How do you like your steak?

[homeyg]

A bloody steak is most flavorful. A good rare steak is a thing of immense beauty.

A good rare steak is also a thing of immense bacteria.

 

[Perfection]

A good rare steak is also a thing of immense bacteria.

Nah, a clean cut of fresh meat with a good sear on the outside should be fine.

 

[SuperBeaverInc.]

Medium or medium-well.

 

[shortguy]

Medium well, usually.

 

[Shylock]

Medium Rare. Though I really cant tell the difference between them.

Might try rare sometime.

 

[ummmm........]

Nah, a clean cut of fresh meat with a good sear on the outside should be fine.

He's right. The nature of E. coli is that it is only a problem on the surface of beef. That makes it more of a problem with ground beef, since there is no surface, but properly prepared beef can be served rare safely. Even ground beef.

 

[Mylon]

I'd prefer my steak straight off the cow so that it's not only rare, but it's also warm. Most of my steaks tend to go these route despite my desires otherwise:

Medium rare. Too much cooked meat. This is what I often get when I ask for rare, and this is why I only order my steaks, "As raw as you're willing to bring it" because they don't understand what rare is.
Cold. There's enough heat to cook the outside, but the inside is still the same temperatre as the cooler it was pulled out of. Not entirely appetizing. I need to educate cooks on how to bake a steak at 120F or so to warm up the steak to make for a better eating experience.

I once ate a steak at a 4 or 5 star restraunt (best I ever had, in any case) and they served my rare steak on a super hot plate. The meat was cold, but after cutting it it only took a couple of seconds pressed to the plate to warm it up to body temperature to make for good eating. Magnefique.

I only really order filet for my steak since anything less doesn't make for good steak eating. I don't eat stake all too often, either, but I try to enjoy every bit of it when I do. Most other steaks I end up cutting off all of the nasty fat and it goes to waste. Or I can't chew the meat because it's so stringy and I keep spitting out the globs of whatever that is.

 

[homeyg]

He's right. The nature of E. coli is that it is only a problem on the surface of beef. That makes it more of a problem with ground beef, since there is no surface, but properly prepared beef can be served rare safely. Even ground beef.

That's why ground beef needs to be thoroughly cooked but still juicy inside.

 

[ummmm........]

I once ate a steak at a 4 or 5 star restraunt (best I ever had, in any case) and they served my rare steak on a super hot plate. The meat was cold, but after cutting it it only took a couple of seconds pressed to the plate to warm it up to body temperature to make for good eating. Magnefique.

I disagree strongly. Having to flip the steak over half way through the meal is a pain. If it was prepared properly to start with, the hot plate would be unnecessary. I'd expect this technique from a chain like Outback or something.

 

[ummmm........]

That's why ground beef needs to be thoroughly cooked but still juicy inside.

No, you can cook it rare if it's clean. The restaurant I work at has served rare ground beef gleefully for the past twenty years, and in all that time exactly zero people have become ill . . .

 

[homeyg]

No, you can cook it rare if it's clean. The restaurant I work at has served rare ground beef gleefully for the past twenty years, and in all that time exactly zero people have become ill . . .

But how can one be sure if it's clean?

 

[aaglo]

Generally medium is the best, since rare and well-done depend on the maker quite a lot.
I like beef to be a bit on the rare side [of medium], but pork and poultry on the well-done side [of medium]

 

[Perfection]

But how can one be sure if it's clean?

If it's ground quickly with clean instruments and used soon thereafter you can be fairly certain that it is high quality.

 

[ummmm........]

But how can one be sure if it's clean?

Well, at that point you've got to go trusting the restaurant, which I can see could be a difficult thing. It's essentially a question of the grade of beef, and you can't tell just by the quality of the restaurant.

But if anyone ever tells you they can't cook their ground beef below medium due to a health department regulation, you can be assured they are not using a high quality beef . . .

 

[MjM]

Steakisnasty.

 

[The Condor]

Steak rocks and also whyareyoutypinglikethis?

 

[Godwynn]

medium well, no blood, but still some pink.

 

[MjM]

Steak rocks and also whyareyoutypinglikethis?

It still is nasty. Also my spacebar is broken, but Perfection just enlightened me in another thread to c n' p spaces. Takes an awful long time, but works.

 

[Godwynn]

Also my spacebar is broken, but Perfection just enlightened me in another thread to c n' p spaces. Takes an awful long time, but works.

That is the funniest thing I have read in a long time.

 

[The Yankee]

I used to dislike much red in the meat. But now I find a medium well with some pink is good. I do have a bit of a fear over anything redder, but that might just be watching too many News at 10 stories about crap that ends up on food from restaurants.

I don't have steak often these days...too expensive, but my mother did well done er...well done and tasty. No problems with the meat like those trying well done seem to have.