# How do you want your steak cooked? **URL:** \ **Category:** Cafe Society\ **Created:** [July 25, 2012, 8:22pm UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376 "2012-07-25T20:22:14Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![Loach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/loach/32/350_2.png) [@Loach](https://boards.straightdope.com/u/Loach)\ **Post date:** [July 26, 2012, 2:58am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/61 "2012-07-26T02:58:46Z")
Medium. I would much rather have medium well than rare. ---
**Author:** ![Smapti](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smapti/32/17938_2.png) [@Smapti](https://boards.straightdope.com/u/Smapti)\ **Post date:** [July 26, 2012, 3:08am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/62 "2012-07-26T03:08:44Z")
Well done, thank you. My ancestors didn’t spend thousands of years discovering and mastering fire so that I could eat raw meat. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 26, 2012, 3:57am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/63 "2012-07-26T03:57:23Z")
Medium rare or under for me. I like rare and blue just fine, but if I’m going to get meat that raw, I’d rather have tartare or carpaccio. I generally order “on the rare side of medium rare” just to be safe, because I hate it where the texture transitions into medium territory. ---
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [July 26, 2012, 4:29am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/64 "2012-07-26T04:29:41Z")
> [@Smapti](#): > > Well done, thank you. My ancestors didn’t spend thousands of years discovering and mastering fire so that I could eat raw meat. ^^^^^ this ---
**Author:** ![markdash](https://avatars.discourse-cdn.com/v4/letter/m/ba8739/32.png) [@markdash](https://boards.straightdope.com/u/markdash)\ **Post date:** [July 26, 2012, 4:41am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/65 "2012-07-26T04:41:44Z")
Medium rare, assuming it’s actually medium rare. I like it to be pink all the way through but I’m not a big fan of the texture of rare steak. I tend to order “rare to medium rare” in restaurants because they often err on the side of more, rather than less, cooking. ---
**Author:** ![Projammer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/projammer/32/559_2.png) [@Projammer](https://boards.straightdope.com/u/Projammer)\ **Post date:** [July 26, 2012, 6:10am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/66 "2012-07-26T06:10:55Z")
Wow. I don’t think I’ve ever gotten a thread past 50 posts this fast… 🙂 Now to address some statements and questions. Available cuts. I made a deal with my ex-brother-in-law and ran some of his cattle to the processor. So any cut you want is fresh in the cooler, never frozen. Angus. Nothing fancy. There will be a basic bar, but with literally thousands of microbrews and wines I’m not even going to try to stock much beyond known names. If you’ve got a favorite, then by all means bring a bottle or three. Same for sides and desserts. Basics will be provided, but if you’ve got a signature dish we’d love to try it out. And the poll results. I don’t think I’ve ever seen a poll here with a more perfect bell curve. I just really really hope the vote for charcoal was a pity vote. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [July 26, 2012, 7:19am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/67 "2012-07-26T07:19:02Z")
Rare or blue, but I’ve yet to find a reasonably-priced restaurant here in the UK that can get that right. It’s like they don’t really believe me when I ask for rare (on one occasion, I think the waitress even said “You do know that’s like, raw, in the middle?”) - and it arrives medium-rare. ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [July 26, 2012, 7:26am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/68 "2012-07-26T07:26:06Z")
I said medium rare, but it depends on the type of steak. Some cuts don’t seem to be as suited for rare; for some reason, I enjoy NY strip medium rare, but most other cuts I like cooked rare. ---
**Author:** ![Idle\_Thoughts](https://avatars.discourse-cdn.com/v4/letter/i/838e76/32.png) [@Idle\_Thoughts](https://boards.straightdope.com/u/Idle_Thoughts)\ **Post date:** [July 26, 2012, 8:41am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/69 "2012-07-26T08:41:51Z")
Going over to Cafe Society… ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [July 26, 2012, 9:35am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/70 "2012-07-26T09:35:14Z")
> [@Projammer](#): > > Wow. I don’t think I’ve ever gotten a thread past 50 posts this fast… Just start a poll on how much you should tip on a well done steak, you’ll have 50 responses before your browser refreshes. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [July 26, 2012, 9:41am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/71 "2012-07-26T09:41:19Z")
> [@Regallag\_The\_Axe](#): > > [Drags a live, dazed bull towards the grill, lops off its head, and begins hacking away gleefully. Takes a prime cut and tosses it to **Projammer**.] > > Black and blue, please! I brought some home brew if anyone’s thirsty. I always liked the [_Ameglian Major_](http://www.funtrivia.com/en/subtopics/Hitchhikers-Guide-to-the-Galaxy----Mostly-Hard-234553.html)\*[Cow from Hitchhikers Guide](http://www.funtrivia.com/en/subtopics/Hitchhikers-Guide-to-the-Galaxy----Mostly-Hard-234553.html) 😃 Walks over and introduces itself and suggests which cuts are best \* ---
