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I cut my ribeye thin.
Ribeye is a tender meat any way.
I cut it thin, and even though there is zero pink, it is still nice and tender and not hard at all.
Perfectly cooked which I can only get at home.
If I left it thick, I would have alot more trouble getting it just right.
I don't won't a hint of pink. I used to get, not so cooked, hamburgers at Burger King. I know they cooked all of them the same way, but I stopped eating there, and went to Wendy's for burgers.
Rare for steaks medium rare for burgers...if I go out and they can't give me a medium rare burger..then they do not have confidence in the meat...then I won't eat meat there at all. Been trying to lay off the meat though...now I want a steak
When I lived in California, it was hard to get a good rare steak. I sent many back. More than once everyone else was done and they finally cooked it rare but I took it home to eat it. Here in the middle of the country, rare is not a problem to get. And the beef is so good. I don't know what the difference is, but after tasting midwest beef I actually found a restraunt in California which had it flown in and served midwest steaks. Yum.
Rare steaks, and well done on burgers. I have no idea why I prefer it that way, but I do. Oh and I also love Tar Tar.
You just hit it spot on to how I like it. I like my hamburgers well done. No pink. And I love my steaks bloody in the middle and tar tar almost burnt on the outside. Alot of restaurants screw it up. It's funny because I lived in Pittsburgh and never heard a steak made that way called "Pittsburgh style" until I moved back to NY. Then at a steakhouse I tried to tell her exactly how I like it. Bloody in the middle and almost burnt on the outside and she goes, "oh Pittsburgh style". I was like ok, I didn't know that's what they called it and I used to live there. Anyways reps for you for having good taste in how things should be cooked..Cheers!
I like steaks pink but not bleeding ... medium well. Hamburgers are a different story I want it done, d o n e ... no pink or blood. After I read Robin Cook's book "Toxin" which is about an E Coli breakout due to under cooked hamburgers I stopped ordering hamburgers and cook my own .. done!
If I'm having a steak that has some fat, I like it medium rare (ribeye and new york strip). If I'm having a real lean steak such as a filet mignon, I want it a bit more rare. You wouldn't catch me dead eating a well done steak...NO WAY!!!
Location: Los Angeles>Little Rock>Houston>Little Rock
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This thread has prompted me to defrost a 1.5" thick bone-in NY Strip for my dinner.
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