Anyone else bothered by rare steak?

[Tat2dHeart]

If it twitches or moos, it goes back to the kitchen. I will tolerate medium well, but anything less than that and it's a sure bet that I'm going to say something about it to the waitstaff. A more done steak can be really juicy if the sear is done correctly and then moved to a slower part of the grill to finish AND is allowed to rest properly before serving. You can ALWAYS tell when the kitchen didn't let the steak rest.

FYI for the kitchen challenged - resting is the period of time that meat should sit after cooking (regardless of your done-ness factor) and before cutting/carving to allow the juices to be absorbed by the flesh. A steak that hasn't rested will ooze all over your plate right after you cut it, then be dry. A properly rested steak will be moist throughout.

 

[jmarcus2]

Well done steak is almost a crime, IMO. For a good steak, Knock off the horns, wipe its butt, and put it on a plate.

Biggest laugh I had today so far!

 

[Phalex]

Pittsburgh blue for me, please.

Right you are Bill! It's got to be a great cut of beef, but black and blue is the way to go!!

 

[Mike N]

Walk it past the flame and put it on my plate, please.

 

[96tbird]

Seared over the hottest flame possible for 3.5 minutes per side. Rest 5 minutes at least.

Except a roast, I like it well so tomorrow's sammiches don't get soggy "red bread".

 

[Bloodhammer]

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).

With steak, as long as the outside of it is cooked (I build an unbearably hot charcoal fire for this - about 600F), there's no need to worry about E. Coli from what I understand. When they butcher the cow, sometimes they cut the intestine and it spills on the meat. Chemical treatment is supposed to take care of that, but you can't ever be too sure.

Yes, ground/minced beef is all mixed together, so it has to be cooked through.

 

[Kosko]

When I went to Florence the hometown meal was "Bisteca Florentine", which is basically a huge dry aged steak with some salt, pepper that is thrown onto the grill for about 30 seconds. It's basically raw throughout the entire middle. And it was awesome, if you're in Florence, get the steak.

Also, went to an Israeli restaurant this weekend and had Kibbe [sic], which was pretty much raw ground lamb meatball with some citrus and spices. Very delicious, an adventurous dish to say the least.

 

[BassyBill]

Right you are Bill! It's got to be a great cut of beef, but black and blue is the way to go!!

Fantastic. A really good piece of bone-in ribeye is just perfect when it's done like this.

 

[fourstringdrums]

Medium Rare. Anything "rarer" and I don't like the texture, anything more cooked (I can deal with medium) and why bother.

I never understood why someone would spend $20 on a steak and then cook it to well done.

 

[BassyBill]

This is a terrific list, with S&W (my own favourite) coming first.

Beef Aficionado: Beef Aficionado's Top Ten Bone In Ribeye Steaks

 

[96tbird]

With steak, as long as the outside of it is cooked (I build an unbearably hot charcoal fire for this - about 600F), there's no need to worry about E. Coli from what I understand. When they butcher the cow, sometimes they cut the intestine and it spills on the meat. Chemical treatment is supposed to take care of that, but you can't ever be too sure.

Yes, ground/minced beef is all mixed together, so it has to be cooked through.

This is true. The main reason ground needs to be cooked through is the machinery used to grind it: bacteria factory. E-coli bacillus doesn't penetrate the cell wall of meat, it lies on it. So the surface of the joint could be infected; slight exposure to heat over 140 kills it.

Modern medication in pig production virtually eliminates the trichinosis parasite and they say med well is ok, but I need well.

 

[carlos840]

If its a good tender steak i go for medium rare, if its not great i would rather have it cooked a bit more.

Its not the rawness that i dont like, i eat raw meat on a regular basis (steak tartar is my favorite!) but i dont like the chewiness of a rare bad stake.

 

[Funky Ghost]

Man ... I'm SO going to get a black and blue with blue cheese crumble now. I'm absolutely salivating.

 

[sandmangeck]

well is for chicken and pork. You want to burn some meat, burn those.

 

[jmattbassplaya]

I don't like rare meat at all - way too chewy. I prefer medium because you still have plenty of flavor and you don't have to spend a minute chewing one bite.

 

[cheezewiz]

I am bothered when steak is NOT rare.

 

[SolarMan]

I love RAW beef

Ever tried beef carpaccio at a fine Italian restaurant? Totally uncooked and utterly fantastic

I lived in Belgium for 2 years and a big seller there is "Filet Americain" - Raw ground beef (Funny thing that 99% of Americans wouldn't touch it!)

If the beef is handled properly - Raw is where it's at (Just like Sushi)

Beef Carpaccio:

Filet Americain with Frites:

I think the Filet Americain is similar to Beef Tartare

Enjoy!

 

[BurningSkies]

I love RAW beef

Ever tried beef carpaccio at a fine Italian restaurant? Totally uncooked and utterly fantastic

I lived in Belgium for 2 years and a big seller there is "Filet Americain" - Raw ground beef (Funny thing that 99% of Americans wouldn't touch it!)

If the beef is handled properly - Raw is where it's at (Just like Sushi)

Beef Carpaccio:

Filet Americain with Frites:

I think the Filet Americain is similar to Beef Tartare

Enjoy!

Set me up with one of each, my man.

 

[MonetBass]

For me, its a lot like eating chicken. I am revolted by finding pink inside chicken that I am eating.

That makes sense -- chicken that is not fully cooked can make you seriously sick. Beef -- not so much.

 

[Bloodhammer]

I love RAW beef

Ever tried beef carpaccio at a fine Italian restaurant? Totally uncooked and utterly fantastic

I lived in Belgium for 2 years and a big seller there is "Filet Americain" - Raw ground beef (Funny thing that 99% of Americans wouldn't touch it!)

If the beef is handled properly - Raw is where it's at (Just like Sushi)

Sushi grade fish is flash-frozen, though. How do you make sure raw beef is safe? Not a challenge - I'm genuinely curious....