**Author:** ![DrFidelius](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/drfidelius/32/3447_2.png) [@DrFidelius](https://boards.straightdope.com/u/DrFidelius)\ **Post date:** [July 26, 2012, 11:24am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/72 "2012-07-26T11:24:49Z")
> [@Lacunae\_Matata](#): > > Yep. Lightly dead for me, too. Oh my yes. Letting the cow see the grill before cutting off my steak is good enough for a nice cut of beef. ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [July 26, 2012, 11:47am UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/73 "2012-07-26T11:47:13Z")
Pittsburgh Medium-Rare—anything else is simply murdering cattle for no good reason. ---
**Author:** ![Crafter\_Man](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/crafter_man/32/458_2.png) [@Crafter\_Man](https://boards.straightdope.com/u/Crafter_Man)\ **Post date:** [July 26, 2012, 12:46pm UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/74 "2012-07-26T12:46:45Z")
So is there any truth to the rumor that the cook will select the steak based on how the customer wants it done? I have heard that a cook will select a better steak if the customer orders it rare or medium rare, and an inferior cut if it’s to be cooked well done. ---
**Author:** ![ministryman](https://avatars.discourse-cdn.com/v4/letter/m/f6c823/32.png) [@ministryman](https://boards.straightdope.com/u/ministryman)\ **Post date:** [July 26, 2012, 1:04pm UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/75 "2012-07-26T13:04:12Z")
Medium rare. Anything warmer is a sacrilege to the Gods of beef. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [July 26, 2012, 1:38pm UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/76 "2012-07-26T13:38:46Z")
> [@Crafter\_Man](#): > > So is there any truth to the rumor that the cook will select the steak based on how the customer wants it done? > > I have heard that a cook will select a better steak if the customer orders it rare or medium rare, and an inferior cut if it’s to be cooked well done. When I was working a hot line sort of. Not a better cut, menu 8 oz NY strip is a 8 oz NY strip, but one that showed less grody bits would be cooked for someone that didn’t order well, because well done hides the gristly bits better. ---
**Author:** ![VinylTurnip](https://avatars.discourse-cdn.com/v4/letter/v/b2d939/32.png) [@VinylTurnip](https://boards.straightdope.com/u/VinylTurnip)\ **Post date:** [July 26, 2012, 1:39pm UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/77 "2012-07-26T13:39:12Z")
> [@Crafter\_Man](#): > > So is there any truth to the rumor that the cook will select the steak based on how the customer wants it done? > > I have heard that a cook will select a better steak if the customer orders it rare or medium rare, and an inferior cut if it’s to be cooked well done. If so, I’m going to start ordering a “rare steak, cooked medium.” ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [July 26, 2012, 2:03pm UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/78 "2012-07-26T14:03:23Z")
I bring beef into my house once, maybe twice a year. Steak for dinner last night - your fault! 😉 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 26, 2012, 2:40pm UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/79 "2012-07-26T14:40:35Z")
> [@aruvqan](#): > > When I was working a hot line sort of. Not a better cut, menu 8 oz NY strip is a 8 oz NY strip, but one that showed less grody bits would be cooked for someone that didn’t order well, because well done hides the gristly bits better. Yeah, Anthony Bourdain claims in _Kitchen Confidential_ that “Saving for well-done” is a time-honored kitchen practice, but I suspect he is exaggerating for effect. An 8 oz prime strip is an 8 oz prime strip. Now, some primes may be “primer” than others, so I could see saving a “lesser” prime for well-done, but it’s still good steak. Choice steak, meanwhile, seems to have a lot more variability, at least in my experience. When I go to Costco to buy some choice strips or ribeyes or whatnot, there can be a marked difference in the marbling of the meat. Some choices I’ve bought looked like they could have qualified for prime; others looks only a hair’s breadth above select. I always examine my steaks closely and pick out the best looking ones. ---
**Author:** ![Spice\_Weasel](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spice_weasel/32/5435_2.png) [@Spice\_Weasel](https://boards.straightdope.com/u/Spice_Weasel)\ **Post date:** [July 26, 2012, 2:41pm UTC](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376/80 "2012-07-26T14:41:48Z")
> [@Omar\_Little](#): > > The issue regarding e-coli for beef, is related to ground beef, that once ground is completely exposed to air. The outer surface of a steak is all that is exposed. The interior is not. Great! I’ll let my husband know that next time he lectures me for ordering my steak too rare. Man, I really want a steak. [Previous page](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376.md?page=3) [Next page](https://boards.straightdope.com/t/how-do-you-want-your-steak-cooked/629376.md?page=5)