The majority of people surveyed like their steak cooked to THIS temperature...
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?
Mashed polled 55,000 people worldwide about how they prefer to have their steak cooked, and you might be surprised to learn which steak was the least popular.
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
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.
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.
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
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.
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 & & & ………
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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.
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