# What is your preferred level of doneness for steak? **URL:** \ **Category:** Cafe Society\ **Created:** [October 29, 2017, 6:34am UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122 "2017-10-29T06:34:18Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![R3d\_Anonymous](https://avatars.discourse-cdn.com/v4/letter/r/aeb1de/32.png) [@R3d\_Anonymous](https://boards.straightdope.com/u/R3d_Anonymous)\ **Post date:** [October 29, 2017, 6:34am UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/1 "2017-10-29T06:34:18Z")
You get multiple votes, because some may have different purposes depending on the type of steak. ---
**Author:** ![TimeWinder](https://avatars.discourse-cdn.com/v4/letter/t/bcef8e/32.png) [@TimeWinder](https://boards.straightdope.com/u/TimeWinder)\ **Post date:** [October 29, 2017, 6:38am UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/2 "2017-10-29T06:38:00Z")
Yeah, I was a little surprised by the number of people who described “rare meat” in the “worst properly cooked thing you’ve ever eaten” thread. I only voted once, but I’ll grant that there are a few cuts of beef (not really “steaks”) that require more doneness for various reasons. ---
**Author:** ![jtur88](https://avatars.discourse-cdn.com/v4/letter/j/e9c0ed/32.png) [@jtur88](https://boards.straightdope.com/u/jtur88)\ **Post date:** [October 29, 2017, 7:54am UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/3 "2017-10-29T07:54:59Z")
For me, the ideal may be unattainable: Black and crisp on the outside, still room temperature on the inside. ---
**Author:** ![mbh](https://avatars.discourse-cdn.com/v4/letter/m/a6a055/32.png) [@mbh](https://boards.straightdope.com/u/mbh)\ **Post date:** [October 29, 2017, 9:45am UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/4 "2017-10-29T09:45:24Z")
I have always preferred my steaks cooked a bit more than the foodies preferred. I used to order steaks cooked medium. As I get older, I am starting to order them medium-well to get them the way I like. I am also less fond of sushi than I used to be. ---
**Author:** ![Channing\_Idaho\_Banks](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/channing_idaho_banks/32/250_2.png) [@Channing\_Idaho\_Banks](https://boards.straightdope.com/u/Channing_Idaho_Banks)\ **Post date:** [October 29, 2017, 10:01am UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/5 "2017-10-29T10:01:53Z")
I would just order the steak and ask for whatever the chef thinks is best. it should be served perfect. That’s what I pay my money for. ---
**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:** [October 29, 2017, 10:33am UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/6 "2017-10-29T10:33:46Z")
If I’m eating a quality steak at a quality steakhouse, I go medium. If I’m eating a decent steak at a casual restaurant, I go medium-well. If I’m cooking a steak at home, I go well-done because I don’t trust myself to cook an underdone steak properly. ---
**Author:** ![Bill\_Door](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Bill\_Door](https://boards.straightdope.com/u/Bill_Door)\ **Post date:** [October 29, 2017, 10:53am UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/7 "2017-10-29T10:53:46Z")
When I sous vide a steak I cook mine to 120 F. In a restaurant I ask for as rare as they will make it. If it still struggles a little as it leaves the kitchen that’s not a problem for me. ---
**Author:** ![WildBlueYonder](https://avatars.discourse-cdn.com/v4/letter/w/ce7236/32.png) [@WildBlueYonder](https://boards.straightdope.com/u/WildBlueYonder)\ **Post date:** [October 29, 2017, 10:57am UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/8 "2017-10-29T10:57:58Z")
Medium well usually gets the pink I want, medium was always bleeding still. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [October 29, 2017, 12:48pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/9 "2017-10-29T12:48:09Z")
Medium to medium-well I like just a hint of pink in the center. I’ve learned that most places undercook steaks. I rather err by saying medium-well than get nauseated with an undercooked steak. The sight of an undercooked steak ruins my appetite. I won’t feel like eating for several hours. ---
**Author:** ![RTFirefly](https://avatars.discourse-cdn.com/v4/letter/r/c77e96/32.png) [@RTFirefly](https://boards.straightdope.com/u/RTFirefly)\ **Post date:** [October 29, 2017, 1:20pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/10 "2017-10-29T13:20:55Z")
Filet mignon rare, everything else medium rare. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [October 29, 2017, 1:49pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/11 "2017-10-29T13:49:48Z")
