The majority of people surveyed like their steak cooked to THIS temperature...

[WillTravelForFood]

The food website MASHED surveyed 55,000 people "worldwide" on the question "of all the ways to order your steak, which one is the best?" and published their answer yesterday

The choices:

• rare
• medium-rare
• medium
• medium-well
• well-done

The results:

• 6% selected RARE
• 47% selected MEDIUM RARE
• 22% selected MEDIUM
• 14% selected MEDIUM WELL
• 10% selected WELL DONE

Had the PIT been asked to participate in this survey, I think we all know what the correct answer to this question would be, right?

https://www.mashed.com/609419/only-6-of-people-prefer-steak-to-be-cooked-this-way/

[ItsAllGoneToTheDogs]

I'm actually surprised. When I was turning steaks at a restaurant at least half of my orders were med or med well, very few well done or blue requests and the rest med rare

[Jerod Broussard]

I ordered medium at a local Mexican restaurant since I didn't know exactly how they did it. It came out Pittsburgh Rare with a hint of rare in some parts. My dad said it looked like they cooked it about 1-2 seconds on each side. ZERO juice on the plate.

[synodog]

This. I’ve had places run the gamut on medium which always makes me wonder. Even higher end places seem to vary, though not with as wide of degree.

[Troutman]

I think I just heard FireMan request an AR Pit survey. Survey says ????

[tbob4]

I have been ordering mine medium lately (at restaurants that typically serve steaks) because I have found that today’s medium is yesterday’s medium rare. I am scared of sending a steak back. I also trust my rare meat much more than a restaurant’s. So I guess I couldn’t answer the poll question without a caveat.

[Murdy]

Restaurants tend to undercook meat because you can always cook it some more if the customer says its not done enough, but you can't uncook it.

That said, I'm firmly in the rare camp, and if it comes out more towards Pittsburgh, as a Steeler fan, I am absolutely fine with that too.

[WillTravelForFood]

I ordered medium at a local Mexican restaurant since I didn't know exactly how they did it. It came out Pittsburgh Rare with a hint of rare in some parts. My dad said it looked like they cooked it about 1-2 seconds on each side. ZERO juice on the plate.

Thank you for saying "juice".

Watching one of the recent episodes of (Masterchef?) in the last week, I cringed when the judges complained about all the blood on the plate from a rare steak when they were expecting a medium rare temperature. Obviously, the judges are not familiar with Meathead's work

[IFindZeroBadCooks]

OMG. I would cringe so hard at that

[bbqLuv]

Pittsburgh Rare, OK
When I order a steak at a restaurant I order by internal temperature. When I am served, I whip out my ThermaPen and sink it into the middle of the meat. At the same time, I inform the server that if it is off by more and 2 degrees I'm sending it back.
On another note, Have you ever been escorted out of a restaurant? That is one way to get free soup, salad, and a beverage.

[scottranda]

are we right? Or are we too anal? Or are we right?

[IFindZeroBadCooks]

Well done!

[Bbqmikeg]

Did you get a ThermoWorks keychain thermometer for fine dinning purposes?

[au4stree]

I’m a med-rare guy on ribeyes, but prefer my filets rare.

Am I the only one that finds strips or other sirloins to be a bit "chewy" when cooked below med-rare?

[IFindZeroBadCooks]

I am glad I do not order steaks in restaurants as I prefer my own!

[bbqLuv]

You spoke the truth.

[IFindZeroBadCooks]

Well, hold on a minute. I think we need scottranda to give us the exact instructions to reheat steak in the science box to 137.

Then none of us ever need to leave the house for steak again. No pressure buddy. Just 17000 steak eaters watching your every key press.

[Bbqmikeg]

It seems to me like it’s time for restaurants to show off their sous-vide tanks like a lobster tank so you can pick out the steak you want with class.

[FireMan]

Omg! 😳 😱

[FireMan]

Bbqmikeg just had a great idea. I know my response was a bit over the top. But! Can you see it in yer minds eye. The bane of French cookin! Yessir! Ya know how some eateries have an open fire showin where yer hunk a meat is cookin, yup right there over an open fire. Yardbirds spinnin over an open fire. Mm, mm, good! Yer mouth is a waterin, yer eyes are a glistenin. Then you have the local establishment named The Soose Veederie! Ya walk in & they have a big area with all these little baggies & containers with the water a heatin up just ready to plunk the rib-eye you ordered so’s ya kin watch it git to the temp you desired. Just bathin in its glory in that almost hot water, a cookin away. Yup, we could open a chain of these places & & & ………

[Bbqmikeg]

😂 Maybe have a claw grab game and you have to eat whatever you pull up. " Ahhh man I got a London broil!"

[Huskee]

I prefer medium-rare myself but I'd eat anything from rare to well done. Ain't got time to fret about preciosity with a hunk of meat. But if I'm paying higher end prices for a good filet or something I might kindly speak up if it comes medium-well when I ordered medium-rare.

[HawkerXP]

Hell no. Don't want to see any of my 2 or 4 legged meat floating in a tank.