I enjoy mine extremely rare... still alive if possible.
In a restaurant I order medium rare so I don't die. But goddamn I love the blood.
Oof, that's rare. I like mine just on the high side of medium rare. I think that's the perfect balance of being juicy but not soggy and tender without being chewy.
I used to work at this little hole of a diner and when this one guy came in I knew to just grab a sirloin steak and set it on the grates of the grill for about 10 seconds per side. Not black and blue, not even enough to get it gray between the slats.
I bet you could drop to rare at most restaurants. The ones I've been to have always overcooked them anyway. I've yet to see a medium steak with any pink in the middle from around where I live.
Medium rare.
Nothing against the blood of a rare, but I just don't like when it's cold in the middle like that.
CW is very correct. Most places don't really serve rare by the true definition of the word.
I'll be sure to order rare then :)
I like mine just on the high side of medium rare. I think that's the perfect balance of being juicy but not soggy and tender without being chewy.
Same here.
I will take it from rare to medium. Prefer medium rare. Nothing irks me more than an overcooked steak. That is why I rarely order one out anymore.
Last night too rainy for the grill, so a cast iron skillet and 5 minutes and I got a nice medium steak(first time cooking inside so I missed my spot).
I'm about to become the F&W Ground outcast...
Medium Well. Well done, if you can keep it juicy.
Oh God why? WHYYYYYY!?!?!?!
That's okay, the wife likes it that way too. Though I'm slowly getting her to at least medium. "Blood is gross" according to her.
It's also tougher on you because the restaurants save the absolute worst looking, gristliest steaks for well done. It's going to be tough anyway so they save the choice ones for rare-medium. Some even throw it in the deep fryer so it gets done at the same time. Dirty little secret.
Oddly enough though I like ham kind of overcooked and chewy.
Also, if a restaurant won't cook it medium rare or rare, then they have no confidence in the quality of the meat they serve.
"Oh God why? WHYYYYYY!?!?!?!"
Because what you guys call "rare", I call "raw". Raw meat just ain't right. My tastes have been changing, though. I used to tell the waitress "butterfly it and burn it". Now I like it juicy, but cooked all the way through.
Veal = Medium
Steak - Rare-Medium Rare
Tenderloin - Blue-Rare
Medium-well to well done for me as well.
Depending on the cut, rare or medium rare. I tend to order more rare steaks, because I know in advance that alot of places tend to overcook them.