questionswhat "done-ness" do you like your beef cooked?

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Med-rare or medium. I'm fine with either. Rare is okay. Anything more than medium and it gets leathery and dry.

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I like it pink, just before it turns to that fully cooked, maybe a little pinker, so its cooked but still nice and juicy

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prime rib: rare
steaks: rare to medium rare (depending on cut)
burger: medium/medium well (for whatever reason I don't like burger super pink)

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Rare to medium rare. Yum. My wife has hers like show leather...I can't eat hers and she can't look at mine while. :)

"if it bleeds, we can kill (and eat) it."

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y'all obviously never grew up on a farm. i want all meat products (regardless of animal type) WELL done- not even a hint of pink anywhere. this goes for eggs too. too much possibilities of contamination. i've been known to send back the "precooked" sausage links at restaurants because they were pink, had the manager say "we just heat and serve, we don't actually cook them," told him he's liable for the sick that could come from it, he sulked away. i've told waitresses (for my scrambled egg order)that i would "rather them be scorched than wet", brought them out still runny, didn't like when i called manager over then either.

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Medium.

I love eating stuff that's pink in the middle with brown edges.

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Medium.

My in-laws want their beef cooked till it's well done, then leave it on the grill until it's nearly shoe leather.

I just don't get it.

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I get my steak and burgers medium rare.

My dad always orders it well done so I joke that he gets it burnt.

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Medium. I'm too paranoid to trust that rare killed off everything bad and well done ensures that you get a lesser cut of meat since it's gonna be leathery anyways.

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I grew up eating it well done since that's the only way my Mom can stand to eat her meat. Now that I order for myself I still can't stand to see it bleed, but I do go for medium-well.

I can deal with pink, I can't deal with blood.

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The better the grade of beef...the rarer I like it.

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Anything over medium rare is over done.

Well done = burnt.

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@curtisuxor: I see what you did there. ;) I like my hamburgers well done, and I don't like steak because I am afraid I might lose my last remaining tooth. (That's a southern reference for all of the non-rednecks.)

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I'm with @kmeltzer on this one. I like steak pretty rare, but you never quite know how a restaurant is going to interpret that.

@moosezilla: I pretty much grew up on a farm. Well, we were actually mostly on the road but the farm was home base and I spent summers there bringing in the produce (I've probably shelled more peas than most of you have eaten!). As @lmensor said, I grew up eating steaks (and all other meat) cooked pretty much to death. No wonder I preferred veggies! When DH and I started dating I gagged down the rare steaks his family treasured, but I discovered that they were SO much better than the shoe leather steaks I had grown up eating. They were higher quality beef than the grass fed tough old cows we ate on the farm, which probably made a huge difference. My tastes have changed over the years, I guess, but I now much prefer medium rare to rare beef, and please don't overcook chicken or pork, either. As for tuna, I want THAT seared or raw!

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If I'm making it myself, I tend to go with Medium-Well; however, in most restaurants I'll order just a flat Medium for steaks...depends on my mood, but I guess I normally order burgers Medium-Well.

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medium well. Just a little pink.

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Apparently I'm one of the few oddballs... I want my meat well-done. No mooing or bleeding for me.

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Well done - like brown all the way through. I prefer burnt over any pink at all.

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@moosezilla: I grew up on a farm and I know how to properly butcher livestock so there is no contamination.

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@jsimsace: After seeing the Joseph Joseph 8-pc Nesting Set at home.woot on Sunday, let's just say my mind was tainted for the rest of the week. I commented on the shape of that as well.

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@curtisuxor: Tainted, huh? You did it again, you sly dog.

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Always rare/medium rare. If I'm getting a burger from a good place I like that to be medium rare as well.

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Medium-rare for steaks. Medium for burgers.

And (Oh the humanity!) sometimes I actually like steak sauce even on a good cut. I enjoy A-1 Bold & Spicy.

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@belyndag: My folks were semi rural. They were surrounded by farms.
They would cook everything, then simmer it for a while.
Yucko! But it was supposed to digest easier that way ...
Luckily I was mostly brought up by my grandfolk, and I spent a lot of time in Center City Philadelphia.
Since then I like my steak with grill marks on the outside, and moo ving in the middle.
I like my liver chicken fried and medium.
And my burgers almost rare

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If I don't know where the beef came from, i.e. I'm eating out at a restaurant I'm not familiar with or don't exactly know the quality of the meat of, I order it medium-well.
When cooking myself it's always medium though.
Well unless a grease fire happens and makes it medium well, like today.
It was still good though.

Well-done beef is just... disgusting. And you people should be ashamed of yourselves for ruining perfectly good meat like that.

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I like mine so rare that if you don't eat it right away it might recover and run off the plate!

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As long as it's dead, I'm good to go!

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"Oh, just knock its horns off, wipe its nasty ass, and chunk it right here on this plate."

Rare, really rare. Unless it is a burger, then medium.

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when i eat out i order medium-well all around but at home i only know how to cook well done. if i ask for well done at a food place, i get burnt and dry

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Medium, erring on the side of medium-rare.

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Medium most places, but if I find a place where I consistently order medium and there's no pink, then I change it to medium rare.

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Medium rare for me, but don't mind if it's less on steaks. Burgers medium- well or medium depending on my mood.

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Medium for all beef except for hamburgers. I like hamburger cooked until it's barely no longer pink. For steaks and roasts...as long as the outside is cooked to a safe temperature, it should be safe. The inside isn't exposed to bacteria like ground beef could be.

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Medium rare for almost everything. Or cook it long n slow til it falls apart.

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Steak form, please kill and sear
ground form, kill twice(Well in pan, then 60 sec in 1200 watt microwave)

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Extra rare for me. If it's got a serious limp, I'm ready to dig in.

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carne asada. aka burnt to a crisp.

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Just slap it and put it on my plate. That's all it needs.

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My house rare for me Medium for the wife.

Filets or great cuts rare to medium-rare.

Burgers medium, but I tried a kobe burger rare to med rare and it was amazing.

I think that it's in the cuts, you can get some really high quality stuff from the butcher or meat market. If you taste it raw and it taste great then you can bet it will be amazing warm in the center :).

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I like my steak so rare a skilled veterinarian could revive it!

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I always order 'medium-rare push' which is closer to medium-rare than rare. Not bloody but also not pink either. Thick red line at the center. Yum!

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Rare, Medium-Rare for solid cuts, depending on quality.
Medium for all things 'Ground'.

Never well done... Don't be that guy.

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I used to order well done and therefore didn't particularly care for steak. Then I met my (now) wife. She introduced me to the joys of a medium-rare steak paired with red wine.

Take a bite of medium-rare steak and, immediately, before chewing, take a sip of wine. Now chew and slip into an deep state of food bliss.

For burgers I'll usually go for medium when I'm out or buying pre-ground beef. If I have the time, I prefer to "grind" my own with a food processor, then cook medium rare.

As with nearly all things food, I'll refer you to Alton Brown:
Good Eats S02E08: A Grind Is A Terrible Thing To Waste Part 1
Good Eats S02E08: A Grind Is A Terrible Thing To Waste Part 2

In which Alton discusses using a food processor to grind your own beef and then constructing the BURGER OF THE GODS (while being visited by Wimpy from the Popeye cartoons).

Part 1 deals with grinding, Part 2 picks up towards the end of cooking.

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Just cook it till it's done.

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Sous Vide until 135F, then sear in a cast iron pan. Essentially medium rare. I'll probably never go to another "Steak House" again.

DIY: http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html

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Medium. For me, anything less hasn't had the flavor cooked into it yet, and anything more has had the flavor cooked out of it.