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

[Bbqmikeg]

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

[HawkerXP]

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

[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.

[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 & & & ………

[bbqLuv]

You spoke the truth.

[FireMan]

Omg! 😳 😱

[STEbbq]

OMG. I would cringe so hard at that

[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.

[Bbqmikeg]

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

[STEbbq]

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.

[STEbbq]

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

[STEbbq]

Well done!

[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?

[scottranda]

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

[scottranda]

FireMan don’t think I ain’t ever considered probing it or simply asking it to be done at 137….