Gotta be medium rare or no more than medium. Prime Rib can be good cooked medium well but not a steak. It needs to bleed a little and moo when ya' cut into it. 
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How do you like your steak cooked?
- Thread starter Gorn
- Start date
Medium rare is where im at but ill happily devour a rare to medium steak.
Above medium and the beautiful beefy bovine died for nothing but infinite sadness
Above medium and the beautiful beefy bovine died for nothing but infinite sadness
Why? Is it because of the idea of it being bloody? Or the flavor and texture just don’t appeal to you?
I do prefer the taste of meat that is thoroughly cooked, though there's some cringe factor for me in eating under cooked meat when considering possible bacteria.
That’s fair. You like what you like. Does a nicely seasoned well done steak rank high among your favorite foods? Like that scene in the Matrix where Joey Pants is eating the steak with agent Smith. I’m enough of a glutton that I’d eat and enjoy a well done steak if one was given to me. I’d prefer it rare but I could see it being good if it’s well seasoned quality beef.
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I too would rather err on the side of overcooked, despite all of the claims that the resulting heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are known carcinogens. Life is a carcinogen – that doesn't stop me from living it.
When I order a steak Il'll usually ask for medium rare, but a bit closer to the rare side. Usually results in a perfect m. rare. Speaking of steaks, I finally picked up a cast iron skillet of my own and was planning on popping its cherry next week with a couple wagyu steaks from a local butcher.
I'm not out to tell people how to cook or eat their food. I was only talking about my personal preference.
I usually like it rare. Depending on the cut, and if I cook it myself, I'll have it black and blue.
You should meet the rest of my family. There's Seahag (my lovely wife) My daughters Jailbait (the youngest), Bearbait (the one that goes hunting with her uncles)and Dingdong (the blond.) Oh , and don't forget my son , Gatorbait.
It will vary depending on the thickness of the cut, but it's usually around 45 minutes for a nicely-thick slab (plenty of time for prepping sides
). That said, let the temp be your guide. It's not a quick method, but the results are worth it, IMO.Essentially, it's the same goal as sous-vide - warm through, then sear. Sous-vide will eliminate moisture loss.. However, all the steaks I've done have been plenty juicy.
When i played football in high school, every game day friday for lunch i’d eat a raw steak.
I still prefer my steak cold in the middle. I told a waitress once i wanted my steak as rare as she was allowed to bring it. She decided to be a smar-tass and brought me an uncooked ribeye, i thanked her and tucked in to my dinner. I think it surprised her, maybe even sickened her a little as she didn’t come back to the table until i’d finished eating.
I still prefer my steak cold in the middle. I told a waitress once i wanted my steak as rare as she was allowed to bring it. She decided to be a smar-tass and brought me an uncooked ribeye, i thanked her and tucked in to my dinner. I think it surprised her, maybe even sickened her a little as she didn’t come back to the table until i’d finished eating.
I used to know this Columbian girl....ooof....she was something. Anyway, she used to snack on this seasoned raw ground beef that her grandmother made. Like it was popcorn. She was a little crazy but....ooof. I should call her.
