Anyone else bothered by rare steak?

[viper4000]

Rare+

I always ate well done (I blame my father) until I lived with a chef. He made me eat a raw (tartar), rare-, rare, rare+, etc, etc steak just so I had a fully informed decision on my preference.

After I did that, I knew that rare+ was for me. You don't damage the proteins by over cooking them, leaving them full of flavor and tenderness. The "+" just means a little, and I do mean little bit less red. There's a temperature designation for it, but I can't remember right off.

Add a pint of Guinness, some mash, and some creamed leeks, and yourself have a perfect meal!!!

 

[EricF]

A rare steak bothers me...

...when it's not going into my mouth.

 

[carl h.]

If you know how to cook meat, well done is very tasty.

Can't stand under cooked food - steaks, cookies, anything. Cook that sucker!

 

[i_got_a_mohawk]

I used to only like well done, by far prefer rare to medium-rare now.

Not too much in the way of seasoning for me, a little salt and some cracked pepper, job done!

+1 to whoever mentioned about restaurants not cooking steaks right, that grinds my gears! When ordering medium rare I've received meat that was overcooked (practically a crisp of carbon) and meat that was fresher than Blue!



In regards to other meats, I thought there was a higher potential for parasites in pork and salmonella in chicken? Plus, especially with chicken, the raw texture feels rank.

 

[macaroni tony]

My wife can't eat anything unless there is no red, whatsosever.

I'm a tad more edgy; I'll go medium well

 

[i_got_a_mohawk]

My wife can't eat anything unless there is no red, whatsosever.

What about pink?









*sorry

 

[macaroni tony]

I know that was a joke, but I'll answer anyway; it has to be uber-cooked. A little pink is just barely tolerable.

 

[Funky Ghost]

MT my gal is the same way. I have tried for years to get her to try my steaks. Forget my prime rib, she has actually gagged looking at it. That kinda sounded bad .... didn't it?

 

[klejst]

I prefer medium well myself. However my Grandma prefers her steak pretty much right out of the package and barely cook at all if not just to put in on the grill to warm it up a bit. That drives me nuts too because she cuts into it and blood just spills out...not to mention it pretty much still moo's lol.

 

[Bloodhammer]

I used to only like well done, by far prefer rare to medium-rare now.

Not too much in the way of seasoning for me, a little salt and some cracked pepper, job done!

+1 to whoever mentioned about restaurants not cooking steaks right, that grinds my gears! When ordering medium rare I've received meat that was overcooked (practically a crisp of carbon) and meat that was fresher than Blue!



In regards to other meats, I thought there was a higher potential for parasites in pork and salmonella in chicken? Plus, especially with chicken, the raw texture feels rank.

Trichinosis worms can be caught from raw pork. Tapeworms too.

Raw chicken can indeed give you Salmonella poisoning. No telling what else. *shudder*

You can get tapeworms from raw beef, but I think it's rare. I'm pretty sure you can treat tapeworm infection anyway.... There's also the risk of E. Coli, but that has to do with the way the cow was butchered.

All that said, I like my steak "Pittsburgh rare" and so far, no problems. I would never ever ever eat raw chicken or pork, though.

 

[BassyBill]

Pittsburgh blue for me, please.

 

[i_got_a_mohawk]

I prefer medium well myself. However my Grandma prefers her steak pretty much right out of the package and barely cook at all if not just to put in on the grill to warm it up a bit. That drives me nuts too because she cuts into it and blood just spills out...not to mention it pretty much still moo's lol.

It shouldn't be blood, common misconception. The only blood you're likely to see is if there's a large blood vessel in the steak. The liquid that comes out is fluids containing myoglobin from the tissue

Trichinosis worms can be caught from raw pork. Tapeworms too.

Raw chicken can indeed give you Salmonella poisoning. No telling what else. *shudder*

You can get tapeworms from raw beef, but I think it's rare. I'm pretty sure you can treat tapeworm infection anyway.... There's also the risk of E. Coli, but that has to do with the way the cow was butchered.

All that said, I like my steak "Pittsburgh rare" and so far, no problems. I would never ever ever eat raw chicken or pork, though.

Good call, I couldn't have given the names, but aye, seems a fair bit riskier eating uncooked pork or chicken (or minced beef for that matter).

 

[Bass_Thumper]

I prefer mine medium and am also in the camp that when ordering a steak, they need to cook it any way that you like it within the law. If you like it French rare or extra well done, they should cook it like that.

 

[macaroni tony]

MT my gal is the same way. I have tried for years to get her to try my steaks. Forget my prime rib, she has actually gagged looking at it. That kinda sounded bad .... didn't it?

Sure did

Yeah we got some a dem superstitious women..."I don't understand...how can you eat food that's now cooked all the way and not die?"

 

[Fretless1!]

Right when the steak get good and "bloody", it's done. Medium rare.

When you cut in to it, it should bleed.

edit: by "bleed and bloody" I mean "ooze myoglobin" as has been pointed out above.

 

[LB75Player]

Warm pink center is the way to go.

In all situations

 

[HaMMerHeD]

I like my steak cooked such that it is still mooing and purple in the middle.

Well-done steak is, in my opinion, for people who don't actually like steak.

 

[jugglingfreak]

I like for my steak to "moo" when I put a fork in it.

I was at a restaurant once with a group and my steak was rare, like I like it, and they took menus an made a wall around my plate so they wouldn't have to see it.

 

[lunarpollen]

Medium rare for bovine flesh. There's nothing in the world like a slice of good prime rib, medium rare.

I like my fish as raw as is possible while still being safe. So of course this will depend on the quality and freshness etc.

Pig and bird I like when it's just to the point of being fully cooked but no more than that.

 

[DaveDeVille]

medium well to well done for me ...