like and order if sharing with my wife)
I like it medium rare, but always order medium in a restaurant because then I’ll actually GET medium rare. If I order it medium rare, it’ll arrive at my table somewhere between rare and still fighting back.
Sounds good to me; except that usually I cook it in slathered in pepper and garlic. Ketchup & A1 sauce is for the leftovers when reheated.
I’m another that answered medium well only because well done wasn’t an option.
“rare” has different definitions in different parts of the country. Iirc, the Outback Steakhouse uses color coding.
When I say “rare,” I mean the meat looks raw. To me, when the flesh turns pink, it’s medium. In other parts of the country, pink means “medium rare” while no pink means medium well, and when the meat turns into leather, it’s well-done.
I always order rare, because they seldom give me what I want anyway. I usually just cook it at home.
Am I the only one who thinks it’s hilarious that so many people have utterly failed to figure out “why bother”=“well done”.
I mean, damn. Grow a sense of humor, people.
There aren’t any germs inside the meat, only on the surface. They are killed by cooking a steak to rare.
To each their own, but I don’t understand the concept of taking a high-quality cut of beef and turning into the texture of a hockey puck. When you cook a steak well done, you’ve basically eviscerated all the juices and fat out of the thing, and you’re left with crunchy carbon. Yuck.
I voted rare, but like others, I may stray into medium rare territory depending on where I’m eating.
I also don’t understand those that choose well-done out of a fear of germs. Live a little.
blood is nature’s gravy.
Black and blue is how I do it at home. I get my trusty ol’ cast iron skillet out and heat it up on high. Throw some bacon grease in there (yes I’m from the south and I have stash of it in the fridge) and throw the steak on there. No more than two minutes a side. I put some fresh cracked black pepper on it and then I sit down to enjoy.
Really rare. High heat, low cook time. I don’t really like the taste of fully cooked beef. So I’m not huge on hamburgers, either, or roasts. Hence, I like it still mooing. I get why not everyone does, though; the favor of the meat absolutely changes when you cook it, and, if you like it well-done, and it’s rare, you’re not getting the taste you like.
It is also possible–albeit more difficult–to cook a steak to well and still have it be tender.
At steakhouses. . .I’ll order it medium rare, because it causes less bitching. Besides, I go to crappy steakhouses. Frankly, I like the cheaper, thrown on a grill, non-marinaded-slash-seasoned cuts that you get at shitty buffets better than I like things like Outback.
I was always a well-done devotee. I finally tried a medium-well steak, because the waitress argued me into trying it, and she promised that if I didn’t like it, she would make sure I got a satisfactory replacement, and she would comp desserts. I had to take that bet.
She was right, if a little rude in arguing with a customer. I liked it a little better than my usual well-done. But I’m still not going for medium, and I’m not giving up my beloved A-1.
I’m a little proud of myself for breaking out of my well-done boundary.
To be fair, Outback can hardly be called a “steakhouse”. It’s a chain that sells steaks. I’m talking about the Morton’s of the world, or, if you’re ever in Cincinnati, the Jeff Ruby enterprises have incredibly good dry-aged steaks, done in the traditional American over-the-top portion sizes with prices to boot.
om nom nom I never knew that how I like it is called blue 
but being a devotee of the Wood Fire BBQ, I’ll happily cook it however will make you 
Well, here is the theory acording to Spud… and everyone knows how well spuds go with steak.
The first cave men ate their meet raw… and weren’t really happy, but it filled a need. Then Grok discovered fire and while warming himself Mrk dropped his in the fire and quickly removed it. They tasted it anyway and it was better. Then RONK (yes it is properly spelled in all upper case despite the later variations) put it in a little longer and it was even better. Then, Leonard put his on for a long time and it tasted like a drier version of Mastadon foot (even raw it is pretty tough and dry). Finally Lawry had this blend of salt he had been working on and realized that RONK’s medium rare was perfect with his blend, and if you happen to err closer to the Medium side it won’t kill you (other than a good filet which can easily go more to the rare side).
So I prefer mine medium rare with a bit of Lawry’s seasoned salt for flavor. I’m just being historically accurate that way.
My wife on the other hand prefers Mastadon Foot… extra well. My kids started out saying their favorite meal was “Grandpa’s Red Steak (Great Filets grilled Med-Rare)” but despite my best efforts they have been listening to their Mom and I’m slowly working them back to medium.
Guess “rare” will have to do; where’s “blue”?
(Although I’d also settle for “bleeding” or “mooing”).
I couldn’t vote in your poll. “Cooked” wasn’t an option.
I don’t want my steak scared by the fire, slightly cooked, or somewhat cooked, I want it cooked.
That doesn’t mean charcoal briquet. That means gray through, no pink.
Yes, I have tried medium well (too many times end up with that by accident) and even medium. Blech. Why bother putting it on the fire it you aren’t going to cook it? I’ve even had prime rib, and again, I want it actually cooked.
As far as I know I have always liked my steaks well-done. I may have had a few medium or medium well as a kid before I got the option to pick what I wanted, but since I could choose it has been well done.
If you’re making leather out of it, you’re doing it wrong.
RickJay said:
You would think there would be some standard code to use to convey the level of doneness to the cook. Something easy to remember and easy to say, that was standard everywhere. Somehow it doesn’t work that way.
I’ll order “well done” and get it medium well. I have had to send it back before.
Steak buffet places aren’t good, either. Theoretically, you can look at the cut right there and pick the one you want. But the steak is always 5 feet away behind the sneezeguard and grill, and poorly lit, and so the guy cuts it open and waves it at you, but you still can’t see if it’s really done or just almost done.
Labrador Deceiver said:
To mean, “why bother” means “I don’t eat steak”. So there.
MissGypsy said:
Where is that waitress? I wouldn’t mind free desserts.
I once went to a fancy place and the waiter suckered me in. I ordered the sirloin well done, and he convinced me to go with the filet mignon, because it was a “more generous cut”. What I didn’t understand was that meant it was thicker, so it was rare inside while charred on the outside. Not what I wanted at all. A $25 dinner that was utter crap all around. Today, I wouldn’t have let him change my mind, I’d have told him “here’s what I want, I want it cooked through, and if you’re not willing to do that I’ll go somewhere that gives the customer what he wants.”
I think this pretty much goes without saying.
That makes sense, but I figured “Why bother” was for Vegetarians or something. I guess