I like a warm center too, but I have eaten blue rare. I think a white steak tartar can be very nice, not real crazy about red tartar. Secretariat mixed with minced beef would likely be very tasty!
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Medium-rare for me. Now that my wife understands that the red is not blood, she's warming up to medium-rare. She used to only like medium-well.Comment
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My preference is Rare to Medium-Rare.... cold to cool center... depending on where I am ordering steak I will usually order rare that way if they overshoot then I'm ok with medium-rare.... I also tend to make sure that whoever I am eating with won't get sick at the sight of it... that all being said... I usually won't walk away from a steak (especially at friends' and family houses) even if it has been overcooked... I just like steak....
i've had a couple of "blue" flip hold for a few seconds and flip again steaks... while they were edible they weren't my preference...Comment
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Along the lines of this poll, has anyone found that at restaurants over the past few years have trended down in doneness? What used to be medium rare is rare, rare is "blue" or "blood" rare. I am scared to send steaks back for obvious reasons but I'm prone to order medium well just to get medium rare. If it comes medium well I'm not happy, either.Comment
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I'm very glad to see med-rare is winning by a strong majority. #keepthemeatfaithComment
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What is "Secretariat"?Comment
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Filets are best rare, the rest medium rare with the exception of really fatty wagyu beef. I got a couple of wagyu rib eyes for my birthday one year and there was so much marbling that I took hem to medium and hey were some of the best steaks of my life.Comment
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This needs to be two polls. I will take my steak black and blue. I don't eat at places I don't trust. But I like larger roasts rare, although I can choke down medium rare. Any more than that, I'd just as soon eat vegan!
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Proper cowboy steak. Run the steer around to warm it up. Wipe its' horns, wipe its' a$$, and serve.
I like steaks rare. Roasts, medium rare. Some of the steakhouses we go to occasionally get it. The order for them is 131 degrees, reverse seared. They smile, and do it.
Jim
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I find it reassuring that a bunch of cook wannabes, cooks, chefs, & officianados all voted for med-rare or less, with a trinkle for medium. We all are not such a bad group after all.Comment
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I voted for rare, though I like a good tartare or carpaccio. We have the chefs at the Inn trained - as soon as he sees our name and "steak" come through on the ticket, he puts the pan on the flame and goes have a smoke while it heats (if they're busy, we don't order steak). When it starts to glow, on - flip - plate. They added "Pittsburgh" to the cooking choices mainly because of us. We heard another chef makes a mean tartare but we need to let her know in advance.
Om steak - a friend of mine summed it up well, "I want it so rare that an EMT could revive it."Comment
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As a side note, has as anyone else noticed that when you do a roast low & slow, the meat temp can be 140* but the roast itself can look almost blood red rather than pink?
You can't go by color.
The problem I have with this, as the cook, is that my guests DO go by the color, so I'm running medium slices under the broiler to keep them happy. Even though the meat is done to the way they asked.
But this year I learned a new trick that I'm going to try. Instead of broiling the slices to change the color, I am going to heat up some consommé in a shallow pan and scald the slices quickly. That should be a hell of a lot quicker and easier.Comment
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