MUTigermask
Boudin rouge
   
   
      
  
Since: 8.10.03
From: Columbia MO
Since last post: 86 days
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|  #1 Posted on 17.11.08 0947.37 | Instant Rating: 5.93 | I prefer it cooked medium, still juicy and delicious but not bleeding. Sometimes with sauteed mushrooms. And recently I've discovered that worcestershire sauce is great on a steak, blowing steak sauce out of the water IMO.| Promote this thread! |           | KJames199
Knackwurst
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|  #2 Posted on 17.11.08 0959.29 | Instant Rating: 7.28 | My natural tendency is to go for well well done. I have been trying to fight it, but every time I try asking for something cooked a little bit less - even medium well - it shows up bright red and bloody.
JK: LJ, S&H, KMA, FB | Zeruel
Thirty Millionth Hit
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| #3 Posted on 17.11.08 1007.12 | Instant Rating: 4.05 | Up until five years ago, it was always well done. I've since changed to medium.
Last year, in Vegas, a friend and I were ordering Kobe Beef from Kokomo's in The Mirage and I just about had to flip a coin with our server to see who could smack her for trying to order her Kobe well done.
She's a germaphobe and was convinced that the only way you can't get sick with meat was if it was well done. We convinced her to get it medium and she was happy.
-- 2006 Time magazine Person of the Year --
"...Oh, the band is out on the field!! He's gonna go into the end zone! He's gone into the end zone!!
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Lap cheong
Since: 12.2.02
From: Cleveland, Ohio
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| #4 Posted on 17.11.08 1021.40 | Instant Rating: 4.56 | | MedallaGuy
Head cheese
Since: 12.1.02
From: San Juan, Puerto Rico
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|  #5 Posted on 17.11.08 1118.12 | Medium rare, preferably a new york strip with a lil butter on a cast iron skillet...salt and pepper nothing else.
A Pete...my new man crush!!! | DrDirt
Banger
Since: 8.10.03
From: flyover country
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| #6 Posted on 17.11.08 1127.52 | Instant Rating: 7.47 | Medium rare with Worchestershire sauce on hand if needed but only Lea & Perrins. I actually like rare quite a bit also but medium rare in a resturant is safe. If it is past medium, it goes back.
Perception is reality | samoflange
Lap cheong
Since: 22.2.04
From: Cambridge, MA
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| #7 Posted on 17.11.08 1131.22 | Instant Rating: 6.12 | Medium well, though I so rarely eat steak that I don't think I could distinguish it from either medium or well.
Lloyd: When I met Mary, I got that old fashioned romantic feeling, where I'd do anything to bone her.
Harry: That's a special feeling. | Leroy
Andouille
Since: 7.2.02
From: Queens, NY
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| #8 Posted on 17.11.08 1221.47 | Instant Rating: 6.91 | I like mine medium rare.
Our local brew-co has a two steak special for $15 on Tuesdays (which I split with friend) and a surf-and-turf (steak and deep-fried shrimp) special for $8.95 on Thursdays - and if you go during Happy Hour, you can get an excellent quality micro-brew for $2.50.
Needless to say, I'm getting REALLY fat.
| BoromirMark
Potato korv
Since: 8.5.02
From: Milan-Ann Arbor, MI
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| #9 Posted on 17.11.08 1308.22 | Instant Rating: 3.54 | Rare, red, and bleeding.
If I'm going to cook it myself, smothered in garlic butter as well.
Michigan against the SEC: 20-5-1 (7-3 in bowl games)
 | tricia
Cotechino
Since: 5.11.05
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| #10 Posted on 17.11.08 1351.35 | I don't like eating steak in a restaurant; I prefer to cook it myself at home. Fried in a pan with a stick of butter and onions until everything is a nice tasty crusty (well done). What is left in the pan becomes the base for a pan sauce or gravy. I just don't like the taste of raw meat at all, be it fish, cow, chicken, or anything else.
tricia @@@:) | Dutchie
Boerewors
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Since: 29.1.02
From: PA
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| #11 Posted on 17.11.08 1509.13 | Instant Rating: 8.55 | Cooked 'til the pink is gone. I like to ensure my food is dead. 
Bananas bruise...on the inside | Nuclear Winter
Boudin rouge
Since: 9.11.03
From: Bedford, Michigan
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| #12 Posted on 17.11.08 1509.31 | Instant Rating: 7.52 | Medium every time.
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Pepperoni
Since: 25.6.03
From: Home of The Big House
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| #13 Posted on 17.11.08 1511.33 | Instant Rating: 0.76 | | Medium well with a touch of pink in the middle. And cooked with salt and pepper only. If the mood suits me, though, I will not hesitate to drown the crap out of it in bearnaise. | tarnish
Frankfurter
Since: 13.2.02
From: Back in the Heart of Hali
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| #14 Posted on 17.11.08 1526.35 | Instant Rating: 7.60 |
Depending on the (perceived) quality of the meat, anywhere from "just lop the horns off and trot it out" to medium. I've had some blue-rare meat that was just unbelievable in texture and taste, but if there's any question of its provenance or it's a cut that calls for it, a little bit of pink in the middle is best.
| Mr Heel II
Bratwurst
Since: 25.2.02
Since last post: 7 days
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| #15 Posted on 17.11.08 1546.08 | Instant Rating: 3.09 | I like a steak with a high fat content quick-seared medium well.
My favorite, by far, is the Ft Worth Ribeye at Texas Roadhouse. | OlFuzzyBastard
Knackwurst
Since: 28.4.02
From: Pittsburgh, PA
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| #16 Posted on 17.11.08 1633.02 | Instant Rating: 3.65 | | Rare. And, I agree, if you cook it right, you don't need any steak sauce. Garlic butter, yes, but no steak sauce. | Oliver
Scrapple
Since: 20.6.02
From: Derkaderkastan
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| #17 Posted on 17.11.08 1819.10 | Instant Rating: 3.35 | Medium Rare. Just enough pink, but no blood.
Unicow, unicow...he's a unicorn cow! | geemoney
Scrapple
Since: 26.1.03
From: Naples, FL
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| #18 Posted on 17.11.08 1822.25 | Instant Rating: 7.24 | | I don't eat a lot of steak, but I like it the same why I like most/all of my meat: well done. | bash91
Merguez
Since: 2.1.02
From: Plain Dealing, LA
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| #19 Posted on 17.11.08 2120.01 | Instant Rating: 5.19 | Depends on it's provenance. With the cattle I've raised and slaughtered, walk it through the room and I'll carve off the piece I want, season it with kosher salt and fresh ground pepper, and cook it for 45 seconds on a side in a smoking hot cast iron skillet. At most restaurants, I'll order my steak rare because it will most likely reach the table around medium rare.
Tim
Vocatus atque non vocatus, Deus aderit. -- Erasmus
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Bockwurst
Since: 24.4.05
From: San Diego, CA
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| #20 Posted on 17.11.08 2210.30 | Instant Rating: 3.90 | Medium Rare. Since I've learned how to cook steak (and fish) I am unable to enjoy it at restaurants. Luckily for me that means the cheaper dishes like chicken or pasta.
I also buy my meat from either a local butcher, the butcher section at our grocery store or Costco. You get a thicker cut of Choice meat that way. Throw it on the grill seasoned with garlic salt & pepper. 6 minutes on one side 3 minutes on the other = perfection. No sauce needed. | | Pages: 1 2 Next
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