Steak poll

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HOW do you like your steak cooked?

  • almost rare

    Votes: 7 18.9%
  • medium rare

    Votes: 24 64.9%
  • medium done

    Votes: 2 5.4%
  • well done

    Votes: 4 10.8%

  • Total voters
    37
  • Poll closed .

kadesma

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 30, 2004
Messages
21,366
Location
california
I use to just love it rare, then I got married, still like rare, had kids, still rare, kid got big enough to want a pet, so he and daddy got him one, MOooooo we now had this calf that grew into a giant Holestien, now meat med rare, and it better not mooooo.

kadesma:LOL:
 

AlexR

Senior Cook
Joined
Jul 31, 2005
Messages
179
Location
Bordeaux
I'm confused.
Why do you give the least cooked as "almost rare".

Please do not forget that there are lots of folks - including myself - who like a well and truly rare steak.
"Almost rare" isn't good enough.

I suggest you change your poll question to make it more valid.

I'll give you a f'rinstance.
I love fine wine. If I had a fine cut of beef, let's say a fillet roast or a tournedos to panfry, I would consider it a crime to serve it other than rare.

Not "almost rare".

Bet regards,
Alex R.
 

ToniR

Assistant Cook
Joined
Dec 28, 2005
Messages
7
I'm real picky. I like it just passed rare, but less than medium rare. Go figure...
 

Phil

Senior Cook
Joined
Feb 6, 2006
Messages
322
Location
Dallas, Tx. ( Big D )
There are exceptions....

I like a hot pink center. Chefs vary in their interpretation of doneness. I like a hot pink center, no blood. I will not eat a steak swimming in blood. Not until I got a Webber, could I produce a juicy steak with a hot pink center, no blood.
 

GB

Chief Eating Officer
Joined
Jul 14, 2004
Messages
25,510
Location
USA,Massachusetts
Med rare for me. There was a time in my life when any red would gross me out, but thankfully I got over that. There was also a time when the thought of raw fish made me want to :sick: , but now that is a favorite of mine.
 

BigDog

Head Chef
Joined
Nov 19, 2005
Messages
1,007
Location
Farmington, Minnesota
I chose medium rare, mainly because medium wasn't an option. Frankly, I like it somewhere in between med rare and med. I'll tolerate medium or above slightly, but I don't care for hockey pucks.
 

AllenOK

Executive Chef
Joined
Aug 25, 2004
Messages
3,463
Location
USA, Oklahoma
Med-rare to medium here. I like a lot of juices, and I don't mind blood. I am a carnivore, but not to the point that rare or black-and-bleu is my thing, at least, not yet :devilish:
 

COGRILLGUY

Assistant Cook
Joined
Feb 20, 2006
Messages
19
Location
Lone Tree, CO
Medium-rare all the way.....a couple of nights ago my bro grilled up some steaks, and they were "almost rare". I couldn't eat the center part because the collagen hadn't even had a chance to break down yet, very disappointing.:(
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
Messages
21,933
Location
My mountain
ronjohn55 said:
I want a good vet to have it back on it's feet in 15 minutes!

:mrgreen:

John

lol, that's the ticket.

a buddy always orders his steaks "knock th horns off, wipe it's butt and plate the sucker".

for me, it depends on the cut, but i'm a rare to medium rare guy, with almost all meats. i used to drink the blood from the packages of meat when i was a kid, so anything more than medium tastes like tanned leather to me.

btw, irishmen are famous for ordering shoe leather steaks, extra well done. i cried (in my beer :) ) every time we went out forn dinner and they'd order it that way.
 

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