As rare as possible. Or, as dad once put it: “Of course she likes sushi - have you seen the way she doesn’t cook her steaks?” Which is not to say I can’t enjoy more done preparations, I just don’t enjoy them as much. ---
**Author:** ![Maserschmidt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/maserschmidt/32/18829_2.png) [@Maserschmidt](https://boards.straightdope.com/u/Maserschmidt)\ **Post date:** [October 29, 2017, 1:59pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/12 "2017-10-29T13:59:58Z")
> [@Bill\_Door](#): > > … In a restaurant I ask for as rare as they will make it. If it still struggles a little as it leaves the kitchen that’s not a problem for me. Same here. It seems to bother my co-diners sometimes, and for a while I explained that it’s not blood coming out, it’s myoglobin, but meh…it not even worth the effort anymore. But I resist smearing it around my mouth and baring my teeth at them. 😉 ---
**Author:** ![JRDelirious](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jrdelirious/32/9531_2.png) [@JRDelirious](https://boards.straightdope.com/u/JRDelirious)\ **Post date:** [October 29, 2017, 2:35pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/13 "2017-10-29T14:35:58Z")
As a general rule, medium. I want the thing cooked but not destroyed. As pointed out above if at a restaurant the order may vary according to how familiar I am with how they treat their meat. ---
**Author:** ![The\_Vorlon](https://avatars.discourse-cdn.com/v4/letter/t/d07c76/32.png) [@The\_Vorlon](https://boards.straightdope.com/u/The_Vorlon)\ **Post date:** [October 29, 2017, 3:22pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/14 "2017-10-29T15:22:41Z")
“Mooing” to “Just slap it on the butt and let it walk to the table” ---
**Author:** ![Tzigone](https://avatars.discourse-cdn.com/v4/letter/t/839c29/32.png) [@Tzigone](https://boards.straightdope.com/u/Tzigone)\ **Post date:** [October 29, 2017, 3:28pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/15 "2017-10-29T15:28:37Z")
I prefer medium rare, but as long as it warm all the way through, it’s cooked enough for me. I definitely don’t want it more than medium. I will be the odd one out, though, in the sense that I want as little charring on the outside as possible (none being preferred), even though I prefer my steak grilled. ---
**Author:** ![bibliophage](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bibliophage/32/7615_2.png) [@bibliophage](https://boards.straightdope.com/u/bibliophage)\ **Post date:** [October 29, 2017, 3:44pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/16 "2017-10-29T15:44:29Z")
> [@jtur88](#): > > For me, the ideal may be unattainable: Black and crisp on the outside, still room temperature on the inside. That’s my answer as well: [Pittsburgh rare](https://en.wikipedia.org/wiki/Pittsburgh_rare) ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 29, 2017, 3:50pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/17 "2017-10-29T15:50:45Z")
Rare as a steak, raw as tartare. ---
**Author:** ![eschereal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eschereal/32/18939_2.png) [@eschereal](https://boards.straightdope.com/u/eschereal)\ **Post date:** [October 29, 2017, 3:55pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/18 "2017-10-29T15:55:34Z")
First time I had a purple tagliata, it was initially disorienting – seared on the outside, almost gelatinous inside – but I came to appreciate the texture. I rarely (!) get a chance at a steak like that but will take it when I can. ---
**Author:** ![FairyChatMom](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fairychatmom/32/21906_2.png) [@FairyChatMom](https://boards.straightdope.com/u/FairyChatMom)\ **Post date:** [October 29, 2017, 4:01pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/19 "2017-10-29T16:01:10Z")
I like it to moo when I poke the fork into it. ---
**Author:** ![RickJay](https://avatars.discourse-cdn.com/v4/letter/r/bb73d2/32.png) [@RickJay](https://boards.straightdope.com/u/RickJay)\ **Post date:** [October 29, 2017, 4:11pm UTC](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122/20 "2017-10-29T16:11:53Z")
I’ve said this before in similar threads, but I used to always order my steak medium rare. For reasons I do not quite understand, in my lifetime, “medium rare” has become what used to be “rare” in a lot of places; if you order medium rare, you get a steak that is almost entirely red inside and quite cool in the center. That’s not medium rare. So now I order medium, and 90% of the time get a medium rare steak. [Next page](https://boards.straightdope.com/t/what-is-your-preferred-level-of-doneness-for-steak/800122.md?page=2)