Medium rare… Hmmm, an aristocrat.
That’s not the way I heard that joke.
Make mine medium rare.
Yeah, you’re pretty safe with steak as long as you got a good sear on the outside (and what steak isn’t going to have that?) Personally, I also eat my burgers at rare-to-medium rare and, of course, I love my steak tartare. Knock on wood, but I haven’t gotten sick yet.
I used to order burgers medium to medium-well, but as I’ve gotten older, my tastes have gotten more and more rare. When I make big thick burgers for myself, they are pretty close to Pittsburgh rare at times.
I grew up in a well-done house. My mom might order Medium Well, but if there’s any pink in the 12 yard vicinity of my dad’s steak, he won’t touch it.
As I grew up, I started sliding down the scale bit by bit. Now I’m at Medium-Rare as my choice. I could do rare, but I honestly don’t like the texture and mouth feel of a rare steak. If the chef could find a zone between medium rare and medium I think that would be the most perfectly cooked steak.
I was actually making a movie allusion- let’s see who’s first to recognize it.
Rare, please. As long as it’s warm all the way through, I’m good with it.
You shouldn’t be afraid to say it, but you should be ashamed!
Rare to med rare is the only proper way to eat a steak. All else is an abomination.
I chose rare, but I sometimes like my steak cooked just enough that a good vet should be able to bring it back.
LOVED that place - I was stationed in Little Creek for 5 years and went there every chance I could.
Medium rare. Beyond that is charcoal.
p.s. I think your chart is a little low - I consider medium rare to be 130 - 135. I’ve been looking around the net, and meat doneness charts vary quite a bit. The USDA numbers seem high to me: 145 minimum.
Well done. With ketchup to give it flavor.
I prefer medium well - if it’s dark red on the inside, it’s undercooked.
This has had its share of problems - when I try to cook something relatively thin, like a flatiron steak, there is a fine line between “still alive” and “shoe leather”
Well done. On something really on the thick side I go for medium well.
The only exception to the nothing-red-or-pink is roast beef.
Pick up the steak off the plate with a fork. Walk the steak through the warm kitchen. Put it back on the plate and hand it to me. That’s how I like my steak.
And you can take your steak sauce and shove the bottle where the sun don’t shine. Steak sauce does not belong on a steak, for any reason.
Thanks to this thread I no longer care so much about how it’s cooked. I just want steak. Right flippin’ NOW!!!
Stupid work.
Medium. With a touch of steak sauce and some creamed spinach on the side…yum.
I’m amazed at the number of R/MR fans in here. When I was younger I liked my steaks still moving when they were served to me, but as I’ve aged, my tastebuds have come to prefer MR.
Chalk up another vote for R/MR in restaurants as well. The cooks are never the same between visits, so I also err on the side of rare because they almost always overcook them, regardless of the price of the restaurant.
Same; no pink please.
God created cows raw long before your pride and presumptuousness went and put them in your earthly ‘fire’.