questionshow do you like it: rare, medium or well done?

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Medium rare and very hot on the exterior. Ruth's Chris Steak House manages to hit that sweet combination almost every time :)

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Buddy Holly: How would you like that? Burnt to a crisp or bloody as hell?

Phizzo: Bloody as hell.

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Raw if possible...

Okay, seriously - while I do love steak tartare and carpaccio, I don't actually want a big raw cold steak.

What I like is seared, ultra-rare, aka black-and-blue done PROPERLY. That does not mean raw and cold in the middle. That means RED in the middle but warm - e.g. you bring the steak to room temp or maybe even warm it a bit, THEN sear it so you have cooked outside, warm-but-red interior.

I've found about nobody that does it right, though. I don't even bother ordering it at a restaurant, I invariably get the lazy-chef's seared-but-cold-and-raw in the middle version.

I just go for medium-rare and emphasize that I mean it by the true definition - take it off when the center reaches 115 and let it sit to 120 or 125: reddish-pink in the center and JUST 'warm'

And yeah. I cheat like hell myself at home: I use a temp probe and cook to temperature. Don't need to prove my steak-machismo by being able to cook 'em by eye/feel.

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@kcjones99: exactly like you said. and I like tartare and carpaccio as well.

why ruin a good cut of beef (or fish for that matter) by cooking it beyond recognition?

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Medium rare with a crispy exterior - almost Pittsburgh style. To be honest I can't imagine steak done beyond medium because it becomes tough and leathery.

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Medium is my fav.

My brother-in-law and I were cooking steaks at my out-laws once...everyone wanted medium or rare. My wife's parents said well. We cooked theirs well and they wanted them back on the grill. We pulled them off once they looked like shoe leather and they liked them that way...with ketchup.

YUCK!

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@mtm2: It is criminal to serve, or consume, steak in that manner. You should have ground it up and made a patty out of it instead, it would have served better justice to the cow.

Personally, I go medium-rare with most cuts, though rare if I'm going filet minion. Lately when preparing my steaks at home I rub 'em with olive oil, then give them a very generous crust of kosher salt. Cook that to just under medium rare (unless I'm doing filet minion in which case I go straight rare in this method).

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Charred rare.
You need a real hot fire, then role the steak in sugar, toss it on the fire until the outside is charred and hard.
The center will still be rare...if the fire is hot enough.

JM2C

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@mtm2: Ugh. My grandfather is that way too. Fires up the Weber, doesn't wait for it to burn down, slaps the steaks on there, covers 'em, flips 'em once after 15 minutes and continues until literally charcoaled on the outside. Bleah.

Of course the man is 99 years old, smokes like a chimney, drinks like a fish and eats charcoal disguised as a steak. Maybe he's onto something?

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Medium-rare. Absolutely no more than medium. I do like it to stay warm in the center long enough to eat it without it getting cold, first.

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Anyone who gets a steak well-done is wasting a perfectly good steak.

Medium Rare here

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rare. what are you a waiter?

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And the most unpopular vote goes to.... well done!

As soon as I see pink I feel like I can taste and smell blood...

I am sure its a psychological thing, but hey it keeps me from tossing my steak in a restaurant ;)

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I like medium edging towards medium rare, but mostly pink.

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I always feel I'm safe with medium.

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The rare side of medium rare. The center needs to be warm but still pink.

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Medium rare push. Which is somewhere between medium-rare and medium. Plus my wife rolls her eyes everytime I order a steak this way! Priceless!

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This topic always makes me angry. I hate the "anybody who gets more than medium is wasting a good steak". I personally like medium-well, and think that when somebody hands me a steak anything under medium is wasting a perfectly good steak...because it's getting tossed out.

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Rare. Give it to me rrrraw and wwwrrrigling :3

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Medium rare. But I usually order it medium because, IME, at most restaurants it then comes medium rare. If I order it medium rare it comes rare, which I can eat but don't enjoy as much as proper medium rare. Of course when I'm cooking it for myself, it is perfect every time!

Seems like when I order prime rib it comes either rare or well done, nothing in between. And I really, really don't like sending food back.

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@cowboydann: Au contraire: a steak properly cooked- slowly- can be well done while not tough or dried out. Seared first, then cooked over indirect heat. What ruins a steak as far as I'm concerned is ANY steak sauce or (gasp!) ketchup, ESPECIALLY before even tasting it.
As far as doneness, I've had food poisoning twice in my adult life, the first from poultry and the second(requiring hospitalization) from underdone bovine, and there's no excuse for that to happen.
I'm a Texas-born farm boy. We raised beef cattle for decades, so I know a little about this.