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Old 03-09-2009, 04:40 PM   #21
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Rare to medium rare.

If I'm cooking steak myself, I do "rare"; but always order "medium rare" if in a restaurant due to having received far too many "rare"-ordered steaks that arrived literally raw, ice cold, or even frozen in the center.
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Old 03-09-2009, 05:56 PM   #22
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I prefer my steaks to be FREE and I could care less in that circumstance how it was cooked or if I need to cook it myself. :)
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Old 03-09-2009, 06:06 PM   #23
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Quote:
Originally Posted by mcnerd View Post
I prefer my steaks to be FREE and I could care less in that circumstance how it was cooked or if I need to cook it myself. :)
THAT is the best answer yet!
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Old 03-09-2009, 06:11 PM   #24
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I used to like my steak grilled or done.. well, even charred on the outside. Then, I had a very serious and 'death defying' kind of health issue, and after survival, I have completely changed by steak preferences! I like the steak well seared on the outside from a very hot fire, but I like the inside bloody pink/red. Can't say why or how that came about.. but it did.

The way I used to like it now seems totally gross and I will not eat it that way.
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Old 03-10-2009, 03:53 AM   #25
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Trouble with a meat thermometer in a steak??

A trick I learned years ago...
Make a fist...thumb over the outside of the first finger..

Feel the web, between the base of the thumb and the knuckle of the first finger.
Press the steak with the same pressure as you press your hand.

Don't clinch the fist Soft.. If steak feels the same... Rare
Clinch fist firmly...If steak feels the same Medium
Clinch fist tight ...If steak feels the same Well Done

This will take some practice as each individual "feels" are different.
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Old 03-10-2009, 07:32 AM   #26
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Chef Gordon Ramsay uses a similar "test", but utilizing areas of the face:

Cheek = rare
Chin = medium
Forehead = well
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Old 03-10-2009, 08:19 AM   #27
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Quote:
Originally Posted by BreezyCooking View Post
Chef Gordon Ramsay uses a similar "test", but utilizing areas of the face:

Cheek = rare
Chin = medium
Forehead = well
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Old 03-10-2009, 09:15 AM   #28
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Prefer mine rare to medium-rare. Actually, just cook it until there's a little "moo" left. This might be because my birth mother cooked steaks until you cold shingle a roof with them. A real waste of good beef. Sadly my father liked his steak rare and only had them that way when he ate out.
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Old 03-10-2009, 09:27 AM   #29
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Rare to med-rare.
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Old 03-10-2009, 09:41 AM   #30
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Actually, I just want to thank the several chefs who posted reminders that one should let a cooked steak rest - to let the juices settle where they belong. If you cut it open too soon, the flavor just runs out.

I always remember this when cooking any fowl, but sometimes my juices get flowing and I just *have to* cut that steak to have a bite.
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