medium rare for steak, seared on the outside - pink and juicy on the inside. burgers must be cooked thoroughly
The Almighty Space Potato
I prefer Well Done but since most chefs go overboard and make the meat inedible I usually order Medium-Well.
Med. rare please.
Bone in rib-eye with Kosher salt, and lemon pepper. Heat my grill to 500 degrees F. About two min/side. Rest 10 min. covered in foil. Heat the sizzle pans on the grill while the steaks rest (can also grill a couple of thick Vidalia onion slices). Open the foil, put them on the hot plates, and serve sizzling ... with beer ... and a baked potato ... loaded. Um, the potato is loaded, not the diners. That's for dessert.
Medium Rare.
Rub steaks with chopped garlic. Coat with salt & pepper. Marinate in 1 part Dale's, 1 part Lea & Perrins, 2 parts Italian dressing, and a few dashes of liquid smoke at room temp for 30-60 mins. Grill and enjoy.
I like it juicy and pink, so med rare for me. And always grilled not pan fried!!
Medium Rare, a little on the rare side.
in over out!
has to be fillet steak. i test with the back of a fork, it should be spongy but 'bleed' through the fork!
OMG .. did someone say Steak!!!!
Rare as in ROAD KILL, and mushrooms and a couple of fried eggs on top of it. (A cross of American and Aussie approach to steak, ;) ) and a glass of Berringer;s merlot (good from the first sip no swirling needed)
Ooh, I am a sucker for steak!
I eat mine rare and really struggle to watch a fantastic cut of meat be cremated.
Rare, don't ruin a great cut of meat
A determined person with perseverance can overcome many obstacles. They can, many times, perform better than those who are more intelligent, stronger and with better finances by determination and perseverance
Depends which part of meat is served and what dish is prepared with it. But in general I eat rare.
Although T-bone I prefer medium rare, Ramstek rare, if Tagliata is served I want it blue and so on. I voted rare, though.
I will add that I do eat raw red meat from time to time. Dish is called Tartare Steak and is basically raw meat (spread) with quite few supplements eaten as starter on toast.
Interesting comments and the graphic is great but how thick is the steak. A New York cut is very thick and the thickness determines the time on the grill, that can determine the taste and tenderness.
The type of steak also determines the taste . T bone to Rib Eye taste quite different no matter how its cooked.
I have absolutely no preference.
You could serve me a steak in any of the given forms and I would devour it.
Never, in my right mind, would I return a steak that was served to me unless it was still chewing cud.
Steak preference (like coffee, wine, car, etc preference) borders on egotistical, in my opinion :P
But who is me to say what is what?
Trim its horns........and wipe its ass ?
My Karma just ran over your Dogma
Blue, which means very, very rare. Yum, and you've just made me hungry
Medium Rare is how I love my steaks, well, when I did eat beef, anyway.
Well done, anything less than that just tastes very odd to me. I didn't get that from my mom though, she likes rare to medium though.
Medium rare ribeye...sigh I might do a couple naughty things for a man who gives me that
my favorite is rare and and I like New York steaks
doing my best to be good..
i grew up in a household where we ate steak well done. not until going away for college did i dare try it any other way. i now prefer them cooked medium, but will still eat one well done.