How do you like your steak?

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View Poll Results: How do you like your steak?
Bloody & Muscular right off the cow 1 2.94%
Blue 1 2.94%
Rare 4 11.76%
Medium Rare 12 35.29%
Medium 6 17.65%
Medium Well Done 5 14.71%
Well Done 3 8.82%
Overcooked 1 2.94%
Cremated 1 2.94%
Voters: 34. You may not vote on this poll

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Old 06-14-2011, 06:47 AM   #1 (permalink)
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Choose your pick
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Old 06-14-2011, 06:58 AM   #2 (permalink)
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medium well done.

I don't know why, but i just don't trust people enough to cook their meat rare. I know steak is safer when it comes to that, but still. call it a mental hurdle.
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Old 06-14-2011, 07:01 AM   #3 (permalink)
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Medium Rare
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Old 06-14-2011, 07:18 AM   #4 (permalink)
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rare
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Old 06-14-2011, 07:25 AM   #5 (permalink)
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Depends on the type and quality of the steak.
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Old 06-14-2011, 08:01 AM   #6 (permalink)
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Quote:
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Depends on the type and quality of the steak.
Diner - Medium Well to Well done

5star restaurant - Rare to Medium rare
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Old 06-14-2011, 08:11 AM   #7 (permalink)
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I like to stick my fork in it and here it moo.
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Old 06-14-2011, 08:12 AM   #8 (permalink)
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Medium Rare - Medium
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Old 06-14-2011, 08:24 AM   #9 (permalink)
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Well done
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Old 06-14-2011, 08:41 AM   #10 (permalink)
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Medium...
gives me a nice soft pink, in between rare and well done.
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Old 06-14-2011, 09:02 AM   #11 (permalink)
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like bel, it depends on the cut of steak.

i'll have a ribeye or filet blue and when it comes to a strip and sirloin, i'll have it more towards rare to medium rare side.
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Old 06-14-2011, 09:11 AM   #12 (permalink)
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needs to still be wiggling on the plate
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Old 06-14-2011, 09:56 AM   #13 (permalink)
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Quote:
Originally Posted by Jackson Filth View Post
like bel, it depends on the cut of steak.

i'll have a ribeye or filet blue and when it comes to a strip and sirloin, i'll have it more towards rare to medium rare side.

interesting how opinions can vary on this. i prefer my steaks quite rare, and i agree that it depends on the cut. but for me, a ribeye is one of the few that i prefer closer to medium than to rare because it has so much fat ribboned through it that it stays tender even when it's cooked longer.
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Old 06-14-2011, 10:03 AM   #14 (permalink)
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ribeye doesn't have a lot of gristle (if any) in it, thats basically why i have it that way. whenever i have prime rib, i'll usually have it towards MR for the reasons you stated.
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Old 06-14-2011, 10:17 AM   #15 (permalink)
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a ribeye does have lots of marbled fat, though. that's what i love about that cut. looking at a strip, on the other hand, you have the fat cap (cut off or not depending on how much you like fat) but almost no marbling at all. for me this makes it a preference for rare.
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Old 06-14-2011, 10:17 AM   #16 (permalink)
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free, and cooked by someone else.
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Old 06-14-2011, 10:33 AM   #17 (permalink)
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thin and a bit crispy
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Old 06-14-2011, 10:34 AM   #18 (permalink)
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free, and cooked by someone else.
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Old 06-14-2011, 11:42 AM   #19 (permalink)
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medium rare
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Old 06-14-2011, 12:01 PM   #20 (permalink)
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