Rare, Medium, or Well Done?

[Yvsa]

Which school do you belong too when ordering or cooking steak, the strictly three choice ---- *Rare - Medium - Well Done* school or the more understanding ---- *Rare - Medium Rare - Medium - Medium Well - Well Done* school? I belong to the latter as I prefer my steak Medium Rare with a Hot Red Center but Rare with a Warm Red Center will do if that's all I can get. :grumpy:
Of course it takes a thicker steak to get the Hot Red Center but I prefer my steaks thicker anyway, probably on that account.

And although I prefer my steaks grilled or cooked on an open flame, pan fried will do if it's prepared by someone who really knows what they're doing.:thumbup:
And again the thickness of the steak is critical on how it comes out, agreed?

 

[Wolf_1989]

Agreed:thumbup:

 

[H2OCutter]

I like my steak Rare to Medium Rare, preferably Porterhouse , the thicker the better, with a good red wine to accompany it.

 

[gravertom]

Thick steak, medium rare.

Thanks for spoiling my appetite for Turkey burgers!





Tom

 

[Rich K]

Thick steak, medium rare, with a baked potato, preferably a Delmonico. And mushrooms on the side, Morels if possible.

 

[OldPhysics]

Agreed.

I, too, prefer Medium Rare -- when I can trust the source of the steak and the chef!

 

[markksr]

Black and Blue

 

[Phil Brown]

I can't stand being limited to three choices of doneness. I like steak in just about configuration you can imagine, but the options have to line up right. On my own grill, I usually pull them off at something between medium-rare and medium (yes, I introduce yet another level). If it's the right cut of meat and properly marinated, medium well can be just about perfect. Basically, I don't like the extremes, but everything in the middle is good.

 

[Kismet]

Pink w/ a char.


Guess what I want now?


Thanksa bunch, Yuh nSuh.:grumpy:

 

[Wolf_1989]

Thor likes his steak any way he can get it.

 

[chickenfried]

Unless it's an inexpensive cut of beef, rare/medium rare.

 

[rabbyt]

i heard theres chemicals with red wine and steak that isnt good for the body. not 100% positive, but i remember reading an article on it. look around.

and i like mine medium rare.

 

[OldPhysics]

i heard theres chemicals with red wine and steak that isnt good for the body. not 100% positive, but i remember reading an article on it. look around.

and i like mine medium rare.

I just couldn't care less. I'm completely hooked (addicted) to beef and red wine. Ain't nothing going to change my mind...at my age.

In my life, I've experienced dozens of whip-saw versions of this. Do you remember: eggs are bad, eggs are good, eggs are bad,......... How many cycles of this have we seen?

So, I eat what I like, while trying to do everything in moderation.

 

[Yvsa]

On my own grill, I usually pull them off at something between medium-rare and medium (yes, I introduce yet another level).

No you didn't, Medium was listed in both choices and Medium-Rare was listed in the second choice.

*Rare - Medium Rare - Medium - Medium Well - Well Done*

 

[Yvsa]

I'm glad I got everyone's juices flowing for steak. I'm having a nice thick boneless pork chop with a huge baked potato here pretty quick. Although there won't be any butter or sour cream on the potato.:grumpy:
But they are really pretty good when you learn how to forgo the fattening stuff, took a while but I enjoy a baked potato just for the potato these days.:thumbup:

 

[C.S. Graves]

I used to like my steaks well-done, but then, I'm off the meat altogether these days.

 

[Wolf_1989]

Mmmm porkchops. We had those saturday night.

 

[Aardvark]

Medium-rare Porterhouse.

 

[Nasty]

Pittsburgh style for me please...with a nice glass of red wine.

 

[Jaiofspam]

depending on the place...

medium rare is my preference
but i will do medium-medium well at some places :thumbup: